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Crispy Rice Sushi Bites with Spicy Salmon
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Crispy Rice Sushi Bites with Spicy Salmon

1 h 15Pour 4Nutri-Score C€€
par @angielaeats1 import0 fois cuisinée
Adapter cette recette

ce qu’il vous faut

Ingrédients

4 personnes
  • cooked white rice (leftover, cold)Céréales500 g
  • rice vinegarÉpicerie30 ml
  • honeyÉpicerie15 ml
  • saltÉpices3 g
  • avocado oil (for brushing)Épicerie30 ml
  • canned salmon (drained)Autres170 g
  • ponzu sauceÉpicerie15 ml
  • sesame oilÉpicerie10 ml
  • Japanese mayoÉpicerie30 g
  • srirachaÉpicerie15 ml
  • green onions (freshly sliced)Fruits et légumes2 morceaux
  • avocado (sliced)Fruits et légumes1 morceau
  • unagi sauce (for drizzling)Épicerie20 ml
  • furikakeÉpices5 g

par portion

Nutrition

311kcal

Glucides
36 g
Protéines
11 g
Lipides
14 g

pas à pas

Préparation

  1. Season the rice

    • In a bowl, mix the cold cooked rice with rice vinegar, salt and honey until well combined.
    Étape 1

  2. Shape and freeze

    • Line a dish with plastic wrap.
    • Pack the seasoned rice down really tight into the dish in an even layer.
    • Freeze for at least 30 minutes, or up to an hour.
    Étape 2

  3. Make the spicy salmon

    • In a bowl, combine the canned salmon with ponzu sauce (or soy sauce and lemon juice), sesame oil, Japanese mayo, sriracha and sliced green onions.
    • Mix until creamy and well blended.
    Étape 3

  4. Cut and air fry

    • Remove the rice from the freezer and cut it into bite-sized squares.
    • Brush the squares heavily with avocado oil.
    • Air fry at 400°F (200°C) for about 30 minutes, until super crispy. You can also deep fry them.
    Étape 4

  5. Assemble and serve

    • Top each crispy rice bite with the spicy salmon.
    • Add avocado slices.
    • Drizzle with unagi sauce and sprinkle with furikake.
    • Serve immediately.
    Étape 5
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