Spicy Salmon & Tuna Sushi Bites
Golden crispy sushi rice topped with creamy avocado, spicy salmon and tuna, and a glossy homemade tare sauce.
These crispy sushi bites are all about contrasting textures: golden crunchy sushi rice, creamy avocado and a cool, spicy salmon-and-tuna topping. The rice can be shallow-fried, air-fried or oven-baked, then each bite is finished with homemade tare sauce, fresh chilli and chives. They make an impressive starter or sharing plate and are best assembled just before serving so the rice stays beautifully crisp.
Before you start
Get your mise en place ready so nothing catches you out mid-cook.
Method
- 1
Prepare the Sushi Rice
Cook the sushi rice according to the packet instructions.
- 2
While the rice is still warm, combine the rice vinegar, sugar and salt. Stir until dissolved, then gently fold the mixture through the cooked rice.
- 3
Press the warm seasoned rice firmly into a baking-paper-lined container to approximately 2–2.5 cm thick. Press it down well so the grains bind together and the finished bites hold their shape.
The rest of this recipe
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Ivana Sanshia’s note
Raw salmon and tuna: Use fish intended for raw consumption from a reliable supplier and maintain proper refrigeration.
Kewpie mayonnaise: Its rich, savoury flavour works particularly well with raw fish and sriracha. Regular mayonnaise can be substituted, although the flavour will differ.
Tare: Tare is a general Japanese term for a seasoning or dipping sauce rather than one single fixed recipe. This homemade version is a sweet-savoury finishing sauce designed specifically for these sushi bites.
Gluten-free: Standard soy sauce usually contains wheat. Use tamari or certified gluten-free soy sauce if required.
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