Sushi - Made From Leftover Rice

• total time: 1 hour

Ingredients

Crispy rice sushi bites are probably one of my most recycled weekly meals ! I just love tha its satisfies my sushi cravings with a fun and super crunchy bite . Today im using canned salmon as my protein, but you can honestly use anything tha you have; we also love it with shrimp, tofu, or even beef !

Directions

To make the sushi rice youll need:

1 cup cooked rice

1 tsp rice vinegar

1 tsp honey

salt to taste

Mix well and flatten in a plastic wrap lined dish. Freeze for at least 30 minutes or (the longer, the better). I cut into bite sized squares, heavily brushed with avocado oil, and then airfried at 400F for about 30 minutes or untill rice is super crisp .

For the spicy salmon, I used:

Trader Joe’s canned salmon

1 tsp ponzu sauce (or sub with soy sauce &lemon juice)

1 tsp sesame oil

1 tbsp Japanese Mayo

1/2 tbsp sriracha (or to taste)

fresh sliced green onions

For garnish I used:

avocado slices

unagi sauce (or eel sauce)

furikake rice seasoning

If you hadn’t tried the crispy rice trend yet, you definitely should because it’s one worth all the hype !

Hit the like and follow @angielaeats if you love sushi too 🫶🏽