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Easy Crispy Sushi

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Cooking time 15 mins
Total time 15 mins
course Lunch, Snack
cuisine Asian
servings 2 people

Equipment

  • Cooking pan
  • Frying pan

ingredients
  

  • 100 g sushi rice
  • 1 avocado
  • 100 g smoked salmon
  • 3 tbsp yoghurt
  • 1 tbsp sriracha

instructions
 

  • Cook the sushi rice. Add rice vinegar to the rice after its cooked, if you want to do this properly.
  • Flatten the rice in a baking tin and place it in the fridge for 5-10 minutes to cool it down. (I used a brownie baking tin)
  • In the meantime, cut the salmon in small pieces. Add the sriracha and yoghurt.
  • Take the rice out of the baking tin and cut it in pieces (around 1x2 cm). Fry both sides of the pieces till golden. Dab the pieces with kitchen paper to get the oil off
  • Top the pieces with thin slices of avocado and the salmon. Optional to add a jalapeño.

notes

Vegan: use vegan salmon and plantbased milk
Seasoning: optional to add a little bit of pepper and salt.
course Lunch, Snack
cuisine Asian
keyword crispy rice, crispy sushi, easy sushi, Sushi
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