Description
Crispy Rice Sushi with Smoked Salmon and Avocado features crunchy pan-fried rice squares topped with creamy avocado, refreshing cucumber, smoky salmon, and a drizzle of bang bang sauce for an irresistible sushi bite.
Ingredients
Scale
- 8.64 oz short grain white rice (sushi rice)
- 2 tbsp coconut aminos or 3/4 tbsp soy sauce
- 1 tbsp rice vinegar
- 2 tsp toasted sesame oil
- Avocado oil or spray for frying
- 2 Persian cucumbers, thinly sliced
- 1–2 avocados, diced
- 2 oz smoked salmon
- Chopped chives, for garnish
- Furikake or toasted sesame seeds, optional
- 1/2 cup Kewpie mayonnaise
- 3 tbsp rice vinegar (for sauce)
- 1/2–1 tsp hot sauce or sweet chili sauce
- 1 large clove garlic, grated or crushed (0.2 oz)
- 1 tbsp coconut aminos or 1–2 tsp soy sauce (for sauce)
- 1.5 tbsp ketchup
- 2 pinches coarse sea salt
Instructions
- Cook sushi rice according to package directions. While warm, mix in coconut aminos (or soy sauce), rice vinegar, and toasted sesame oil. Let cool slightly.
- Heat a non-stick skillet over medium heat and lightly coat with avocado oil.
- Form the rice into small, uniform squares. Pan-fry until golden and crispy on one side, then carefully flip to crisp the other side. Remove and cool.
- Prepare bang bang sauce: combine Kewpie mayonnaise, rice vinegar, hot sauce, garlic, coconut aminos (or soy sauce), ketchup, and coarse sea salt in a small bowl.
- Top each crispy rice square with avocado pieces, cucumber rounds, and smoked salmon slices.
- Drizzle with bang bang sauce and garnish with chives. Optionally sprinkle with furikake or toasted sesame seeds.
- Arrange on a serving platter and serve immediately for optimal crispness.
Notes
- Use day-old rice or cooled freshly cooked rice for best crispiness.
- Slice cucumbers thinly for even layering.
- Drizzle sauce just before serving to maintain crisp texture.
Nutrition
- Serving Size: 2–3 pieces
- Calories: 220
- Sugar: 3g
- Sodium: 320mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 10mg