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.
