Description
Crispy rice topped with flavorful salmon.
Ingredients
Scale
- 2 cups sushi rice
- 2 tablespoons rice vinegar
- 1 tablespoon sugar
- 2 teaspoons salt
- 1 pound salmon fillet, diced
- 1 avocado, sliced
- 2 tablespoons soy sauce
- 1 teaspoon sesame oil
- 1 tablespoon green onions, chopped
- 1 tablespoon sesame seeds
Instructions
- Rinse the sushi rice under cold water until the water runs clear.
- Cook the rice according to package instructions.
- Mix rice vinegar, sugar, and salt in a bowl until dissolved.
- Stir the vinegar mixture into the cooked rice and let it cool.
- Heat oil in a pan and press the rice into a flat layer, cooking until crispy.
- In a bowl, combine diced salmon, soy sauce, and sesame oil.
- Top the crispy rice with salmon, avocado, green onions, and sesame seeds.
- Serve immediately.
Notes
- Use sushi-grade salmon for safety.
- Adjust seasoning to taste.
- Keep leftover crispy rice separate from toppings.
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 1g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 50mg
Keywords: Salmon Crispy Rice, Sushi Rice, Appetizer