Crispy Rice with Spicy Salmon Recipe

If you’ve never tried Crispy Rice with Spicy Salmon Recipe, you’re in for a real treat. This dish hits all the right notes: crunchy, creamy, spicy, and fresh all at once. It’s the kind of recipe that feels fancy enough for guests but is actually pretty straightforward to make, which I love—no stress, just deliciousness on a plate.

Whenever I’m craving sushi but want something quick and customizable, this Crispy Rice with Spicy Salmon Recipe is my go-to. Plus, it’s a fun way to get a little crispy texture from that fried rice base paired with the luscious spicy salmon. Trust me, once you nail the crispy rice part, you’ll want to make it again and again.

Ingredients You’ll Need

Each ingredient plays a key role—from the sushi rice that crisps up perfectly to the spicy, creamy salmon topping that brings all the flavor. A quick tip: choosing sushi-grade salmon is essential for that fresh, melt-in-your-mouth experience.

• Short grain rice (sushi rice): This type sticks together well, making it perfect for forming the crispy rice base.
• Rice vinegar: Adds that subtle tanginess essential to sushi rice, boosting the overall flavor.
• Granulated sugar: Balances the acidity of the vinegar in the rice.
• Kosher salt: Helps season both the rice and the salmon mixture evenly.
• Neutral, high-heat oil: Like canola or vegetable oil, needed for frying the rice to golden crispness.
• Sushi-grade salmon: The star of the dish, make sure it’s fresh and skinless for safety and texture.
• Kewpie mayo: Rich and slightly sweet Japanese mayo, but regular mayo works if you can’t find it.
• Sriracha: Brings the heat that gives this salmon its signature kick.
• Soy sauce: Adds umami depth to the spicy salmon.
• Toasted sesame oil: Just a touch to finish it off with nutty aroma and flavor.
• Green onion: Adds a fresh, sharp bite and a pop of color.
• Avocado: Creamy slices complement the spicy salmon beautifully.
• Jalapeño: For extra heat and crunch, sliced thinly.
• Toasted white sesame seeds: A nice crunchy garnish that lifts the dish visually and texturally.
• Sweet chili sauce: Optional but highly recommended for drizzling on top for a sweet-spicy contrast.

Variations

I love to mix things up depending on my mood or what’s in my fridge. This Crispy Rice with Spicy Salmon Recipe is super flexible, so feel free to make it your own!

• Variation: Swap the salmon for spicy tuna or even cooked shrimp to change things up—and I’ve had great results using leftover cooked seafood too.
• Vegetarian option: Try a spicy avocado or spicy tofu topping for a fun twist without seafood.
• Heat level: Adjust the sriracha to taste; sometimes I add a pinch of chili flakes if I want it extra fiery.
• Rice choice: If you want a healthier spin, try brown sushi rice, though it won’t get as crispy as the classic.

How to Make Crispy Rice with Spicy Salmon Recipe

Step 1: Prepare and Season Your Rice

Start by cooking your sushi rice according to package instructions—remember, the key to great crispy rice is that it’s sticky but not mushy. While the rice is hot, gently fold in rice vinegar, sugar, and kosher salt. This seasoning is what transforms plain rice into that classic sushi flavor base. Let it cool completely; cold rice crisps up way better when frying.

Step 2: Shape and Fry the Rice Cakes

Once your rice is cooled, press it firmly into small rectangle or oval-shaped cakes—about two inches wide works great. Heat your neutral oil in a skillet over medium-high heat and fry the rice cakes until golden brown and crispy on both sides, about 3-4 minutes per side. Don’t overcrowd the pan, or they won’t get that perfect crunch. Patience here is everything—flip carefully with a thin spatula so they hold together.

Step 3: Mix the Spicy Salmon Topping

While the rice cooks, finely dice your sushi-grade salmon. In a bowl, combine salmon with Kewpie mayo, sriracha, soy sauce, toasted sesame oil, and chopped green onion. Taste and tweak the heat or saltiness to your liking. I like the mayo and sriracha ratio just spicy enough but creamy to keep it balanced.

Step 4: Assemble and Garnish

Once your rice cakes are nicely crispy, top each with a generous spoonful of that spicy salmon mix. Add a couple of avocado slices and jalapeño on top for freshness and a little zing. Finish everything off with a sprinkle of toasted white sesame seeds and a drizzle of sweet chili sauce if you want to take the flavor to the next level.

How to Serve Crispy Rice with Spicy Salmon Recipe

Garnishes

I’m obsessed with finishing mine with toasted sesame seeds and fresh green onions because they add crunch and freshness that you don’t want to skip. The thin jalapeño slices give just the right kick without overpowering the delicate salmon flavor. If I’m feeling fancy, a little microgreens sprinkle adds a nice touch.

