Salmon Crispy Rice Recipe

If you’re looking for a show-stopping appetizer that never fails to impress, Salmon Crispy Rice is your new go-to. It’s a craveable fusion of crunchy, golden rice squares, velvety, spicy salmon, and bright, fresh toppings — a true flavor explosion in every bite. Whether you’re hosting a dinner party or just want to treat yourself to something spectacular, this dish blends savory, creamy, and zippy elements that’ll have everyone reaching for seconds. Trust me, there’s magic in every crunchy, spicy, perfectly seasoned mouthful of Salmon Crispy Rice!

Salmon Crispy Rice Recipe - Recipe Image

Ingredients You’ll Need

You’ll be amazed by how a handful of simple, well-chosen ingredients can transform into something so dazzling. Each one plays an important part, whether it’s for crunch, richness, zing, or a pop of color. Here’s everything you’ll need for Salmon Crispy Rice:

  • Cooked Sushi Rice: Short grain rice is essential for that sticky, chewy base that fries up wonderfully crisp.
  • Rice Vinegar: Gives the rice gentle tang and depth, perfectly balancing the flavors.
  • Sugar: Adds just a hint of sweetness to round out the seasoning.
  • Salt: Elevates all the other flavors — don’t skip it!
  • Vegetable Oil: Necessary for frying the rice to that irresistible golden crunch.
  • Sushi-grade Salmon: The star of the show; fresh, high-quality salmon makes all the difference.
  • Kewpie Mayo: Japanese mayo brings extra creaminess and umami to the spicy salmon.
  • Sriracha: For that signature heat and subtle garlicky kick.
  • Scallion: Adds freshness and a gentle oniony bite.
  • Soy Sauce: Brings salt and savoriness to balance the richness of the salmon and mayo.
  • Sesame Oil: Just a splash adds toasty, nutty aroma and flavor.
  • Sliced Avocado: Creamy, buttery avocado cools the heat and adds richness on top.
  • Jalapeno (thinly sliced): A vibrant pop of heat and color — use as much as you like, or leave it off for a milder bite.
  • Black and White Sesame Seeds (toasted): For a beautiful finish and additional crunch.

How to Make Salmon Crispy Rice

Step 1: Season and Chill the Rice

Start by seasoning your freshly cooked short grain rice. In a small bowl, dissolve the sugar and salt in rice vinegar, then pour it over the warm rice and mix gently but thoroughly. This easy step transforms plain rice into the subtly tangy and flavorful foundation of Salmon Crispy Rice. Next, press the seasoned rice evenly into a plastic wrap-lined baking pan, cover, and chill in the refrigerator for at least four hours or even overnight. Chilling is key for creating rice that’s firm enough to fry to perfection.

Step 2: Make the Spicy Salmon Mixture

While the rice is chilling, get your salmon topping ready. Using a sharp knife, chop the sushi-grade salmon into small, bite-sized pieces. In a bowl, combine the salmon with Kewpie mayo, sriracha, soy sauce, scallions, and a touch of sesame oil. The result? A luscious, vibrant, and gently spicy mixture that’s ready to crown each crisp rice square. Keep this mixture chilled until you’re ready to assemble.

Step 3: Cut and Fry the Rice Squares

Once your rice is well chilled and set, lift it out of the pan and cut it into 16 evenly sized rectangles. Heat a generous layer of vegetable oil in a skillet over medium heat. Fry the rice rectangles in batches, turning until both sides are crisp and golden brown. Set each fried piece on a paper towel to drain excess oil—this keeps your Salmon Crispy Rice light and delightfully crisp.

Step 4: Assemble and Top

Now comes the best part: assembly! On each crisp rice square, add a slice of creamy avocado, a generous spoonful of your spicy salmon mixture, and a thin slice of jalapeno. Finish with a final sprinkle of both black and white toasted sesame seeds for crunch and eye-popping contrast. Serve immediately to preserve that satisfying crispiness!

How to Serve Salmon Crispy Rice

Salmon Crispy Rice Recipe - Recipe Image

Garnishes

Garnishing is all about adding flavor, color, and texture. A sprinkle of toasted sesame seeds makes each piece of Salmon Crispy Rice look striking and adds just the right nutty crunch. Thin jalapeno slices are not just for heat—they’re a visual pop that signals bold flavor! You can also add a scatter of extra chopped scallions or a drizzle of extra sriracha for even more flair.

Side Dishes

Salmon Crispy Rice pairs brilliantly with a range of sides. Try it alongside seaweed salad, simple cucumber pickles, edamame, or miso soup for a complete spread. Each side dish brings freshness or a palate-cleansing contrast, allowing those crispy, spicy bites to truly shine without overpowering the meal.

