Ingredients
For the Rice
- 8.64 oz short grain white rice (sushi rice)
- 2 tbsp coconut aminos or 3/4 tbsp soy sauce
- 1 tbsp rice vinegar
- 2 tsp toasted sesame oil
- Avocado oil or avocado oil spray (for frying)
For the Topping
- 2 whole Persian cucumbers, thinly sliced into rounds
- 1-2 whole avocados, sliced into small pieces
- 2 oz smoked salmon
- Chopped chives, for garnish
- Furikake or toasted sesame seeds, optional, for sprinkling
For the Bang Bang Sauce
- ½ cup Kewpie mayonnaise
- 3 tbsp rice vinegar
- ½ to 1 tsp hot sauce or sweet chili sauce
- 0.2 oz garlic, grated or crushed (about 1 large clove)
- 1 tbsp coconut aminos or 1-2 tsp soy sauce
- 1.5 tbsp ketchup
- 2 pinches coarse sea salt
Instructions
- Cook & Press Rice: Rinse the short grain sushi rice 3-4 times until the water runs mostly clear to remove excess starch. Cook the rice in a rice cooker with the appropriate amount of water as per your rice cooker’s instructions.
- Season the Rice: While the rice is still hot, gently fold in the coconut aminos (or soy sauce), rice vinegar, and toasted sesame oil to season the rice evenly without mashing the grains.
- Prepare the Mold: Line an 8” by 8” (20 cm) square baking dish or similar flat-bottomed container with a generous layer of food-grade cling wrap. This will serve as a mold to shape the rice block.
- Shape and Press the Rice: Transfer the warm seasoned rice into the lined dish. Using a rice paddle or the back of a spoon, press the rice firmly and evenly into a flat block about ½ inch (1.27 cm) thick. Pay special attention to pressing the corners and edges tightly to prevent crumbling. You can use the edges of the cling wrap to help press and shape the block firmly.
- Chill the Rice Block: Cover and refrigerate the molded rice block overnight or at least 4 hours to let it set and firm up, making it easier to slice without falling apart.
- Slice the Rice: Lightly wet a chopping board to prevent sticking. Remove the chilled rice block from the container and peel off the cling wrap. With a wet knife, slice the rice into about 10 equal rectangular pieces.
- Crisp the Rice Squares: For air frying: Preheat your air fryer to 380°F (193°C). Lightly spray the air fryer basket with avocado oil. Spray the rice squares with avocado oil and place them oiled-side down, leaving space between pieces. Air fry for 8 minutes, spray with oil again, carefully flip, and air fry another 8 minutes until golden and crispy. For pan frying: Heat a skillet over medium heat and add 3-4 tbsp avocado oil. Fry the rice squares spaced apart until the bottoms turn golden brown (about 4 minutes), then flip and fry another 3-4 minutes. Use more oil if necessary. Cool the crisped rice on a wire rack to prevent sogginess.
- Assemble the Crispy Rice Sushi: Top each crispy rice square with a thin layer of cucumber rounds, followed by diced avocado and smoked salmon. Drizzle with the bang bang sauce and garnish with chopped chives and optional furikake or toasted sesame seeds. Serve immediately for best texture and flavor.
Notes
- Use authentic short-grain sushi rice for the best texture; avoid pre-cooked or packaged rice for this recipe.
- Any rectangular container with a flat bottom similar to an 8×8 inch baking dish can be used as a mold.
- Rice blocks about ½ inch thick produce the ideal balance of crispy outside and tender inside.
- Chilling the rice block overnight is essential to help it hold together when slicing and frying.
- After frying, cool rice squares on a wire rack to keep them crisp and avoid sogginess on the bottom.
- The bang bang sauce can be prepared ahead of time for convenience.
- Store rice squares and toppings separately. Crispy rice is best freshly fried; leftover fried rice may become harder, so enjoy chilled leftovers if preferred softer texture.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Air Frying
- Cuisine: Japanese
- Diet: Halal
