If you are looking for a dish that perfectly balances crunchy texture with creamy, spicy goodness, look no further than Salmon Crispy Rice. This delightful recipe takes plump, seasoned sushi rice and transforms it into crispy, golden pillows that serve as the perfect base for a luscious mix of spicy salmon and fresh toppings. Every bite delivers a fantastic contrast between the crispiness of the rice and the silky, richly flavored salmon, making it an irresistible appetizer or snack that will quickly become a favorite at your table.

Salmon Crispy Rice Recipe - Recipe Image

Ingredients You’ll Need

The magic of Salmon Crispy Rice lies in its simple but thoughtfully chosen ingredients. Each one plays a crucial role in building layers of flavor, texture, and color that make this dish so crave-worthy. From the seasoned sushi rice to the spicy salmon mixture and garnishes, everything comes together with ease.

Short-grain sushi rice (2 cups uncooked): The foundation of the dish, it becomes beautifully sticky and perfect for shaping and frying.
Rice vinegar (3 tablespoons): Adds a subtle tang to the rice, balancing the richness of the salmon.
Sugar (1–1.5 tablespoons): Sweetens the vinegar mixture just enough to complement the savory flavors.
Salt (1–1.5 teaspoons): Essential for seasoning the rice perfectly.
Neutral oil (for frying): Provides a clean flavor and helps develop that coveted crispiness without overpowering the dish.
Sushi-grade salmon (1 pound): The star protein, fresh and quality salmon ensures a tender and flavorful spicy topping.
Kewpie mayo (2–4 tablespoons): Creamy and slightly sweet, it adds richness and ties the spicy salmon together beautifully.
Sriracha (2 tablespoons): Brings the perfect kick of heat and bright flavor.
Soy sauce (1 tablespoon): Imparts umami depth and saltiness to the salmon mixture.
Toasted sesame oil (1 teaspoon): A little goes a long way, adding a nutty aroma that elevates the dish.
Scallions (2 tablespoons, finely chopped): Adds freshness and a mild oniony bite.
Ripe avocado (1, sliced): Creamy and cooling, perfectly balancing the spicy salmon.
Jalapeño or serrano (thinly sliced): Adds an optional extra layer of heat and crunch.
Toasted sesame seeds: For a little nutty crunch and pretty garnish.
Sweet chili sauce or eel sauce (optional): A drizzle here adds a touch of sweetness and complexity.

How to Make Salmon Crispy Rice

Step 1: Prepare the Sushi Rice

Start by rinsing the sushi rice thoroughly under cold water until the water runs clear—this rinsing step is key to removing excess starch and helps the rice cook up with the perfect sticky texture. Cook the rice according to your preferred method, whether using a rice cooker or stovetop. While the rice is hot, gently fold in a warm mixture of rice vinegar, sugar, and salt. This seasoning infuses the rice with that classic sushi flavor and helps it hold together better when shaped. Let the rice cool slightly while fanning it; this keeps the grains separate and shiny, making your Salmon Crispy Rice even more inviting.

Step 2: Shape and Chill the Rice

Line a baking pan with plastic wrap, then press the seasoned rice into an even layer about half an inch thick. This ensures that when it’s fried later, each piece crisps up evenly. Cover the rice with another layer of plastic wrap and add a weighted tray on top using cans or similar items for firm compression. Refrigerate the rice for at least 4 hours or overnight if you can, allowing it to set. For super firm bites, freezing for 30–60 minutes before cutting works wonders too. This chilling step is crucial for cutting clean, crisp pieces that hold their shape when fried.

Step 3: Make the Spicy Salmon Mixture

Finely chop your fresh, sushi-grade salmon into small cubes or a rough paste, which allows each bite to be bursting with flavor. In a bowl, combine the salmon with Kewpie mayo, sriracha, soy sauce, toasted sesame oil, and chopped scallions. Stir well until all ingredients meld together into a creamy and zesty topping. Refrigerate this mixture until you’re ready to assemble. This spicy salmon topping is what really brings the Salmon Crispy Rice to life with its creamy, spicy, and umami-packed profile.

