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Crispy Salmon Rice Bites

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Crispy salmon rice bites are a crave-worthy appetizer featuring golden, pan-seared sushi rice topped with savory salmon and a tangy drizzle. Perfect for parties or cozy nights, these bites deliver bold flavor, satisfying crunch, and a beautiful presentation.

Ingredients

Scale
  • 1 cup sushi rice (short-grain, rinsed and cooked)
  • 1 1/4 cups water
  • 2 tablespoons rice vinegar
  • 1 teaspoon sugar
  • 1/2 teaspoon salt
  • 8 oz skinless salmon fillet (fresh, leftover, or canned)
  • 1 tablespoon soy sauce or tamari
  • 1 teaspoon sesame oil
  • 1 teaspoon grated fresh ginger
  • 1 clove garlic, minced
  • 3 tablespoons neutral oil (avocado or canola) for frying
  • 2 scallions, thinly sliced (for garnish)
  • 1 tablespoon furikake or toasted sesame seeds (optional, for garnish)
  • Spicy mayo (mix mayonnaise with sriracha or hot sauce, to taste; about 2-3 tablespoons total)

Instructions

  1. Rinse 1 cup sushi rice under cold water until the water runs clear. Combine rice with 1 1/4 cups water in a rice cooker or saucepan. Bring to a boil, cover, and reduce heat to low. Simmer for 18-20 minutes or until water is absorbed and rice is tender. Let rest, covered, for 10 minutes.
  2. In a small bowl, mix 2 tablespoons rice vinegar, 1 teaspoon sugar, and 1/2 teaspoon salt until dissolved. Gently fold the mixture into the hot rice. Set aside to cool until just warm.
  3. Line a tray with parchment paper. With damp hands, press the rice into a 3/4-inch thick rectangle. Chill for at least 20 minutes (or up to 2 hours) to set. Cut into 18-24 small rectangles or squares.
  4. If using raw salmon, pat dry and dice into small cubes. Toss with 1 tablespoon soy sauce or tamari, 1 teaspoon sesame oil, 1 teaspoon grated ginger, and 1 clove minced garlic. Let marinate while frying the rice. If using cooked salmon, flake and toss with the same seasonings.
  5. Heat 3 tablespoons neutral oil in a large nonstick or cast iron skillet over medium-high. Add rice squares in batches, flat side down. Cook without moving for 3-4 minutes, or until deep golden brown. Flip and crisp the other side, another 2-3 minutes. Transfer to a paper towel-lined plate. Repeat with remaining rice, adding oil as needed.
  6. Wipe the skillet and add a touch of oil if needed. Add marinated salmon and cook over medium heat for 2-3 minutes, until just cooked through and lightly caramelized. If using cooked salmon, simply warm through.
  7. Top each rice square with a spoonful of salmon. Drizzle with spicy mayo (about 1/2 teaspoon per bite) and sprinkle with scallions, sesame seeds, or furikake.
  8. Serve immediately for best crispiness.

Notes

For best results, chill the rice slab before cutting and fry the rice bites just before serving. Use tamari or coconut aminos for gluten-free. Wet your hands and knife to prevent sticking when shaping and slicing the rice. Leftovers can be stored separately and re-crisped in a toaster oven or air fryer.

Nutrition

Keywords: crispy salmon rice bites, party appetizer, gluten-free, sushi rice, salmon bites, finger food, Asian appetizer, easy salmon recipe

Find it online: https://blairrecipes.com/crispy-salmon-rice-bites-recipe-easy-homemade-appetizer-for-parties/