Dinner

Salmon Crispy Rice Recipe

ByJulian Dempsey November 19, 2025November 19, 2025

Introduction

Salmon Crispy Rice is an irresistible fusion of Japanese and contemporary flavors, featuring crispy, golden sushi rice squares topped with spicy salmon, creamy avocado, and a hint of heat. Perfect as a show-stopping appetizer or fun main, each bite delivers a mouthwatering crunch paired with fresh, spicy toppings.

Small rectangular sushi pieces are arranged on a white plate with a white marbled surface background. Each piece has three layers: the bottom layer is golden brown and crispy rice, the middle layer is a smooth, light green avocado slice, and the top layer is a mix of raw salmon chunks coated in a light sauce, sprinkled with black sesame seeds and small red chili bits, and topped with thin green onion rings. Two wooden chopsticks are picking up one piece, held by a woman's hand. The image has a close-up view highlighting the textures and colors of the sushi. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups short-grain sushi rice (uncooked)
3 tablespoons rice vinegar
1–1.5 tablespoons sugar
1–1.5 teaspoons salt
Neutral oil (vegetable, avocado, or canola) for frying
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)
1 ripe avocado, sliced
1 jalapeño or serrano, thinly sliced
Toasted sesame seeds (white or black)
Sweet chili sauce or eel sauce (optional)

Instructions

Step 1: Rinse the sushi rice under cold water until the water runs clear. Cook according to package instructions or in a rice cooker.
Step 2: In a small saucepan, heat rice vinegar, sugar, and salt over low heat until dissolved. Pour this mixture over the hot cooked rice and gently fold to combine. Fan rice to cool slightly.
Step 3: Line an 8×8-inch baking pan with plastic wrap. Press the seasoned rice evenly into the pan about ½ inch thick. Cover with plastic wrap, place a second pan on top, and weigh down with cans. Refrigerate for at least 4 hours or overnight. For firmer rice, freeze 30–60 minutes before cutting.
Step 4: Finely chop the salmon into small cubes or a rough paste. In a bowl, combine salmon, mayo, sriracha, soy sauce, sesame oil, and chopped scallions. Mix well and refrigerate until ready to use.
Step 5: Remove chilled rice from the pan and cut into 16–18 rectangles or squares.
Step 6: Heat ½ inch of neutral oil in a skillet over medium-high heat. Fry rice pieces in batches until golden and crispy on both sides, about 2–3 minutes per side. Drain on paper towels and let cool slightly.
Step 7: Top each crispy rice piece with avocado slice, a spoonful of spicy salmon mixture, jalapeño slice, and sesame seeds. Drizzle with sweet chili or eel sauce if desired.

Tips & Variations

Use only short-grain sushi rice for the best texture and stickiness.
Adjust sriracha to taste for desired spice level, or omit jalapeño for less heat.
Substitute smoked salmon or sushi-grade tuna for the salmon.
Try baking rice pieces at 425°F for 15–20 minutes flipping once as a healthier alternative to frying.
Use tamari instead of soy sauce for a gluten-free option.

Storage

Store assembled bites in an airtight container in the refrigerator for up to 1 day. Keep fried rice pieces separate if possible, storing them in the fridge for up to 3 days. Fried rice pieces can be frozen for up to 1 month; thaw and re-crisp in a hot pan or air fryer before assembling. Reheat rice in a skillet or air fryer to maintain crispness.