Side Dishes

To keep it balanced, I often serve this with a light cucumber salad dressed with rice vinegar and sesame oil or even a simple miso soup. Since the dish is rich and bold, something crisp and refreshing on the side works beautifully to cleanse the palate.

Creative Ways to Present

For special occasions, I like to plate the crispy rice bites on a long platter, spacing them evenly with avocado slices fanned beside each one. Drizzling chili sauce artistically around adds a pop of color and invites guests to dig in. You can even serve them as part of a sushi board for a fun interactive experience!

Make Ahead and Storage

Storing Leftovers

If you happen to have any leftover spicy salmon, store it in an airtight container in the refrigerator for up to 24 hours. The crispy rice, however, is best eaten fresh because it loses its crunch quickly. You can refrigerate leftover rice cakes but expect them to get softer.

Freezing

I don’t recommend freezing the full assembled crispy rice with spicy salmon because the texture suffers. But if you want to prep rice cakes ahead, you can freeze them uncooked and then fry them fresh when ready. This way, you get the best crunch every time.

Reheating

When reheating leftover rice cakes, crisp them up again in a dry skillet over medium heat rather than the microwave, which can make them soggy. As for the spicy salmon, just serve it cold or at room temperature—no reheating needed.

FAQs

Final Thoughts

This Crispy Rice with Spicy Salmon Recipe has quickly become one of those dishes I keep coming back to when I want something that’s both impressive and totally satisfying. The crunch of the rice paired with that creamy, spicy salmon is just so addictive. I hope you give it a try soon—you might just find it becoming your new favorite way to enjoy sushi flavors at home!

Crispy Rice with Spicy Salmon Recipe

★★★★★ 4.8 from 54 reviews

• Author: Isabella
• Prep Time: 40 minutes
• Cook Time: 15 minutes
• Total Time: 55 minutes
• Yield: 12 crispy rice bites 1x
• Category: Appetizer
• Method: Frying
• Cuisine: Japanese
• Diet: Low Fat

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Description

This Crispy Rice with Spicy Salmon recipe features perfectly cooked sushi rice formed into crispy squares, topped with a spicy, creamy salmon mixture. It’s a delightful combination of textures and flavors, balancing the crunch of the fried rice with the rich, spicy salmon topping. Ideal as an appetizer or light meal, this dish brings together Japanese-inspired ingredients and bold heat in every bite.

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Ingredients

Scale 1x2x3x

Crispy Rice

• 2 cups short grain rice (sushi rice)
• 3 tablespoons rice vinegar
• 3 tablespoons granulated sugar
• 1 ½ 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

1. Cook the Rice: Rinse 2 cups of short grain sushi rice under cold water until the water runs clear. Cook the rice according to package instructions or in a rice cooker for perfectly sticky rice.
2. Season the Rice: While the rice is still warm, combine 3 tablespoons rice vinegar, 3 tablespoons granulated sugar, and 1 ½ teaspoons kosher salt in a small bowl and mix until dissolved. Gently fold this mixture into the cooked rice, ensuring even seasoning without mashing the grains. Let the rice cool to room temperature.
3. Form and Chill the Rice Squares: Press the cooled rice firmly into a rectangular or square layer on a baking sheet lined with parchment paper, about ¾ inch thick. Refrigerate for at least 30 minutes to firm up, which helps in achieving better crispiness.
4. Cut and Fry the Rice: After chilling, cut the rice layer into squares or rectangles. Heat neutral high-heat oil (such as vegetable or canola oil) in a deep skillet or frying pan over medium-high heat. Fry the rice squares in batches until golden brown and crispy on all sides, about 2-3 minutes per side. Drain on paper towels and keep warm.
5. Prepare the Spicy Salmon Mixture: Finely dice 1 pound sushi-grade salmon and place in a mixing bowl. Add 2 tablespoons Kewpie mayo, 2 tablespoons sriracha, 1 tablespoon soy sauce, 1 teaspoon toasted sesame oil, and 1 finely chopped green onion. Mix gently until well combined and creamy. Adjust seasoning to taste.
6. Assemble the Crispy Rice Bites: Spoon a generous amount of the spicy salmon mixture onto each crispy rice square. Drizzle with a little additional toasted sesame oil.
7. Garnish and Serve: Top the bites with thin slices of avocado and jalapeño. Sprinkle toasted white sesame seeds over the top and drizzle with sweet chili sauce for added sweetness and heat. Serve immediately to enjoy the contrast of textures.

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Notes

• Use sushi-grade salmon to ensure safety when serving raw fish.
• Make sure the rice is well chilled and firm before frying to prevent it from falling apart.
• Adjust the amount of sriracha to control the heat level of the spicy salmon topping.
• You can substitute Kewpie mayo with regular mayonnaise if it’s unavailable.
• For a gluten-free version, use gluten-free soy sauce.

Keywords: crispy rice, spicy salmon, sushi rice, appetizer, Japanese, Kewpie mayo, sriracha, fried rice bites