Topped with smoked salmon and avocado, these crispy sushi bites are a tasty party starter. Sprinkle with sesame seeds and serve with sriracha or chilli sauce to turn up the heat.
Serves1212, as a starter
Cook time35 mins35 minutes
Prep time20 mins20 minutes, + cooling, 10 mins standing & 2 hours chilling time
as a starter
+ cooling, 10 mins standing & 2 hours chilling time
Ingredients
2 1/2 cups (500g) sushi rice, rinsed, drained
1/2 cup (125ml) rice wine vinegar
2 tbs caster sugar
1/2 tsp salt (optional)
2 tbs vegetable oil
1 avocado, stoned, peeled, thinly sliced
150g smoked salmon
Sriracha, to serve
Sesame seeds, to serve
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Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Place the rice and 3 3/4 cups (935ml) water in a large saucepan over high heat. Bring to the boil. Reduce heat to low. Cover and cook for 20 mins or until rice is tender and water is absorbed. Set aside, covered, for 10 mins to steam.
Step 2
Combine the vinegar, sugar and salt, if using, in a small bowl. Place rice in a large heatproof glass or ceramic bowl. Use a wooden paddle or rubber spatula to break up lumps while gradually adding the vinegar mixture, gently folding to combine. Continue folding for 15 mins or until rice is cool.
Step 3
Grease a 19cm x 29cm slice pan and line with plastic wrap, allowing sides to overhang. Place rice in prepared pan and use wet hands to press rice into the pan until smooth. Cover and place in the fridge for 2 hours or overnight to set.
Step 4
Use a large sharp knife to cut the rice mixture into 24 pieces. Heat oil in a large frying pan over medium-high heat. Cook rice pieces, in batches, for 2-3 mins each side or until golden and crispy. Transfer to a plate lined with a paper towel to cool slightly.
Step 5
Top sushi bites with avocado and salmon. Drizzle with sriracha or chilli sauce and sprinkle with sesame seeds to serve.
Prep time20 mins20 minutes, + cooling, 10 mins standing & 2 hours chilling time
as a starter
+ cooling, 10 mins standing & 2 hours chilling time
Ingredients
2 1/2 cups (500g) sushi rice, rinsed, drained
1/2 cup (125ml) rice wine vinegar
2 tbs caster sugar
1/2 tsp salt (optional)
2 tbs vegetable oil
1 avocado, stoned, peeled, thinly sliced
150g smoked salmon
Sriracha, to serve
Sesame seeds, to serve
Description
Topped with smoked salmon and avocado, these crispy sushi bites are a tasty party starter. Sprinkle with sesame seeds and serve with sriracha or chilli sauce to turn up the heat.
Method
Step 1
Place the rice and 3 3/4 cups (935ml) water in a large saucepan over high heat. Bring to the boil. Reduce heat to low. Cover and cook for 20 mins or until rice is tender and water is absorbed. Set aside, covered, for 10 mins to steam.
Step 2
Combine the vinegar, sugar and salt, if using, in a small bowl. Place rice in a large heatproof glass or ceramic bowl. Use a wooden paddle or rubber spatula to break up lumps while gradually adding the vinegar mixture, gently folding to combine. Continue folding for 15 mins or until rice is cool.
Step 3
Grease a 19cm x 29cm slice pan and line with plastic wrap, allowing sides to overhang. Place rice in prepared pan and use wet hands to press rice into the pan until smooth. Cover and place in the fridge for 2 hours or overnight to set.
Step 4
Use a large sharp knife to cut the rice mixture into 24 pieces. Heat oil in a large frying pan over medium-high heat. Cook rice pieces, in batches, for 2-3 mins each side or until golden and crispy. Transfer to a plate lined with a paper towel to cool slightly.
Step 5
Top sushi bites with avocado and salmon. Drizzle with sriracha or chilli sauce and sprinkle with sesame seeds to serve.
