CRISPY AIR FRYER SUSHI BITES

Servings 2 / 10 Pieces Per Serving

SUSHI RICE INGREDIENTS

• ½ Cup Jasmine Rice (Sushi Rice is Optimal)

• 3 tbsp Rice Vinegar

• 1 tbsp Sesame Oil

• ¼ tsp Salt

• ¼ tsp Black Pepper

• ½ Packet Truvia Sweetener (or 1 tbsp of Sugar)

SUSHI BITE TOPPING INGREDIENTS

·      20 Roasted Seaweed Snack Papers

·      8 oz Hot Smoked Salmon

·      2 tbsp Kewpie Mayo (Use Normal Mayo if you don’t have Kewpie)

·      5 ml Siracha

·      1 Jalapeno Finely Sliced

Sushi Rice Preparation:

1.     Measure out Jasmine Rice in your pot you plan to steam your rice in.

2.    Fill the pot with water to cover the rice and swirl the rice around in the water and then drain the water from the rice. 

a.     Do this step three total times.

3.    Cover your rice with water to cook

a.     Utilize package directions – I personally just place enough water to cover the rice about one finger width above the rice in the pot.

4.    Bring rice to a boil for 1 Minute and then cover and reduce to a simmer for an additional 10 Minutes

a.     After 10 minutes of simmering, turn your heat off, DO NOT UNCOVER your rice, and allow it to rest for 10 additional Minutes.

5.    While your rice is resting, in a bowl or measuring cup, mix your Rice Vinegar, Sesame Oil, Salt, Black Pepper, and Sweetener (Or Sugar)

a.     Warm this mixture in the microwave for 30-60 Seconds and stir to help everything dissolve and come together.

6.    Place your cooked rice in a mixing bowl and drizzle the Vinegar Mixture over the rice and stir it in the rice well to try and get all the rice coated with the liquid.

7.     Line an 8x8 Baking Dish or 2 small Loaf Pans with Plastic Wrap

8.    Scoop the Sushi Rice into the lined pan and pat with the back of a spoon into an even layer.

9.    Cover with Plastic Wrap and allow to rest in the refrigerator for several hours until cool

a.     You can also make the rice the day before and allow it to rest in the refrigerator covered overnight.

Crispy AirFryer Sushi Bite Preparation:

1.     Remove prepared sushi rice from your refrigerator.

2.    Place on a cutting board and cut into 20 roughly equal sized pieces.

3.    Once you have cut the rice into pieces, spray with a cooking spray oil of your choice.

4.    Place 10 pieces sprayed side down in an air fryer and then spray the other side with your cooking spray.

5.    Cook at 400 Degrees for 12 Minutes, flip the rice squares/pieces over, spray with cooking spray, and then cook at 400 Degrees for 6 more minutes.

a.     Once these are done, place them on a cutting board or plate to the side and repeat with the other 10 pieces.

6.    While your second set of rice bites are cooking in the air fryer, you can begin assembling the first 10 pieces.

7.     Place 10 sheets of Roasted Seaweed Snack Sheet on a cutting board or serving platter

8.    Place a square of the crispy rice bites on each snack paper

9.    Mix together your Kewpie Mayo and Siracha in a bowl and then place a small amount on each crispy rice bite.

10. Divide your Hot Smoked Salmon in 20 individual pieces and place one piece on each crispy rice bite with the Siracha Mayo base

a.     Putting the siracha mayo down first helps the salmon to not slide off the bite

11.  Thinly slice your jalapeno into small wheels/circular pieces and place one slice of jalapeno on each bite.

a.     If you have extra siracha mayo, you can place a small amount on top of each bite to help anchor the jalapeno.

12.  Repeat with your other 10 pieces from the airfryer.

13.  Eat and Enjoy!!!