These spicy Salmon Bites are served on a cake of lightly fried, cooked white rice and have a delicious Sriracha mayo sauce. An easier way to make sushi, no rolling required!
Let me tell you, I love sushi, but I’m not great at rolling or making it. That’s why I absolutely adore these yummy salmon rice bites. They’re an easy Asian-inspired dish and the perfect fix for sushi and seafood cravings.
Most ingredients for this simple recipe you likely already have on hand.
Key ingredients for this recipe include sushi rice, sushi-grade salmon, Sriracha and mayo.
Follow these instructions for perfect sushi bites.
step 1: rice cakes
- In a small bowl, combine rice, sugar, rice vinegar, and sesame oil. Mix well.
- Then spread in a dish and flatten it down to about 1⁄4” thick.
- Refrigerate for 30 minutes, then cut circles out using a biscuit / cookie cutter.
- Place vegetable oil into a frying pan and let it get hot. Carefully cook for 5 minutes or until golden on each side.
step 2: salmon and sauce
- Combine mayo, sriracha, and sesame oil and mix well.
- Dice the salmon. Combine salmon and sauce.
- Add in chopped green onion.
Place the rice cake on a plate and let it cool. Then place the spicy salmon on top of it and garnish it with poke seasoning.
- Make less spicy: if the sriracha sauce is too spicy, I recommend reducing it by a 1⁄2 tablespoon.
- Make it spicier: add another 1⁄2 tablespoon until it’s to your satisfaction. If you find that it’s too saucy, then you can add more salmon to it until it’s to your liking.
where can I find sushi-grade salmon?
- You can get a sushi-grade salmon at your local supermarket. If it’s unavailable, then your local meat butcher shop should be able to carry it. I found mine at an Asian market and it came frozen.
- To use it from frozen, let it unthaw for about an hour (in the fridge).
what’s the best rice for sushi bites?
- You can use any type of rice but I highly recommend sushi rice.
- The sushi rice will give more of a crunch vs regular white rice.
what to serve with sushi bites
- You may or can use soy sauce with wasabi if you want, but the sweetness of the rice itself compliments the spicy salmon.
- garnish with thinly-sliced jalapeño, scallions, shredded carrots or diced cucumber
- serve with fried rice, egg rolls, or calamari
You can store it in the fridge, but I do not recommend it. You can store the spicy salmon in a container for up to 2 days, but the rice will harden if it’s stored in the fridge too long.
Salmon Bites (sushi bites)
- 10 oz sushi-grade salmon about 1 cup
- ½ cup mayo
- 2 tbsp Sriracha
- 1½ cup sushi rice cooked according to package instructions
- ¾ tsp sugar
- ¾ tsp rice vinegar
- ¾ tsp sesame oil
- vegetable oil
- In a small bowl, combine rice, sugar, rice vinegar, and sesame oil. Mix well. Then spread either in a baking dish or a dish and flatten it down to about 1⁄4” thick. Put it in the fridge for about 30 minutes.
- Take out the rice. Use a cookie cutter to cut the round shapes out of the rice. If there is rice leftover, combine and flatten it out again. Continue to cut out as many as you can.
- Place vegetable oil into a frying pan and let it get hot. Carefully place the rice cakes and let them cook for about 5 minutes or until golden brown. Then flip the rice cake over and cook it for an additional 5 minutes or until golden brown.
- Place the rice cake on a plate and let it cool.
salmon and sauce
- In a separate bowl, combine mayo, sriracha, and sesame oil and mix well. Put aside.
- Dice the salmon. Combine salmon and spicy sauce until salmon is covered. Set aside.
- Place the spicy salmon on top of it and garnish it with poke seasoning.
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