Name: Crispy Rice with Spicy Salmon
Prep time: 15 min
Cook time: 10 min
Total time: 1 h 25 min
Cuisine: Japanese Fusion
Ingredients: 2 cups cooked sushi rice, cooled; 1 tablespoon rice vinegar; 1 teaspoon sugar; 1/4 teaspoon salt; Neutral oil (like avocado or vegetable), for frying; 6 oz sushi-grade salmon, finely chopped; 2 tablespoons mayonnaise (preferably Kewpie); 1 to 2 teaspoons sriracha (adjust to taste); 1 teaspoon sesame oil; 1 teaspoon soy sauce; 1 teaspoon finely chopped chives or green onions; Optional: 1/2 teaspoon lime juice; Thinly sliced jalapeños (for garnish); Black sesame seeds (for garnish); Additional chopped chives or scallions (for garnish)

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A mouthwatering fusion of textures and bold flavors, this Crispy Rice with Spicy Salmon recipe brings sushi-bar vibes right to my kitchen. Golden, pan-fried rice squares serve as the perfect crunchy base for a creamy, spicy salmon topping that’s both satisfying and easy to prepare. Whether I’m hosting a get-together or just treating myself to a special snack, this dish always delivers.

Crispy Rice with Spicy Salmon

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

For the Crispy Rice:

2 cups cooked sushi rice, cooled

1 tablespoon rice vinegar

1 teaspoon sugar

¼ teaspoon salt

Neutral oil (like avocado or vegetable), for frying

For the Spicy Salmon Topping:

6 oz sushi-grade salmon, finely chopped

2 tablespoons mayonnaise (preferably Kewpie)

1 to 2 teaspoons sriracha (adjust to taste)

1 teaspoon sesame oil

1 teaspoon soy sauce

1 teaspoon finely chopped chives or green onions

Optional: ½ teaspoon lime juice

For Garnish:

Thinly sliced jalapeños

Black sesame seeds

Additional chopped chives or scallions

Directions

In a small bowl, I mix the rice vinegar, sugar, and salt, then stir it into the cooled sushi rice until evenly combined.

I press the seasoned rice into a parchment-lined tray to a ¾-inch thickness and chill it in the fridge for at least 1 hour until firm.

Once chilled, I cut the rice into small rectangles or squares.

In a nonstick skillet over medium-high heat, I heat a generous amount of neutral oil. I fry the rice pieces for 3–4 minutes on each side until golden and crispy, then transfer them to a paper towel-lined plate.

In a separate bowl, I mix the chopped salmon with mayo, sriracha, sesame oil, soy sauce, chives, and lime juice (if using), tasting and adjusting the heat to my preference.

I top each crispy rice square with a spoonful of the spicy salmon mixture.

For a finishing touch, I garnish with jalapeño slices, black sesame seeds, and chopped chives or scallions.

I serve them right away while they’re still hot and crispy.

Servings and timing

This recipe serves 4 as an appetizer or snack.

Prep time: 15 minutes (plus 1 hour chilling)

Cook time: 10 minutes

Total time: 1 hour 25 minutes

Calories per serving: approx. 320 kcal

Variations

I like to switch things up by using spicy tuna instead of salmon or adding diced avocado to the topping for a creamy twist. For a vegetarian version, I replace the fish with a spicy tofu or mushroom mix. If I want more crunch, I sometimes add a sliver of cucumber under the salmon. The base rice can even be shaped into rounds or triangles for a fun presentation.

Storage/Reheating

While these are best eaten fresh, I’ve had decent results storing the rice and topping separately. I keep the crispy rice in an airtight container at room temperature for up to 1 day (once fried), and the salmon topping in the fridge for up to 24 hours. I reheat the rice in a dry skillet to re-crisp before assembling. I always avoid reheating the salmon topping to keep the texture and flavor fresh.

FAQs

How do I know if my salmon is sushi-grade?

I always buy from a trusted fishmonger or store that specifically labels the salmon as sushi- or sashimi-grade. It should be frozen at very low temperatures to kill parasites.

Can I bake the rice instead of frying?

Frying gives the best crisp, but if I want a lighter version, I bake the rice squares at 425°F for about 20–25 minutes, flipping halfway through, until golden and crispy.

What can I use instead of Kewpie mayo?

While I prefer Kewpie for its richness, regular mayonnaise works too. I sometimes add a small pinch of sugar and a drop of rice vinegar to mimic the flavor.

Is there a non-spicy option?

Absolutely. I just leave out the sriracha or use a milder chili sauce. For an even gentler version, I use plain mayo with soy sauce and a little sesame oil.

Can I make the rice part ahead of time?

Yes, I often press and chill the rice slab the night before. It firms up well and makes the next day's cooking quicker and easier.

Conclusion

This Crispy Rice with Spicy Salmon recipe is one of my go-to dishes when I want something exciting and flavorful without a huge effort. It’s satisfying, customizable, and always a hit—whether I’m sharing with friends or just making a solo sushi night special.

📖 Recipe:

Crispy Rice with Spicy Salmon

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Author: Cheryl
Total Time: 1 hour 25 minutes
Yield: 4 servings
Diet: Halal

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Description

A fusion of crispy, golden pan-fried rice squares topped with creamy, spicy salmon for a restaurant-style appetizer or snack at home.

Instructions

In a small bowl, mix the rice vinegar, sugar, and salt, then stir into the cooled sushi rice until evenly combined.
Press the seasoned rice into a parchment-lined tray to ¾-inch thickness and chill in the fridge for at least 1 hour until firm.
Once chilled, cut the rice into small rectangles or squares.
Heat a generous amount of neutral oil in a nonstick skillet over medium-high heat. Fry the rice pieces for 3–4 minutes on each side until golden and crispy. Transfer to a paper towel-lined plate.
In a separate bowl, mix the chopped salmon with mayonnaise, sriracha, sesame oil, soy sauce, chives, and lime juice (if using). Taste and adjust seasoning.
Top each crispy rice square with a spoonful of the spicy salmon mixture.
Garnish with jalapeño slices, black sesame seeds, and chopped chives or scallions.
Serve immediately while hot and crispy.