Salmon Crispy Rice

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

1. Rinse the sushi rice in cold water until the water runs clear. Drain well.
2. 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.
3. In a small bowl, mix the rice vinegar, sugar, and salt. Microwave for 15 seconds and stir to dissolve.
4. 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

1. Wet your hands, then spread the rice onto a parchment-lined baking sheet about 3/4 inch thick.
2. Cover with plastic wrap and refrigerate for at least 1 hour (or freeze for 20 minutes) to firm up.
3. Once chilled, cut the rice into 1.5 x 2.5-inch rectangles.
4. 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

1. In a mixing bowl, combine diced salmon, mayonnaise, Sriracha, soy sauce, and sesame oil. Mix gently until coated.
2. Add green onions and sesame seeds, mixing lightly.

Step 4: Assemble the Salmon Crispy Rice Bites

1. Top each crispy rice rectangle with a spoonful of spicy salmon mixture.
2. Garnish with sliced jalapeños, avocado, or microgreens as desired.
3. 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.

Prep Time, Cook Time & Total Time for Salmon Crispy Rice

• Prep Time: 25 minutes (plus 1 hour chilling time for rice)
• Cook Time: 20 minutes
• Total Time: 1 hour 45 minutes

★★★★★ 4.50 from 86 ratings

Salmon Crispy Rice

yield: 4 servings

prep: 25 mins

cook: 25 mins

total: 50 mins

A delicious appetizer or light meal featuring crispy rice squares topped with seasoned salmon, creamy avocado, and a drizzle of spicy mayo.

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Ingredients

• 1 cup sushi rice, rinsed
• 1 1/4 cups water
• 1/4 cup rice vinegar
• 1 tablespoon sugar
• 1/2 teaspoon salt
• 8 oz sushi-grade salmon, finely diced
• 1 tablespoon soy sauce
• 1 tablespoon sriracha
• 1 tablespoon mayonnaise
• 1 avocado, sliced
• 2 tablespoons sesame oil
• 1 tablespoon green onions, finely sliced
• 1 teaspoon toasted sesame seeds

Instructions

1. 1
   Cook sushi rice with water according to package instructions. Let it cool slightly.
2. 2
   In a small bowl, mix rice vinegar, sugar, and salt. Stir into cooked rice and press rice into a parchment-lined baking sheet. Chill for 30 minutes or until firm.
3. 3
   Cut chilled rice into small rectangles. Heat sesame oil in a skillet over medium-high heat and fry rice pieces until golden and crispy on both sides. Drain on paper towels.
4. 4
   In a bowl, mix diced salmon with soy sauce and half of the sriracha. Set aside.
5. 5
   Mix mayonnaise with remaining sriracha to make spicy mayo. Top each crispy rice square with a slice of avocado, a spoonful of salmon mixture, and a drizzle of spicy mayo.
6. 6
   Garnish with green onions and toasted sesame seeds. Serve immediately.

CLICK FOR NUTRITION INFO ↑

Approximate Information for One Serving

Serving Size: 1 serving

Calories: 310cal

Protein: 14 gg

Fat: 14 gg

Saturated Fat: 0g

Trans Fat: 0g

Cholesterol: 0mg

Sodium: 0mg

Potassium: 0mg

Total Carbs: 33 gg

Fiber: 0g

Sugar: 0g

Net Carbs: 0g

Vitamin A: 0

Vitamin C: 0mg

Calcium: 0mg

Iron: 0mg

Nutrition Disclaimers

Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.

Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.

To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.

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