Snack
Salmon Crispy Rice
3 h 50 minServes 21Nutri-Score C€€
C
3 h 50 min
3 h 50 minSalmon Crispy Rice
what you need
Ingredients
sushi rice (rinsed and cooked)Grains300 g
salmon (cooked, shredded with a fork)Fish380 g
srirachaPantry20 ml- kewpie mayoPantry40 ml
soy saucePantry15 ml
green onions (thinly sliced)Produce2 pieces
avocado (sliced)Produce1 piece
sesame seedsNuts & seeds10 g- nori sheets (cut into strips)Pantry10 pieces
- teriyaki saucePantry30 ml
olive oil (for drizzling, optional)Pantry10 ml
per serving
Nutrition
93kcal
- Carbs
- 11 g
- Proteins
- 4 g
- Fat
- 3 g
what you’ll use
Tools
Air fryer
Baking dish
Mixing bowl
Frying pan
step by step
Method
- Step 1
Prepare and press the rice
- Cook the sushi rice following your usual method.
- Line a dish with plastic wrap and press the rice down into an even layer.
- Cover the rice with more plastic wrap on top.
- Step 2
Chill the rice
- Refrigerate the pressed rice until firm.
- Step 3
Cut and air fry the rice cubes
- Cut the chilled rice into strips, then into cubes.
- Optional: drizzle a little olive oil on top.
- Air fry at 180 °C until crispy.
- Step 4
Cook and season the salmon
- Cook the salmon, then shred it with a fork.
- Season with sriracha, kewpie mayo, soy sauce and green onions.
- Step 5
Assemble and serve
- Top the crispy rice with the salmon mix.
- Finish with avocado, sesame seeds and teriyaki sauce.
- Wrap in nori strips and enjoy.