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- 2 cups sushi rice - 1/2 pound sushi-grade salmon, diced - 1 ripe avocado, sliced - 1 cucumber, julienned - 1/4 cup rice vinegar - 2 tablespoons sugar - 1 tablespoon salt - Soy sauce, for dipping - 1 cup panko breadcrumbs - 1 tablespoon sesame oil - Wasabi and pickled ginger Crispy rice sushi has simple ingredients that create big flavors. Sushi rice is key. It gives that sticky texture that holds everything together. The sushi-grade salmon adds a fresh taste. Choose ripe avocado for creaminess. Cucumber adds a nice crunch. In your pantry, rice vinegar, sugar, and salt season the rice. These elements balance the flavors well. Soy sauce is a must for dipping. It enhances the taste of every bite. For that crispy outer layer, panko breadcrumbs are perfect. They fry up light and crunchy. A touch of sesame oil adds a nutty note. Don't forget the wasabi and pickled ginger. They bring a spicy kick and freshness. This dish is fun to make. Every element plays an important role. You can easily find these ingredients at your local store. Let's gather them and get cooking! {{ingredient_image_1}} Start by rinsing 2 cups of sushi rice under cold water. You want to keep rinsing until the water runs clear. This step helps remove excess starch. It makes the rice less sticky and gives it a great texture. Next, cook the rice. You can use a rice cooker or a pot. If using a pot, add 2 1/2 cups of water. Bring it to a boil, then cover and simmer for 20 minutes. After cooking, let it sit covered for 10 minutes. While the rice rests, mix 1/4 cup of rice vinegar, 2 tablespoons of sugar, and 1 tablespoon of salt in a bowl. Stir until dissolved. Fold this mixture gently into the rice to season it well. Once the rice is seasoned, spread it onto a baking sheet. Make sure it’s evenly spread out. Let it cool to room temperature. This cooling step is key for shaping. After it’s cool, press the rice into a square or rectangular shape. Aim for about 1/2 inch thick. This helps the rice hold its form when cooking. Chill the pressed rice in the fridge for 30 minutes. This makes it firmer and easier to cut. While the rice chills, preheat a non-stick skillet over medium heat. Add 1 tablespoon of sesame oil to the skillet. This oil adds a nice flavor and keeps the rice from sticking. Cut the chilled rice into bite-sized squares or rectangles. Dredge each piece in 1 cup of panko breadcrumbs. Make sure you coat each piece evenly. Once the skillet is hot, place the coated rice pieces in it. Fry for 2-3 minutes on each side. You want them to be golden brown and crispy. After frying, remove them and place on a paper towel to drain any excess oil. Now it’s time to assemble! Top each crispy rice piece with a slice of sushi-grade salmon, a slice of avocado, and some julienned cucumber. You can add a drizzle of soy sauce on top for extra flavor. Serve these crispy rice sushi pieces right away. Garnish with wasabi and pickled ginger on the side for a nice touch. Enjoy this delightful dish that is sure to impress! To get crispy rice, press it firmly. This helps create a strong base. If you skip this step, the rice may break apart when frying. The frying temperature matters. Heat your skillet to medium. This ensures the rice gets golden brown without burning. If the heat is too low, the rice will be soggy. Too high, and it will burn. To boost flavor, try different sauces. A drizzle of soy sauce adds a nice touch. You can also mix in sriracha for some heat. Don’t forget the garnishes! Green onions or sesame seeds add crunch. You can also toss on some seaweed for an extra layer of taste. When preparing ingredients, slice your veggies ahead of time. This saves you from rushing later. Keep your workspace clean and organized. Use time-saving tools like a sharp knife and cutting board. A rice cooker can make cooking rice easier, too. If you have one, use it! Pro Tips Rinsing the Rice: Always rinse sushi rice thoroughly to remove excess starch. This step is crucial for achieving the perfect texture and preventing the rice from becoming too sticky. Cooling the Rice: Spread the seasoned rice on a baking sheet and let it cool completely before shaping. This helps the rice firm up, making it easier to cut into pieces later. Panko Coating: Make sure to coat the rice pieces evenly with panko breadcrumbs for that extra crunch. A light pressing will help the breadcrumbs adhere better. Serving Fresh: For the best taste and texture, serve the crispy rice sushi immediately after frying. This ensures that the rice remains crispy and the toppings fresh. {{image_2}} You can switch up the main protein in crispy rice sushi. Shrimp, tuna, and crab work great. Each adds a different taste and texture. If you prefer vegetarian options, try tofu or fresh vegetables. Both give a nice crunch and flavor. Want to spice things up? Add some sriracha or spicy mayo for heat. These add a kick to each bite. You can also try incorporating tropical fruits like mango. The sweetness of mango pairs well with the savory elements. Crispy rice sushi can be served in fun ways. You can make mini bites for easy eating. These are perfect for parties or snacks. Another idea is to create combination platters with sushi rolls. This way, you can enjoy a variety of flavors and textures. To keep your crispy rice sushi fresh, store it in an airtight container. Place a piece of parchment paper between the layers to prevent sticking. This method helps keep each piece intact. You can store it in the fridge for up to two days. After that, the texture may change, and it won't taste as great. When you want to enjoy your leftovers, it's best to reheat them in a skillet. Warm the skillet on low heat and add a bit of oil. Place the sushi pieces in the skillet and heat for a few minutes on each side. This method helps keep them crispy. Avoid using a microwave, as it can make the rice soggy and lose its crunch. If you want to save some for later, you can freeze pre-fried rice pieces. Let them cool completely first. Then, place them in a single layer on a baking sheet and freeze for a few hours. Once frozen, transfer them to a freezer bag. For thawing, take them out of the freezer and let them sit in the fridge overnight. You can then reheat them in a skillet to restore that crispy texture. Crispy rice sushi is a fun twist on traditional sushi. It features fried rice squares topped with fresh ingredients. The rice is cooked and seasoned, then shaped and fried. This creates a delightful crunch. You can top it with sushi-grade fish, avocado, and cucumber. It's a perfect blend of textures and flavors. Using regular rice will change the dish's texture and flavor. Sushi rice is sticky and short-grained. It holds together well when cooked. Regular rice, like long-grain rice, will be fluffier and not stick. This means it won’t hold its shape as well. For the best results, stick with sushi rice. You can easily make sushi rice on the stove. First, rinse the rice until the water runs clear. Then, combine the rice with water in a pot. Bring it to a boil, then lower the heat and cover. Let it simmer for about 20 minutes. After cooking, let it sit covered for 10 minutes. This will make the rice tender and ready for seasoning. Crispy rice sushi pairs well with simple sides. Here are some great options: - Soy sauce for dipping - Wasabi for a spicy kick - Pickled ginger for a refreshing taste - A light salad with sesame dressing - Edamame for a healthy snack To wrap up, you learned how to make crispy rice sushi using key ingredients like sushi rice, salmon, and avocado. We covered each step, from cooking the rice to frying it for that perfect crunch. Remember, pressing the rice firmly and choosing the right temperature are key for success. Experiment with different proteins and flavors to find your favorite version. With these tips, you can make sushi that’s both fun and delicious at home. Dive in and enjoy your culinary adventure!

