Description
Salmon Crispy Rice is a delightful fusion of Japanese and contemporary flavors featuring crispy, golden sushi rice squares topped with a creamy, spicy salmon mixture, fresh avocado, and a touch of heat. This recipe delivers a satisfying crunch and balanced flavors, making it perfect as an appetizer for parties or a fun main dish.
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. Cook the rice according to package or rice cooker instructions. In a small saucepan, gently heat 3 tablespoons rice vinegar, 1 to 1.5 tablespoons sugar, and 1 to 1.5 teaspoons salt until dissolved. Pour this seasoning over the hot cooked rice and gently fold to combine. Fan the rice to cool slightly.
- Shape and Chill the Rice: Line an 8×8-inch baking pan with plastic wrap. Press the seasoned rice evenly into the pan about half an inch thick. Cover with another layer of plastic wrap, place a second pan or tray on top, and weigh it down with cans or a heavy object to compress. Refrigerate for at least 4 hours or overnight. For firmer rice, freeze for 30–60 minutes before cutting.
- Make the Spicy Salmon Mixture: Finely chop the 1 pound sushi-grade salmon into small cubes or a rough paste. In a bowl, combine the salmon with 2 to 4 tablespoons Kewpie mayo, 2 tablespoons sriracha, 1 tablespoon soy sauce, 1 teaspoon toasted sesame oil, and 2 tablespoons chopped scallions. Mix well, cover, and refrigerate until ready to use.
- Slice and Fry the Rice: Remove chilled rice from the pan and cut into 16–18 rectangles or squares. Heat about half an inch of neutral oil in a skillet over medium-high heat. Fry the rice pieces in batches until golden brown and crispy on both sides, about 2–3 minutes per side. Drain on paper towels and let cool slightly.
- Assemble the Bites: Place a slice of avocado on each crispy rice piece. Top with a generous spoonful of the spicy salmon mixture. Garnish with a slice of jalapeño and a sprinkle of toasted sesame seeds. Drizzle with sweet chili sauce or eel sauce if desired. Serve immediately for best texture.
Notes
- Use only short-grain sushi rice for the best sticky texture needed to form crispy rice squares.
- Chill or freeze the rice thoroughly to ensure it holds together during cutting and frying.
- Adjust spiciness by varying sriracha and jalapeño amounts, or omit jalapeño for a milder taste.
- Kewpie mayo adds distinctive creaminess, but regular mayo works fine as a substitute.
- For gluten-free, substitute tamari for soy sauce and ensure all ingredients are gluten-free.
- Store fried rice pieces separately from the salmon mixture to maintain crispness.
- Reheat fried rice in a hot pan or air fryer to restore crispiness if needed.
- Prep Time: 25 minutes
- Cook Time: 30–40 minutes (20–25 minutes rice cooking, 10–15 minutes frying rice)
- Category: Appetizer
- Method: Frying
- Cuisine: Japanese Fusion
Keywords: Salmon crispy rice, sushi rice recipe, spicy salmon bites, Japanese fusion appetizer, crispy rice squares, sushi appetizer, party finger food, Kewpie mayo spicy salmon
