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

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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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.

Use sushi-grade salmon for safety and best flavor.

Make the rice slab ahead of time to speed up cooking.

For a vegetarian twist, try a spicy tofu or mushroom topping.

Bake rice squares at 425°F for 20–25 minutes for a lighter version.

Store rice and topping separately; reheat rice in a dry skillet to re-crisp.