Crispy Gluten Free Sashimi Bites
A delicious gluten free appetizer full of protein and flavor!
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 13x9 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!