Crispy Rice & Spicy Salmon Bites
with Creamy Sriracha Guac & Sweet Soy Glaze | 4 servings
These crispy rice bites take a little extra effort, but are SO worth it! The star here is the rice, which you’ll mix vigorously to bring out the starch so the mixture holds together more easily. Then you’ll chill the rice, cut it into squares, and pan-fry (or air-fry) to crunchy, golden perfection. On top is roasted flaked salmon combined with creamy Sriracha-infused guacamole and sweet soy glaze. Garnish the salmon with sliced jalapeño, more guac and glaze, nutty sesame seeds, and crisp scallion greens, and serve with soy sauce on the side for dipping.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Rice Wine Vinegar
Sweet Soy Glaze
(Contains Sesame, Soy, Wheat)
(Contains Soy, Wheat)
Not included in your delivery
Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce. Trim and thinly slice scallions, separating whites from greens. Thinly slice jalapeño into rounds, removing ribs and seeds for less heat. Heat a drizzle of oil in a small pot over medium-high heat. Add scallion whites; cook, stirring, until fragrant, about 30 seconds. Stir in rice, half the sesame seeds, 1½ cups water, and a pinch of salt; bring to a boil. Once boiling, cover and reduce to a low simmer. Cook until tender, 15-18 minutes (you’ll finish the rice in Step 3).
Meanwhile, pat salmon* dry with paper towels; season all over with salt and pepper. Place, skin-sides down, on a baking sheet. Roast on top rack until salmon is cooked through, 8-10 minutes.
Once rice is done, using a wooden spoon, stir rice until it begins to stick together, 1 minute. Add rice wine vinegar, cornstarch, and 1 tsp sugar; stir until well combined. Line an 8- x 8-inch baking dish with plastic wrap (make sure to leave a little overhang so the rice is easy to remove in Step 6) and spray with nonstick cooking spray. Press rice mixture into prepared baking dish in an even layer (TIP: To prevent the rice from sticking to your spoon, spray the top of the rice with nonstick spray). Transfer to freezer until rice is cooled, at least 15 minutes (and no longer than 30 minutes).
In a small bowl, whisk together guacamole, mayonnaise, and Sriracha to taste. Season with salt and pepper to taste.
Remove skin from salmon (discard skin). Place in a medium bowl; using two forks, flake salmon into bite-size pieces. Add 1 TBSP creamy Sriracha guac and half the sweet soy glaze; stir to coat.
Using edges of plastic wrap, carefully lift rice out of baking dish and transfer to a cutting board (discard plastic wrap). Cut into 4 equal squares. Heat a large drizzle of oil in a large, preferably nonstick, pan over medium-high heat. Add rice squares; cook until browned and crispy, 3-4 minutes per side (you may need to cook in batches!). Transfer crispy rice to cutting board; cut each square into 4 smaller squares (16 squares total). AIR FRYER ALTERNATIVE: Coat an air fryer basket with cooking spray; arrange rice squares side by side in basket. Coat tops with cooking spray. Air fry at 380 degrees until golden brown, turning halfway through, 15-20 minutes. Work in batches if necessary.
Place crispy rice squares on a serving platter. Top each with remaining creamy Sriracha guac and jalapeño to taste, then divide sweet soy salmon between squares. Drizzle with remaining sweet soy glaze. Garnish with remaining sesame seeds and scallion greens. Serve with soy sauce on the side for dipping.
Salmon is fully cooked when internal temperature reaches 145°.