Crunchy golden rice, seasoned salmon, creamy avocado, and zesty sauces layered for a vibrant fusion dish.
# What You'll Need:
→ Sushi Rice
01 - 1 cup uncooked sushi rice
02 - 1.25 cups water
03 - 2 tablespoons rice vinegar
04 - 1 tablespoon sugar
05 - 0.5 teaspoon salt
→ Crispy Rice
06 - 2 tablespoons vegetable oil for frying
→ Salmon
07 - 7 ounces sushi-grade salmon, finely diced
08 - 1 tablespoon low-sodium soy sauce
09 - 1 teaspoon toasted sesame oil
10 - 1 teaspoon sriracha (optional)
11 - 1 teaspoon lime juice
12 - 1 tablespoon finely chopped green onion
→ Toppings & Assembly
13 - 1 ripe avocado, sliced or mashed
14 - 1 tablespoon mayonnaise
15 - 1 teaspoon sriracha
16 - 1 tablespoon black or white sesame seeds
17 - 1 tablespoon finely chopped chives (optional)
18 - 1 sheet nori, cut into thin strips (optional)
# How To Make It:
01 - Rinse the sushi rice in cold water until clear. Combine rice and water in a saucepan; bring to a boil, then cover and simmer on low heat for 15 minutes. Remove from heat and let it rest, covered, for 10 minutes.
02 - Mix rice vinegar, sugar, and salt in a small bowl. Gently fold this seasoning into the cooked rice. Allow rice to cool to room temperature.
03 - Press the cooled rice into a parchment-lined 8-inch square pan to approximately 0.5 inch thickness. Refrigerate for 20 minutes.
04 - In a bowl, combine diced salmon, soy sauce, sesame oil, sriracha, lime juice, and green onion. Mix gently and chill until assembly.
05 - Mix mayonnaise and sriracha together in a small bowl. Set aside.
06 - Remove rice from pan and cut into 2-inch squares. Heat vegetable oil in a nonstick skillet over medium-high heat. Fry rice squares for 2 to 3 minutes per side until golden and crisp. Drain on paper towels.
07 - Top each crispy rice square with avocado slice or spoon, salmon mixture, a drizzle of spicy mayo, and sprinkle with sesame seeds, chives, and nori strips as desired.
08 - Serve immediately while rice is warm and crunchy.
