If you love bold flavors, irresistible textures, and a show-stopping presentation, then Salmon Crispy Rice is about to be your new favorite recipe. Imagine golden, crunchy rice cakes topped with creamy, spicy salmon and fresh garnishes—each bite is an explosion of flavor and blissful contrast. This is the ultimate small bite that impresses every time.
Why You’ll Love This Recipe
- Crispy-Meets-Creamy: That crunch of golden rice with creamy, spicy salmon is pure magic in every mouthful.
- Restaurant-Quality, Made at Home: Impress your friends (or just yourself!) with a dish that feels truly special—no reservations required.
- Customizable to the Max: Play with toppings, spice levels, or even go totally vegetarian—the possibilities are endless.
- Make-Ahead Friendly: Prep in advance for effortless entertaining or whenever you crave something extra delicious.
Ingredients You’ll Need
The best part? Salmon Crispy Rice uses simple yet purposeful ingredients—each one chosen for maximum flavor, the perfect chewy-crunchy bite, or gorgeous color. Don’t be tempted to skip any: every component has a job to do!
- Cooked Sushi Rice (short grain rice): This is the backbone of the recipe—sticky and starchy enough to hold shape and crisp spectacularly when fried.
- Rice Vinegar: Adds tanginess and that classic sushi rice flavor, bringing brightness to every bite.
- Sugar: Balances the vinegar and enhances the subtle sweetness of the rice.
- Salt: Essential seasoning that highlights and rounds out all the flavors.
- Vegetable Oil: For frying the rice cakes to golden, crackly perfection. Choose a neutral oil like canola or sunflower.
- Sushi-grade Salmon: Choose the freshest you can find—this is the crown jewel, so quality matters.
- Kewpie Mayo: Japanese mayo lends extra creaminess and umami—if you can’t find it, standard mayo works in a pinch.
- Sriracha: For that satisfying, smoky-sweet heat in the spicy salmon mixture.
- Scallion: Adds freshness, pop, and a bit of crunch to the salmon topping.
- Soy Sauce: A splash infuses umami depth into the spicy salmon.
- Sesame Oil: A little goes a long way—this savory oil adds nutty aroma and smooths out the flavors.
- Sliced Avocado: Cool, creamy and buttery—perfect as a base for the rich salmon.
- Jalapeño (thinly sliced): For a fresh, peppery kick and gorgeous bright-green color.
- Black and White Sesame Seeds (toasted): Lively crunch and a final visual flourish.
Variations
Salmon Crispy Rice is incredibly flexible—change up the toppings, tweak the heat, or make swaps for dietary needs. This dish is yours to play with, so make it fit your cravings or fridge situation!
- Tuna Crispy Rice: Swap the salmon for high-quality raw tuna and follow the same steps for a delicious variation.
- Vegetarian Version: Replace the salmon with finely chopped avocado, seasoned tofu, or even spicy shiitake mushrooms.
- Extra-Spicy: Add more sriracha, a drizzle of chili oil, or even some diced chili peppers for a fiery twist.
- Non-Raw Option: Use fully cooked salmon (or crab) in the topping if you or your guests prefer not to use raw fish.
How to Make Salmon Crispy Rice
Step 1: Season and Chill the Rice
Start by warming the rice vinegar, sugar, and salt together until the sugar dissolves—this is your classic sushi rice seasoning. Pour it over freshly cooked short grain rice and gently fold until the grains are glossy and sticky. Press the seasoned rice into a lined pan, cover, and let it chill for at least 4 hours (overnight is even better). This creates a solid block that fries up perfectly later.
Step 2: Make the Spicy Salmon Mixture
Finely chop your sushi-grade salmon and stir together with Kewpie mayo, sriracha, soy sauce, scallion, and sesame oil—this creamy, punchy mixture is wildly addictive! Stash it in the fridge while the rice chills, letting the flavors really meld together.
Step 3: Shape and Fry the Rice
Once your rice block is chilled and firm, lift it from the pan and cut into 16 rectangles. Heat a good layer of vegetable oil in a skillet (medium heat is perfect), then carefully fry the rice pieces until both sides turn crisp, golden, and gloriously crunchy. Drain on paper towels so excess oil doesn’t weigh them down.
Step 4: Assemble and Garnish
Now for the fun: top each crispy rice square with a slice or two of avocado, a generous spoonful of spicy salmon, and a sliver of jalapeño. Sprinkle with toasted sesame seeds, burst into a happy dance, and serve right away!
Pro Tips for Making Salmon Crispy Rice
- Rice Block Success: For even, sturdy rice cakes, don’t skip thorough chilling—overnight makes the rice slice easily and prevents crumbling during frying.
- Oil Temperature Sweet Spot: Medium heat gives the rice time to get crispy through the middle without burning the surface. If the rice browns too fast, lower your heat.
- Salmon Storage: Always keep the spicy salmon mixture cold until serving, for maximum freshness and food safety.
