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Crispy Rice Salmon Sushi Bites

crispy rice salmon sushi bites

 

Ingredients:

2 C sushi rice

¼ C rice wine (or white wine) vinegar

1 T sugar

Vegetable oil, to shallow fry

Kewpie mayonnaise

1 large avocado, thinly sliced

1 small cucumber, peeled into ribbons

100g cold smoked salmon

Black sesame seeds, to serve

 

Method:

  1. 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.
  2. 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.
  3. 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.
  4. Top the rice pieces with mayonnaise, avocado, cucumber and smoked salmon. Sprinkle with sesame seeds. Serve immediately.

 

Makes 16.

Recipe adapted from taste.com.au

 

To order salmon for this recipe, click here!