Nori sheets (cut into small circles)
2 cups cooked sushi rice
2–3 tbsp rice vinegar
1 tbsp sugar
1/2 tsp salt
Shrimp tempura (store-bought)
Salmon, cut into bite-sized chunks
Oil
Salt & pepper
Avocado, thinly sliced
Cucumber, cut into matchsticks
furikake seasoning
1/2 cup mayo
2–3 tbsp sweet chili sauce
1–2 tsp sriracha (to taste)
Squeeze of fresh lime juice
Cook sushi rice according to package instructions. While still warm, mix with rice vinegar, sugar, and salt. Set aside.
Preheat oven to 400°F (or air fryer to 375°F).
Lay nori circles flat and press a thin layer of seasoned sushi rice evenly on top. Bake for 8–10 minutes (or air fry 5–7 minutes) until the rice is set and slightly crisp on the edges.
For the salmon, toss chunks with oil, salt, pepper, and teriyaki sauce. Air fry at 400°F for 7–9 minutes until cooked through and slightly caramelized.
Cook shrimp tempura according to package instructions or air fry until crispy.
Mix together mayo, sweet chili, sriracha, and lime juice to make the sauce.
Once the nori rice bases are done, top with shrimp or salmon, avocado, cucumber, and drizzle with sauce. Finish with a sprinkle of furikake seasoning.
Serve immediately while crispy.
