Crispy Rice with Spicy Salmon
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Crispy sushi rice cakes topped with spicy mayo-dressed salmon, creamy avocado, fresh jalapeño, and sesame seeds, finished with sweet chili sauce. This restaurant-style appetizer balances heat, creaminess, and crunch.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 18- 2 cups short grain rice ((sushi rice))
- 3 tablespoons rice vinegar
- 3 tablespoons granulated sugar
- 1 ½ teaspoon kosher salt
- Neutral (high-heat oil, for frying)
- 1 pound sushi-grade salmon (skin removed)
- 2 tablespoons Kewpie Mayo ((or regular mayo) )
- 2 tablespoons sriracha
- 1 tablespoon soy sauce
- 1 teaspoon toasted sesame oil (plus more for drizzling)
- 1 stalk green onion (finely chopped)
- 1 avocado (peeled, pitted, and thinly sliced)
- 1 jalapeño (thinly sliced)
- Toasted white sesame seeds (for sprinkling)
- Sweet Chili Sauce (for drizzling)
At a glance
PER SERVING · TIME 260M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 1h
- Sodium
- 287mg
- Total sugar
- 3g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 161mg
- Calcium
- 5mg
- Iron
- 0.22mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 287MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.