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Crispy Rice Sushi Bites with Spicy Salmon
Przekąska

Crispy Rice Sushi Bites with Spicy Salmon

1 godz. 15 minPorcje: 4Nutri-Score C€€
od @angielaeats1 importugotowano 0 razy
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Składniki

4 osoby
  • cooked white rice (leftover, cold)Produkty zbożowe500 g
  • rice vinegarSpiżarnia30 ml
  • honeySpiżarnia15 ml
  • saltPrzyprawy3 g
  • avocado oil (for brushing)Spiżarnia30 ml
  • canned salmon (drained)Inne170 g
  • ponzu sauceSpiżarnia15 ml
  • sesame oilSpiżarnia10 ml
  • Japanese mayoSpiżarnia30 g
  • srirachaSpiżarnia15 ml
  • green onions (freshly sliced)Warzywa i owoce2 kawałki
  • avocado (sliced)Warzywa i owoce1 kawałek
  • unagi sauce (for drizzling)Spiżarnia20 ml
  • furikakePrzyprawy5 g

na porcję

Wartości odżywcze

311kcal

Węglowodany
36 g
Białko
11 g
Tłuszcz
14 g

krok po kroku

Przygotowanie

  1. Season the rice

    • In a bowl, mix the cold cooked rice with rice vinegar, salt and honey until well combined.
    Krok 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.
    Krok 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.
    Krok 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.
    Krok 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.
    Krok 5
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