Ingredients
Scale
- 120g (4 oz) fresh sushi-grade salmon, diced into 1 cm cubes
- 1 cup sushi rice, cooked and seasoned with rice vinegar
- 1/2 ripe avocado, sliced into thin strips
- 1/4 cup panko breadcrumbs
- 1 egg, beaten
- 1 tbsp soy sauce
- 1 tsp sesame oil
- 1/2 tsp garlic powder
- Salt and pepper to taste
- Vegetable oil for frying
- For garnish: sesame seeds, pickled ginger, microgreens
- For spicy mayo: 2 tbsp mayo + 1 tsp sriracha
Instructions
- Season salmon cubes with salt, pepper, and garlic powder. Dredge in panko, then dip in beaten egg, and coat again in panko. Chill 5 minutes.
- Heat oil in a skillet over medium heat. Fry salmon bites 1–2 minutes per side until golden and crispy. Drain on paper towels.
- Assemble bites: Place 1 tsp sushi rice on each plate spot. Top with a crispy salmon cube, then an avocado slice. Drizzle with spicy mayo and garnish.
Notes
- Use sushi-grade salmon for safety with raw preparation.
- Fry in small batches to maintain crispness and oil temperature.
- Make spicy mayo ahead — flavors blend better after 10 minutes.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Method: Shallow Fry
- Cuisine: Japanese-inspired
- Diet: High-Protein
Nutrition
- Serving Size: 4 bites
- Calories: 180 Kcal
- Sugar: 1g
- Sodium: 320mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 1g
- Protein: 12g
- Cholesterol: 45mg
