Crispy Sushi Bites by @lesgourmandisesdeloubna

40 min

18 servings

🍚

380 g

Sushi rice

💧

580 ml

Water

🍚

7.7 tbsp

Rice vinegar

🍬

2.6 tbsp

Sugar

🧂

1.3 tsp

Salt

🫗

Neutral oil

🐟

320 g

Salmon

🥑

0.64

Avocado

🥭

0.32

Mango

🧀

1.3 tbsp

Cream cheese

🥢

2.6 tbsp

Soy sauce

🌶️

0.64 tsp

Sriracha

🍋

0.64

Lime zest

🫚

1.3 tsp

Fresh ginger

🌿

1.3 tbsp

Chives

🌱

Sesame seeds

  1. Step
    • Sushi rice
    • Water

    Prepare the sushi rice, ideally the day before, following the cooking instructions on the packet.

  2. Mix
    • Rice vinegar
    • Sugar
    • Salt

    Mix the rice vinegar, sugar and salt together, then fold into the still-warm rice.

  3. Spread
    • Sushi rice

    Spread the rice into a mould, let cool, cover with cling film and refrigerate.

  4. Chop
    • Salmon

    Finely chop the thawed salmon with a knife.

  5. Add
    • Avocado
    • Mango
    • Salmon

    Add the avocado and mango, both diced into small brunoise, to the salmon.

  6. Add
    • Chives
    • Soy sauce
    • Salmon

    Add the chives, soy sauce, sriracha, lime zest, grated fresh ginger and a spoonful of cream cheese to the salmon mixture.

  7. Mix
    • Sushi rice
    • Water
    • Rice vinegar

    Mix everything well and refrigerate.

  8. Cut
    • Sushi rice

    Unmould the chilled rice and cut it into small blocks.

  9. Fry
    • Sushi rice
    • Neutral oil

    Fry the rice blocks in hot oil until well coloured.

  10. Shape
    • Salmon
    • Avocado
    • Mango

    Shape the tartare into quenelles and place them on top of the fried rice blocks.

  11. Sprinkle
    • Sesame seeds
    • Chives

    Sprinkle sesame seeds and chives on top.

Crispy Sushi Bites by @lesgourmandisesdeloubna

40 min

18 servings

🍚

380 g

Sushi rice

💧

580 ml

Water

🍚

7.7 tbsp

Rice vinegar

🍬

2.6 tbsp

Sugar

🧂

1.3 tsp

Salt

🫗

Neutral oil

🐟

320 g

Salmon

🥑

0.64

Avocado

🥭

0.32

Mango

🧀

1.3 tbsp

Cream cheese

🥢

2.6 tbsp

Soy sauce

🌶️

0.64 tsp

Sriracha

🍋

0.64

Lime zest

🫚

1.3 tsp

Fresh ginger

🌿

1.3 tbsp

Chives

🌱

Sesame seeds

Preparation Steps

  1. Step 1/11

    Prepare the sushi rice, ideally the day before, following the cooking instructions on the packet.

    🍚Sushi rice
    💧Water

  2. Step 2/11

    Mix the rice vinegar, sugar and salt together, then fold into the still-warm rice.

    🍚Rice vinegar
    🍬Sugar
    🧂Salt
    🍚Sushi rice
    🥣Mixing bowl
    🥄Spoon

  3. Step 3/11

    Spread the rice into a mould, let cool, cover with cling film and refrigerate.

    🍚Sushi rice
    🍳Mould
    🧻Cling film

  4. Step 4/11

    Finely chop the thawed salmon with a knife.

    🐟Salmon
    🔪Knife

  5. Step 5/11

    Add the avocado and mango, both diced into small brunoise, to the salmon.

    🥑Avocado
    🥭Mango
    🐟Salmon
    🔪Knife

  6. Step 6/11

    Add the chives, soy sauce, sriracha, lime zest, grated fresh ginger and a spoonful of cream cheese to the salmon mixture.

    🌿Chives
    🥢Soy sauce
    🌶️Sriracha
    🍋Lime zest
    🫚Fresh ginger
    🧀Cream cheese
    🐟Salmon
    🥣Mixing bowl
    🧀Grater

  7. Step 7/11

    Mix everything well and refrigerate.

    🥣Mixing bowl

  8. Step 8/11

    Unmould the chilled rice and cut it into small blocks.

    🍚Sushi rice
    🍳Mould
    🔪Knife

  9. Step 9/11

    Fry the rice blocks in hot oil until well coloured.

    🍚Sushi rice
    🫗Neutral oil

  10. Step 10/11

    Shape the tartare into quenelles and place them on top of the fried rice blocks.

    🐟Salmon
    🥑Avocado
    🥭Mango
    🥄Spoon

  11. Step 11/11

    Sprinkle sesame seeds and chives on top.

    🌱Sesame seeds
    🌿Chives

Composition

Ingredients

Types

Grains, Liquids, Sweeteners, Spices, Oils, Fish, Fruits, Dairy, Condiments, Vegetables, Seeds

Ingredients

Sushi rice, Water, Rice vinegar, Sugar, Salt, Neutral oil, Salmon, Avocado, Mango, Cream cheese, Soy sauce, Sriracha, Lime zest, Fresh ginger, Chives, Sesame seeds

Notes

Sushi rice (raw, uncooked), Salt (level teaspoon), Neutral oil (for frying), Salmon (previously frozen then thawed, for raw consumption), Sriracha (adjust to taste), Lime zest (zest of half a lime), Fresh ginger (grated), Chives (finely chopped), Sesame seeds (white or black)

Allergens

Fish, Milk, Gluten, Soy, Sulphites, Sesame

Dietetics

Dietary regimen

Pescatarian, Egg-Free, Low-Calorie

Calories

95 kcal

Macro nutrients

Protein: 4g, Carbohydrates: 10g, Fat: 4g, Fiber: 0.5g, Sugars: 1.5g

Nutritional Information

Minerals

Sodium: 160mg, Potassium: 90mg, Phosphorus: 45mg, Selenium: 6µg

Vitamins

Vitamin D: 1.2µg, Vitamin B12: 0.6µg, Vitamin C: 3mg, Vitamin A: 15µg

Preparation

Time Information

Preparation

30 minutes

Cooking

10 minutes

Overall

40 minutes

Difficulty

Level

Hard (3/4)

Steps

11 steps

Equipments

Utensils

Mould, Cling film, Knife, Mixing bowl, Spoon, Grater

Appliances

Deep fryer, Refrigerator

Type

Type

Type Of Dish

Snack, Starter, Appetizer

Occasions

Christmas, New Year's Eve party

Origin

Source

Platform

instagram

Original Creator

@lesgourmandisesdeloubna

Origin

Cuisine

Japanese

Geographic

Japan, Asia

Various

Aspect

Texture

Crispy, Creamy, Tender

Flavors

Umami, Spicy, Zesty, Sweet, Fresh

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

raw tartare and assembled bites : same day, within a few hours (keep refrigerated at all times,consume promptly as salmon is raw,use only previously frozen salmon for raw consumption), cooked sushi rice (before frying) : up to 24 hours (cover with cling film,store in the fridge)