- Sharp Knife, Clean Cuts: Lightly oil your knife before slicing the chilled rice block, so you get even pieces that won’t stick or tear.
How to Serve Salmon Crispy Rice
Garnishes
A finishing flourish is key: scatter toasted black and white sesame seeds for crunch and visual pop, and don’t forget the sliced jalapeño if you love a bit of heat. Microgreens, wasabi tobiko, or tiny shreds of nori also make your Salmon Crispy Rice extra-inviting and colorful.
Side Dishes
This dish loves a side of edamame, miso soup, or even a crisp Asian slaw. If you’re serving Salmon Crispy Rice as part of a sushi night, fresh cucumber salad or a seaweed salad adds the perfect, refreshing contrast.
Creative Ways to Present
Try arranging your crispy rice pieces in neat rows on a large platter, dotting each with a different topping for a rainbow sushi party feel. Or, serve individual portions on small plates with garnish “bouquets” for elegant appetizers. Play with mini skewers for a fun, pass-around bite at parties!
Make Ahead and Storage
Storing Leftovers
If you happen to have any leftovers (which, let’s be honest, is rare with Salmon Crispy Rice!), store the salmon mixture in an airtight container in the fridge, and keep the crispy rice separate to maintain texture. Store rice and fish up to 1 day for best flavor and safety.
Freezing
Freeze the fried rice cakes only—not the salmon topping. Arrange the rice cakes in a single layer and freeze until firm, then transfer to a bag for up to 1 month. Thaw in the fridge and re-crisp in a hot pan or oven before assembling.
Reheating
To bring back the irresistible crunch, place leftover rice cakes in a dry skillet over medium heat or warm briefly in a toaster oven. Always add chilled salmon, avocado, and garnishes after reheating, just before serving.
FAQs
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Can I use regular mayo instead of Kewpie for Salmon Crispy Rice?
Absolutely! While Kewpie mayonnaise adds a slightly sweeter, richer flavor, regular mayonnaise will still make a creamy, delicious spicy salmon mixture. Add a pinch of sugar or a drop of rice vinegar to mimic Kewpie’s unique taste if desired.
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Is it ok to use leftover rice for the crispy rice base?
It’s best to use freshly steamed short grain sushi rice, since it’s stickier and holds together when frying. If using leftover rice, microwave it with a splash of water until soft and sticky again, then proceed with the recipe.
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How do I ensure my Salmon Crispy Rice stays crispy for a party?
Keep the fried rice cakes separate on a wire rack until ready to assemble, and only add the salmon and toppings right before serving. This keeps the base crisp and the toppings fresh!
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Can I make Salmon Crispy Rice gluten-free?
Yes! Just use gluten-free soy sauce (tamari) in the spicy salmon mixture, and double-check each ingredient for hidden gluten sources. All other ingredients in this recipe are naturally gluten-free.
Final Thoughts
Once you’ve made Salmon Crispy Rice at home, you’re going to want to make it again (and again!). It’s one of those recipes that turns any occasion into something special, no matter the season. So grab your favorite apron, gather your freshest ingredients, and make this crowd-pleaser—your friends and family will be seriously wowed!
Print
Salmon Crispy Rice Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 4 hours 45 minutes
- Yield: 16 servings 1x
- Category: Appetizer
- Method: Frying, Mixing
- Cuisine: Asian
- Diet: Pescatarian
Description
A delicious recipe for Salmon Crispy Rice that combines the crunch of fried sushi rice with spicy salmon, topped with avocado, jalapeno, and sesame seeds for a flavorful dish.
Ingredients
Crispy Rice
- 3 cups Cooked Sushi Rice (short grain rice)
- 2 tbsp Rice Vinegar
- 1 tbsp Sugar
- 1 tsp Salt
- Vegetable Oil for frying
Spicy Salmon
- 1 lb Sushi-grade Salmon
- 4 tbsp Kewpie Mayo
- 2 tbsp Sriracha
- 2 tbsp Scallion
- 2 tsp Soy Sauce
- 2 tsp Sesame Oil
Serving
- Sliced Avocado
- Jalapeno thinly sliced
- Black and White Sesame Seed toasted
Instructions
- Crispy Rice: In a small bowl, mix rice vinegar, sugar, and salt. Pour over cooked sushi rice, mix well, then transfer to a pan lined with plastic wrap. Chill in the fridge for at least 4 hours.
- Spicy Salmon: Chop salmon, mix with mayo, sriracha, soy sauce, scallion, and sesame oil. Refrigerate until needed.
- Assembly: Cut chilled rice into rectangles. Fry in oil until golden. Top with salmon mixture, avocado, jalapeno, and sesame seeds.
Notes
- You can customize the level of spiciness by adjusting the amount of sriracha in the salmon mixture.
- Ensure the rice is well-chilled before frying to maintain its shape and crispiness.
Nutrition
- Serving Size: 1 piece
- Calories: 180
- Sugar: 1g
- Sodium: 220mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 8g
- Cholesterol: 20mg
