Salmon Sushi Bites Recipes

CRISPY SALMON SUSHI BITES

Steps:

• In a small bowl mix together the soy sauce, honey, and Sriracha. Divide in half, brush half of this mixture on all sides of the salmon fillets. Set the other half aside to drizzle over the sushi bites.
• Cook the salmon according to one of these methods:In the oven: Place the salmon on a lined baking sheet. Put in a 400 degree oven for 12 to 15 minutes.In the air fryer: Place the salmon in the air fryer basket (spray the basket with olive oil to prevent sticking). Set it to 400 degrees for 12 to 15 minutes.
• Mix the cooled, cooked sushi rice in a bowl with the rice vinegar and sesame seeds. Form them into balls, pressing them tightly so they hold their shape.Note: Spraying hands with non stick cooking spray helps prevent rice sticking to your hands.
• Set a skillet over medium heat and add the vegetable oil. Put the rice balls in the skillet, press down slightly with a fork to flatten them and cook them 3 minutes per side.Note: I did mine in two smaller batches.
• Mash the avocado and put a small spoonful over each rice patty.
• Flake the salmon and top each with a piece or two of salmon. Spoon the remaining soy sauce mixture (leftover from when making the salmon) over top.
• Mix together the mayo and Sriracha, drizzle the Sriracha mayo over top. Serve with optional toppings such as more sesame seeds, soy sauce, wasabi, pickled ginger.

CUCUMBER SALMON SALAD "SUSHI"

Steps:

• Combine the salmon, red pepper, celery, scallions, yogurt, lemon juice and salt in a bowl; mash with a fork.
• Cut the tips off each end of the cucumbers; cut each cucumber across into 1-inch pieces. Use a melon baller to scoop out the center of each slice of cucumber, taking care to leave the walls intact and enough of a base to hold the salmon salad. Fill each cucumber with 2 to 3 teaspoons of the salmon salad and refrigerate until ready to serve.

TERIYAKI SALMON BITES RECIPE BY TASTY

Steps:

• Cut the salmon into bite-size cubes. Set aside.
• Prepare the marinade by mixing the soy sauce, lemon juice, ginger, chilli, garlic, and sea salt together.
• Mix the salmon into the marinade, cover, and marinate for 15-30 minutes.
• In a large pan with a little oil, pour in the marinade and add the honey and sesame seeds.
• Mix together until it starts to bubble and gets thicker/saucier.
• Add the salmon and fry for a couple of minutes on each side.
• Take off the heat and garnish with more sesame seeds, spring onion, red chilli, and cocktail sticks.
• Enjoy!

SALMON SUSHI BITES

Steps:

• In a small saucepan over high heat, bring the rice and 1 1/2 cups water to a boil. Reduce the heat; cover and simmer 5 minutes, or until all of the water is absorbed. Stir in the vinegar, sugar, all-purpose seasoning and salt.
• On a cutting board, separate the salmon slices and cut into 1 1/2-inch-wide strips. Place 2 teaspoons of the rice at one end of each salmon strip and roll up tightly. Sprinkle with sesame seeds, if desired. Serve the sushi bites with the soy sauce for dipping.

CRISPY RICE SUSHI BITES (COPYCAT NOBU RECIPE)

Steps:

• Tightly pack the sushi rice into a square 8x8-inch cake pan lined with plastic wrap. Chill for 2 to 3 hours in the refrigerator or 30 minutes in the freezer.
• Heat 1/2 cup oil in a large skillet over medium heat. Cut the rice into thick, rectangular shapes, about 2 to 3 inches in length and 1 inch in width. Carefully move the pieces to the hot oil and fry until they reach a deep golden brown color, 2 to 3 minutes on each side. Drain on paper towels.
• Combine diced tuna with mayonnaise, Sriracha, soy sauce, sesame oil, and lime juice in a medium bowl until thoroughly mixed.
• To assemble, place fried sushi rice on a serving platter. Top with 1 to 2 tablespoons of the spicy tuna mixture. Layer a few slices of avocado on top of each piece. Garnish with a thin drizzle of Sriracha, a jalapeño slice, and a sprinkle of sesame seeds.