Step 4: Slice and Fry the Rice

Carefully remove the chilled rice block from the pan and cut it into 16 to 18 rectangular or square pieces. Heat about half an inch of neutral oil in a skillet over medium-high heat and fry the rice pieces in batches. Fry them just until they’re golden and crispy on both sides, roughly 2 to 3 minutes each side. Drain the pieces on paper towels to remove excess oil, then let them cool slightly. This frying step transforms the seasoned rice into crispy bites that provide the perfect textural contrast to the creamy salmon topping.

Step 5: Assemble the Bites

Finally, top each crispy rice piece with a slice of ripe avocado and a generous spoonful of the spicy salmon mixture. Garnish with thin slices of jalapeño and a sprinkle of toasted sesame seeds to add crunch and visual appeal. Finish with a drizzle of sweet chili or eel sauce if you like a hint of sweetness and extra flavor depth. These individual bites are guaranteed to impress anyone lucky enough to try them!

How to Serve Salmon Crispy Rice

Garnishes

Garnishes bring your Salmon Crispy Rice to life. Thin slices of jalapeño add a fresh, bright heat that contrasts beautifully with the creamy salmon, while toasted sesame seeds offer a nutty crunch and an attractive finish. If you enjoy a touch of sweetness, a drizzle of sweet chili or eel sauce adds complexity and shine. These garnishes not only enhance flavor but also make your Salmon Crispy Rice look restaurant-worthy.

Side Dishes

Salmon Crispy Rice is a fantastic appetizer or snack, but pairing it with light, refreshing sides complements it perfectly. Consider a simple cucumber salad with rice vinegar dressing or a miso soup to warm the palate. Edamame sprinkled with sea salt provides a satisfying, healthy side that balances the richness of the dish. These sides keep the focus on the Salmon Crispy Rice while rounding out the meal with fresh, complementary flavors.

Creative Ways to Present

Thinking beyond the classic presentation? Try serving Salmon Crispy Rice on a wooden board or large platter with colorful garnishes arranged around it for a dramatic effect at your next dinner party. You can also use mini spoons or cucumber cups for bite-sized, elegant finger food fun. Offering a variety of spicy sauces on the side allows guests to customize their experience, making the Salmon Crispy Rice a crowd-pleaser for every taste preference.

Make Ahead and Storage

Storing Leftovers

If you have any Salmon Crispy Rice leftovers, it’s best to store the fried rice pieces separately from the spicy salmon mixture to maintain their crispiness. Keep the crispy rice in an airtight container at room temperature for up to a day, or in the refrigerator if storing longer. Keep the salmon mixture refrigerated in a sealed container for up to 2 days. This way you can quickly reassemble for another delicious serving.

Freezing

While the spicy salmon topping doesn’t freeze well due to its delicate texture, you can freeze the seasoned rice layer before frying. Wrap the shaped rice tightly in plastic wrap and then in foil before freezing for up to a month. When ready, thaw in the refrigerator overnight and fry as directed. This prepping hack saves time and lets you enjoy Salmon Crispy Rice on short notice without losing that wonderful crispy texture.

Reheating

To reheat the fried rice pieces while keeping them crispy, gently warm them in a skillet over medium heat rather than using a microwave, which can make them soggy. Once reheated, assemble with fresh spicy salmon and garnishes for the best flavor and texture. Avoid reheating the salmon topping to preserve its freshness and creaminess.

FAQs

Can I use frozen salmon for the spicy salmon mixture?

It’s best to use fresh sushi-grade salmon for this recipe to ensure the best flavor and texture. Frozen salmon can sometimes become watery or lose firmness. If you must use frozen, make sure it’s fully thawed, patted dry, and of high quality.

What kind of rice is best for Salmon Crispy Rice?

Short-grain sushi rice is ideal because of its sticky texture that holds together well during shaping and frying. Long-grain rice won’t provide the same cohesive texture required for these crispy bites.

Can I make this dish vegetarian or vegan?

You can replace the salmon with diced avocado or marinated tofu and use vegan mayo to create a plant-based version. Though it won’t have the same seafood flavor, you’ll still get that satisfying crispy rice base with creamy, flavorful toppings.

How spicy is the Salmon Crispy Rice?

The spice level depends on how much sriracha and jalapeño you use. You can easily adjust the heat by reducing or increasing the amount of sriracha in the salmon mixture or omitting the jalapeño slices if you prefer milder flavors.

Can I make the crispy rice ahead of time?

