I mean. There are bites. And then there are bites. And this is a bite.

I love all things crispy rice related, spicy salmon related, or anything in between.

So it stands to reason that I’d be mulling over a way to combine it all.

Which I have, for a while.

And the end result were these delectable crispy rice bites layered with avocado and spicy salmon, topped with chopped serrano peppers and a drizzle of eel sauce.

Seriously guys, I’m not kidding. These were so good I may have eaten all of them.

Ingredients:

day old white rice

avocado oil

1/2 lb sashimi grade salmon, minced

1 Tbsp minced green oions

1 Tbsp minced cilantro leaves

2 Tbsp kewpie

1 Tbsp sriracha

2 tsp rice wine vinegar

2 tsp soy sauce

1/2 avocado sliced

serrano pepper, seeded and minced

eel sauce

Directions:

Using a small jelly roll pan lined with parchment, shape rice into a 2 inch wide strip, 8 inches. Set in the freezer for 30 minutes to firm up. Cut into 8 pieces.

Fill a large sauce pan with 1/4 inch of avocado oil. Heat over medium high until reaches 350 degrees.

Fry rice pieces until golden brown on both sides. About 1 - 2 minutes per side. Set aside on paper towels to cool.

Combine salmon, green onions, cilantro, kewpie, sriracha, vinegar and soy.

To compose, place a slice of avocado on each rice cake. Top with a healthy spoonful of spicy salmon.

Sprinkle peppers over the top, and drizzle with eel sauce.