Description
A crisp, golden rice base topped with tender, flavorful salmon and fresh garnishes, perfect for sharing or enjoying as a standout meal.
Ingredients
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Cooked short-grain rice – 3 cups (540 g)
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Neutral cooking oil – 4 tablespoons (60 ml)
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Soy sauce – 3 tablespoons (45 ml), divided
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Rice vinegar – 1 teaspoon (5 ml)
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Fresh salmon fillet – 12 oz (340 g)
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Sesame oil – 1 teaspoon (5 ml)
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Honey – 1 teaspoon (5 ml)
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Lemon juice – 1 tablespoon (15 ml)
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Avocado – 1 large
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Cucumber – ½ cup (75 g)
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Green onions – 2 stalks
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Sesame seeds – 1 tablespoon (10 g)
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Spicy mayo – ¼ cup (60 ml), optional
Instructions
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Mix cooked rice with 1 tablespoon soy sauce and rice vinegar. Press into an even layer and chill for 30 minutes.
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Cut chilled rice into small pieces. Fry in oil over medium heat until golden and crisp on both sides.
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Finely chop salmon and gently mix with remaining soy sauce, sesame oil, honey, and lemon juice.
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Top each crispy rice piece with salmon, avocado, cucumber, green onions, sesame seeds, and spicy mayo if desired.
Notes
Use well-chilled rice for the best texture, and assemble just before serving to keep the rice crisp. Adjust toppings and seasoning to suit your taste.
- Prep Time: 15 minutes
- Cook Time: 25 minutes