Salmon Crispy Rice

Salmon Crispy Rice fuses crispy, golden-fried sushi rice with spicy, creamy salmon for a sensational appetizer that’s practically addictive. First, seasoned sushi rice is pressed, chilled, and cut into rectangles before being pan-fried to create a crunchy exterior and tender interior. Topped with a bold salmon mix—sushi-grade salmon, Kewpie mayo, sriracha, soy sauce, sesame oil, and scallions—it delivers a perfect balance of textures and flavors. Finish with avocado, jalapeño, and sesame seeds for a visually striking, flavor-packed bite. Elegant yet simple, it’s ideal for parties, sushi fans, or anyone who loves Japanese fusion fare. 

Ingredients (makes ~16 pieces)

Crispy Rice

• 3 cups cooked sushi (short‑grain) rice

• 2 Tbsp rice vinegar

• 1 Tbsp sugar

• 1 tsp salt

• Neutral oil (vegetable, canola) for pan‑frying

Spicy Salmon Topping

• 1 lb sushi‑grade salmon, finely chopped

• 4 Tbsp Kewpie mayonnaise

• 2 Tbsp sriracha

• 2 Tbsp scallions (green onions), chopped

• 2 tsp soy sauce

• 2 tsp sesame oil 

For Serving (optional but recommended)

• Sliced avocado

• Thinly sliced jalapeño

• Black and white toasted sesame seeds 

Directions

1. Season Rice – Mix rice vinegar, sugar, and salt until dissolved, then fold into warm cooked sushi rice. 

2. Press & Chill – Spread the rice in a plastic-wrapped pan in an even layer. Cover and refrigerate (or freeze) for at least 4 hours to firm up.

3. Prepare Salmon Mix – In a bowl, combine chopped salmon, mayo, sriracha, soy sauce, sesame oil, and scallions. Chill until ready to use. 

4. Fry Rice – Cut chilled rice into ~16 rectangles. Pan-fry in hot oil over medium heat until golden and crisp (about 2–3 minutes per side). Drain on paper towels. 

5. Assemble – Top each crispy rice piece with avocado slice, a portion of spicy salmon, jalapeño, and sprinkle with sesame seeds. Serve immediately for best crunch. 

Nutritional Estimate (per 2-piece serving)

• Calories: ~220 kcal

• Carbohydrates: 16 g

• Protein: 10 g

• Fat: 14 g (Saturated: ~2.5 g)

• Sugar: 2 g

• Sodium: 280 mg