Name: Crispy Rice with Spicy Salmon
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Yield: 4 servings
Cuisine: Japanese
Ingredients: 1 cup sushi rice, cooked; 1/2 lb fresh sushi-grade salmon, finely chopped; 2 tablespoons mayonnaise; 1 tablespoon Sriracha sauce; 1 teaspoon soy sauce; 1 teaspoon rice vinegar; 1 small avocado, diced; 2 tablespoons vegetable oil, for frying; 1 teaspoon sesame seeds; 1 green onion, thinly sliced

Hey y’all! If you’re craving something seriously delicious, look no further than this Crispy Rice with Spicy Salmon recipe. Imagine golden, crunchy Rice squares topped with creamy, spicy salmon—each bite bursts with texture, flavor, and a little heat. It’s a total crowd-pleaser, perfect for date nights, gatherings, or an upgraded snack. Let’s get cooking!

Why You’ll Love This

Perfect balance of crispy, creamy, spicy, and umami flavors.
Simple to prepare and sure to impress guests at any gathering.
Customizable with your favorite toppings or level of heat.
Bite-sized, portable, and totally irresistible.
Great way to use leftover sushi rice for a gourmet treat.

Ingredients

2 cups cooked sushi rice (preferably made a few hours in advance)
2 tablespoons rice vinegar
1 tablespoon sugar
1/2 teaspoon salt
8 oz sushi-grade salmon, finely diced
2 tablespoons mayonnaise (preferably Japanese mayo)
1 tablespoon sriracha or chili-garlic sauce
1 teaspoon soy sauce
1 teaspoon toasted sesame oil
1 scallion, thinly sliced
1 tablespoon toasted sesame seeds
Neutral oil (like canola or grapeseed) for frying
Optional: sliced avocado, thinly sliced jalapeño, microgreens, nori strips for garnish

Directions

Step 1: Prep the Rice

While the rice is still warm, mix in the rice vinegar, sugar, and salt until combined. Let cool to room temperature.
Line an 8×8-inch pan with plastic wrap, press the rice into an even, compact layer about 3/4-inch thick. Cover and refrigerate for at least 1 hour, or until firm.

Step 2: Prep the Spicy Salmon

In a bowl, combine diced salmon, mayonnaise, sriracha, soy sauce, sesame oil, and half the scallions. Mix gently to coat all the salmon. Refrigerate until ready to use.

Step 3: Fry the Rice Squares

Turn out the chilled rice and cut into 16 small rectangles or squares.
Pour oil into a skillet to 1/4-inch depth and heat over medium-high until shimmering (about 350°F/175°C).
Carefully place rice squares into the oil in batches, frying 2-3 minutes per side until golden brown and crispy. Drain on a paper towel-lined plate.

Step 4: Assemble and Serve

Top each crispy rice square with a generous spoonful of spicy salmon mixture.
Garnish with sesame seeds, remaining scallions, and optional toppings like avocado or jalapeño. Enjoy immediately!

Notes

Cold, firm rice is key for holding its shape and crisping up perfectly during frying.
For extra crunch, let the rice cool fully in the fridge before cutting into squares.
Choose fresh, sushi-grade salmon for both taste and safety.

Variations

Spicy Tuna: Substitute salmon with sushi-grade tuna for a classic twist.
Vegetarian: Use diced avocado or spicy marinated tofu instead of fish.
Soy & Wasabi: Add a touch of wasabi paste and soy to the spicy mayo for extra zing.

Required Equipment

8×8-inch baking pan
Plastic wrap
Sharp knife
Mixing bowls
Skillet or frying pan
Slotted spoon or tongs
Paper towels

Storage Instructions

Store any leftover fried rice squares (without topping) in an airtight container in the fridge for up to 2 days; re-crisp briefly in a hot oven or skillet. Spicy salmon topping is best enjoyed fresh, but can be refrigerated separately for up to 1 day.

Suggested Pairings & Serving Recommendations

Serve with pickled ginger, edamame, or a light green salad.
Pair with chilled sake, a crisp white wine, or Japanese iced tea for a refreshing combo.
Arrange as part of a sushi platter for an impressive appetizer spread.

Pro Tips

Wet your knife with a little water or rice vinegar before slicing rice to prevent sticking.
Don’t overcrowd the pan when frying—cook in batches for better crispiness.
To keep the rice bites warm and crispy, place on a wire rack in a low oven until ready to serve.

FAQ

Can I use leftover rice?

Sushi rice works best, but fresh short-grain rice that has cooled and is slightly sticky can work in a pinch.

Is this recipe gluten-free?

Use gluten-free soy sauce and double-check your sriracha for a fully gluten-free version.

Can I prepare any parts in advance?

Yes! You can press and chill the rice a day ahead and prepare the spicy salmon topping a few hours in advance.

Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 1 hour 40 minutes (includes chilling time)

Crispy Rice with Spicy Salmon

Why You’ll Love This

Ingredients