If you adore the delightful crunch of crispy rice paired with the rich, spicy flavors of fresh salmon and creamy avocado, then this Crispy Rice with Spicy Salmon and Avocado Recipe is bound to become your new go-to dish. It offers a fantastic balance of textures and bold tastes that come together in every bite, creating a sensational experience that feels both sophisticated and comfortingly familiar. Perfect for impressing guests or indulging in a special meal at home, this dish is an absolute celebration of fresh ingredients and simple techniques.
Ingredients You’ll Need
Gathering the right ingredients for this recipe is a breeze, yet each component plays a crucial role in building those irresistible layers of flavor and texture. From the silky avocado to the perfectly seasoned sushi rice, every ingredient brings something special to the plate.
- Cooked sushi rice: The foundation of this dish, it should be sticky and slightly seasoned for the best crispy texture.
- Rice vinegar: Adds a subtle tang that brightens the rice without overpowering it.
- Sugar and salt: Essential seasonings that enhance the natural flavors of the rice.
- Vegetable oil: Used for frying, it ensures the rice crisps up beautifully with a golden exterior.
- Sushi-grade salmon: The star protein, offering fresh, silky texture and rich taste, safe for raw consumption.
- Kewpie mayonnaise: Creamy with a hint of umami, it blends perfectly with the spicy components.
- Sriracha sauce: Adds an exciting kick of heat that wakes up your palate.
- Soy sauce: Brings a savory depth that balances out the spice and creaminess.
- Sesame oil: Imparts a nutty aroma that elevates the salmon mixture.
- Scallions: Fresh and crisp, they add a subtle onion flavor and a beautiful pop of color.
- Sliced avocado: Creamy and cooling, perfect to mellow out the spiciness.
- Thinly sliced jalapeño: Provides a bright, fresh heat and a striking visual contrast.
- Black and white sesame seeds: For that extra crunch and a lovely garnish touch.
How to Make Crispy Rice with Spicy Salmon and Avocado Recipe
Step 1: Prepare the Crispy Rice
Start by seasoning your cooked sushi rice with rice vinegar, sugar, and salt; these simple additions bring that signature sushi rice flavor that makes every bite delightful. Allow the rice to cool completely, then refrigerate it for at least 3 hours or overnight — this chilling step firms up the rice, making it perfect for cutting and frying later.
Step 2: Shape and Fry the Rice
Once your rice is fully chilled, cut it into rectangular blocks — think of them as the perfect little crispy rice boats for your toppings. Heat vegetable oil in a skillet until shimmering, then carefully fry each piece on both sides until golden brown and irresistibly crisp. This frying step transforms the rice from soft and sticky to crunchy on the outside while tender inside, giving you that signature texture contrast.
Step 3: Make the Spicy Salmon Mixture
In a mixing bowl, combine finely chopped sushi-grade salmon with Kewpie mayonnaise, a generous squeeze of Sriracha, soy sauce, a drizzle of sesame oil, and plenty of chopped scallions. Stir everything together gently so the salmon stays tender but is beautifully coated in that spicy, creamy blend — this brings a rich, spicy, and umami-packed punch to your crispy rice base.
Step 4: Assemble Your Crispy Rice with Spicy Salmon and Avocado Recipe
To build each serving, place a crispy rice rectangle on a plate, then spoon a generous dollop of the spicy salmon mixture on top. The contrast between warm crispy rice and cold, spicy salmon is absolute magic.
Step 5: Garnish and Serve
Finish your creation by adding sliced avocado for creaminess, thin slices of jalapeño for an extra little zing, and a sprinkle of black and white sesame seeds for crunch and visual appeal. Serve immediately so you can enjoy the crispy texture at its best.
How to Serve Crispy Rice with Spicy Salmon and Avocado Recipe
Garnishes
Garnishes are not just about looks; they add exciting layers of flavor and texture. Adding fresh avocado slices gives a creamy balance to the fiery salmon, while thin jalapeño slices contribute a crisp, lively heat. Sesame seeds add a nutty crunch. Feel free to sprinkle some finely chopped cilantro or a wedge of lime on the side to brighten it up even more.
Side Dishes
This dish shines on its own but pairs beautifully with light, refreshing sides. Think crisp seaweed salad, a simple cucumber salad dressed with rice vinegar and sesame oil, or even some edamame sprinkled with sea salt. These sides keep the meal balanced and fresh without overpowering the star dish.
