Viral Crispy Rice Spicy Salmon Bites with Avocado & Sriracha Kewpie Drizzle

🛒 Ingredients

• 2 cups cooked short-grain sushi rice (seasoned with 2 tbsp rice vinegar, 1 tbsp sugar, 1 tsp salt)
• 10 oz (300g) sashimi-grade fresh salmon fillets, finely diced into small tartar cubes
• 2 tbsp Japanese Kewpie mayonnaise
• 1.5 tbsp Sriracha hot sauce
• 1 tsp toasted sesame oil
• 1 tsp low-sodium soy sauce or tamari
• 1 ripe Haas avocado, thinly sliced
• 1 fresh jalapeño pepper, thinly sliced into rounds
• 3 tbsp neutral cooking oil (avocado or canola oil) for pan-frying
• 1 tbsp sweet unagi eel sauce or thick teriyaki glaze for drizzling
• 1 tsp black and white toasted sesame seeds and chopped scallions for garnish

👩‍🍳 Step-by-Step Instructions

1. 1
   Step 1: Cook short-grain sushi rice and season with seasoned rice vinegar mixture while warm. Line an 8x8-inch baking pan with plastic wrap. Press the warm rice firmly into the pan in an even 3/4-inch thick layer. Chill in the refrigerator for at least 2 hours (or freezer for 35 minutes) until firmly set.
2. 2
   Step 2: Turn the chilled rice block out onto a clean cutting board. Dip a sharp chef's knife in warm water and slice into 16 uniform rectangular squares.
3. 3
   Step 3: In a medium bowl, whisk together Japanese Kewpie mayo, sriracha, sesame oil, and soy sauce. Gently fold in the finely diced sashimi-grade salmon until well coated. Keep chilled in the fridge until ready to assemble.
4. 4
   Step 4: Heat neutral cooking oil in a large non-stick or cast-iron skillet over medium-high heat until shimmering.
5. 5
   Step 5: Carefully place the rice squares into the hot oil in batches. Fry for 3 to 4 minutes per side without disturbing them prematurely, until both top and bottom form an ultra-crispy, golden-brown crackling crust while staying chewy on the inside.
6. 6
   Step 6: Transfer the golden crispy rice cakes to a paper towel-lined plate to drain excess oil.
7. 7
   Step 7: Assemble the bites: Place a thin slice of ripe avocado over each warm crispy rice square, followed by a generous spoonful of the chilled spicy salmon mixture.
8. 8
   Step 8: Top each bite with a thin jalapeño round, a drizzle of sweet unagi glaze and extra spicy mayo, and a sprinkle of toasted sesame seeds. Serve immediately while the rice is hot and crunchy!

🥗 Nutrition Facts (Per Serving)