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Crispy Rice Sushi with Smoked Salmon and Bang Bang Sauce Recipe

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4.1 from 73 reviews

Crispy Rice Sushi with Smoked Salmon Bang Bang Sauce is a delightful twist on traditional sushi. This recipe features perfectly cooked sushi rice pressed into a block, sliced into squares, and then crisped to golden perfection either by air frying or pan searing. Topped with fresh cucumbers, creamy avocado, smoked salmon, and drizzled with a flavorful bang bang sauce made from kewpie mayonnaise, rice vinegar, garlic, and hot sauce, this dish offers a harmonious blend of textures and flavors ideal for sushi lovers looking for a fun and crispy bite.

  • Total Time: 50 minutes (plus overnight chilling time)
  • Yield: 12 servings

Ingredients

Rice & Seasoning

  • 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

Vegetables & Protein

  • 2 whole Persian cucumbers (thinly sliced rounds)
  • 1-2 whole avocados (sliced small pieces)
  • 2 oz smoked salmon

Cooking Oils & Garnishes

  • Avocado oil (or avocado oil spray)
  • Chives (chopped, for garnish)
  • Furikake or toasted sesame seeds (optional, for garnish)

Bang Bang Sauce

  • ½ cup kewpie mayonnaise
  • 3 tbsp rice vinegar
  • ½-1 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

  1. Cook & Press Rice: Rinse the sushi rice 3-4 times under cold water until the water runs mostly clear. Cook the rice using a rice cooker with the appropriate water amount as per the rice cooker instructions.
  2. 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.
  3. Prepare Mold: Line an 8” by 8” (20 cm) square baking dish or container with a generous single layer of cling wrap. This will be used as a mold to shape the rice block.
  4. Press the Rice: Transfer the warm seasoned rice into the lined container and firmly press down with a rice paddle or the back of a spoon. Shape it to about a little thicker than ½ inch (1.27 cm), ensuring the edges and corners are compacted to hold together firmly.
  5. Cool and Refrigerate: Allow the rice block to cool to room temperature, then seal the container and refrigerate overnight so the rice solidifies into a firm block.
  6. Slice the Rice Block: Remove the rice block from the container and peel off the cling wrap. Lightly wet your chopping board to prevent sticking, then slice the rice block into roughly 10 rectangular equal-sized pieces, dipping the knife in water between cuts for cleaner slices.
  7. Crisp the Rice Squares – Air Fry Method: Preheat your air fryer to 380°F (193°C). Spray the air fryer basket with avocado oil, then spray a thin layer of oil on the rice squares. Place them oiled-side down in the basket, leaving space between pieces. Air fry for 8 minutes, spray the tops with oil, flip carefully, and air fry for an additional 8 minutes until golden and crispy. Cool on a baking rack.
  8. Crisp the Rice Squares – Pan Sear Method: Heat 3-4 tbsp of avocado oil in a skillet over medium heat until hot. Arrange rice squares in the pan with space between them. Sear for 4 minutes until the bottom is golden brown, then flip and cook another 3-4 minutes until crispy on both sides. Add more oil if necessary. Cool on a baking rack.
  9. Make Bang Bang Sauce: In a bowl, mix kewpie mayonnaise, rice vinegar, hot sauce (or sweet chili sauce), grated garlic, coconut aminos (or soy sauce), ketchup, and coarse sea salt. Stir until smooth and well blended.
  10. Assemble Sushi Bites: On each crispy rice square, layer a thin slice of cucumber, a few pieces of avocado, and smoked salmon. Drizzle generously with the bang bang sauce. Garnish with chopped chives and a sprinkle of furikake or toasted sesame seeds if desired. Serve immediately.

Notes

  • Rinsing the rice thoroughly before cooking helps remove excess starch, preventing the rice from becoming gummy.
  • Pressing the rice firmly and chilling overnight stabilizes the sushi block, making it easier to slice and crisp without falling apart.
  • Use a wet knife for slicing the rice block to ensure clean cuts without sticking.
  • Both air frying and pan searing yield crispy rice squares; choose your preferred method based on equipment and texture preference.
  • Furikake is a Japanese seasoning that adds umami and crunch, but it’s optional.
  • Adjust the heat level of the bang bang sauce by varying the amount of hot sauce used.
  • For a gluten-free version, use coconut aminos instead of soy sauce.
  • Author: Madelynn
  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Category: Appetizer
  • Method: Air Frying
  • Cuisine: Japanese Fusion
  • Diet: Gluten Free

Find it online: https://allyumcooks.com/crispy-rice-sushi-with-smoked-salmon-and-bang-bang-sauce-recipe/