spicy salmon crispy toast
I love me some restaurant-style spicy salmon on crispy rice, especially when the rice is still crunchy and warm and the fish is ice cold. Bonus points if it has some sort of sweet soy-based sauce drizzled on top and those baby jalapeños!
but why are we only eating it as a 6-piece appetizer? Enter the spicy salmon crispy toast: large enough as a meal, because I am a hungry girl.
the best part of this spicy salmon toast is that it uses smoked salmon to mimic sushi-grade salmon, so you don’t have to worry about trying to find the freshest cut of sushi-grade salmon and spending that extra $!
prep time + assembly: 20 minutes
INGREDIENTS
for the spicy salmon:
8 oz. smoked salmon (nova preferred)
1/4 cup scallions, chopped
2 tbsp. kewpie mayo
2 tbsp. sriracha
1 tbsp. furikake seasoning or sesame seeds
1 tsp. soy sauce
1 tsp. sesame oil
for the toast:
3 slices sourdough
1 large avocado
for the topping:
1 tbsp. honey
1 tsp. soy sauce
scallions + sesame seeds (optional)
DIRECTIONS:
Chop up the smoked salmon into very small pieces (essentially mincing it). To a mixing bowl, add all the ingredients for the spicy salmon: the chopped salmon, scallions, kewpie mayo, sriracha, furikake or sesame seeds, soy sauce and sesame oil. Mix together until well combined. Cover with plastic wrap and let it sit in the fridge for about 10 minutes for the flavors to meld together.
While the salmon is chilling in the fridge (literally), toast your sourdough bread to your liking and slice up your avocado lengthwise into thin slices. Whisk together the honey and soy sauce for the honey-soy topping.
Assemble the toasts: top the toasted sourdough with avocado slices, spicy salmon, honey-soy sauce, and optional scallions and sesame seeds.