Creative Ways to Present

Presentation makes Salmon Crispy Rice even more irresistible! Arrange the squares neatly on a wooden board, layer them over a banana leaf for sushi-bar vibes, or set them on small individual spoons or plates for a party-ready appetizer. If you want to turn it into a DIY experience, serve the toppings and rice separately for guests to customize their creations.

Make Ahead and Storage

Storing Leftovers

If you happen to have any Salmon Crispy Rice left (trust me, it’s rare!), store the rice squares and spicy salmon mixture separately in airtight containers in the refrigerator. The rice will keep its best texture for about two days, while the salmon mixture is best enjoyed within 24 hours for peak freshness.

Freezing

The crispy rice squares freeze surprisingly well. Lay them in a single layer on a baking sheet until solid, then transfer to a freezer-safe bag. Keep the salmon topping freshly made—freezing it can change the texture, so whip up a new batch to serve with your defrosted rice squares.

Reheating

To bring leftover rice squares back to life, simply pop them in a hot skillet with a touch of oil for a couple of minutes on each side until they’re sizzling and crispy again. Skip the microwave, which can make them soggy. Top with fresh salmon mixture and garnishes just before serving for that just-made flavor and crunch.

FAQs

Can I use leftover rice to make Salmon Crispy Rice?

For the best results, it’s important to start with fresh, short grain sushi rice that’s seasoned and chilled so it holds together and crisps perfectly. Leftover rice may not have the right texture for this recipe, but if it’s all you have, try to moisten and press it well before chilling.

What if I can’t find sushi-grade salmon?

Sushi-grade (or sashimi-grade) salmon is crucial for safety and flavor in Salmon Crispy Rice. If it’s unavailable, some stores carry frozen sushi-grade fish, or you could substitute with cooked salmon for a different spin. Always ask your fishmonger for guidance!

How spicy is this dish?

Salmon Crispy Rice gets a warming, tingly heat from the sriracha and jalapeno, but it’s easily adjustable. Halve the sriracha or omit jalapenos to keep things milder, or add extra for serious spice lovers!

Can I make this recipe gluten-free?

Absolutely! Just be sure to choose a gluten-free soy sauce (or tamari). The rest of the ingredients are naturally gluten-free, so it’s an easy switch without sacrificing flavor or texture.

What kind of oil should I use for frying?

Neutral oils like vegetable, sunflower, or canola oil all work well for getting the rice super crisp without overpowering the flavor. Make sure the oil is hot enough before frying for the best texture.

Final Thoughts

There’s something magical about the contrast of crunchy rice, cool creamy avocado, and spicy salmon that makes Salmon Crispy Rice unforgettable. Whether you’re new to making sushi-inspired dishes at home or already a pro, this recipe is so rewarding. Give it a try — and don’t be surprised if it becomes your favorite way to enjoy salmon too!

Print

Salmon Crispy Rice Recipe

A delicious and crunchy twist on traditional sushi, this Salmon Crispy Rice recipe combines crispy fried sushi rice with spicy salmon mixture, topped with creamy avocado and jalapeno slices.

  • Author: Lily
  • Prep Time: 20 minutes
  • Cook Time: 15 minutes
  • Total Time: 4 hours 35 minutes
  • Yield: 4 servings 1x
  • Category: Appetizer
  • Method: Frying, Mixing
  • Cuisine: Japanese
  • Diet: Gluten Free

Ingredients

Scale

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 Seeds, toasted

Instructions

  1. Crispy Rice: In a small mixing bowl, combine rice vinegar with sugar and salt then stir until dissolved. Pour the rice vinegar over cooked sushi rice and mix until well combined. Transfer the rice to a baking pan lined with plastic wrap. Gently press the rice to even it out. Cover and let it chill in the fridge for at least 4 hours or overnight.
  2. Spicy Salmon: Chop the sushi-grade salmon into small pieces, transfer it to a bowl then combine the salmon with mayo, sriracha, soy sauce, scallion, and sesame oil. Mix well and set aside in the fridge until ready to use.
  3. Assembly: Once the rice has chilled, cut it into 16 rectangles. Heat vegetable oil in a pan over medium heat, fry the rice until both sides turn nice and golden. Remove from the heat and let it cool on a paper towel. Top the crispy rice with a sliced avocado, a tablespoon of salmon mixture, and sliced jalapeno. Sprinkle with black and white sesame seeds. Serve immediately.

Nutrition

  • Serving Size: 1 serving
  • Calories: 380 kcal
  • Sugar: 3g
  • Sodium: 620mg
  • Fat: 18g
  • Saturated Fat: 3g
  • Unsaturated Fat: 12g
  • Trans Fat: 0g
  • Carbohydrates: 42g
  • Fiber: 2g
  • Protein: 15g
  • Cholesterol: 40mg

Keywords: Salmon Crispy Rice, Crispy Rice Recipe, Spicy Salmon Recipe, Sushi Rice Recipe

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