What the heck is this?
Imagine little golden pillows of crispy rice topped with buttery, spicy salmon tartare — basically, sushi night’s cooler, crunchier cousin. These Salmon Crispy Rice bites are ridiculously good: crunchy on the outside, tender inside, fresh, savory, and a little spicy on top. It’s like the it girl of appetizers, but honestly, you’re going to want to eat a dozen and call it dinner. No judgment.
Why You’ll Love This Recipe
- Crunchy, spicy, savory — it’s a total flavor and texture bomb.
- Looks super fancy but is secretly easy.
- Perfect for appetizers, parties, or a fun DIY sushi night.
- High in protein and healthy fats (hello, omega-3s!).
- Totally customizable — make it as mild or spicy as you like.
The Good Stuff You’ll Need
For the Rice:
- 2 cups cooked sushi rice (short-grain rice, cooled)
- 1 tbsp rice vinegar
- 1 tsp sugar
- 1/2 tsp salt
- Neutral oil (like canola or avocado oil) for frying
For the Spicy Salmon:
- 6 oz fresh sushi-grade salmon, finely diced
- 1 tbsp mayonnaise (preferably Kewpie)
- 1 tsp sriracha (more if you like it spicy)
- 1/2 tsp soy sauce
- 1/2 tsp sesame oil
- 1 tsp finely chopped green onions
- 1/2 tsp toasted sesame seeds
For Topping & Garnish:
- Thinly sliced avocado (optional but dreamy)
- Extra green onions
- More sesame seeds
- Microgreens or sprouts (optional)
- Soy sauce or spicy mayo for drizzling
Let’s Do This
Step 1: Season the Rice
While your rice is still warm, gently mix it with rice vinegar, sugar, and salt. Spread it out on a baking sheet lined with parchment paper. Press it into an even, tight slab about 1/2 inch thick. Chill in the fridge for at least 1 hour (or pop it in the freezer for 20 minutes if you’re impatient).
Step 2: Prep the Salmon
In a bowl, mix together your diced salmon, mayo, sriracha, soy sauce, sesame oil, green onions, and sesame seeds. Taste and adjust — more heat? More sesame? Live your life. Chill this mixture in the fridge while you crisp up the rice.
Step 3: Fry the Rice Squares
Once the rice slab is cold and firm, cut it into bite-sized squares or rectangles (about 1.5–2 inches wide). Heat about 1/2 inch of neutral oil in a skillet over medium heat. Fry the rice squares in batches until golden brown and crispy on both sides, about 2–3 minutes per side. Drain on a paper towel and sprinkle lightly with salt.
Step 4: Assemble the Magic
Top each crispy rice square with a slice of avocado (if using), a spoonful of spicy salmon, a sprinkle of green onions and sesame seeds, and maybe a few microgreens for that restaurant-style glow.
Step 5: Serve It Up
Serve immediately with a drizzle of soy sauce or extra spicy mayo if you’re feeling fancy.
Serving Suggestions
- Pair with a side of seaweed salad or miso soup for a full sushi bar vibe at home.
- These are chef’s kiss with a crisp glass of white wine or an ice-cold sake.
- Want to make it a meal? Toss together a quick cucumber salad or edamame on the side.
Switch It Up
- Spicy Tuna Version: Swap salmon for sushi-grade tuna.
- Veggie Version: Top with spicy mashed avocado or marinated tofu instead.
- Extra Crispy: Double-fry the rice squares (fry once, let them cool, then fry again for ultimate crisp).
Make-Ahead Tips
- You can press and chill the rice slab up to a day in advance.
- The spicy salmon mix can be made a few hours ahead, just keep it cold and covered.
- Fry the rice just before serving for maximum crispness — trust me, it’s worth it.
Questions People Actually Ask
Q: Do I have to use sushi-grade salmon?
A: 1000% yes if you’re eating it raw. Always ask your fishmonger for sushi-grade (or previously frozen) salmon for safety.
Q: Can I bake the rice squares instead of frying?
A: You can, but they won’t get as crispy. Brush them with oil and bake at 400°F (200°C) until golden, flipping once.
Q: Can I make this gluten-free?
A: Yep! Use gluten-free soy sauce or tamari in the spicy salmon mix.
Q: How do I store leftovers?
A: Honestly, these are best fresh, but you can keep the spicy salmon separate in the fridge for up to 1 day and re-crisp the rice squares in a skillet or oven.
Salmon Crispy Rice
- Total Time: 30 minutes
- Yield: About 12 bites 1x
Description
Imagine little golden pillows of crispy rice topped with buttery, spicy salmon tartare — basically, sushi night’s cooler, crunchier cousin. These Salmon Crispy Rice bites are ridiculously good: crunchy on the outside, tender inside, fresh, savory, and a little spicy on top. It’s like the it girl of appetizers, but honestly, you’re going to want to eat a dozen and call it dinner. No judgment.
Ingredients
For the Rice:
2 cups cooked sushi rice (short-grain rice, cooled)
1 tbsp rice vinegar
1 tsp sugar
1/2 tsp salt
Neutral oil (like canola or avocado oil) for frying
For the Spicy Salmon:
6 oz fresh sushi-grade salmon, finely diced
1 tbsp mayonnaise (preferably Kewpie)
1 tsp sriracha (more if you like it spicy)
1/2 tsp soy sauce
1/2 tsp sesame oil
1 tsp finely chopped green onions
1/2 tsp toasted sesame seeds
For Topping & Garnish:
Thinly sliced avocado (optional but dreamy)
Extra green onions
More sesame seeds
Microgreens or sprouts (optional)
Soy sauce or spicy mayo for drizzling
Instructions
Step 1: Season the Rice
While your rice is still warm, gently mix it with rice vinegar, sugar, and salt. Spread it out on a baking sheet lined with parchment paper. Press it into an even, tight slab about 1/2 inch thick. Chill in the fridge for at least 1 hour (or pop it in the freezer for 20 minutes if you’re impatient).
Step 2: Prep the Salmon
In a bowl, mix together your diced salmon, mayo, sriracha, soy sauce, sesame oil, green onions, and sesame seeds. Taste and adjust — more heat? More sesame? Live your life. Chill this mixture in the fridge while you crisp up the rice.
Step 3: Fry the Rice Squares
Once the rice slab is cold and firm, cut it into bite-sized squares or rectangles (about 1.5–2 inches wide). Heat about 1/2 inch of neutral oil in a skillet over medium heat. Fry the rice squares in batches until golden brown and crispy on both sides, about 2–3 minutes per side. Drain on a paper towel and sprinkle lightly with salt.
Step 4: Assemble the Magic
Top each crispy rice square with a slice of avocado (if using), a spoonful of spicy salmon, a sprinkle of green onions and sesame seeds, and maybe a few microgreens for that restaurant-style glow.
Step 5: Serve It Up
Serve immediately with a drizzle of soy sauce or extra spicy mayo if you’re feeling fancy.
Notes
Pair with a side of seaweed salad or miso soup for a full sushi bar vibe at home.
These are chef’s kiss with a crisp glass of white wine or an ice-cold sake.
Want to make it a meal? Toss together a quick cucumber salad or edamame on the side.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
Nutrition
- Calories: ~200 calories(2 bites)
- Protein: ~12g(2 bites)