Looking for an appetizer that’s equal parts crowd-pleaser and showstopper? Say hello to Salmon Crispy Rice. Each little bite is the perfect mix of creamy, spicy salmon atop a golden, oh-so-crunchy base of sushi rice. Whether you’re treating yourself or wowing friends at your next get-together, this delicious fusion dish brings together contrasting textures and bold flavors in a way that absolutely sings—it’s no wonder Salmon Crispy Rice is the dish everyone keeps coming back for!
Ingredients You’ll Need
Let’s keep it simple: fresh, quality ingredients are what make Salmon Crispy Rice a true standout. Each component is important, coming together for the perfect interplay of taste, color, and bite—so choose the best you can find and let each ingredient shine!
- Cooked sushi rice (2 cups, cooled): The essential foundation; stickier rice helps the rectangles stay together and crisp nicely.
- Rice vinegar (2 tablespoons): Brightens the rice and adds that signature sushi tang—don’t skip!
- Sugar (1 tablespoon): Just a touch brings gentle sweetness and highlights the vinegar.
- Salt (1/2 teaspoon): Enhances the natural flavors and pulls everything together.
- Neutral oil (2 tablespoons, like canola or avocado): This is what gives the rice its irresistible crispy crust without overpowering flavor.
- Sushi-grade salmon (6 oz, finely diced): The crown jewel—ensure it’s sushi-grade for safety and the freshest taste.
- Soy sauce (1 tablespoon): Brings savory depth to the salmon mixture.
- Sesame oil (1 teaspoon): A tiny bit packs a ton of nutty, aromatic punch.
- Sriracha or chili paste (1 teaspoon): For those spicy, punchy notes that wake up your taste buds.
- Mayonnaise (1 tablespoon): Creamy and rich, it’s essential for that melt-in-your-mouth salmon topping.
- Green onion (1, finely sliced): Adds freshness plus a subtle, zesty crunch.
- Avocado (1, thinly sliced): Creamy, cooling, and the perfect pairing with salmon.
- Sesame seeds (garnish): Sprinkle for a nutty, toasty flavor and pretty finish.
- Extra sriracha or spicy mayo (for topping): Optional but highly recommended—drizzling on top makes each bite irresistible.
How to Make Salmon Crispy Rice
Step 1: Season and Cool the Sushi Rice
Begin by stirring together the rice vinegar, sugar, and salt in a small bowl until everything is dissolved. Gently mix this into your warm, cooked sushi rice—this adds that classic sushi flavor and just the right touch of brightness. Let the rice cool completely; this step can’t be rushed, because cool rice is much easier to shape and fry.
Step 2: Shape the Rice Bases
Wet your hands lightly (this keeps the rice from sticking!) and scoop out about two tablespoons of rice for each piece. Shape into rectangles or ovals, about two inches long and half an inch thick. Uniform shapes mean even crisping and a prettier final dish!
Step 3: Crisp the Rice
Heat the neutral oil in a nonstick skillet over medium heat. When the oil’s shimmering, add the rice pieces in a single layer, working in batches if needed. Cook them for two to three minutes per side until each one is deeply golden and wonderfully crispy, then transfer to a paper towel-lined plate to drain off any excess oil.
Step 4: Mix the Salmon Topping
In a bowl, combine diced sushi-grade salmon, soy sauce, sesame oil, sriracha, mayonnaise, and green onion. Stir until everything’s evenly coated—the result should be creamy, savory, and a little spicy, with just the right crunch from the green onion. Chill this mixture while you finish the rice if you’re making ahead!
Step 5: Assemble and Garnish
Lay a slice of avocado on each crispy rice base, then top generously with a spoonful of the salmon mixture. For the last flourish, sprinkle with sesame seeds and a little drizzle of spicy mayo or extra sriracha if you want more kick. Serve these beauties immediately, and watch them disappear!
How to Serve Salmon Crispy Rice
Garnishes
A sprinkle of black or white sesame seeds brings just enough nutty flavor and makes every piece picture-perfect. For even more flavor and drama, a zigzag of spicy mayo adds gorgeous color and a bit more heat. Thinly sliced green onion or tiny nori strips are also lovely finishing touches.
Side Dishes
While Salmon Crispy Rice can definitely stand tall on its own, it teams up beautifully with light, fresh sides. Consider a simple cucumber salad, miso soup, pickled ginger, or a bowl of edamame. These refresh the palate and let the main dish’s bold flavors shine even brighter.
