Description

Crispy on the outside and tender inside, these Salmon Crispy Rice bites are an elegant and flavorful appetizer. Sushi-grade salmon is tossed in a spicy mayo mixture and served atop golden, pan-fried sushi rice cakes, finished with avocado, jalapeño, and sesame seeds. Perfect for entertaining or an elevated snack night.

Ingredients

Scale

For the Crispy Rice

3 cups cooked short-grain sushi rice
2 tablespoons rice vinegar
1 tablespoon sugar
1 teaspoon salt
Vegetable oil, for frying

For the Spicy Salmon

1 lb sushi-grade salmon, finely diced
4 tablespoons Kewpie mayonnaise
2 tablespoons sriracha
2 tablespoons scallions, finely sliced
2 teaspoons soy sauce
2 teaspoons sesame oil

For Serving

1 avocado, thinly sliced
1 jalapeño, thinly sliced
Black and white sesame seeds, toasted

Instructions

1. Season the Rice:
In a small bowl, stir together rice vinegar, sugar, and salt until dissolved. Pour over warm cooked rice and gently mix until evenly seasoned.

2. Shape & Chill:
Line a baking pan with plastic wrap. Spread the rice evenly into the pan, gently pressing to form a flat, compact layer about ½-inch thick. Cover and refrigerate for at least 4 hours or overnight.

3. Make the Spicy Salmon:
In a bowl, combine diced sushi-grade salmon with Kewpie mayo, sriracha, scallions, soy sauce, and sesame oil. Stir to combine, cover, and refrigerate until ready to use.

4. Fry the Rice:
Once chilled, remove rice from the pan and cut into 16 even rectangles. Heat about ½ inch of vegetable oil in a skillet over medium heat. Fry the rice pieces in batches until golden and crispy on both sides, about 2–3 minutes per side. Drain on a paper towel–lined plate.

5. Assemble:
Top each piece of crispy rice with a slice of avocado, a spoonful of spicy salmon, and a jalapeño slice. Sprinkle with black and white sesame seeds.

6. Serve:
Serve immediately while the rice is warm and crispy. Enjoy!

Notes

For best results, use freshly made but cooled sushi rice and pack it tightly to help it hold together while frying.
Make sure your salmon is sushi-grade for safe raw consumption.
To reduce spice, use less sriracha or omit jalapeños.

Wet your knife when cutting rice to prevent sticking.