Salmon Crispy Rice
Crunchy squares of seasoned sushi rice meet creamy spicy salmon, avocado, sesame, and nori. This restaurant-style appetizer takes a little chilling time, but the steps are simple and very doable at home.
- Total time
- 45 min
- Yield
- 4 servings (12 pieces)
- Difficulty
- Medium
Prep 25mCook 20mJapanese-inspiredAppetizers
Salmon crispy rice is all about contrast. The rice is golden and crisp on the outside, soft and chewy in the middle, and topped with rich salmon in a spicy, creamy sauce.
This recipe uses short-grain sushi rice because it sticks together well. After the rice is seasoned, pressed into a pan, and chilled, it is easy to cut into neat squares for pan-frying.
Use sushi-grade salmon from a trusted fish market if you plan to serve it raw. If raw fish is not for you, cooked salmon works well too and still makes a great party appetizer.
01What you'll need
Ingredients
17 items · 4 servings (12 pieces)
- 1 cup uncooked short-grain sushi rice, rinsed until the water runs mostly clear
- 1 1/4 cups water
- 2 tablespoons unseasoned rice vinegar
- 1 tablespoon granulated sugar
- 3/4 teaspoon fine sea salt
- 1/3 cup neutral oil, such as canola or avocado oil, for frying; nutrition assumes about 2 tablespoons are absorbed
- 8 ounces sushi-grade salmon, skin removed, finely diced
- 2 tablespoons mayonnaise, preferably Japanese-style Kewpie if you have it
- 1 tablespoon sriracha, plus more for serving if desired
- 1 teaspoon soy sauce
- 1 teaspoon toasted sesame oil
- 1 teaspoon fresh lime juice
- 1 scallion, thinly sliced
- 1/2 medium avocado, thinly sliced
- 1 tablespoon toasted sesame seeds
- 1 sheet nori, cut into small strips or squares
- 1 small jalapeño or Fresno chile, thinly sliced, optional
02How to make it
Step-by-step
1. Cook the rice
Add the rinsed sushi rice and water to a small saucepan. Bring to a boil, then reduce the heat to low, cover, and simmer for 15 minutes. Simmer means to cook gently with small bubbles. Turn off the heat and let the rice sit, covered, for 10 minutes.
2. Season the rice
While the rice rests, stir the rice vinegar, sugar, and salt together in a small bowl until mostly dissolved. Transfer the hot rice to a wide bowl and gently fold in the vinegar mixture with a spatula. Fold means to turn the rice over gently instead of stirring hard, which can mash it.
3. Press and chill
Line an 8-inch square pan or small baking dish with parchment paper. Add the rice and press it into an even layer about 3/4 inch thick. Cover and chill for at least 2 hours, or until firm. This chilling time is inactive and is not included in the prep time.
4. Mix the salmon topping
In a bowl, combine the diced salmon, mayonnaise, sriracha, soy sauce, toasted sesame oil, lime juice, and sliced scallion. Stir gently until the salmon is evenly coated. Keep it cold while you fry the rice.
5. Cut the rice squares
Lift the chilled rice out of the pan using the parchment. Use a lightly oiled knife to cut it into 12 rectangles or squares. Wipe the knife between cuts if the rice sticks.
6. Fry until crisp
Heat the neutral oil in a large nonstick skillet over medium-high heat. When the oil shimmers, add the rice pieces in a single layer, leaving space between them. Fry for 2 to 3 minutes per side, until deep golden and crisp. Work in batches if needed.
7. Drain and cool slightly
Transfer the crispy rice to a paper towel-lined plate or a wire rack. Let the pieces cool for 2 to 3 minutes. They should still be warm, but not so hot that they cook the salmon topping.
8. Assemble and serve
Top each crispy rice piece with a slice of avocado, a spoonful of spicy salmon, sesame seeds, nori, and jalapeño if using. Serve right away while the rice is still crisp.
03From our kitchen
Cook's tips
- Make-ahead plan: Cook, season, press, and chill the rice up to 24 hours ahead. Cut and fry it just before serving for the best texture.
- Salmon safety: Buy sushi-grade or previously frozen salmon from a trusted fishmonger if serving it raw. Keep it cold and use it the same day. For a no-raw-fish version, use cooked flaked salmon.
- Storage: Assembled salmon crispy rice does not store well because the rice softens. Store leftover fried rice pieces and salmon topping separately in airtight containers in the refrigerator for up to 1 day.
- Reheating: Re-crisp plain rice pieces in a skillet with a thin film of oil or in an air fryer at 375°F for 3 to 5 minutes. Do not heat the raw salmon topping.
- Gluten-free swap: Use tamari instead of soy sauce, and check that your sriracha and mayonnaise are gluten-free.
- Rice swap: Short-grain sushi rice works best. Medium-grain rice can work in a pinch, but long-grain rice will not hold together as well.
Cook's note
Nutrition is calculated per serving, based on 4 servings and an estimated 2 tablespoons of frying oil absorbed by the rice. Actual values will vary depending on salmon type, mayonnaise brand, and how much oil remains in the pan.
04Frequently asked
Questions & answers
Can I make salmon crispy rice without raw salmon?
Yes. Use cooked salmon that has been chilled and flaked, then mix it with the same spicy mayo sauce. You can also use cooked shrimp, crab, or canned salmon in a pinch.
Why is my crispy rice falling apart?
The rice may not have chilled long enough, or it may not have been pressed firmly into the pan. Use short-grain sushi rice, press it tightly, and chill it until firm before cutting.
Can I air fry the rice instead of pan-frying it?
Yes, though the texture is a little different. Brush the rice pieces lightly with oil and air fry at 400°F for 8 to 10 minutes, flipping halfway, until crisp and golden.
How far ahead can I mix the salmon topping?
For raw salmon, mix it close to serving time, ideally within 1 hour. Keep it refrigerated until you assemble the crispy rice. Cooked salmon topping can be made several hours ahead.
What can I use instead of Kewpie mayonnaise?
Regular mayonnaise works fine. For a tangier topping, add a few extra drops of rice vinegar or lime juice.
05Per serving
Nutrition facts
Nutrition Facts
4 servings (12 pieces)
Amount per serving
% Daily Value*
- Total Fat26 g
- 33%
- Saturated Fat4 g
- 20%
- Cholesterol34 mg
- 11%
- Sodium649 mg
- 28%
- Total Carbohydrate47 g
- 17%
- Dietary Fiber3 g
- 11%
- Total Sugars4 g
- Protein16 g
- 32%
- Vitamin D6.2 mcg
- 31%
- Calcium39 mg
- 3%
- Iron1.2 mg
- 7%
- Potassium414 mg
- 9%
* Percent Daily Values are based on a 2,000-calorie diet.
05Keep cooking
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