Ingredients
Scale
- 2 cups cooked sushi rice (short-grain Japanese rice works best)
- 1 tbsp vegetable oil (or sesame oil for extra flavor)
- 1 tsp soy sauce
- 1 tsp rice vinegar
- 4 oz fresh salmon (sushi-grade if eating raw, or pan-seared/cooked)
- ½ avocado (sliced)
- 1 green onion (thinly sliced)
- 1 tsp sesame seeds (optional)
- 2 tbsp mayonnaise
- 1 tsp sriracha (adjust to taste)
- ½ tsp soy sauce
Instructions
- Use leftover or freshly cooked sushi rice. Heat oil in a nonstick skillet over medium heat, spread the rice evenly across the pan, and press down firmly. Drizzle soy sauce and rice vinegar over the rice, then let it crisp for 5–7 minutes until golden brown on the bottom. Flip sections of the rice to crisp the other side briefly.
- If using raw salmon, slice it thinly for sashimi-style topping. For cooked salmon, season lightly with salt and pepper, then pan-sear in a hot skillet with a drizzle of oil for 2–3 minutes per side until flaky. Alternatively, bake at 400°F (200°C) for 10–12 minutes.
- Divide the crispy rice into portions or leave it whole as a base. Top with flaked salmon, avocado slices, and green onions. Sprinkle sesame seeds for added crunch.
- Whisk together mayonnaise, sriracha, and soy sauce in a small bowl. Drizzle generously over the assembled dish before serving.
Notes
- For gluten-free options, substitute tamari for soy sauce.
- Vegan alternative: Use marinated tofu or tempeh instead of salmon.
- Store-bought pre-cooked rice can be used for quicker prep.
- Assemble just before serving to maintain the crispy texture; toppings and sauces can be prepared ahead.
- Experiment with toppings like pickled ginger, seaweed flakes, or chili oil for extra flavor.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Pan-Frying
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1 serving (approx. 350g)
- Calories: 380 kcal
- Sugar: 4 g
- Sodium: 450 mg
- Fat: 18 g
- Saturated Fat: 3 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 2 g
- Protein: 18 g
- Cholesterol: 40 mg