Crispy Salmon Sushi Bites
Appetizers,  Meals

Crispy Salmon Sushi Bites

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On the weekends I love making fun, snacky dinners. Our Friday night treat this week was Crispy Salmon Sushi Bites!

So yummy and an extra gorgeous dish!

You’ll need a little planning ahead for these because you need cooked and cooled sushi rice to make the crispy rice patties.

So right after I got home from work I made sushi rice according to the package directions and put it in the fridge to cool.

Once cooled I mixed the rice with seasoned rice vinegar and toasted sesame seeds. Keep the rice in the fridge until ready to use.

sushi rice and vinegar

Here is how to make Crispy Salmon Sushi Stacks

The sauce for the salmon is a combo of soy sauce, honey, and Sriracha.

So you have your salty, sweet, and spicy trio all mixed into one!

Half of this sauce will get brushed over the salmon.

And the other half set aside to drizzle over the finished sushi stacks.

soy sauce in a bowl

Next cook the salmon either in the over or air fryer.

I like using the air fryer because it’s quick and easy.

No need to wait for the oven to preheat. Just 12 minutes with the air fryer set to 400 degrees and it’s perfectly perfect!

salmon in air fryer before cooking

Just look at the beautiful color it gets from the soy sauce glaze 🙂

salmon in air fryer after cooking

Once the salmon is cooked, set it aside and start making the crispy rice.

I recommend spraying your hands with non stick spray to prevent the rice from sticking to your hands. Roll the rice with your hands in 12 balls.

You’ll need to cook the rice in two batches.

Then set a skillet over medium heat and add vegetable oil.

First place the rice balls into the hot oil.

rice balls in skillet before cooking

Then press each one flat with a fork.

These are very delicate and not really meant to be perfect in shape.

using fork to flatten rice in skillet

Cook the rice 3 minutes per side and they should be nice and golden brown and crispy.

crispy rice in skillet

Assembling the Crispy Salmon Sushi Bites

First top each rice patty with mashed avocado and flake the salmon to place over top of each.

Crispy Salmon Sushi Bites

Next drizzle the remaining soy sauce mixture over each and drizzle spicy mayo over top.

The spicy mayo can be bought at the store, or you can mix together mayo and Sriracha.

We topped our Crispy Salmon Sushi Bites with more sesame seeds and enjoyed it with wasabi and pickled ginger as well.

You could add more soy sauce as well.

My husband and I picked ours up, but we quickly learned these are very messy.

The fork is probably the best way to go with these 🙂

Crispy Salmon Sushi Bites
Crispy Salmon Sushi Bites
Crispy Salmon Sushi Bites

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Crispy Salmon Sushi Bites

Crispy Salmon Sushi Bites are a fun appetizer or meal, a fried rice cake topped with avocado, salmon, and spicy mayo!

Course Appetizer, Main Course
Cuisine American, Asian
Keyword Crispy Rice, Lazy Sushi, Salmon, Sushi, Sushi Stacks
Prep Time 20 minutes
Cook Time 15 minutes
Servings 12 bites
Calories 180 kcal
Author Cheri Renee

Ingredients

For the Salmon

  • 2 Tbsps soy sauce
  • 2 Tbsps honey
  • 1/2 to 1 Tbsp Sriracha (depending on spice preference)
  • 1 pound salmon (cut into fillets)

For the Crispy Sushi Stacks

  • 3 cups cooked sushi rice cooled
  • 3 Tbsps rice vinegar
  • 1 Tbsp toasted sesame seeds
  • 3 Tbsps vegetable oil
  • 1 avocado
  • 1/2 cup mayo
  • 1 to 2 Tbsps Sriracha
  • Optional toppings: more sesame seeds, soy sauce, wasabi, pickled ginger

Instructions

For the Salmon

  1. 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.

  2. 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.

For the Crispy Sushi Stacks

  1. 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.

  2. 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.

  3. Mash the avocado and put a small spoonful over each rice patty.

  4. 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.

  5. 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.

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