What the heck is this?
Imagine sushi but turned into a craveable, crunchy, melt-in-your-mouth appetizer. Crispy rice is just what it sounds like—golden, pan-fried sushi rice squares topped with spicy, creamy salmon and a little something green for a hit of freshness. Think sushi meets crispy bite-sized heaven. They’re wildly addictive and easier to make than you’d think.
Why You’ll Love This Recipe
– Crunchy on the outside, soft and sticky on the inside
– That spicy salmon topping? Absolute flavor bomb
– Way cheaper than ordering at a sushi bar
– They look fancy enough to impress anyone at a party
– Totally customizable (spicy, mild, raw, cooked—your call)
The Good Stuff You’ll Need
For the crispy rice:
– 2 cups cooked sushi rice (short-grain, seasoned with rice vinegar, sugar, and salt)
– 1 tbsp rice vinegar
– Neutral oil (like avocado or canola) for frying
For the spicy salmon topping:
– 6 oz sushi-grade salmon (finely chopped or diced) or cooked salmon if preferred
– 2 tbsp mayo (Kewpie if you can find it)
– 1 tsp sriracha (or more if you like heat)
– 1/2 tsp soy sauce
– 1/2 tsp sesame oil
– 1 green onion, thinly sliced
– Optional: a few drops of lime juice or a sprinkle of furikake
Garnish options:
– Thin slices of avocado
– Jalapeño slices
– More green onion or sesame seeds
– Microgreens if you’re feeling extra
Let’s Do This
Step 1: Prep the rice base
Once your sushi rice is cooked and seasoned, press it into a parchment-lined 8×8-inch pan or baking dish so it’s about 3/4-inch thick. Use wet hands or the back of a spoon to pack it tightly and evenly. Refrigerate for at least 1 hour (or overnight) so it firms up—this step is crucial for getting that crispy edge.
Step 2: Make the salmon topping
In a small bowl, mix together the chopped salmon, mayo, sriracha, soy sauce, sesame oil, and green onion. Taste and adjust the spice or salt level as you like. Chill until ready to use.
Step 3: Cut & fry the rice
Once the rice is set, lift it out of the pan and cut into rectangles or squares (about 2″x1″ pieces). Heat a generous amount of neutral oil in a nonstick skillet over medium-high heat. Add the rice pieces and fry for 2–3 minutes per side until golden brown and crispy. Drain on paper towels.
Step 4: Assemble
Spoon a small mound of the spicy salmon mixture on each rice square. Top with your garnish of choice—avocado, jalapeño, sesame seeds, or all of the above.
Step 5: Serve it fresh
Serve immediately while the rice is still warm and crispy. These don’t hang around long—trust.
Serving Suggestions
– Serve as an appetizer with soy sauce or ponzu for dipping
– Pair with edamame, seaweed salad, or miso soup for a sushi-style dinner
– Serve them on a platter for a fancy brunch, dinner party, or picnic
Switch It Up
– Use spicy tuna or cooked crab instead of salmon
– Add a dash of wasabi to the mayo mix for a sharp kick
– Make them vegetarian with avocado and cucumber on top
– Air fry the rice squares instead of pan-frying for less oil
Make-Ahead Tips
– You can prep and press the rice a day ahead
– Salmon topping can be made a few hours in advance
– Don’t assemble until ready to serve—crispy rice waits for no one
Questions People Actually Ask
Q: Do I have to use raw salmon?
A: Not at all! Cooked flaked salmon works great too. Just adjust the seasoning since cooked fish can be a bit milder.
Q: Can I use leftover rice?
A: Yes, if it’s sushi or short-grain rice. Just warm and season it with rice vinegar before pressing and chilling.
Q: Can I bake the rice instead of frying?
A: You can brush the squares with oil and bake at 425°F (220°C) for 15–20 minutes, flipping halfway—but they won’t get as crispy as pan-frying or air frying.
Salmon Crispy Rice: The TikTok-Famous Bite That Actually Lives Up to the Hype
- Total Time: 30 minutes
- Yield: 12–16 bites
Description
Imagine sushi but turned into a craveable, crunchy, melt-in-your-mouth appetizer. Crispy rice is just what it sounds like—golden, pan-fried sushi rice squares topped with spicy, creamy salmon and a little something green for a hit of freshness. Think sushi meets crispy bite-sized heaven. They’re wildly addictive and easier to make than you’d think.
Ingredients
For the crispy rice:
– 2 cups cooked sushi rice (short-grain, seasoned with rice vinegar, sugar, and salt)
– 1 tbsp rice vinegar
– Neutral oil (like avocado or canola) for frying
For the spicy salmon topping:
– 6 oz sushi-grade salmon (finely chopped or diced) or cooked salmon if preferred
– 2 tbsp mayo (Kewpie if you can find it)
– 1 tsp sriracha (or more if you like heat)
– 1/2 tsp soy sauce
– 1/2 tsp sesame oil
– 1 green onion, thinly sliced
– Optional: a few drops of lime juice or a sprinkle of furikake
Garnish options:
– Thin slices of avocado
– Jalapeño slices
– More green onion or sesame seeds
– Microgreens if you’re feeling extra
Instructions
Step 1: Prep the rice base
Once your sushi rice is cooked and seasoned, press it into a parchment-lined 8×8-inch pan or baking dish so it’s about 3/4-inch thick. Use wet hands or the back of a spoon to pack it tightly and evenly. Refrigerate for at least 1 hour (or overnight) so it firms up—this step is crucial for getting that crispy edge.
Step 2: Make the salmon topping
In a small bowl, mix together the chopped salmon, mayo, sriracha, soy sauce, sesame oil, and green onion. Taste and adjust the spice or salt level as you like. Chill until ready to use.
Step 3: Cut & fry the rice
Once the rice is set, lift it out of the pan and cut into rectangles or squares (about 2″x1″ pieces). Heat a generous amount of neutral oil in a nonstick skillet over medium-high heat. Add the rice pieces and fry for 2–3 minutes per side until golden brown and crispy. Drain on paper towels.
Step 4: Assemble
Spoon a small mound of the spicy salmon mixture on each rice square. Top with your garnish of choice—avocado, jalapeño, sesame seeds, or all of the above.
Step 5: Serve it fresh
Serve immediately while the rice is still warm and crispy. These don’t hang around long—trust.
Notes
– Serve as an appetizer with soy sauce or ponzu for dipping
– Pair with edamame, seaweed salad, or miso soup for a sushi-style dinner
– Serve them on a platter for a fancy brunch, dinner party, or picnic
- Prep Time: 20 minutes
- Cook Time: 10 minutes
Nutrition
- Calories: ~180 kcal per serving
- Fat: ~7g
- Carbohydrates: ~20g
- Protein: ~7g