Yuzu kosho and salmon make an unbeatable pair in this yuzu ponzu salmon-topped crispy sushi rice. These fun bites make the perfect appetizer!

Quick Info

⏱️ 95 min • 🍽️ 12 servings • ⭐ 100%

Nutrition

310 cal • 5g protein • 15g carbs • 25g fat

Tags

[North American] • [Dairy-Free] • [Low-Carb] • [Appetizers] • [Snacks] • [Pescatarian] • [Keto] • [High-Protein]

Ingredients

• 2½ tablespoons rice wine vinegar
• 1 tablespoon sugar
• 1 teaspoon kosher salt
• 1¾ cups cooked short-grain white rice, warm
• 1½ cups avocado oil, for frying
• 3 tablespoons kewpie mayonnaise
• 1¼ teaspoons yuzu kosho
• 1 teaspoon yuzu extract
• ½ teaspoon sesame oil
• ½ teaspoon soy sauce
• ½ pound sushi-grade salmon, finely chopped
• 2 tablespoons finely chopped scallions
• 1 teaspoon toasted white sesame seeds
• 1 teaspoon black sesame seeds
• Thinly sliced jalapeño, optional
• Ponzu sauce

Instructions Preview

1. Make the sushi rice: In a small bowl, whis…
2. Pour the vinegar mixture over the warm ric…
3. Line an 8 x 5-inch container with plastic …

…and 9 more steps

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Recipe by: Jeri Mobley • From: Tasty