Name: Salmon Crispy Rice
Prep time: 20 min
Cook time: PT-488374H12M41S
Total time: 1 h 30 min
Cuisine: Japanese-American
Ingredients: 2 cups sushi rice; 2 1/2 cups water; 3 tbsp rice vinegar; 1 tbsp sugar; 1 tsp salt; 6 oz cooked or sushi-grade raw salmon, finely chopped; 2 tbsp mayonnaise (preferably Kewpie); 1–2 tsp sriracha; 1 tsp soy sauce; 1 avocado, diced or mashed (optional); 2 green onions or chives, thinly sliced; Vegetable oil (for frying); Optional garnishes: sesame seeds, nori strips, jalapeño slices, microgreens

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Salmon Crispy Rice is a crunchy, savory, and slightly spicy bite-sized dish that delivers restaurant-style flavor at home. Each piece features golden, crispy rice topped with flavorful salmon—usually mixed with spicy mayo or creamy avocado—for a satisfying texture contrast and a bold, umami-rich bite. I love making this when I’m craving sushi flavors in a fun, easy-to-share form.

Why You’ll Love This Recipe

I like this recipe because it’s an impressive appetizer that’s surprisingly simple to put together. The crispy rice squares are golden and crunchy on the outside but soft on the inside, while the salmon topping is cool, creamy, and spicy. It’s perfect for date night, dinner parties, or whenever I want to feel like I’m eating at a trendy sushi bar—without ever leaving my kitchen. Salmon Crispy Rice

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Sushi rice
Rice vinegar
Sugar
Salt
Cooked or raw sushi-grade salmon, finely chopped
Mayonnaise (preferably Kewpie)
Sriracha
Soy sauce
Avocado (optional)
Green onions or chives, thinly sliced
Vegetable oil (for frying)
Optional: sesame seeds, nori strips, jalapeño slices, or microgreens for garnish

Directions

I cook the sushi rice and season it with rice vinegar, sugar, and salt while it’s still warm. I mix well and let it cool slightly.
I spread the rice into a parchment-lined baking dish (about ¾ inch thick), pressing it down firmly and evenly. I chill it in the fridge for at least 1 hour to firm up.
While the rice chills, I mix the chopped salmon with mayo, sriracha, soy sauce, and green onions. If I’m using avocado, I mash it into the mixture or layer it separately.
Once the rice is chilled, I cut it into small rectangles or squares using a sharp knife.
In a skillet, I heat vegetable oil over medium-high heat. I fry the rice pieces until both sides are golden brown and crispy—about 2–3 minutes per side. I transfer them to a paper towel-lined plate to drain excess oil.
I let the rice cool slightly, then top each piece with a spoonful of the salmon mixture.
I garnish with sesame seeds, sliced jalapeños, or a tiny piece of nori for extra flavor and presentation.

Servings and timing

This recipe makes about 12–16 crispy rice bites.
Prep time: 20 minutes
Chill time: 1 hour
Cook time: 10–15 minutes
Total time: About 1 hour 30 minutes

Variations

Sometimes I swap salmon for spicy tuna or crab salad, or make a vegetarian version with spicy avocado or tofu. I’ve added mango chunks for a sweet contrast or drizzled with eel sauce for extra umami. For a lighter version, I bake the rice squares brushed with oil at 425°F until crispy instead of frying.

storage/reheating

I store the rice and salmon topping separately in the fridge. The rice pieces can be made ahead and reheated in a skillet or air fryer until crispy again. I avoid microwaving to preserve the crunch. I don’t recommend freezing, but leftovers hold up well for 1–2 days when stored properly.

FAQs

Can I use raw salmon?

Yes, I use sushi-grade raw salmon for the topping if I want a more traditional sushi-style bite. I always make sure it’s from a trusted source.

Can I bake instead of fry?

Yes, I brush the rice pieces with oil and bake at 425°F for 15–20 minutes, flipping halfway through. They get nicely crispy with less mess.

What kind of rice works best?

Short-grain sushi rice is best because it’s sticky and holds together when shaped and fried.

Can I make this ahead of time?

I make the rice squares a day ahead and store them in the fridge. I fry and assemble just before serving so the texture stays perfect.

Is there a dipping sauce for this?

Sometimes I serve it with soy sauce, spicy mayo, or eel sauce on the side—or just a little drizzle on top of each bite.

Conclusion

Salmon Crispy Rice is a flavorful, texturally satisfying dish that feels fancy but is easy to make at home. The crispy rice base and creamy, spicy salmon topping create an addictive bite that’s hard to stop eating. Whether I’m making a small batch for myself or serving them up for a party, this recipe always brings the wow factor.