Salmon Crispy Rice

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.

Prep Time: 15 minutes

Cook Time: 30 minutes

Chill Time: 4 hours or overnight

Servings: 16 pieces

Ingredients

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.

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