AirFryFeast
Air Fryer Canned Salmon Crispy Rice Bites
These Air Fryer Canned Salmon Crispy Rice Bites use pantry salmon, pressed rice, avocado, nori, and spicy mayo for a crunchy snack-board style recipe.
Ingredients
- 2 cups cooked short-grain rice, chilled
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 1 can salmon, drained and flaked
- 2 tablespoons mayonnaise
- 1 teaspoon sriracha
- 1 avocado, diced
- 1 sheet nori, crumbled
- 1 tablespoon sesame seeds
- 2 scallions, sliced
- Soy sauce, for serving
Instructions
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Stir chilled rice with rice vinegar and sesame oil, then press into a parchment-lined pan. Chill 15 minutes.
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Cut the rice into small squares and mist both sides with oil spray.
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Preheat the air fryer to 390°F for 4 minutes.
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Air fry rice squares for 10 to 12 minutes, turning once, until crisp at the edges.
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Mix salmon with mayonnaise and sriracha.
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Top rice squares with avocado, salmon, nori, sesame seeds, scallions, and soy sauce.
Recipe guidance
Crispiness Control
Chilled sticky rice holds its shape and crisps better than warm rice. Press it firmly before cutting so the bites do not crumble.
Doneness Cues
The rice should feel firm and sound lightly crisp when tapped with tongs. The centers can stay chewy.
Reheat In The Air Fryer
Reheat plain rice squares at 350°F for 3 minutes, then add the cold salmon topping fresh.
Substitutions
Use canned tuna, cooked salmon, or tofu in place of canned salmon. Brown rice works if it is sticky enough to press firmly. Greek yogurt can replace some of the mayonnaise for a lighter topping.
Storage
Store rice squares and salmon topping separately for up to 2 days. Reheat rice in the air fryer and assemble just before serving.
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