This Crispy Rice with Spicy Salmon is a crave-worthy appetizer or light meal that combines crispy golden rice cakes with creamy, spicy salmon topping. Inspired by popular sushi bar favorites, this dish packs texture, heat, and umami into every bite—perfect for entertaining or treating yourself to something special.
Ingredients
2 cups cooked sushi rice, cooled
1 tbsp rice vinegar
1 tsp sugar
Pinch of salt
Vegetable oil, for frying
6 oz sushi-grade salmon, finely diced
2 tbsp mayonnaise
1 tsp sriracha (adjust to taste)
1 tsp soy sauce
1 tsp sesame oil
1 tsp finely chopped green onion
Optional toppings: sesame seeds, avocado slices, jalapeño, microgreens
Instructions
- In a small bowl, mix the rice vinegar, sugar, and salt, then stir into the cooled rice. Press the rice firmly into a parchment-lined tray about ¾ inch thick. Chill in the fridge or freezer until firm, about 30 minutes.
- While rice chills, mix the salmon, mayonnaise, sriracha, soy sauce, sesame oil, and green onion in a bowl. Chill until ready to use.
- Cut the chilled rice into bite-sized rectangles. Heat oil in a skillet over medium heat. Fry rice pieces for 2–3 minutes on each side or until golden and crispy. Drain on paper towels.
- Top each rice piece with a spoonful of spicy salmon and garnish as desired. Serve immediately.
Notes
- You can make the rice cakes ahead and refrigerate or freeze until ready to fry.
- For a vegetarian version, swap salmon for spicy mashed avocado or tofu.
- Make sure the rice is well chilled for easier slicing and frying.
FAQs
Can I use canned salmon? It won’t have the same texture, but it works in a pinch. Just drain it well and flake it finely.
What rice is best? Use short-grain or sushi rice for stickiness and shape retention.
Can I bake the rice instead of frying? You can, but it won’t be as crispy. Bake at 400°F (200°C) until lightly browned.
Crispy Rice with Spicy Salmon
- Total Time: 20 minutes
- Yield: Serves 4–6 1x
Description
This Crispy Rice with Spicy Salmon is a crave-worthy appetizer or light meal that combines crispy golden rice cakes with creamy, spicy salmon topping. Inspired by popular sushi bar favorites, this dish packs texture, heat, and umami into every bite—perfect for entertaining or treating yourself to something special.
Ingredients
2 cups cooked sushi rice, cooled
1 tbsp rice vinegar
1 tsp sugar
Pinch of salt
Vegetable oil, for frying
6 oz sushi-grade salmon, finely diced
2 tbsp mayonnaise
1 tsp sriracha (adjust to taste)
1 tsp soy sauce
1 tsp sesame oil
1 tsp finely chopped green onion
Optional toppings: sesame seeds, avocado slices, jalapeño, microgreens
Instructions
- In a small bowl, mix the rice vinegar, sugar, and salt, then stir into the cooled rice. Press the rice firmly into a parchment-lined tray about ¾ inch thick. Chill in the fridge or freezer until firm, about 30 minutes.
- While rice chills, mix the salmon, mayonnaise, sriracha, soy sauce, sesame oil, and green onion in a bowl. Chill until ready to use.
- Cut the chilled rice into bite-sized rectangles. Heat oil in a skillet over medium heat. Fry rice pieces for 2–3 minutes on each side or until golden and crispy. Drain on paper towels.
- Top each rice piece with a spoonful of spicy salmon and garnish as desired. Serve immediately.
Notes
- You can make the rice cakes ahead and refrigerate or freeze until ready to fry.
- For a vegetarian version, swap salmon for spicy mashed avocado or tofu.
- Make sure the rice is well chilled for easier slicing and frying
- Prep Time: 20 minutes
Nutrition
- Calories: ~300 kcal per serving