Crunchy, creamy, spicy, and oh-so-satisfying—these crispy rice bites topped with spicy baked salmon and avocado are the ultimate appetizer or bite-sized indulgence. Finished with a drizzle of homemade eel sauce for an irresistible umami kick.

Crispy Rice topped with Spicy Baked Salmon

Taylor Jackzen

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Prep Time 25

Cook Time 30

Total Time 55

Course Appetizer

Servings 8

Ingredients

For the Crispy Rice

18 oz premade sticky white rice (the brand I prefer is InnovAsian)

For the Baked Salmon

2 salmon filets
Salt and pepper to taste
5 tablespoons Kewpie mayonnaise
2 tablespoons Sriracha adjust to taste
4 tablespoons panko breadcrumbs
2 scallions whites separated and minced

For the Eel Sauce

1/3 cup soy sauce
1/3 cup granulated sugar
1/3 cup mirin

For Assembling

1 ripe avocado sliced
Eel sauce for drizzling store bought or homemade
1 jalapeno sliced thin (optional, for garish)

Instructions

Begin by cooking your rice according to the package.
Lay 3/4” thick of sushi into a mold (I use shallow Tupperware) and press firmly ensuring it’s flat.
Place in the freezer for at least two hours.
Once your rice has set, remove it from the mold and cut into bite sized squares.
In a skillet, heat vegetable oil over medium-high heat.
Add the cooked sushi rice, spreading it evenly in the pan.
Cook for 3-4 minutes or until the bottom is golden brown and crispy.
Flip the rice and cook the other side until crispy.
Place cooked crispy rice on a paper towel lined plate until ready to assemble.
If making your own eel sauce, combine all ingredients in a small sauce pan over medium heat.
Bring to a boil then reduce to low and allow to simmer for about 5 minutes until the sauce has thickened.
Remove from heat and let it cool to room temperature then store in an airtight container in the fridge (for up to a week) until ready to use.
Preheat oven to 400 degrees Fahrenheit.
Place salmon filets in a lightly greased baking dish and season with salt and pepper.
Drizzle tops of salmon with about 2 tablespoons each of Kewpie Mayonnaise and Sriracha.
Bake in preheated oven for 15-18 minutes.
Once salmon is baked, remove from oven and flip to remove the salmon skin.
With a fork, break up the salmon until it’s all shredded.
To the dish with the shredded salmon, add in panko, remaining kewpie mayonnaise, and scallion whites. Mix well to combine.
Place a slice of ripe avocado on top of each crispy rice square followed by a spoonful of the spicy baked salmon mixture on top of the avocado.
Drizzle eel sauce over the salmon and top with a slice of jalapeño if using.