Recipe Intro From feedfeed
Need an easy appetizer? These Crispy Sushi Rice bites by @FeedTheSwimmers have got you covered. To make the crispy rice base, cook your U.S.-Grown rice the day before or simply grab some from your local sushi place. After all, over 95% of the rice used at sushi restaurants in the United States is U.S.-Grown.
Find other recipes using U.S.-Grown rice here!
Prep time 480 minutes
Cook time 45 minutes
Yield: Serves or Makes 3-4 servings
Whisk rice vinegar and mirin.
Rinse rice thoroughly until water runs clear. Prepare per rice cooker instructions adding the salt. If cooking stovetop, add 2 cups water, rice and salt and over medium-high heat bring to just boiling. Cover and reduce heat to low and simmer for 20 minutes. Turn off heat and allow to sit covered for another 15 minutes.
Add cooked rice to a large bowl and drizzle vinegar mixture throughout and quickly mix thoroughly using a rice paddle or wide wooden spoon until fully incorporated.
Wipe a glass baking dish, 8x8” or 9x9” with a thin coating of oil, and, using wet hands to avoid sticking, firmly press warm/room temperature sushi rice into the baking dish, cover and refrigerate overnight or until fully chilled.
Line a cutting board with wax paper, or plastic wrap (I try to avoid using plastic, but if it’s what you have on hand, it does work well). Gently invert rice onto prepared board and slice into rectangles or squares (your choice!). If rice is sticking, run knife under hot tap water and proceed.
Add grape seed oil to a heavy bottomed skillet about ½” deep and heat over med-high heat until shimmering (about 350F). Lightly dredge rice cake bases through rice flour and fry about 3-5 minutes each side until golden brown. If oil gets too hot, reduce heat to medium. Set cooked bases aside on a dish lined with paper towel.
Top each base with a slice of avocado, a strip of salmon, a small dollop of crème fraiche, a turn of fresh ground pepper and fresh herbs. Serve immediately.