Crispy Air Fryer Sushi Rice Wedges
These crispy sushi rice wedges combine golden, crunchy rice with creamy spicy tuna, rich smoked salmon, and fresh avocado. Finished with sesame seeds and a spicy drizzle, every bite delivers a delicious contrast of textures and flavors. They are perfect for sharing, serving as appetizers, or enjoying as a fun sushi-inspired meal.
Categories: SNACKS
Ingredients
- 2 cups cooked short-grain sushi rice, warm
- 1 tablespoon rice vinegar
- 1 teaspoon granulated sugar
- 1/2 teaspoon salt
- 1 can (5 ounces) tuna, drained well
- 3 tablespoons mayonnaise, divided
- 1 to 2 teaspoons orange-red chili sauce, plus extra for drizzling
- 4 ounces smoked salmon, finely diced
- 3 tablespoons plain cream cheese, softened
- 1 ripe avocado, thinly sliced
- 1 teaspoon white sesame seeds
- Neutral oil spray, as needed
Cooking Instructions
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01
Place the warm cooked sushi rice in a large bowl. Add the rice vinegar, sugar, and salt. Gently fold everything together until the seasonings are evenly distributed. Allow the rice to cool slightly while remaining soft and sticky.
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02
Line the bottom of an 8-inch springform pan with parchment paper. Transfer the seasoned rice into the pan and spread it into an even layer. Press firmly with the back of a spoon or a flat-bottomed measuring cup to create a compact disk.
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03
Refrigerate the pressed rice for approximately 25 to 30 minutes, or until firm enough to hold its shape when unmolded. Carefully release the springform pan and transfer the rice disk to a cutting board.
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04
Using a sharp knife, cut the rice disk into 8 equal triangular wedges. Work carefully to keep the wedges intact. If the rice feels too soft or begins to crumble, refrigerate it for another 10 to 15 minutes.
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05
Preheat the air fryer to 190 degrees C (375 degrees F). Lightly spray the air-fryer basket or rack with neutral oil, then lightly coat both sides of the rice wedges. Arrange the wedges in a single layer, leaving a little space between them.
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06
Air-fry the rice wedges for 12 to 15 minutes per batch, carefully turning halfway through if needed, until the outside becomes lightly golden, firm, and crispy. Cook in batches to avoid overcrowding. Transfer the wedges to a plate and let them rest for 3 to 5 minutes.
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07
In a medium bowl, combine the drained tuna, 2 tablespoons of mayonnaise, and 1 to 2 teaspoons of chili sauce. Mix until creamy and evenly coated. Adjust the chili sauce according to your preferred spice level.
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08
In a separate bowl, combine the finely diced smoked salmon, softened cream cheese, and remaining 1 tablespoon of mayonnaise. Gently mix until the salmon is coated in a smooth, creamy mixture while retaining some texture.
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09
Arrange the crispy rice wedges on a serving platter. Spoon the smoked salmon mixture over 4 alternating wedges, spreading it evenly. Divide the spicy tuna mixture among the remaining 4 wedges.
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10
Top each wedge with thin slices of fresh avocado. Sprinkle the white sesame seeds evenly over the wedges and finish with a light drizzle of additional chili sauce. Serve immediately while the rice remains crispy and the toppings are fresh and creamy.
Chef notes
Use short-grain sushi rice for the best results because its natural stickiness helps the wedges hold together. Press the rice firmly into the pan and chill thoroughly before slicing to prevent the wedges from falling apart. Avoid overcrowding the air fryer. Cooking in batches allows the rice edges to become evenly golden and crispy. Drain the tuna very well before mixing it with mayonnaise to prevent the topping from becoming watery. For a milder version, reduce the chili sauce or replace it with a small amount of plain mayonnaise. Choose a ripe but firm avocado so the slices hold their shape and create a neat presentation. For the best texture, keep the toppings separate from the crispy rice until serving. Refrigerate leftovers promptly for up to 2 days, and reheat the plain rice wedges in the air fryer before adding cold toppings.
