Ingredients
Scale
- 2 tablespoons avocado oil
- 1 tablespoon + 1 teaspoon sesame oil (divided)
- 1.5 teaspoons sea salt (divided)
- 5 cups cooked cold sticky rice
- ½ cup thinly sliced cucumbers (~½ large cucumber)
- 1 tablespoon soy sauce
- â…“ cup sushi ginger
- 1 lb. sushi-grade salmon (chopped)
- 5 green onions (chopped)
- 3 sheets nori (broken into small pieces)
- 2 tablespoons rice vinegar
- 1 teaspoon sesame oil
- 1.5 tablespoons sesame seeds (white or black)
- 3 tablespoons kewpie or mayonnaise
Instructions
- Grease the bottom of a half baking sheet with 1 tablespoon of avocado oil.
- Scoop the rice onto the baking sheet, press it down firmly, and cover with plastic wrap. Refrigerate for 1 hour or overnight.
- Drizzle the top of the rice with 1 tablespoon of avocado oil and ½ tablespoon of sesame oil. Season with 1 teaspoon of sea salt.
- Preheat the oven to 475ºF and bake the rice for 7-10 minutes until crispy.
- Toss cucumbers with soy sauce and set aside. Prepare nori salad by mixing green onions, nori, rice vinegar, sesame oil, sesame seeds, and salt in a bowl.
- Spread cucumbers over the crispy rice, top with ginger, then salmon, and finally the nori salad. Drizzle with kewpie.
- Let it cool for 10 minutes before cutting into pieces and serving.
Notes
- Monitor the rice closely while baking to avoid burning.
- Prepare sticky rice a day ahead for best results.
- Use a spatula to remove the pieces from the baking sheet carefully.
- Sushi-grade tuna can be used instead of salmon.
- Double the nori salad ingredients for extra topping.