Dreaming of a restaurant-quality appetizer that’s actually easy (and ridiculously fun) to make at home? Crispy Rice with Spicy Salmon is that recipe. It’s the ultimate mix of crunchy, creamy, spicy and fresh—think golden fried rice squares topped with luscious, fiery salmon, cool avocado, and a flash of jalapeño heat. If you’re craving an addictive bite that’ll impress anyone at your table but doesn’t require complicated steps, this recipe will quickly become your secret weapon for busy weeknights, parties, or whenever you’re ready to treat yourself.
Why You’ll Love This Recipe
- Crispy, Crunchy, Creamy Goodness: Every bite is a play of textures—crispy rice outside, pillowy inside, creamy spicy salmon, buttery avocado, and just a hint of chili crunch.
- Easy Yet Impressive: Most of the steps are hands-off (hello, freezer!), and assembly is a total breeze. It looks fancy, but it’s simple enough to pull off on a weeknight.
- Customizable Heat: Mild or spicy, you get to choose. Dial the sriracha and jalapeño up or down depending on your mood.
- Fresh, Bright Flavors: The mix of vinegared rice, tangy mayo, sesame, fresh salmon, and herbs is an absolute flavor explosion.
- Perfect for Sharing: These are bite-sized perfection, whether served for a cozy night in or your next dinner party.
Ingredients You’ll Need
- Short Grain Sushi Rice: The star for sticky, tender bites—absolutely essential for holding these crispy squares together.
- Rice Vinegar: Adds that classic, tangy sushi rice flavor. Don’t skip this—it makes all the difference!
- Granulated Sugar: Balances out the acidity and brings harmony to the rice seasoning.
- Kosher Salt: For seasoning the rice so each bite pops.
- Neutral High-Heat Oil: Look for vegetable, canola, or avocado oil—these get super hot without burning the rice.
- Sushi-Grade Salmon: Ultra-fresh or previously frozen for safety, cut into small cubes for the perfect topping texture.
- Kewpie Mayo (or Regular Mayo): Brings rich, slightly sweet creaminess to the spicy salmon; Kewpie’s depth is wonderful, but use what you have.
- Sriracha: The heartbeat of heat in that spicy salmon—customize to your preferred spice level.
- Soy Sauce: Adds umami savoriness to the salmon mixture.
- Toasted Sesame Oil: A finishing drizzle elevates each bite with nutty fragrance. Don’t be shy!
- Green Onion: Chopped for a burst of freshness and color.
- Avocado: Butteriness that cools the heat and brings everything together.
- Jalapeño: Thin slices for layering in the perfect pop of fresh heat.
- Toasted White Sesame Seeds: A little sprinkle for crunch and nutty goodness.
- Sweet Chili Sauce: Optional, but it adds a glossy, sweet-spicy finish before serving.
Tip: For the best results, chill your rice well and use cold, sushi-grade salmon!
Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.
Variations
- Try Tuna or Crab: Swap out the salmon for sushi-grade tuna, or use prepared spicy crab for a twist.
- Add Pickled Ginger: Garnish with chopped pickled ginger for a refreshing zing.
- Go Vegetarian: Marvelous with smashed spicy chickpeas, or top with mushroom “poke” for a savory, plant-based option.
- Change Up the Rice: Short on sushi rice? Use leftover sticky rice—just be sure it’s not too crumbly.
- Dipping Sauce Swap: Not a fan of sweet chili? Soy sauce with a touch of honey and lime is a bold alternative.
How to Make Crispy Rice with Spicy Salmon
Step 1: Prepare and Season the Sushi Rice
Cook the rice according to package directions—taking care to rinse it well for extra stickiness. While the rice steams, heat the rice vinegar, sugar, and salt in a saucepan until dissolved, then pour over the warm rice. Fan and fold gently until each grain is glossy and seasoned.
Step 2: Form and Freeze the Rice
Line a square baking pan with plastic wrap for easy removal. Press the seasoned rice into an even layer—firm but not smashed. Top it with more wrap and freeze for at least three hours; this step is crucial for slicing perfect, compact rectangles (and makes frying a breeze).
Step 3: Make the Spicy Salmon
Dice the salmon into small cubes and combine in a bowl with mayo, sriracha, soy sauce, toasted sesame oil, and green onion. Stir to beautiful, glossy perfection, cover, and chill until assembling time.
Step 4: Fry the Rice
Once the rice slab is thoroughly chilled, cut it into rectangles. Toss each gently in hot oil until each side is golden, crispy, and irresistible. Drain on paper towels to keep them crunchy.
Step 5: Assemble Each Bite
Top each cooled rice block with a slice of avocado, a generous dollop of that spicy salmon, and a slice of jalapeño. Finish with drizzles of sesame oil and sweet chili sauce, plus a sprinkle of sesame seeds. Serve right away for the full crispy experience.
Pro Tips for Making the Recipe
- Firm Rice, Always: Don’t skimp on freezing time. It’s the secret to neat slices and zero crumbling in the fryer.
- Safety First with Salmon: If your salmon hasn’t been previously frozen, freeze it yourself to eliminate any parasites—plus, it makes for cleaner cuts!
- Oil Temperature Matters: Use enough oil and keep it over medium-high heat. Too cool and your rice will soak it up; too hot and the exterior will brown too quickly.
- Don’t Rush Assembly: Let the rice cool a few minutes after frying so toppings don’t slide off.
