Salmon Crispy Rice

Why You’ll Love This Recipe

This recipe delivers restaurant-quality salmon crispy rice with simple steps you can recreate in your own kitchen. The crispy rice base gives a satisfying crunch, while the spicy salmon topping adds richness and heat. It’s a crowd-pleaser for sushi lovers, works well for entertaining, and can be prepared ahead for easy assembly. Plus, you can customize the toppings to suit your taste preferences.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Crispy Rice

• 3 cup 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

Directions

1. In a small bowl, mix rice vinegar, sugar, and salt until dissolved. Pour over the cooked sushi rice and stir to combine.

2. Transfer rice to a baking pan lined with plastic wrap, pressing gently to flatten evenly. Cover and refrigerate for at least 4 hours or overnight.

3. For the spicy salmon, chop sushi-grade salmon into small pieces. Combine salmon with Kewpie mayo, sriracha, soy sauce, scallion, and sesame oil. Mix well and refrigerate until ready to use.

4. Once chilled, cut rice into 16 rectangles. Heat vegetable oil in a pan over medium heat and fry rice pieces until golden brown on both sides. Drain on paper towels.

5. Top each crispy rice piece with sliced avocado, a spoonful of spicy salmon, and sliced jalapeno. Sprinkle with sesame seeds and serve immediately.

Servings and timing

Servings: 16 pieces
Prep time: 15 minutes
Cook time: 30 minutes
Chill time: 4 hours (or overnight)

Variations

• Swap salmon for spicy tuna for a different flavor profile.

• Use mango slices instead of avocado for a sweet twist.

• Add pickled ginger or daikon radish for extra freshness.

• Make it vegetarian by topping crispy rice with spicy avocado mash instead of fish.

Storage/Reheating

Crispy rice is best enjoyed fresh, but you can prepare components ahead of time. Store fried rice pieces in an airtight container in the fridge for up to 2 days, reheating in a dry skillet over medium heat to restore crispiness. Spicy salmon should be kept chilled and consumed within 24 hours. Assemble just before serving for best results.

FAQs

1. How do I make sure the rice sticks together?

Press the rice firmly into the pan when chilling, and make sure it’s fully cooled before cutting and frying.

2. Can I bake the rice instead of frying?

Yes, you can bake the rice at 425°F until crispy, though frying yields a better crunch.

3. Is sushi-grade salmon safe to eat raw?

Sushi-grade means it has been handled and frozen according to guidelines to make it safe for raw consumption. Always buy from a trusted source.

4. What’s the best oil for frying?

A neutral oil with a high smoke point, like vegetable or canola oil, works best.

5. Can I prepare this ahead of time?

Yes, you can prepare and chill the rice and the salmon mixture separately, then assemble just before serving.

6. How spicy is this recipe?

The heat comes mainly from sriracha and jalapeno; adjust these to taste for a milder or hotter version.

7. Can I use regular mayo instead of Kewpie?

Yes, but Kewpie mayo has a richer, slightly tangy flavor that’s ideal for this dish.

8. What kind of rice works best?

Short-grain sushi rice is ideal because it’s stickier than long-grain varieties, helping the cakes hold together.

9. How do I toast sesame seeds?

Place them in a dry skillet over medium heat, stirring until fragrant and lightly golden.

10. Can I make mini versions for appetizers?

Absolutely—just cut smaller rice rectangles and adjust topping amounts accordingly.

Conclusion

Salmon Crispy Rice is the perfect blend of crunch, creaminess, and spice in one bite. With a little prep ahead of time, you can easily create an impressive dish that’s as fun to eat as it is to make. Whether for a dinner party or a sushi night in, this recipe is sure to become a go-to favorite.

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