Absolutely! The rice can be shaped and chilled or frozen ahead of time. Fry it just before serving to retain maximum crispiness. This makes Salmon Crispy Rice a great option for entertaining or meal prep.

Final Thoughts

Salmon Crispy Rice is one of those amazing dishes that feels special yet is surprisingly easy to make at home. Its irresistible combination of crunchy, creamy, spicy, and fresh flavors is a guaranteed crowd-pleaser. Whether you’re serving it as an appetizer at your next gathering or craving a fun and flavorful snack, give this recipe a try—you might just find a new favorite that you’ll want to return to again and again.

Salmon Crispy Rice Recipe

★★★★★

5.2 from 31 reviews

Author: lilan
Total Time: 5 hours 5 minutes (including chilling time)
Yield: 16–18 pieces 1x
Diet: Halal

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Description

Salmon Crispy Rice is a delicious and visually stunning appetizer that features golden, pan-fried sushi rice topped with a spicy, creamy sushi-grade salmon mixture. Enhanced with fresh avocado, jalapeño slices, toasted sesame seeds, and optional sweet chili or eel sauce, this recipe combines crispy textures with rich, bold flavors ideal for entertaining or a special treat at home.

Instructions

Prepare the Sushi Rice: Rinse 2 cups sushi rice under cold water until the water runs clear to remove excess starch. Cook the rice following package instructions or in a rice cooker for best texture. In a small saucepan, warm 3 tablespoons rice vinegar with 1–1.5 tablespoons sugar and 1–1.5 teaspoons salt over low heat until fully dissolved. Pour this seasoned vinegar mixture over the hot cooked rice and gently fold to combine without mashing the rice. Fan the rice to help it cool evenly and to achieve a slightly sticky but not mushy consistency.
Shape and Chill the Rice: Line an 8×8-inch baking pan with plastic wrap. Press the seasoned sushi rice firmly into an even layer about ½ inch thick. Cover with another layer of plastic wrap to create a tight seal. Place a second pan or tray on top of the rice and weigh it down with heavy cans to compress the rice evenly. Refrigerate for at least 4 hours or preferably overnight to set the rice firmly. For an extra firm texture, freeze the rice for 30–60 minutes before slicing into pieces.
Make the Spicy Salmon Mixture: Finely chop or roughly mince 1 pound of sushi-grade salmon, skin removed, into small cubes or a paste-like consistency. In a bowl, mix the salmon with 2 to 4 tablespoons of Kewpie mayo (or regular mayonnaise), 2 tablespoons sriracha, 1 tablespoon soy sauce, 1 teaspoon toasted sesame oil, and 2 tablespoons finely chopped scallions. Stir well until the mixture is evenly combined. Cover and refrigerate the mixture until ready to assemble.
Slice and Fry the Rice: Remove the chilled rice block from the pan by lifting the plastic wrap. Cut the rice into 16 to 18 rectangles or squares of equal size. Heat about ½ inch of neutral oil (vegetable, avocado, or canola) in a skillet over medium-high heat. Fry the rice pieces in batches, about 2 to 3 minutes on each side, until they develop a golden-brown, crispy crust. Remove the fried rice pieces and drain on paper towels to absorb excess oil. Let them cool slightly to retain their crispiness when topped.
Assemble the Bites: Place a slice of ripe avocado on each crispy rice piece. Spoon a generous amount of the spicy salmon mixture on top of the avocado. Garnish each bite with a slice of jalapeño or serrano pepper and a sprinkle of toasted sesame seeds for added flavor and crunch. Optionally, drizzle sweet chili sauce or eel sauce over the bites for extra sweetness and depth of flavor. Serve immediately while crispy and fresh.

Notes

Use sushi-grade salmon to ensure freshness and safety since this dish is served raw.
Feel free to adjust the amount of sriracha and mayo to achieve your preferred spice level and creaminess.
If you don’t have Kewpie mayo, regular mayonnaise works as a substitute but Kewpie adds a unique umami flavor.
To keep the rice crispy after frying, serve immediately and avoid covering with lids as steam can soften the crust.
This recipe can be prepared a day ahead; keep the fried rice in the fridge and the salmon mixture chilled separately before assembling.
For a gluten-free version, use tamari or gluten-free soy sauce.

Prep Time: 20 minutes
Cook Time: 45 minutes
Category: Appetizer
Method: Frying, Chilling
Cuisine: Japanese Fusion