Crispy Sushi Bites

Crispy Sushi Bites 🤩 I’ve been seeing this trend and of course had to hop on it.. crispy sushi rice topped with spicy tuna & salmon under a bed of avocado, furikake, siracha mayo, chives, dipped in tamari. Soo so good.

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Ingredients

• 2 cups sushi rice

• 1/4 cup rice vinegar

• 2 tbs sugar

• 3 ripe avocados

• 6-8 oz sushi grade tuna or salmon or 3-4 oz each for a combination

• 3 tbs sriracha

• 1 tbs tamari + more for serving

• Avocado oil

• 1 batch of Siracha Mayo

• Trader Joe’s Furikake seasoning or thinly sliced nori sheets

• 2-3 tbs thinly sliced chives

• Sesame seeds

Notes

• This will make about 36 pieces

• Steps 1-6 should be done in advance to ensure your rice has enough time to cool

• Make sure to buy your fish as fresh as possible - it’s ideal to buy this same day & ensure it’s sushi grade as you will be eating it raw!

Method

1. Boil your rice in 3 cups of water for 15-20 min (keep an eye on it)

2. Once all of the water is evaporated from your rice, turn the heat off and let rest with the lid on for about 10 minutes

3. In a separate bowl or small sauce pot, mix your rice vinegar and sugar together and microwave in increments of 30 seconds or heat over medium-low until the sugar is dissolved

4. Pour the vinegar and sugar mixture into the rice and mix well

5. Line a baking sheet (I used 9x12) with parchment paper

   • Note that with smaller sizes your rice squares will be thicker and you will have less pieces

6. Evenly layer your rice into the baking sheet and let it cool in the refrigerator for about 4 hours or until firm (I let mine go a full work day and it was totally fine!)

7. Once your rice is nice and cold, remove it from the refrigerator and cut into roughly 1x2” rectangles, or about 36 pieces

8. In a medium or large pan, pour in about an inch of avocado oil and heat over medium-high heat

9. Once the oil is nice and hot, begin to carefully add in your rice pieces

10. Cook each side until golden brown (about 4-6 minutes)

11. While you are getting the rice crispy, begin to thinly slice the tuna and salmon into small pieces and mix in a bowl with the sriracha and tamari and set in the fridge

    • Be sure to look out for bones!

12. In a separate bowl, mash up your avocados and set in the fridge

13. Once you finish browning your rice, begin to build your bites!

14. Layer each piece with about 1/2 - 1 tbs avocado, then sprinkle on some of the furikake, layer about 1 heaping tbs of the tuna and/or salmon, drizzle with sriracha mayo, and garnish with the thinly sliced chives

15. Be sure to serve with with more sriracha and tamari!