Description
Delicious handheld sushi bites with creamy avocado, spicy salmon, and crispy seaweed edges.
Ingredients
Scale
- 1 cup sushi rice
- 1 1/4 cups water
- 2 tbsp rice vinegar
- 2 tbsp sugar
- 1 tsp salt
- 4 oz fresh salmon, diced
- 2 tbsp spicy mayo (sriracha + mayo)
- Seaweed sheets
- Cucumber, thinly sliced
- Avocado, sliced
- Soy sauce for serving
- Sesame seeds
Instructions
- Rinse rice until water runs clear; cook with 1 1/4 cups water. Let rest for 10 minutes, then fold in rice vinegar, sugar, and salt while warm.
- Mix diced salmon with spicy mayo, coating each piece in creamy heat.
- Cut seaweed sheets into small rounds or rectangles and lightly toast them over a flame or in a dry pan until aromatic.
- On each nori piece, press a thin pat of rice with wet fingers, forming a small mound.
- Top with a cucumber slice, a dab of the spicy salmon, and a thin avocado slice, then sprinkle with sesame seeds.
- Serve immediately with soy sauce for dipping.
Notes
Best eaten fresh; keep components separate if storing.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: No Cooking Required
- Cuisine: Japanese
Nutrition
- Serving Size: 1 bite
- Calories: 250
- Sugar: 5g
- Sodium: 600mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 20mg