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.

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.

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.

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.

Crispy Rice with Spicy Salmon Recipe

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

Units Scale

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

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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