Facebook

Hey y’all! If you love restaurant-style sushi appetizers, this Salmon Crispy Rice recipe is the perfect way to wow your friends or treat yourself at home. Heavenly, buttery salmon sits on golden, crunchy rice, all topped with a zingy sauce that hits all the right flavor notes! Whether you’re serving them at your next party, for a fun date night, or just a cozy dinner, these bites are absolutely irresistible. Let’s get cooking!

Why You’ll Love This Salmon Crispy Rice

Each bite offers a delightful contrast of crispy rice and melt-in-your-mouth salmon.

It’s an impressive appetizer that looks fancy but is easy to make at home.
Customizable with your favorite toppings like avocado, jalapeño, or spicy mayo.
Perfect for parties, date nights, or just treating yourself to something special.

No sushi chef experience required—just simple steps for big flavor!

Salmon Crispy Rice Ingredients

2 cups sushi rice (short-grain Japanese rice)
2 1/2 cups water

3 tablespoons rice vinegar
1 1/2 tablespoons sugar
3/4 teaspoon salt

1 tablespoon vegetable oil, plus extra for frying
6 oz sashimi-grade salmon, diced
2 tablespoons mayonnaise (preferably Kewpie)

2 teaspoons Sriracha or chili sauce
1 teaspoon soy sauce
1 teaspoon toasted sesame oil

1 green onion, thinly sliced
1 tablespoon sesame seeds
Optional toppings: sliced jalapeños, avocado slices, microgreens

How to Make Salmon Crispy Rice: Step-by-Step Directions

Step 1: Prepare the Sushi Rice

Rinse the sushi rice in cold water until the water runs clear. Drain well.
Combine rice and water in a rice cooker or pot. Cook according to package instructions (learn rice cooking tips here), typically 20 minutes, then let rest for 10 minutes.
In a small bowl, mix the rice vinegar, sugar, and salt. Microwave for 15 seconds and stir to dissolve.

Gently fold the vinegar mixture into the hot rice with a paddle or spatula, being careful not to crush the grains. Let cool to room temperature.

Step 2: Shape and Fry the Crispy Rice

Wet your hands, then spread the rice onto a parchment-lined baking sheet about 3/4 inch thick.
Cover with plastic wrap and refrigerate for at least 1 hour (or freeze for 20 minutes) to firm up.

Once chilled, cut the rice into 1.5 x 2.5-inch rectangles.
Heat 1/4 inch of vegetable oil in a large skillet over medium heat. Fry the rice pieces in batches, about 2-3 minutes per side, until golden and crispy. Drain on paper towels and sprinkle with a pinch of salt.

Step 3: Prepare the Salmon and Sauce

In a mixing bowl, combine diced salmon, mayonnaise, Sriracha, soy sauce, and sesame oil. Mix gently until coated.

Add green onions and sesame seeds, mixing lightly.

Step 4: Assemble the Salmon Crispy Rice Bites

Top each crispy rice rectangle with a spoonful of spicy salmon mixture.
Garnish with sliced jalapeños, avocado, or microgreens as desired.

Serve immediately for maximum crunch and flavor!

Salmon Crispy Rice Notes & Helpful Cooking Tips

Use only sashimi- or sushi-grade salmon for safety and best taste. Read more about sushi-grade fish.
Let the rice cool fully and firm up in the fridge for neat, easy slicing and ultimate crispiness.

Rice can be made ahead and frozen; simply defrost before slicing and frying.

Salmon Crispy Rice Variations

Tuna Crispy Rice: Swap salmon for sushi-grade tuna.
Vegetarian Crispy Rice: Top with spicy mashed avocado or marinated tofu.

Teriyaki Salmon Crispy Rice: Mix salmon with teriyaki sauce instead of spicy mayo for a sweeter flavor.

Equipment Needed for Salmon Crispy Rice

Rice cooker or pot
Sharp knife

Cutting board
Mixing bowls
Large skillet or frying pan

Parchment paper and baking sheet
Slotted spoon or spatula

Storage Instructions & Shelf Life for Salmon Crispy Rice

Crispy rice rectangles (without salmon topping) can be cooled, layered with parchment, and refrigerated for up to 3 days or frozen for up to 1 month. Do not store assembled bites, as the rice will lose crispness—assemble just before serving. Leftover salmon mixture should be covered and eaten within 1 day.

What to Serve with Salmon Crispy Rice

Serve alongside edamame, miso soup, or a crisp Asian-inspired salad.
Pair with a chilled glass of sake, sparkling water with citrus, or a light white wine.
Garnish with extra spicy mayo and a sprinkle of sesame seeds for extra flair.

Pro Tips for the Best Salmon Crispy Rice

Don’t overcrowd the pan when frying rice—give each piece space for maximum crispiness. See pan-frying tips here.
Cut rice bars with a wet, very sharp knife to prevent sticking and crumbling.
Pat rice bars dry before frying to minimize oil splatter and boost crunch.

Salmon Crispy Rice FAQ

Can I make Salmon Crispy Rice in advance?: You can prep the rice and salmon mixture in advance, but assemble just before serving for best texture.
Can I use regular rice instead of sushi rice?: Sushi rice is best because of its stickiness, but you can use another short-grain rice in a pinch. Long grain rice will not hold its shape as well.
Is Salmon Crispy Rice gluten-free?: It can be gluten-free if you use gluten-free soy sauce and check all your condiments. Always verify with ingredient labels.