These “salmon in a hole” crispy rice and avocado bites are full of flavor and make a perfect party app.
The Deets
Here’s an elevated twist on the beloved crispy rice and avocado “salmon in a hole”! This version starts with a foundation of golden-brown, crispy rice, perfectly seared to create a satisfying crunch. A smooth, creamy layer of avocado is spread across the rice, adding a rich and buttery flavor that complements the crispiness of the base. Delicate, thin slices of radish are arranged artfully on top of the avocado, bringing a slight peppery bite and vibrant color to the dish. At the heart of it all, a generous, fresh slice of salmon sits nestled in the center, its rich, silky texture balancing out the crunch and creaminess of the layers beneath. To top it off, a sprinkle of furikake—a blend of savory seaweed, nutty sesame seeds, and a hint of salt—adds a final umami flourish, making each bite burst with layers of flavor and texture. This “salmon in a hole” is both visually stunning and deliciously satisfying! This is the perfect party app for a bite-sized delicious treat or make it for yourself and have it as the main course. If you enjoyed this recipe, check out more of my recipes here.
“Salmon in a hole” crispy rice and avocado
Ingredients
For the salmon:
- 1 salmon filet about 1/2 – 3/4 pound
- 1 1/2 tbsp Kewpie mayo
- 2 tsp Sesame oil
- 1 tbsp Sweet chili
- 1 tbsp soy sauce
- 1 tbsp sriracha
- A squeeze of wasabi optional
- Furikake for topping
- Note: start here, and add more of each depending on creaminess and taste preference
The rest:
- Sushi rice
- 2 tbsp rice vinegar
- 1 tbsp sugar
- Radish slices
- Avocado
- Scallion for topping
- Jalapeño for topping
- Fry oil of choice
Instructions
- Cook rice either in a rice cooker or on the stove top. When it is cooked, add rice vinegar & sugar and mix until combined. Add a piece of parchment paper to a shallow Tupperware and flatten the rice into an even layer. Transfer to the fridge and let cool (I will usually try to make this a day ahead but you can do a few hours ahead as well- the longer you want the better the rice holds together)- when you go to make your circles (or squares/ whatever shape) make sure you add some water to your hands and on the edges of the glass/ cutter. This helps with things sticking which is why a lot of times things fall apart. Full recipe is on my IG but hope this helps 🫶🏼
- Finally shop fresh sushi grade salmon and add all of the sauces in a bowl. Stir to combine and season to taste depending on preference. Transfer to the fridge while you prep everything else.
- Add fry oil to a deep pan, about an inch or so up. While that is heating on medium, remove rice from the fridge. Using a cookie cutter (or a cup) carve out the rice into little patties. If your rice is sticking to the sides, add a little water to the edges and to your hands. When oil has reached 350, add the patties. Cook for about 4-5 min per side or until they become golden. Transfer to a cooling rack.
- Slice avocado into rounds, removing the skin. You might need to shape slightly to fit on top of the rice. Slice radish and add avocado followed by radish slices overtop crispy rice. Add in a scoop of the spicy tuna. Top with more furikake, a thin slice of scallion and jalapeño. Enjoy
