Ingredients

1 ¼ cup sushi rice (short grain)

1 ⅔ cup water

2 tbsp rice vinegar

½ tbsp sugar

2 tbsp potato starch

Pinch of salt

Kombu strip (optional)

⅓ cup tamari

⅓ cup cane sugar

⅓ cup mirin

10-12 oz sushi grade salmon

3 tbsp Japanese mayo

1 tbsp sriracha

½ tsp sugar

2 tbsp chives, plus more for topping

12-14 serrano or jalapeño slices

12-15 avocado triangles

Avocado or olive oil for frying

Instructions

Step 1: Cook the sushi rice in a rice cooker with the water, kombu strip (if using), and a pinch of salt until tender.

Step 2: In a small bowl, mix the sugar and rice vinegar until dissolved. Add this mixture along with the potato starch to the cooked rice and stir thoroughly to combine.

Step 3: Line a container with plastic wrap and press the rice into it until it is about ¼ to ½ inch thick, depending on your preference. Cover with plastic wrap, place another container on top with cans as weights, and refrigerate for 4 to 8 hours. After chilling, place it in the freezer for 30 minutes.

Step 4: Prepare the eel sauce by combining the mirin, tamari, and cane sugar in a saucepan. Bring to a boil, then simmer for 5 to 7 minutes until the sauce thickens enough to coat the back of a spoon. Let it cool.

Step 5: Finely chop the sushi-grade salmon until it reaches a paste-like consistency. Mix in Japanese mayo, sriracha, chives, tamari, and sugar until well combined.

Step 6: Remove the rice from the container and cut into rounds or squares about 2 inches in size. This should yield 12 to 16 pieces.

Step 7: Heat about ½ inch of avocado or olive oil in a frying pan. Fry the rice pieces until golden and crispy on both sides, approximately 8 to 10 minutes.

Step 8: Pipe or spoon the spicy salmon mixture onto each piece of crispy rice. Top with additional chives, avocado triangles, serrano or jalapeño slices, and drizzle with eel sauce before serving.

Tips & Variations

Use sushi-grade salmon to ensure freshness and safety since the salmon is served raw.

For a milder version, omit the serrano or jalapeño slices or substitute with a sweet bell pepper.

Make extra eel sauce to use as a dipping sauce or drizzle over other sushi dishes.

Mix a small amount of toasted sesame oil into the spicy salmon mixture for added depth.

FAQs

Can I use regular rice instead of sushi rice?

Sushi rice is essential for this recipe because of its sticky texture, which helps the rice hold together when shaped and fried. Regular rice will not yield the same crispy, cohesive results.

Is it safe to eat raw salmon in this recipe?

You should use sushi-grade salmon, which is handled and frozen to minimize the risk of parasites. Always purchase from a reputable fishmonger and keep the salmon well-chilled before use.