Creative Ways to Present
For a party-ready platter, arrange the Salmon Crispy Rice bites in neat rows and garnish with microgreens for restaurant-worthy flair. Hosting something fancy? Stack the crispy rice, avocado, and salmon topping high and serve atop individual ceramic spoons. Or, make a DIY spread and let your guests build their own—fun and interactive!
Make Ahead and Storage
Storing Leftovers
If you find yourself with leftover Salmon Crispy Rice (which is rare!), store the rice bases and the salmon mixture separately in airtight containers. The salmon topping will keep well in the fridge for up to one day, but enjoy it as soon as possible for the freshest flavor.
Freezing
Freezing the salmon mixture is not recommended, as the texture and taste of raw salmon are best enjoyed fresh. However, you can freeze the crispy rice bases on their own! Once they’ve cooled, spread them on a sheet and freeze until solid, then transfer to a freezer-safe bag for up to two months.
Reheating
To recapture that fresh-from-the-pan crunch, reheat the rice bases in a dry skillet over medium heat for a couple of minutes per side. Avoid microwaving, as this will soften them. Once hot and crispy again, proceed with topping and serving.
FAQs
Do I have to use sushi-grade salmon?
Yes, sushi-grade salmon is important because it’s been frozen to kill any potential parasites, making it safe to eat raw. If you can’t find sushi-grade salmon, try cooked salmon, spicy tuna, or even crab as a tasty alternative.
Can I make Salmon Crispy Rice ahead of time?
You can prepare the rice bases and mix the salmon topping a few hours ahead—just keep them separate until assembly. This keeps everything fresh and ensures the rice stays perfectly crispy before serving.
What oil should I use for frying?
Choose a neutral oil like canola, avocado, or sunflower oil—these won’t compete with the delicate flavors of the rice and salmon. Olive oil is too strong and not suited for high-heat crisping.
How do I make spicy mayo for topping?
Just mix your favorite mayonnaise with sriracha or another chili sauce to your desired level of heat. A spoonful of the spicy mayo drizzled over your Salmon Crispy Rice takes it to the next level!
Can I use leftover rice?
Yes! In fact, day-old sushi rice works even better because it’s less sticky and holds its shape when frying. Just bring it to room temperature before shaping, then follow the recipe as written.
Final Thoughts
There’s something irresistible about Salmon Crispy Rice—each component is simple, but together, the flavors and textures spark absolute joy. If you’re ready to brighten up your appetizer game or just want a new at-home sushi adventure, give Salmon Crispy Rice a try. I promise: you’re going to fall in love with every crunchy, creamy bite!
Print
Salmon Crispy Rice Recipe
- Total Time: 35 minutes
- Yield: 18–20 pieces 1x
- Diet: Non-Vegetarian
Description
These Salmon Crispy Rice bites are a delightful fusion of Japanese flavors, featuring crispy pan-fried sushi rice topped with a zesty salmon mixture and creamy avocado. Perfect for appetizers or a light main course!
Ingredients
Rice:
- 2 cups cooked sushi rice, cooled
- 2 tablespoons rice vinegar
- 1 tablespoon sugar
- 1/2 teaspoon salt
Salmon Mixture:
- 2 tablespoons neutral oil (such as canola or avocado oil)
- 6 oz sushi-grade salmon, finely diced
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- 1 teaspoon sriracha or chili paste
- 1 tablespoon mayonnaise
- 1 green onion, finely sliced
- 1 avocado, thinly sliced
- Sesame seeds for garnish
- Extra sriracha or spicy mayo for topping
Instructions
- Prepare Rice: Mix rice vinegar, sugar, and salt into the cooked rice. Shape into small rectangles or rounds.
- Pan-Fry Rice: Cook rice pieces in oil until crispy.
- Make Salmon Mixture: Combine salmon, soy sauce, sesame oil, sriracha, mayonnaise, and green onion.
- Assemble: Top crispy rice with avocado slices, salmon mixture, sesame seeds, and spicy mayo.
Notes
- Use day-old sushi rice for best results
- Salmon mixture can be made ahead
- Try variations with spicy tuna or crab
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Appetizer, Main Course
- Method: Pan-Frying, Assembly
- Cuisine: Japanese, Fusion
Nutrition
- Serving Size: 2 pieces
- Calories: 190
- Sugar: 2g
- Sodium: 290mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 8g
- Cholesterol: 15mg
