Crispy Rice Salmon Sushi Bites
2 C sushi rice
¼ C rice wine (or white wine) vinegar
1 T sugar
Vegetable oil, to shallow fry
1 large avocado, thinly sliced
1 small cucumber, peeled into ribbons
100g cold smoked salmon
Black sesame seeds, to serve
- Cook rice following packet directions. Place rice in a large bowl. Add vinegar and sugar and mix until well combined. Set aside to cool slightly.
- Line a 17 x 27cm slice pan with plastic wrap. Add rice to pan. Use the back of a spoon to press and spread mixture firmly over base. Cover the surface of the rice with plastic wrap. Place in the fridge for 4 hours or until firm.
- Cut the rice into 16 rectangles. Add oil to a non-stick frying pan to come 1cm up the side of the pan. Heat over medium-high heat. Cook the rice pieces, in batches, for 2 minutes each side or until golden. Drain on a plate lined with paper towel.
- Top the rice pieces with mayonnaise, avocado, cucumber and smoked salmon. Sprinkle with sesame seeds. Serve immediately.
Recipe adapted from taste.com.au
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