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Salmon crispy rice is my go-to party dish when I want something show-stopping yet simple to share. With its crisp rice base and creamy spicy salmon topping, every bite delivers the satisfying crunch and fresh flavors I crave in Japanese-inspired snacks. This recipe lets you recreate the restaurant classic in your own kitchen without complicated steps or specialty tools.
The first time I made these for friends everyone hovered in the kitchen just waiting for the rice to sizzle up golden crisp. They vanish fast so I always make extra for myself the next day.
Ingredients
- Cooked sushi rice: the short grain variety provides that classic sticky texture essential for forming the crispy base
- Rice vinegar: for authentic sushi taste and a slight tang that seasons the rice beautifully
- Sugar: balances the tang of the vinegar and helps the rice caramelize when fried
- Salt: pulls out the subtle flavors in the rice
- Vegetable oil: for frying choose a neutral oil like canola or grapeseed for best results
- Sushi-grade salmon: fresher is best for flavor and safety look for shiny flesh that is firm and free from any off smells
- Kewpie mayo: Japanese mayonnaise adds extra creamy richness regular mayo works in a pinch
- Sriracha: brings spicy heat to balance the rich fish and mayo
- Scallion: for crispness and a fresh kick
- Soy sauce: provides depth make sure to taste for saltiness
- Sesame oil: gives a nutty aromatic quality a little goes a long way
- Avocado: for buttery texture and cool color on top
- Jalapeno: sliced thin offers a pop of heat and a fresh green crunch
- Toasted black and white sesame seeds: sprinkled for visual appeal and more flavor look for seeds that are still fragrant
Step-by-Step Instructions
- Prep and Season the Rice:
- Combine the rice vinegar with sugar and salt in a small bowl and mix until everything is dissolved. Pour this over your cooked sushi rice and gently fold to mix, ensuring every grain is seasoned. This gives the rice that signature sushi tang while keeping it moist enough for shaping.
- Shape and Chill the Rice:
- Line a baking pan with plastic wrap. Press the seasoned rice into the pan using lightly damp hands so it is even and about one inch thick. Cover the pan and chill in the fridge for at least four hours or overnight. This firms up the rice so you can slice and fry it without falling apart.
- Prep the Spicy Salmon:
- Chop your fresh sushi-grade salmon into small even pieces for easy topping and good bite. In a bowl stir together the salmon with Kewpie mayo, sriracha, soy sauce, chopped scallion, and sesame oil. Taste and adjust seasoning as needed. Keep this mixture cold in the fridge while working on the rice.
- Cut and Fry the Rice:
- After chilling cut the rice slab into sixteen even rectangles using a sharp knife. Heat a generous amount of vegetable oil in a pan over medium heat. Once hot but not smoking carefully add rice pieces and fry each side until deep golden and crispy. Transfer to a paper towel to drain and cool.
- Assemble the Bites:
- Top each crispy rice rectangle with a thin slice of avocado. Spoon a generous tablespoon of spicy salmon mixture on top of each. Garnish with a slice of jalapeno and a sprinkle of black and white sesame seeds for crunch and color. Serve immediately when the rice is at peak crispness.
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I adore the creamy pop of Kewpie mayo with the rich salmon and spicy sriracha. My family always sneaks in the kitchen for a taste test before they hit the table and my nephew once declared he wished every day was sushi day after trying these.
Storage tips
You can prep the seasoned rice and spicy salmon mixture one day ahead and store them separately in airtight containers in the fridge. Fry the rice just before serving for the crispiest texture. Leftover assembled pieces lose their crunch but are still tasty the next day if stored cold.
Ingredient substitutions
No Kewpie mayo Use your favorite regular mayonnaise and a sprinkle of sugar for a similar effect. Any chili sauce can substitute for sriracha if needed. If raw fish is out of reach try making a spicy canned tuna or cooked shrimp version using the same sauce base.
Serving suggestions
Arrange the crispy rice on a platter with extra jalapeno slices and avocado fans. Offer soy sauce or extra spicy mayo for dipping. They work well as appetizers for casual gatherings or as a special weekend lunch alongside a crisp cucumber salad.
Cultural context
Crispy rice sushi is a playful twist on classic nigiri that caught on first in trendy restaurants in Los Angeles. Traditionally sushi is about delicate textures but this dish brings American creativity to Japanese technique turning rice from soft to crunchy for new excitement.
Recipe FAQs
- → What type of rice works best?
Short grain sushi rice is ideal due to its sticky texture, which helps form sturdy, crispy bites.
- → Can I use cooked salmon instead of raw?
Yes, you can substitute cooked salmon for sushi-grade raw salmon if preferred for a milder flavor and texture.
- → How do I achieve crisp rice squares?
Chill the seasoned rice thoroughly, cut into rectangles, then fry in hot oil until both sides are golden and crisp.
- → Is Kewpie mayo required?
Kewpie mayo adds extra umami and creaminess, but standard mayonnaise works if Kewpie is unavailable.
- → Can these be made in advance?
The rice can be prepared ahead, but assemble with toppings just before serving to maintain crispness.