pin it
This crispy rice with spicy salmon brings restaurant-quality sushi vibes to your home kitchen with surprisingly simple techniques. The contrast between the warm, crunchy rice base and cool, spicy salmon topping creates an irresistible bite that's perfect for entertaining or upgrading your weeknight dinner routine.
I first made these for a dinner party when I wanted something special without spending hours in the kitchen. The collective gasps when I brought them out convinced me this recipe needed to become part of my regular rotation.
Ingredients
- Short grain rice: Essential for the sticky texture that holds together when fried
- Rice vinegar: Creates the signature sushi rice tang
- Granulated sugar: Balances the acidity in the sushi vinegar
- Kosher salt: Enhances all flavors and helps preserve the rice
- Neutral high heat oil: Allows for proper crisping without adding competing flavors
- Sushi grade salmon: Splurge on quality here for best flavor and food safety
- Kewpie mayo: Creamier than regular mayo with a richer egg flavor
- Sriracha: Provides both heat and subtle garlic notes
- Soy sauce: Adds umami depth to the salmon mixture
- Toasted sesame oil: Brings nutty complexity that elevates the entire dish
- Green onion: Adds fresh bite and color contrast
- Avocado: Contributes creamy texture and cooling balance to the spice
- Jalapeño: Offers fresh heat and beautiful garnish
- Toasted sesame seeds: Provides subtle crunch and visual appeal
- Sweet chili sauce: Adds the perfect finishing touch of sweetness and additional heat
Step-by-Step Instructions
- Prepare the Sushi Rice:
- Cook your short grain rice according to package directions ensuring you rinse it thoroughly first to remove excess starch. While the rice cooks prepare the sushi vinegar by combining rice vinegar sugar and salt in a small saucepan over medium low heat. Stir constantly until sugar and salt completely dissolve about 2 minutes. When rice is done immediately transfer to a large bowl and pour the vinegar mixture over it. Use a rice paddle to gently fold and fan the mixture simultaneously. This cooling process gives the rice its signature glossy appearance and prevents it from becoming mushy.
- Form and Freeze the Rice Base:
- Line an 8 by 8 inch baking pan with plastic wrap leaving overhang on all sides. Transfer the seasoned rice to the pan and gently press into an even layer about 1 inch thick. The key here is applying even pressure without compacting the rice too firmly. Cover with another sheet of plastic wrap and transfer to the freezer for a full 3 hours. This freezing step is non negotiable as it ensures the rice blocks maintain their shape during frying.
- Prepare the Spicy Salmon Topping:
- While the rice chills dice your salmon into small uniform cubes approximately 1/4 inch in size. Precision matters here as overly large pieces will make the topping difficult to eat while too small will lose their texture. In a medium bowl combine the salmon with Kewpie mayo sriracha soy sauce sesame oil and chopped green onion. Fold gently with a silicone spatula until evenly coated being careful not to mash the salmon. Cover and refrigerate until ready to use allowing the flavors to marry.
- Slice and Fry the Rice Blocks:
- Remove the frozen rice block from the pan using the plastic wrap overhang. On a cutting board slice into 18 equal rectangles by cutting 6 columns and 3 rows. Pour neutral oil to a depth of 1/2 inch in a heavy bottomed pan and heat over medium until shimmering. Working in batches of 4 to 6 pieces carefully lower rice blocks into hot oil. Fry until golden brown and crispy approximately 1 to 2 minutes per side watching carefully to prevent burning. The rice will initially sizzle vigorously as moisture escapes. Transfer to paper towel lined plates to drain excess oil.
- Assemble Your Crispy Rice Bites:
- Allow the fried rice blocks to cool to room temperature which takes about 10 minutes. Top each crispy rice block with a thin slice of avocado followed by a generous spoonful of the spicy salmon mixture. Add a single slice of jalapeño atop each followed by a light drizzle of toasted sesame oil and sweet chili sauce. Finish with a sprinkle of toasted sesame seeds. Serve immediately while the rice maintains its crispness and the toppings are fresh.
pin it
The Kewpie mayo is my secret weapon in this recipe. While regular mayonnaise works, the richer egg flavor and silky texture of Japanese Kewpie creates a luxurious quality that elevates the entire dish. Every time I serve these at gatherings, guests inevitably ask what makes the salmon topping so creamy and flavorful.
Make Ahead Options
This recipe works beautifully for entertaining because much of it can be prepared ahead of time. The sushi rice base can be formed, frozen, and stored tightly wrapped for up to 3 days before frying. For maximum efficiency, you can even fry the rice blocks several hours before serving and keep them at room temperature. The spicy salmon mixture can be prepared up to 6 hours ahead and kept refrigerated. Final assembly should happen just before serving to maintain the textural contrast that makes this dish special.
Perfect Pairings
These crispy rice bites pair wonderfully with light Japanese beers, dry sake, or a crisp white wine like Sauvignon Blanc or Albariño. For a complete meal, serve alongside miso soup, a simple cucumber salad dressed with rice vinegar, or edamame sprinkled with flaky sea salt. The dish also works beautifully as the first course of an Asian inspired dinner followed by ramen or teriyaki salmon.
Ingredient Substitutions
If sushi grade salmon isn't available, you can substitute with cooked salmon or even smoked salmon for a different but equally delicious variation. Vegetarians can replace the salmon with diced avocado mixed with the same sauce ingredients for a creamy alternative. The jalapeños can be swapped for thinly sliced cucumbers if you prefer less heat, and the sweet chili sauce could be replaced with honey or maple syrup mixed with a touch of hot sauce.
pin it
This recipe delivers restaurant-worthy bites in the comfort of home—crispy, creamy, and utterly satisfying.
Frequently Asked Questions
- → Can I make the crispy rice ahead of time?
Yes, the rice can be pressed and frozen up to 2 days ahead. Fry just before serving for best texture.
- → What can I substitute for sushi-grade salmon?
Use smoked or cooked salmon, or try spicy avocado or tofu as vegetarian alternatives.
- → Why is my rice falling apart when frying?
Ensure the rice is well-chilled and pressed firmly. Use sushi vinegar to help it bind better.
- → What's the best oil for frying the rice?
Neutral high-heat oils like canola, vegetable, or grapeseed oil are ideal for frying.
- → How can I adjust the spice level?
Increase or reduce sriracha in the salmon and add or omit jalapeños to suit your preference.
- → What can I serve with crispy salmon rice?
Pair with miso soup, cucumber salad, edamame, or sushi rolls for a full Japanese-style meal.