I absolutely love sushi, but it’s hard to find good gluten free sushi in my area. I’ve tried rolling sushi at home to combat this, but it didn’t work out very well. Let’s just say I’m unfit to ever become a sushi chef. When I saw these crispy rice sashimi bites trending on TikTok, I knew I had discovered the perfect way to:
1) Fulfill my sushi craving.
2) Make gluten free sushi and not have to worry about cross-contamination.
3) Limit the need to actually roll sushi.
These sashimi bites are extremely easy to make, especially if you prepare the rice a day in advance. They’re perfect to serve as an appetizer when you’re entertaining, and a great solo meal if you aren’t.
I recommend letting the rice cool before plating the sashimi on top so that the heat doesn’t start cooking the fish. I also love the addition of jalapeño slices on top for a nice added spice element.
Crispy Gluten Free Sashimi Bites
Equipment
- Non-stick frying pan
- 13 x 9 Baking sheet alternative sizes work
- Chef's knife
- Tinfoil or parchment paper
- Mixing Bowl
Ingredients
Crispy Rice
- 2 cups Sushi rice uncooked, or cooked and leftover
- 1 tbsp Rice vinegar
- 1 tsp Sesame oil optional
- Olive oil for frying
Sashimi Topping
- 10-12 oz Sashimi-grade fish salmon or tuna
- 1 tbsp Sriracha
- 1 tbsp Mayonnaise
- 1 tbsp Gluten free soy sauce sub tamari
- 2 tbsp Green onions finely chopped
- Sesame seeds for topping
- 1 Jalapeño thinly sliced into circles
Instructions
- Cook your sushi rice according to package instructions. Mix in rice vinegar and sesame oil once it finishes cooking.
- Line a 13×9 inch baking sheet with oiled foil or parchment paper and spread rice out in an even layer. The layer should be around 1/2 inch in thickness.
- Refrigerate for at least 45 minutes before frying or overnight.
- Once the rice has been refrigerated, carefully cut it into small, two-bite squares or rectangles.
- Heat a generous amount of neutral oil in a non-stick pan over medium high heat. Once it gets hot, add the rice squares to the pan and make sure they are not touching.
- Fry for about 4 minutes on each side or until the rice becomes golden brown. If the rice begins to burn, add more oil to the pan and lower the heat.
- Once all of the rice squares are finished frying, line them on a paper-towel lined plate and set aside to cool before plating.
- While the rice is frying, cut the sashimi into small cubes and place into a bowl.
- Add sriracha, mayonnaise, gluten free soy sauce, and green onions to the sashimi and mix well.
- Top the cooled crispy rice with the sashimi mix and garnish with jalapeño, green onions, and sesame seeds. Enjoy as an appetizer or a meal!
