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.

Ingredients

Scale

For the Crispy Rice

2 cups uncooked short-grain sushi rice (about 3 cups cooked)
3 tablespoons rice vinegar
1–1.5 tablespoons sugar
1–1.5 teaspoons salt
Neutral oil (vegetable, avocado, or canola) for frying

For the Spicy Salmon

1 pound sushi-grade salmon, skin removed
2–4 tablespoons Kewpie mayo (or regular mayo)
2 tablespoons sriracha
1 tablespoon soy sauce
1 teaspoon toasted sesame oil
2 tablespoons finely chopped scallions (green onions)

For Garnish & Serving

1 ripe avocado, sliced
1 jalapeño or serrano, thinly sliced
Toasted sesame seeds (white or black)
Sweet chili sauce or eel sauce (optional)

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

Nutrition

Serving Size: 2 pieces
Calories: 280
Sugar: 3 g
Sodium: 500 mg
Fat: 16 g
Saturated Fat: 3 g
Unsaturated Fat: 11 g
Trans Fat: 0 g
Carbohydrates: 20 g
Fiber: 2 g
Protein: 12 g
Cholesterol: 45 mg

Keywords: Salmon crispy rice, spicy salmon sushi, sushi rice appetizer, crispy rice bites, Japanese appetizer, Kewpie mayo spicy salmon