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Salmon Crispy Rice

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Salmon Crispy Rice is a trendy, bite-sized appetizer that combines golden, crunchy rice squares with a creamy, spicy salmon topping. It’s a restaurant-style dish made easy at home—perfect for date nights, dinner parties, or when you’re craving sushi-inspired flavors with a fun twist.

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

Instructions

  1. Cook sushi rice with water according to package directions. While warm, season with rice vinegar, sugar, and salt. Mix well and let cool slightly.
  2. Spread rice into a parchment-lined baking dish (about 3/4 inch thick). Press firmly and evenly. Chill for at least 1 hour to firm up.
  3. Mix chopped salmon with mayonnaise, sriracha, soy sauce, and green onions. Add avocado if desired.
  4. Cut chilled rice into rectangles or squares.
  5. Heat vegetable oil in a skillet over medium-high. Fry rice pieces 2–3 minutes per side until golden and crispy. Drain on paper towels.
  6. Top each crispy rice square with a spoonful of salmon mixture.
  7. Garnish with sesame seeds, jalapeño slices, or nori. Serve warm.

Notes

  • Short-grain sushi rice works best for shaping and frying.
  • Bake at 425°F for 15–20 minutes (flipping halfway) for a lighter version.
  • Make the rice squares ahead and fry just before serving.
  • Serve with soy sauce, spicy mayo, or eel sauce for dipping.

Nutrition

Find it online: https://recipesbyliza.com/salmon-crispy-rice/