Crispy Rice Sushi

A delicious sushi dish featuring crispy rice topped with fresh salmon, avocado, and cucumber.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 50 minutes
Total Time 1 hour 20 minutes
Course Appetizer
Cuisine Japanese
Servings 4
Calories 300 kcal

Ingredients
  

  • 2 cups sushi rice
  • 2.5 cups water
  • 0.25 cups rice vinegar
  • 2 tablespoons sugar
  • 1 tablespoon salt
  • 0.5 pound sushi-grade salmon, diced
  • 1 ripe avocado, sliced
  • 1 cucumber julienned
  • 1 cup panko breadcrumbs
  • 1 tablespoon sesame oil
  • to taste soy sauce, for dipping
  • to serve wasabi and pickled ginger

Instructions
 

  • Rinse the sushi rice under cold water until the water runs clear. This removes excess starch and helps achieve a better texture.
  • In a rice cooker or pot, combine the rinsed rice and water. Cook according to the rice cooker instructions or bring to a boil, then reduce to low heat, cover, and simmer for 20 minutes.
  • Once cooked, remove the rice from heat and let it sit covered for 10 minutes. In a small bowl, mix rice vinegar, sugar, and salt until dissolved, then fold this mixture into the rice gently to season it.
  • Spread the seasoned rice onto a baking sheet, spreading it evenly, and allow it to cool to room temperature.
  • Once cool, press the rice firmly into a square or rectangular shape about 1/2 inch thick. Refrigerate for 30 minutes to firm up the rice.
  • Preheat a non-stick skillet over medium heat and add sesame oil.
  • Cut the chilled rice into bite-sized square or rectangular pieces. Dredge each piece in panko breadcrumbs, coating evenly.
  • In the hot skillet, place the coated rice pieces and fry for 2-3 minutes on each side, until golden brown and crispy. Remove and place on a paper towel to drain excess oil.
  • Top each crispy rice piece with a slice of salmon, avocado, and cucumber. You can also drizzle a little extra soy sauce over the top for added flavor.
  • Serve immediately, garnished with wasabi and pickled ginger on the side.

Notes

Serve immediately for the best texture.
Keyword appetizer, crispy rice, salmon, sushi