Name: Salmon Crispy Rice Recipe
Prep time: 20 min
Cook time: 10 min
Total time: 4 h 30 min
Cuisine: Japanese
Ingredients: 3 cups Cooked Sushi Rice (short grain rice); 2 tbsp Rice Vinegar; 1 tbsp Sugar; 1 tsp Salt; 1 lb Sushi-grade Salmon; 4 tbsp Kewpie Mayo; 2 tbsp Sriracha; 2 tbsp Scallion; 2 tsp Soy Sauce; 2 tsp Sesame Oil; Sliced Avocado; Jalapeno (thinly sliced); Black and White Sesame Seed (toasted)

Jump to Recipe

If there’s one appetizer that never fails to impress—and vanish within minutes—it’s Salmon Crispy Rice. Imagine a base of warm, golden rice with a shatteringly crisp crust, crowned with creamy, spicy salmon and vibrant toppings. This dish has that perfect interplay of crunchy, creamy, spicy, and savory in every single bite. Whether you’ve had it at your favorite Japanese restaurant or you’re completely new to the magic, making Salmon Crispy Rice at home is oddly satisfying, ultra-fresh, and bound to earn you rave reviews.

Salmon Crispy Rice Recipe - Recipe Image

Ingredients You’ll Need

Pulling off restaurant-worthy Salmon Crispy Rice actually comes down to just a handful of well-chosen ingredients. Each one brings something special to the table—from tangy rice seasoning to luxuriously silky salmon and dynamic garnishes—making the final bite so much greater than the sum of its parts.

Cooked Sushi Rice (3 cups): Short grain rice is essential for its sticky texture, which helps the rice patties hold their shape as they crisp up.
Rice Vinegar (2 tbsp): Balances the rice with gentle acidity, giving it that signature sushi rice tang.
Sugar (1 tbsp): Adds a touch of sweetness to the rice, rounding out the flavors beautifully.
Salt (1 tsp): Essential for seasoning the rice mixture to perfection.
Vegetable Oil (for frying): Gives the rice that addictive golden crust; use a neutral-flavored oil for best results.
Sushi-grade Salmon (1 lb): Freshness is key here, so seek out high-quality, sushi-grade fish for safe, delicious results.
Kewpie Mayo (4 tbsp): Japanese mayonnaise is a notch silkier and richer than regular mayo, creating a luscious coating for the salmon.
Sriracha (2 tbsp): Adds warmth and zing, giving the salmon topping its irresistible kick.
Scallion (2 tbsp): These add pops of freshness and color to the spicy salmon mixture.
Soy Sauce (2 tsp): Just a splash infuses savory umami into the topping.
Sesame Oil (2 tsp): Delivers a toasted nuttiness that ties everything together.
Sliced Avocado: Creamy slices contrast the spicy salmon and crispy rice for a well-balanced bite.
Jalapeno (thinly sliced): Optional, but a little heat and crunch on top makes each piece pop.
Black and White Sesame Seeds (toasted): A sprinkle adds subtle crunch and a pretty finish—don’t skip them!

How to Make Salmon Crispy Rice

Step 1: Season the Rice

Start by whisking together the rice vinegar, sugar, and salt until they dissolve completely. Warm rice is your friend here—it’ll absorb the seasoning quickly and evenly. Pour the mixture over the cooked sushi rice in a large bowl and gently fold it in, being careful not to mash the grains. You’ll smell that sushi rice aroma start to come alive right away!

Step 2: Shape and Chill the Rice

Line a baking pan with plastic wrap, then transfer the seasoned rice and gently press it down to create an even layer, about 1 inch thick. Cover the pan and refrigerate it for at least 4 hours, or overnight if you’re planning ahead. This resting time is crucial; it helps the rice firm up so you get neat, compact rectangles that will turn perfectly crisp in the pan.

Step 3: Prepare the Spicy Salmon Mixture

While your rice chills, turn your attention to the star topping. Dice your sushi-grade salmon into small cubes and combine them in a bowl with Kewpie mayo, sriracha, soy sauce, scallion, and sesame oil. Mix until everything is well blended and the salmon is glistening with creamy, spicy flavor. Pop the mixture back into the fridge until you’re ready to assemble—it’s best served cold against that warm crispy rice!

Step 4: Cut and Fry the Rice

Once the rice is thoroughly chilled, lift it out by the edges of the plastic wrap and place it on a cutting board. Slice into neat rectangles—aim for 16, but you can absolutely make mini-bites if you prefer. Heat about a half-inch of vegetable oil in a pan over medium heat, then fry the rice pieces on both sides until golden brown and irresistibly crispy. Place them on a paper towel-lined plate so they stay crisp and light.