How to Serve
Crispy Rice with Spicy Salmon is definitely a star all on its own, but it shines brightest when given a little stage. Plate them up with a sprinkle of extra sesame seeds and fresh herbs—cilantro or chives lend lovely color. Pair alongside a bright Asian slaw, cucumber salad, or edamame for a fresh contrast. They also work beautifully as a show-stopping appetizer for sashimi nights, sushi platters, or a light dinner with miso soup.
Make Ahead and Storage
Storing Leftovers
If you’re lucky enough to have leftovers, store each component separately. Keep fried rice blocks in an airtight container at room temperature for up to one day to maintain crispness, and spicy salmon in the refrigerator for up to two days.
Freezing
The pre-fried, cut rice blocks can be frozen on a tray, then packed in a bag for up to two months. Thaw and fry straight from cold for maximum crispiness.
Reheating
Re-crisp the rice blocks in a hot oven or in a dry pan for a couple of minutes on each side. Avoid microwaving, which softens the crunch.
FAQs
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How do I safely prepare raw salmon for this dish?
Always use sushi-grade (or previously frozen) salmon from a reputable source. This minimizes the risk from any parasites. If in doubt, ask your fishmonger—and when in doubt, give the salmon a freeze for a few hours just to be safe.
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Can I make the rice ahead of time?
Absolutely! You can prepare and freeze the rice bricks up to two days in advance. This actually helps the texture—just fry them fresh before serving.
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What can I use instead of Kewpie mayo?
Regular mayo works fine. For extra flavor, add a tiny sprinkle of sugar and a dash of rice vinegar to mimic that signature Japanese creaminess.
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How do I keep the rice blocks from falling apart during frying?
Be sure the rice is well-chilled and pressed together tightly in the pan before freezing. A good, sharp knife helps for clean cuts, and always handle the blocks gently when transferring to hot oil.
Final Thoughts
Crispy Rice with Spicy Salmon brings serious restaurant energy right into the comfort of your home kitchen. With that addictively crispy base, creamy, spicy topping, and endless room to experiment, this is one dish that’s guaranteed to get everyone reaching for seconds. It might just become your new favorite craving—give it a try, and don’t be surprised if you start finding excuses to make it over and over again!
Print
Crispy Rice with Spicy Salmon Recipe
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Total Time: 4 hours 20 minutes (includes freezing time)
- Yield: 18 pieces 1x
- Category: Appetizers
- Method: Frying
- Cuisine: Japanese-inspired
- Diet: Gluten Free
Description
This Crispy Rice with Spicy Salmon recipe combines perfectly fried, golden rice blocks topped with a creamy, spicy salmon mixture, creamy avocado, jalapeño slices, and a drizzle of sweet chili sauce. Inspired by sushi bar favorites, this dish offers an irresistible mix of crunchy, spicy, and umami flavors. It makes an impressive appetizer or snack that’s sure to wow your guests.
Ingredients
Crispy Rice
- 2 cups short grain rice (sushi rice)
- 3 tablespoons rice vinegar
- 3 tablespoons granulated sugar
- 1 1/2 teaspoon kosher salt
- Neutral high-heat oil, for frying
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
- Prepare the Rice: Rinse the sushi rice under cold water until the water runs clear. Cook the rice according to the package instructions. While the rice cooks, combine rice vinegar, sugar, and kosher salt in a small saucepan over medium-low heat and whisk until dissolved. Pour the mixture over the cooked rice and gently mix with a rice paddle or spatula to evenly coat and season the rice.
- Mold and Freeze the Rice: Line an 8-by-8-inch baking pan with plastic wrap. Gently and evenly press the seasoned rice into the pan to create a uniform layer. Cover with another piece of plastic wrap. Freeze the pan for 3 hours or until the rice is firm enough to cut.
- Prepare the Spicy Salmon: While the rice is freezing, chop the sushi-grade salmon into ¼-inch cubes. In a bowl, mix together the diced salmon, Kewpie mayo, sriracha, soy sauce, 1 teaspoon toasted sesame oil, and finely chopped green onion until well combined. Cover the bowl and refrigerate until ready to use.
- Cut and Fry the Rice Blocks: Remove the pan from the freezer and cut the rice slab into 18 equal rectangles (6 columns by 3 rows). Heat a wide pan or pot over medium heat and add neutral oil to a ½-inch depth. In batches, fry the rice blocks for 1 to 2 minutes per side, or until golden brown and crispy. Adjust the heat as needed to prevent burning. Drain the fried rice blocks on paper towel-lined plates.
- Assemble the Crispy Rice Bites: Once the fried rice blocks have cooled to room temperature, top each with a thin slice of avocado, a spoonful of the spicy salmon mixture, a jalapeño slice, a drizzle of toasted sesame oil, and a drizzle of sweet chili sauce. Sprinkle with toasted white sesame seeds and serve immediately.
Notes
- Freeze rice until very firm to help with slicing and frying.
- If using fresh (not previously frozen) salmon, freeze before using to kill potential parasites.
- If you can’t find Kewpie mayo, regular mayonnaise makes a good substitute.
- Ensure oil is hot but not smoking to achieve a crispy texture without burning the rice.
- Ask your fishmonger to ensure your salmon is sushi-grade for safety.
Nutrition
- Serving Size: 1 piece
- Calories: 100
- Sugar: 2g
- Sodium: 200mg
- Fat: 4g
- Saturated Fat: 0.5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 7mg
