Crispy Rice Salmon Bites

Ingredients

• 2 cups Cooked sushi rice
• 12 oz Salmon fillet, skin removed
• 2 tablespoons Avocado oil
• 1 tablespoon Coconut aminos
• 1 tablespoon Rice vinegar
• 1 tablespoon Sesame seeds
• 2 tablespoons Green onions, thinly sliced

Instructions

1. 1Preheat your oven to 400°F (200°C).
2. 2Cut the 12 oz salmon fillet into 1-inch cubes.
3. 3In a medium bowl, combine the salmon cubes with 1 tablespoon coconut aminos and 1 tablespoon rice vinegar. Let it marinate while you prepare the rice.
4. 4Form the 2 cups cooked sushi rice into 1-inch thick, flat squares or rectangles. Aim for about 12-16 pieces.
5. 5Heat 2 tablespoons avocado oil in a large skillet over medium-high heat until shimmering.
6. 6Carefully place the rice squares into the hot oil. Fry for 3-5 minutes per side, until golden brown and crispy. Use tongs to flip them. Remove the crispy rice squares from the skillet and place them on a plate lined with paper towels to drain excess oil.
7. 7Arrange the crispy rice squares in a single layer on a baking sheet.
8. 8Top each crispy rice square with a piece of the marinated salmon. Ensure the salmon is spread out evenly.
9. 9Bake in the preheated oven for 8-10 minutes, or until the salmon is opaque and flakes easily with a fork. The internal temperature of the salmon should reach 145°F (63°C).
10. 10Remove the baking sheet from the oven. Garnish the salmon bites with 1 tablespoon sesame seeds and 2 tablespoons thinly sliced green onions before serving.

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