Salmon Crispy Rice
Salmon Crispy Rice is a deliciously crunchy and flavorful dish combining perfectly seasoned sushi rice, spicy salmon, creamy avocado, and fresh jalapeño. This appetizer or main course is easy to prepare, uses minimal ingredients, and can be made ahead of time to impress guests or enjoy as a fun meal.
- Prep Time: 25 minutes active, plus 3–8 hours chilling/freezing time
- Cook Time: 20–25 minutes rice cooking, plus 10–15 minutes frying, 10 minutes assembly
- Total Time: Approximately 4 to 8.5 hours including chilling time
- Yield: 16–18 pieces, serving 6–8 as appetizer or 3–4 as main 1x
- Category: Appetizer
- Method: Frying
- Cuisine: Japanese
Ingredients
Scale
For the Crispy Rice
- 2 cups uncooked short-grain sushi rice (about 3 cups cooked)
- 3 tablespoons rice vinegar
- 1–1.5 tablespoons sugar
- 1–1.5 teaspoons salt
- Neutral oil (vegetable, avocado, or canola) for frying
For the Spicy Salmon
- 1 pound sushi-grade salmon, skin removed
- 2–4 tablespoons Kewpie mayo (or regular mayo)
- 2 tablespoons sriracha
- 1 tablespoon soy sauce
- 1 teaspoon toasted sesame oil
- 2 tablespoons finely chopped scallions (green onions)
For Garnish & Serving
- 1 ripe avocado, sliced
- 1 jalapeño or serrano, thinly sliced
- Toasted sesame seeds (white or black)
- Sweet chili sauce or eel sauce (optional)
Notes
- You can substitute the salmon with smoked salmon or sushi-grade tuna for variation.
- If Kewpie mayo isn’t available, regular mayonnaise works well as a substitute.
- Always use short-grain sushi rice to achieve the best texture and stickiness for forming the rice pieces.
- For a gluten-free version, use tamari in place of soy sauce.
- Adjust the spiciness by varying the amount of sriracha and omitting the jalapeño slices if a milder taste is preferred.
- Chilling the rice before frying is critical for achieving a crispy texture without it falling apart.
Find it online: https://yumfoodusa.com/salmon-crispy-rice/