These crispy sushi squares are golden and crunchy outside, topped with fresh salmon, creamy avocado and a touch of nori for a fun, restaurant-style bite. If you love salmon and nori, try our Nori Roll Envelopes and our Sushi Cake Philadelphia. They are perfect for a light weeknight dinner or an impressive appetizer.
Ingredients
- 170 g (1 cup) short-grain rice
- 50 g (1/3 cup) flour, for coating
- 200 g (7 oz) salmon (sushi-grade), diced
- 1 avocado, diced
- 1 sheet nori, cut into squares
- Soy sauce, to taste
- Teriyaki sauce, to taste
- 1 tsp sesame seeds
- 20 ml (1 tbsp + 1 tsp) rice vinegar, for seasoning the rice
- 1 tsp salt, for seasoning the rice
- 1 tsp sugar, for seasoning the rice
- Oil for frying
Instructions
- Rinse the rice in cold water and cook with an equal amount of water (1 cup rice to 1 cup water) for exactly 15 minutes, then let it rest covered for 15 more. Fold in the rice vinegar, salt and sugar and let cool.
- Line a container with plastic wrap, press the rice in firmly and freeze for 1 hour. Unmold, cut into squares and dredge in flour.
- Pan-fry the rice squares over high heat until deeply golden and crisp on both sides.
- Top each crispy square with a nori square, diced salmon, avocado, a drizzle of soy and teriyaki sauces and a sprinkle of sesame seeds. Serve immediately.
Tips
Press the rice firmly so the squares hold together when fried. Fry in small batches so the squares stay crisp. For sushi rice basics, see Serious Eats for detailed guidance on rice preparation.
Nutrition: per 100 g: 130 kcal, protein 6 g, fat 5 g, carbs 15 g