Description
Quick and easy crispy rice topped with flavorful salmon – a perfect appetizer for any gathering.
Ingredients
Scale
- 2 cups cooked sushi rice
- 1 tablespoon rice vinegar
- 1 teaspoon salt
- 1 pound salmon fillet, skin removed
- 2 tablespoons soy sauce
- 1 tablespoon honey
- 1 teaspoon sesame oil
- 1 tablespoon green onion, chopped
- 1 teaspoon sesame seeds
- Vegetable oil (enough for frying)
Instructions
- In a bowl, combine cooked sushi rice, rice vinegar, and salt, mixing gently.
- Wet hands and form small squares or circles from the rice mixture, about 1-inch thick.
- In a small bowl, mix soy sauce, honey, and sesame oil, then marinate the salmon in this mixture for 10 minutes.
- Heat oil in a frying pan over medium heat, then add the rice shapes and fry for about 3-4 minutes on each side until golden brown.
- Reduce heat, add marinated salmon to the pan, and cook for about 4-5 minutes on each side until the salmon flakes easily.
- Assemble by placing a piece of salmon on each crispy rice base, then sprinkle with green onion and sesame seeds.
Notes
For a gluten-free version, use tamari instead of soy sauce. You can also try tofu or grilled vegetables as toppings.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: Japanese
Nutrition
- Serving Size: 1 serving
- Calories: 330
- Sugar: 6g
- Sodium: 600mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 20g
- Cholesterol: 55mg