Step 5: Build Your Salmon Crispy Rice

Now comes the fun part! Top each crispy rice bite with a slice of avocado, then spoon on a generous tablespoon of your spicy salmon mixture. Finish with a thin sliver of jalapeno for a modern kick, and a flurry of black and white sesame seeds for that eye-catching look. There’s something so satisfying about lining up a platter of these beautiful gems!

How to Serve Salmon Crispy Rice

Garnishes

Learned from years of taste testing, the perfect homemade Salmon Crispy Rice shines even brighter with a few thoughtful garnishes. Thinly sliced scallions, microgreens, or a drizzle of extra spicy mayo amp up both the flavor and visual appeal, making each piece look like it just came from your favorite sushi bar.

Side Dishes

Pairing is half the fun here! Light pickled vegetables, a simple miso soup, or a refreshing cucumber salad balance the rich, spicy flavors of Salmon Crispy Rice. They also bring vibrancy and variety to your spread, making the meal feel extra special whether you’re hosting or just treating yourself.

Creative Ways to Present

For a show-stopping presentation, arrange your Salmon Crispy Rice on a sleek platter with lemon wedges, edible flowers, or colorful radish slices tucked in between. Try building a DIY platter with all toppings separate and let guests customize their own—always a hit at parties! Mini versions also make adorable bites for cocktail gatherings or bento box lunches.

Make Ahead and Storage

Storing Leftovers

If you somehow have Salmon Crispy Rice left over (it’s rare, but possible!), store each component separately for best texture. Keep the crispy rice patties in an airtight container at room temperature for up to 4 hours, or in the fridge for up to a day. The salmon topping should always be refrigerated and used within 24 hours for optimal freshness.

Freezing

To freeze, stash only the cooked rice patties—lay them out on a baking sheet, freeze until solid, then transfer to a zip-top bag for up to 1 month. The salmon mixture is best enjoyed fresh, since freezing can affect the texture and flavor of raw fish.

Reheating

Recrisp the rice patties by popping them in a hot skillet with a tiny splash of oil. Just 1-2 minutes per side will bring back that glorious crunch. Avoid microwaving, as it tends to make the rice chewy instead of crispy.

FAQs

Can I use leftover rice for Salmon Crispy Rice?

Technically yes, but freshly cooked short grain sushi rice gives the best stick and texture for frying. If using leftovers, sprinkle lightly with water and microwave until just tender before seasoning.

Do I need Kewpie mayo or can I use regular?

Kewpie mayo does magic here with its silky texture and subtle tang, but if you can’t find it, mix regular mayo with a dash of rice vinegar for a quick stand-in that works beautifully in Salmon Crispy Rice.

How spicy is the salmon topping?

With the amount of sriracha in this recipe, the heat is moderate and balanced by the creamy mayo, but you’re totally in control—adjust it up or down to make your Salmon Crispy Rice just as fiery or mild as you like.

Is there a safe way to prepare raw salmon at home?

Always buy salmon labeled sushi-grade or sashimi-grade from a reputable source, and keep it chilled until right before use. When in doubt, you can sear or briefly broil the salmon for reassurance, though raw brings the ultimate melt-in-your-mouth texture.

Can I make a vegetarian version?

Absolutely! Swap the salmon for diced avocado, spicy tofu, or even mushrooms tossed in a similar spicy mayo mixture. The joy of Salmon Crispy Rice is really in the crispy rice base and bold toppings, meaning you can customize it to any dietary need.

Final Thoughts

Take it from someone who’s made it more times than they can count—Salmon Crispy Rice is wildly doable at home and never fails to wow a hungry crowd. Give this recipe a whirl and taste just how crave-worthy these crispy, creamy bites can be. You might just find it becoming your new favorite party and weeknight treat!

Salmon Crispy Rice Recipe

★★★★★

5 from 11 reviews

Author: Mariam
Total Time: 4 hours 30 minutes
Yield: 4 servings 1x
Diet: Gluten Free

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Description

Delight your taste buds with this irresistible recipe for Salmon Crispy Rice. Crispy sushi rice topped with creamy spicy salmon, fresh avocado, and a kick of jalapeno – a perfect combination of flavors and textures.

Instructions

Prepare Sushi Rice: In a small mixing bowl, combine rice vinegar with sugar and salt until dissolved. Mix with cooked sushi rice. Chill in the fridge for at least 4 hours.
Spicy Salmon: Chop salmon and combine with mayo, sriracha, soy sauce, scallion, and sesame oil. Chill until ready.
Assembly: Cut rice into rectangles. Fry until golden. Top with salmon mixture, avocado, jalapeno, and sesame seeds. Serve.

Notes

You can customize the toppings with your favorite ingredients like tobiko or cucumber.
Make sure the rice is well-chilled before frying for a crispy texture.

Prep Time: 20 minutes
Cook Time: 10 minutes
Category: Appetizer
Method: Frying, Mixing
Cuisine: Japanese