Salmon Bites (sushi bites)

Spicy Salmon Bites served on a cake of lightly fried, cooked white rice with Sriracha mayo sauce. The easy way to make sushi, no rolling required.

Course Appetizer, Main Course

Cuisine Japanese

Prep Time 45 minutes

Cook Time 0 minutes

Total Time 45 minutes

Servings

Calories 122kcal

Author chunkyinkentucky

Ingredients

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

Instructions

rice

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.

bites assembly

Place the spicy salmon on top of it and garnish it with poke seasoning.

Notes

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 for the rice itself, it is recommended to make a new batch of it if you plan to do leftover. The rice will harden if it’s stored in the fridge.

Nutrition