Crispy Salmon Sushi Bites Food

CRISPY SALMON SUSHI BITES

Steps:

• In a small bowl mix together the soy sauce, honey, and Sriracha. Divide in half, brush half of this mixture on all sides of the salmon fillets. Set the other half aside to drizzle over the sushi bites.
• Cook the salmon according to one of these methods:In the oven: Place the salmon on a lined baking sheet. Put in a 400 degree oven for 12 to 15 minutes.In the air fryer: Place the salmon in the air fryer basket (spray the basket with olive oil to prevent sticking). Set it to 400 degrees for 12 to 15 minutes.
• Mix the cooled, cooked sushi rice in a bowl with the rice vinegar and sesame seeds. Form them into balls, pressing them tightly so they hold their shape.Note: Spraying hands with non stick cooking spray helps prevent rice sticking to your hands.
• Set a skillet over medium heat and add the vegetable oil. Put the rice balls in the skillet, press down slightly with a fork to flatten them and cook them 3 minutes per side.Note: I did mine in two smaller batches.
• Mash the avocado and put a small spoonful over each rice patty.
• Flake the salmon and top each with a piece or two of salmon. Spoon the remaining soy sauce mixture (leftover from when making the salmon) over top.
• Mix together the mayo and Sriracha, drizzle the Sriracha mayo over top. Serve with optional toppings such as more sesame seeds, soy sauce, wasabi, pickled ginger.

CRISPY RICE SUSHI BITES (COPYCAT NOBU RECIPE)

Steps:

• Tightly pack the sushi rice into a square 8x8-inch cake pan lined with plastic wrap. Chill for 2 to 3 hours in the refrigerator or 30 minutes in the freezer.
• Heat 1/2 cup oil in a large skillet over medium heat. Cut the rice into thick, rectangular shapes, about 2 to 3 inches in length and 1 inch in width. Carefully move the pieces to the hot oil and fry until they reach a deep golden brown color, 2 to 3 minutes on each side. Drain on paper towels.
• Combine diced tuna with mayonnaise, Sriracha, soy sauce, sesame oil, and lime juice in a medium bowl until thoroughly mixed.
• To assemble, place fried sushi rice on a serving platter. Top with 1 to 2 tablespoons of the spicy tuna mixture. Layer a few slices of avocado on top of each piece. Garnish with a thin drizzle of Sriracha, a jalapeño slice, and a sprinkle of sesame seeds.

SALMON SUSHI BITES

Steps:

• In a small saucepan over high heat, bring the rice and 1 1/2 cups water to a boil. Reduce the heat; cover and simmer 5 minutes, or until all of the water is absorbed. Stir in the vinegar, sugar, all-purpose seasoning and salt.
• On a cutting board, separate the salmon slices and cut into 1 1/2-inch-wide strips. Place 2 teaspoons of the rice at one end of each salmon strip and roll up tightly. Sprinkle with sesame seeds, if desired. Serve the sushi bites with the soy sauce for dipping.

EASY SALMON SUSHI

Steps:

• Tip the rice into a sieve. Place under a cold running tap and rinse until the water runs clear, then drain really well and place in a saucepan. Pour over 350ml water. Bring to the boil and cook about for 5 mins until most of the liquid has boiled away and small holes appear in the rice. Turn the heat down as low as it will go. Cover the pan with a really tight-fitting lid or tin foil and leave for 10 mins. Then turn off the heat and leave for another 10 mins.
• Heat the rice wine vinegar, sugar and a pinch of salt together in the microwave for about 30 secs until the sugar dissolves. Tip the cooked rice into a large bowl. Pour over the warm rice wine mixture and stir through, then leave the rice to cool down.
• Line a 20 x 20cm baking tin or similar-size dish with a double layer of cling film. Spread the sushi rice over the bottom of the tin (the mixture will be a little sticky, so you may have to wet your hands to do this). Then cover the rice completely with smoked salmon slices. Fold the cling film over the salmon to cover pressing down well with your hands to mould everything together. You can chill the sushi in the fridge until ready to use, but try not to chill it for longer than 3 hrs or the rice will harden.
• To serve, dip a sharp knife into a little hot water to stop the rice from sticking, then cut into 16 rectangles.