Crispy Rice with Salmon

This crispy rice with salmon recipe brings restaurant-quality sushi bites right to your home kitchen. The contrast between crunchy rice bases and creamy spicy salmon topping creates an irresistible texture combination that's perfect for entertaining or a special dinner.

I first made these crispy rice bites for a dinner party last summer, and they disappeared within minutes. My friends still talk about them months later and request I bring them to every gathering.

Ingredients

• Cooked sushi rice: Short grain rice provides the perfect sticky texture needed for the crispy base
• Rice vinegar: Adds essential tanginess and authentic sushi flavor
• Sugar: Balances the acidity from the vinegar while helping the rice develop a golden crust
• Salt: Enhances all flavors and helps season the rice properly
• Vegetable oil: The neutral flavor and high smoke point make it ideal for achieving crispy texture
• Sushi grade salmon: Fresh quality is essential for raw preparations seek out fish specifically labeled for raw consumption
• Kewpie mayo: Japanese mayo with a richer egg flavor than regular mayonnaise
• Sriracha: Provides balanced heat that complements the rich salmon
• Scallions: Add fresh onion flavor and bright color contrast
• Soy sauce: Brings umami depth to the salmon mixture
• Sesame oil: Just a small amount adds nutty complexity to the topping
• Avocado: Creamy texture that balances the spicy salmon perfectly
• Jalapeño: Adds fresh heat and crisp texture contrast
• Black and white sesame seeds: Provide visual appeal and subtle nutty flavor

Step-by-Step Instructions

Prepare the sushi rice:

Combine rice vinegar, sugar, and salt in a small bowl, stirring until completely dissolved. Pour this mixture over your freshly cooked short grain rice while still warm, folding gently to incorporate the seasoning without crushing the grains. The vinegar mixture adds the characteristic sushi rice flavor and helps the rice develop a perfect crust when fried.

Press and chill the rice:

Transfer your seasoned rice to a baking pan lined with plastic wrap. Use your hands or a rice paddle to press the rice evenly into a rectangle about half an inch thick. Cover with plastic wrap and refrigerate for at least 4 hours or overnight. This chilling time is crucial as it allows the rice to set firmly so it holds its shape during frying.

Prepare the spicy salmon:

While the rice chills, finely dice fresh sushi grade salmon into quarter inch pieces. In a medium bowl, combine the diced salmon with Kewpie mayo, sriracha, thinly sliced scallions, soy sauce, and sesame oil. Mix gently to maintain some texture in the salmon. Cover and refrigerate until needed, allowing the flavors to meld together.

Fry the rice blocks:

Remove the chilled rice from the refrigerator and cut into 16 equal rectangles. Heat vegetable oil in a nonstick pan over medium heat until shimmering. Carefully place rice blocks in the hot oil, working in batches to avoid overcrowding. Fry for about 2 minutes per side until golden brown and crispy. Transfer to paper towels to drain excess oil.

Assemble the bites:

Take each crispy rice rectangle and top with a thin slice of avocado, followed by a generous tablespoon of the spicy salmon mixture. Add a thin slice of jalapeño and finish with a sprinkle of black and white sesame seeds. Serve immediately while the rice is still warm and crispy for the best contrast with the cool toppings.

Save

The Kewpie mayonnaise is my secret weapon in this recipe. Its rich, eggy flavor creates a luxurious base for the salmon mixture that regular mayonnaise simply cannot match. The first time I served these at a family gathering, my brother-in-law who typically avoids raw fish ended up eating five pieces and asking for the recipe.

Sushi Rice Success

The key to perfect crispy rice bases lies in properly seasoned and chilled sushi rice. The vinegar seasoning not only adds flavor but also helps the rice develop that beautiful golden crust when fried. Make sure to use short grain rice specifically labeled for sushi as other varieties won't have the right stickiness. Let the rice cool slightly before adding the vinegar mixture so it absorbs properly without becoming mushy.

Make Ahead Options

This recipe works wonderfully for entertaining because nearly everything can be prepared in advance. The rice blocks can be formed and refrigerated up to two days ahead. The spicy salmon mixture stays fresh in the refrigerator for up to 24 hours. When guests arrive, simply fry the rice blocks and assemble. For maximum crispiness, fry the rice just before serving, though the blocks can be fried up to an hour ahead and kept at room temperature.

Creative Variations

While the salmon topping is classic, this crispy rice base works beautifully with numerous other toppings. Try spicy tuna by substituting sashimi grade tuna for the salmon. For a vegetarian option, top with mashed avocado mixed with lime juice and a touch of sriracha. Cooked crab mixed with mayo and sriracha makes a delicious alternative for those who prefer cooked seafood. You can also try hamachi, scallops, or even a tamago egg topping for variety.

Recipe FAQs

→ Can I prepare the rice ahead of time?

Yes! The sushi rice actually benefits from being prepared ahead. After mixing with the vinegar solution, press it into a pan, cover and refrigerate for at least 4 hours or overnight. This helps the rice firm up so it can be cut cleanly and hold its shape during frying.

→ Is it safe to eat raw salmon?

You must use sushi-grade salmon specifically labeled for raw consumption. This salmon has been frozen to specific temperatures to kill potential parasites. Never substitute regular salmon from the grocery seafood counter if you plan to eat it raw.

→ Can I make this dish vegetarian?

Absolutely! Skip the salmon topping and create a vegetarian version using extra avocado, cucumber, mango, or even roasted mushrooms seasoned with similar spicy mayo flavors. The crispy rice base works wonderfully with many different toppings.

→ What's the best way to fry the rice?

Use a non-stick pan with about 1/4 inch of vegetable oil heated to medium. Fry the rice rectangles until golden and crispy on both sides (about 2-3 minutes per side). Don't overcrowd the pan, and let them drain on paper towels to remove excess oil and maintain crispiness.

→ How long does the spicy salmon mixture stay fresh?

The spicy salmon mixture should be consumed within 24 hours of preparation. Keep it refrigerated until ready to serve. For food safety, never leave the salmon mixture at room temperature for more than 2 hours.

→ What can I substitute for Kewpie mayo?

If you can't find Japanese Kewpie mayo, you can substitute regular mayonnaise mixed with a small amount of rice vinegar and a pinch of sugar. The flavor won't be identical, but it will provide a similar creamy texture to the salmon mixture.