Description
These salmon crispy rice bites are a game-changer – easy, flavorful, and perfect for any occasion. A crunchy rice base topped with marinated salmon and avocado, ready in just 30 minutes!
Ingredients
Scale
- 1 cup (240ml) sushi rice
- 1 cup (240ml) water
- 1 pound (450g) salmon fillet, skin removed and cut into 1-inch cubes
- ¼ cup (60ml) soy sauce
- 2 tablespoons (30ml) mirin
- 1 tablespoon (15ml) rice vinegar
- 1 teaspoon (5ml) sesame oil
- 1 tablespoon (15ml) cornstarch
- ¼ cup (30g) panko breadcrumbs
- 1 avocado, sliced (for garnish)
- Green onions, sliced (for garnish)
Instructions
- Rinse sushi rice under cold water until water runs clear (about 2 minutes).
- Combine rinsed rice with water in a saucepan, bring to a boil over medium-high heat (2 minutes).
- Reduce heat to low, cover, and simmer for 15 minutes until water is absorbed.
- Whisk together soy sauce, mirin, rice vinegar, and sesame oil in a bowl (2 minutes).
- Add salmon to marinade and let sit for at least 10 minutes (plus 2 minutes prep).
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Fluff cooked rice and let cool slightly.
- Mix cornstarch and panko in a small bowl. Toss marinated salmon in the mix to coat.
- Form small rice patties (1-inch diameter), top with a piece of salmon.
- Bake for 12-15 minutes until rice is golden and salmon is cooked through.
- Garnish with avocado slices and green onions. Serve warm or at room temperature.
Notes
For crispier rice bites, bake on parchment paper. Don’t overcook the rice – it should be slightly firm. You can swap salmon for tuna or tofu for a twist.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Fusion
Nutrition
- Serving Size: 1 portion
- Calories: 320
- Sugar: 1g
- Sodium: 580mg
- Fat: 16g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 45mg
Keywords: salmon, crispy rice, appetizer, easy, quick, party bites