Ingredients
Scale
- 1 cup sushi rice
- ½ lb fresh sashimi-grade salmon
- 1 ripe avocado
- 2 tbsp Sriracha sauce
- 2 tbsp low-sodium soy sauce
- 2 green onions, chopped
- Fresh cilantro leaves for garnish (optional)
Instructions
- Rinse sushi rice under cold water until the water runs clear, then cook according to package instructions. Allow it to cool slightly.
- Heat a non-stick skillet over medium-high heat. Add oil and spread the cooked sushi rice evenly in the pan. Press down gently until golden brown, about 5-7 minutes, flipping halfway through.
- Slice fresh salmon into thin strips against the grain for tenderness.
- In a small bowl, mix Sriracha and soy sauce to create your spicy sauce.
- Once the rice is crispy, layer on the salmon slices and drizzle with spicy sauce. Top with avocado slices and garnish with chopped green onions and cilantro if desired.
Notes
- For added texture, consider including cucumbers or radishes as toppings.
- Adjust Sriracha based on your spice preference.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main
- Method: Frying
- Cuisine: Japanese
Nutrition
- Serving Size: 1 plate (250g)
- Calories: 450
- Sugar: 2g
- Sodium: 800mg
- Fat: 22g
- Saturated Fat: 4g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 50mg