These fun appies require no sushi rolling skill or sheets of nori. Top them with whatever you like and watch your guests devour them!
Author: Finn
Recipe type: Appetizer
Cuisine: Japanese Fusion
Serves: 6
Ingredients
Rice:
1 cup sushi rice
1 cup water
2 Tbsp rice vinegar
1 Tbsp sugar
½ tsp salt
2 Tbsp sesame seeds (I used black for contrast)
3 Tbsp vegetable oil
.
The Loxy Bagel (pictured):
Lox (I used my beet cured salmon)
Capers
Red onion, thinly sliced
.
The Bob Marley:
Fresh mango, peeled into strips
Avocado, cubed
Sashimi grade ahi tuna, thinly sliced (optional, can be omitted for vegetarian)
.
The Stuzzicadente:
Pickled asparagus, chopped into 2 inch pieces
Prosciutto, torn into thin strips
.
Vancouver's Sweetheart:
Candied salmon, broken into pieces
Cucumber, peeled into thin strips
Maple miso-nnaise*
* Mix together ½ tsp miso paste, 1 tsp maple syrup and 2 Tbsp japanese mayonnaise)
Instructions
Using a fine mesh strainer, rinse the rice well. Place the rice in a medium saucepan with 1 cup of water and let soak for 30 minutes.
After soaking, bring the rice to a boil on medium heat and then reduce the heat to very low and cover. Cook for 15 minutes then turn the heat off but do not remove the lid of the rice for an additional 10 minutes.
In a small bowl, mix together the sugar, rice vinegar and salt until dissolved.
Transfer the rice to a large bowl and add half the vinegar mixture, stirring in a chop-and-fold-over method. Add the remaining vinegar mixture and continue to chop-and-fold mix until the rice is cooled to room temperature. Cover the bowl with a damp cloth and set the rice aside until you need to use it.
Stir the sesame seeds into the rice. Wet your hands to reduce sticking and form rice patties out of the sushi rice roughly ¼ inch thick and 2 inches wide.
Heat vegetable oil in a frying pan over high heat. Once the oil is heated, place the rice patties into the oil and fry until lightly browned on both sides- roughly 3-5 minutes. Remove browned patties from the pan and set to drain on some paper towel.
Lay toppings of your choice on the sushi patties and serve immediately.
Notes
* Rice patties adapted from John Bishop's "Fresh"
Recipe by Port and Fin at https://portandfin.com/crispy-sushi-bites/