Salmon crispy rice is a stunning appetizer or light meal that’s as delicious as it is beautiful. Crispy, golden sushi rice is topped with a creamy, spicy salmon mixture, then finished with fresh garnishes for flavor and crunch. Every bite is crispy, creamy, rich, and fresh—exactly the kind of contrast I love in a dish.
Why You’ll Love This Recipe
I love this recipe because it’s elegant yet totally approachable. The crispy rice squares are golden and crunchy on the outside, soft on the inside, and the spicy salmon topping gives it that creamy, umami-packed bite. It’s the kind of dish I make when I want to impress guests—or just treat myself to something that feels like restaurant-quality sushi without the effort of rolling.
Ingredients
(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)
For the Crispy Rice:
- Sushi rice (or any short-grain white rice)
- Rice vinegar
- Sugar
- Salt
- Neutral oil (like canola or vegetable) for frying
For the Spicy Salmon Topping:
- Sushi-grade salmon, finely diced
- Kewpie mayonnaise (or regular mayo)
- Sriracha
- Soy sauce
- Sesame oil
- Green onions, finely chopped
Optional Garnishes:
- Avocado slices
- Jalapeño slices
- Sesame seeds
- Microgreens or chives
Directions
- I cook the sushi rice and let it cool slightly, then season it with rice vinegar, sugar, and salt. I press the rice into a lined baking dish in an even layer and refrigerate it for at least 4 hours or until firm.
- While the rice chills, I make the spicy salmon topping by mixing the diced salmon with mayo, sriracha, soy sauce, sesame oil, and green onions. I refrigerate this until ready to use.
- Once the rice is firm, I cut it into bite-sized squares. I heat oil in a skillet over medium-high heat and fry the rice pieces until golden and crispy on both sides. I drain them on a paper towel.
- To assemble, I top each crispy rice square with a small scoop of the spicy salmon mixture.
- I garnish with thin avocado or jalapeño slices and a sprinkle of sesame seeds or chives.
Servings and Timing
This recipe makes about 16–20 bite-sized pieces. It takes 20 minutes to prep, plus 30 minutes to cook and at least 4 hours to chill the rice, so I usually make it ahead and assemble just before serving.
Variations
- I swap the salmon for sushi-grade tuna or cooked shrimp.
- For a vegetarian version, I use diced avocado or spicy tofu instead of fish.
- A splash of yuzu or lemon juice adds a citrusy brightness to the topping.
- I drizzle with eel sauce or soy glaze for an extra layer of flavor.
Storage/Reheating
The spicy salmon topping can be stored in the fridge for up to 2 days. I keep the crispy rice separate—if needed, I reheat it in a skillet or air fryer to restore crunch before topping. Once assembled, I serve immediately to keep the texture perfect.
FAQs
Can I use regular rice?
Short-grain or sushi rice is best because it’s stickier and holds together when cut and fried. Long-grain rice won’t work as well for this dish.
Do I need to use sushi-grade salmon?
Yes, since the fish is served raw, it’s important to use sushi-grade salmon from a trusted source for safety and best texture.
Can I bake the rice instead of frying?
I’ve tried it, and while it’s not as crispy, baking at 425°F with a light oil spray does work for a healthier option.
How do I keep the rice from falling apart?
I press the rice firmly into the pan and let it chill long enough (4 hours or more) to make sure it holds its shape when cut and fried.
What sauces go well on top?
I sometimes add a drizzle of spicy mayo, soy glaze, or even a bit of ponzu for added flavor.
Conclusion
Salmon crispy rice is a crave-worthy dish that delivers bold flavor and incredible texture in every bite. It’s perfect for special occasions or when I just want to treat myself to something that feels elevated and fresh. Once I started making this at home, it quickly became one of my all-time favorite appetizers.
Salmon Crispy Rice
- Prep Time: 20 minutes
- Chill Time: 4 hours
- Cook Time: 30 minutes
- Total Time: ~5 hours (mostly inactive)
- Yield: 16–20 pieces
- Category: Appetizer, Sushi-Inspired
- Method: Pan-fried
- Cuisine: Japanese-Inspired
Description
Salmon crispy rice** is a restaurant-style appetizer made at home—featuring golden, crunchy sushi rice squares topped with spicy, creamy salmon. This easy yet elegant dish is packed with texture, umami, and bold flavor, making it perfect for parties, date nights, or a sushi-inspired dinner.
Ingredients
- For the Crispy Rice:
- 2 cups cooked sushi rice (or short-grain white rice)
- 2 tablespoons rice vinegar
- 1 teaspoon sugar
- ½ teaspoon salt
- Neutral oil (canola or vegetable) for frying
- For the Spicy Salmon Topping:
- 6 oz sushi-grade salmon, finely diced
- 2 tablespoons Kewpie mayonnaise (or regular mayo)
- 1 teaspoon sriracha (more to taste)
- ½ teaspoon soy sauce
- ½ teaspoon sesame oil
- 1 green onion, finely chopped
- Optional Garnishes:
- Avocado slices
- Jalapeño slices
- Sesame seeds
- Microgreens or chives
Instructions
- Cook sushi rice and let it cool slightly. Mix in rice vinegar, sugar, and salt while still warm.
- Press rice into a parchment-lined dish, about ¾-inch thick. Chill for 4+ hours or until firm.
- Mix salmon with mayo, sriracha, soy sauce, sesame oil, and green onion. Refrigerate until ready to use.
- Slice chilled rice into squares. Heat oil in a skillet and fry rice squares on both sides until golden and crispy. Drain on paper towels.
- Top each rice square with spicy salmon and garnish with avocado, jalapeño, sesame seeds, or herbs. Serve immediately.
Notes
- Chill the rice well to ensure clean cuts and easy frying.
- Use sushi-grade salmon for safety and best texture.
- Swap salmon for spicy tuna, cooked shrimp, or avocado for variations.
- Reheat leftover crispy rice in the air fryer for max crunch.
