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Crispy Rice with Spicy Salmon Recipe

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4.4 from 119 reviews

This Crispy Rice with Spicy Salmon recipe combines perfectly crunchy bites of pan-fried sushi rice with a creamy, spicy salmon topping. Topped with fresh avocado, jalapeño, and toasted sesame seeds, this dish offers a delicious balance of textures and bold flavors, making it a perfect appetizer or light meal inspired by Japanese cuisine.

Ingredients

Scale

Crispy Rice

  • 2 cups short grain rice (sushi rice)
  • 3 tablespoons rice vinegar
  • 3 tablespoons granulated sugar
  • 1 ½ teaspoons kosher salt
  • Neutral, high-heat oil, for frying (such as canola or vegetable oil)

Spicy Salmon

  • 1 pound sushi-grade salmon, skin removed
  • 2 tablespoons Kewpie Mayo (or regular mayo)
  • 2 tablespoons sriracha
  • 1 tablespoon soy sauce
  • 1 teaspoon toasted sesame oil, plus more for drizzling
  • 1 stalk green onion, finely chopped

For Serving

  • 1 avocado, peeled, pitted, and thinly sliced
  • 1 jalapeño, thinly sliced
  • Toasted white sesame seeds, for sprinkling
  • Sweet Chili Sauce, for drizzling

Instructions

  1. Cook the Rice: Rinse the short-grain rice under cold water until the water runs clear. Cook the rice according to package instructions or in a rice cooker until tender and sticky.
  2. Season the Rice: In a small bowl, mix rice vinegar, granulated sugar, and kosher salt until dissolved. Gently fold this mixture into the cooked rice while it is still warm. Spread the rice onto a lined baking sheet or tray to cool and let it dry out slightly, around 30 minutes to 1 hour.
  3. Prepare the Spicy Salmon Mixture: Dice the sushi-grade salmon into small pieces. In a medium bowl, combine the diced salmon, Kewpie mayo, sriracha, soy sauce, toasted sesame oil, and finely chopped green onion. Mix gently until fully incorporated. Refrigerate until ready to use.
  4. Form and Fry the Rice Cakes: Heat a generous amount of neutral, high-heat oil in a large skillet over medium-high heat. With wet hands, form the seasoned rice into small, compact rectangles or squares about 2-3 inches wide. Carefully place them in the hot oil and fry until each side is golden brown and crispy, about 3-4 minutes per side. Remove and drain on paper towels.
  5. Assemble the Crispy Rice Bites: Spoon a generous amount of the spicy salmon mixture onto each crispy rice cake. Top with thin slices of avocado and jalapeño. Drizzle with toasted sesame oil and Sweet Chili Sauce, then sprinkle with toasted white sesame seeds.
  6. Serve Immediately: Serve the assembled crispy rice and spicy salmon bites immediately while the rice is warm and crispy for the best texture and flavor contrast.

Notes

  • Use sushi-grade salmon to ensure freshness and safety, as the fish is served raw.
  • If you don’t have Kewpie mayo, regular mayonnaise works well but Kewpie adds a richer umami flavor.
  • You can adjust the level of spiciness by controlling the amount of sriracha added to the salmon mixture.
  • Ensure the rice is slightly dried out before frying to get the perfect crispy texture.
  • Use a neutral oil with a high smoke point like canola or vegetable oil to avoid burning during frying.

Find it online: https://amandafood.com/crispy-rice-with-spicy-salmon-recipe/