Creative Ways to Present
Impress your guests by serving these crispy rice bites on a long platter, arranged like little works of art. You can also turn them into appetizers by cutting the rice into bite-sized squares and serve on cocktail sticks. Another fun idea is to place them in mini bamboo boats or edible seaweed cups for a sushi-bar vibe right at your dining table.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers, store the fried rice separately from the salmon topping to maintain the crispiness. Keep them in airtight containers in the refrigerator and consume within 1-2 days for the best taste and texture.
Freezing
Frozen crispy rice is tricky because you’ll lose that wonderful crunch. It’s best not to freeze the rice once fried. However, the spicy salmon mixture can be frozen in an airtight container for up to 1 month. Thaw it overnight in the fridge before using.
Reheating
To bring back that crispy texture, reheat the fried rice in a hot skillet with a splash of oil rather than the microwave. This quick pan-fry will restore the crunch. For the spicy salmon topping, serve it cold for the freshest flavor and texture.
FAQs
Can I use regular salmon instead of sushi-grade salmon?
For safety and the best taste, always opt for sushi-grade salmon when eating it raw or lightly cooked as in this recipe. If you can’t find sushi-grade, look for the freshest sashimi-quality salmon from a trusted fishmonger.
Is there a way to make this recipe less spicy?
Absolutely! You can reduce or omit the Sriracha sauce in the salmon mixture and skip the jalapeño garnish. Adding extra avocado can also help mellow the overall heat.
Can I use a different type of rice?
Sushi rice or any short-grain sticky rice is ideal here because it holds together when fried. Using long-grain rice can result in a crumbly texture that won’t crisp up nicely.
What if I don’t want to fry the rice? Are there alternatives?
If you prefer a lighter version, you could try baking the rice rectangles brushed with oil until crisp. While they won’t get quite as golden and crunchy as frying, baking offers a healthier alternative.
Can this recipe be made vegetarian?
Yes! Swap out the salmon for a spicy mango or seasoned tofu topping to keep the flavor vibrant and adventurous without using seafood.
Final Thoughts
This Crispy Rice with Spicy Salmon and Avocado Recipe is one of those dishes that feels like a special treat but comes together so simply that you’ll want to make it again and again. The harmony of crispy, creamy, spicy, and fresh flavors makes every bite unforgettable. I encourage you to dive in, experiment with your own garnishes, and enjoy the wonderful textures and tastes this recipe offers. It’s truly a delicious adventure on a plate.
Print
Crispy Rice with Spicy Salmon and Avocado Recipe
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 45 minutes (including chilling time)
- Yield: 4 servings
- Category: Appetizer
- Method: Frying
- Cuisine: Japanese
Description
This Salmon Crispy Rice recipe features perfectly fried rectangles of seasoned sushi rice topped with a flavorful spicy salmon mixture made with sushi-grade salmon, Kewpie mayonnaise, sriracha, and aromatics. Garnished with creamy avocado, jalapeños, and sesame seeds, it’s an irresistible appetizer or light meal combining crispy textures with fresh, bold flavors.
Ingredients
For the Crispy Rice:
- 2 cups cooked sushi rice
- 2 tablespoons rice vinegar
- 1 teaspoon sugar
- 1/2 teaspoon salt
- Vegetable oil for frying (about 1/4 cup)
For the Spicy Salmon:
- 8 ounces sushi-grade salmon, finely chopped
- 2 tablespoons Kewpie mayonnaise (or regular mayonnaise)
- 1 tablespoon sriracha sauce
- 1 teaspoon soy sauce
- 1 teaspoon toasted sesame oil
- 2 scallions, finely chopped
For Garnishing:
- 1 sliced avocado
- Thinly sliced jalapeño (to taste)
- Black and white sesame seeds (for sprinkling)
Instructions
- Prepare the Crispy Rice: In a bowl, season the cooked sushi rice with rice vinegar, sugar, and salt. Mix well to combine. Spread the rice out to cool, then cover and refrigerate for at least 3 hours or overnight to chill and firm up.
- Fry the Rice Rectangles: Remove the chilled rice from the refrigerator and cut it into rectangle shapes. Heat vegetable oil in a skillet over medium heat. Fry the rice rectangles for 3-4 minutes on each side or until they turn golden brown and crispy. Remove from the skillet and drain any excess oil by placing the crispy rice on paper towels.
- Prepare the Spicy Salmon: In a mixing bowl, combine the finely chopped sushi-grade salmon with Kewpie mayonnaise, sriracha sauce, soy sauce, toasted sesame oil, and chopped scallions. Mix thoroughly until the mixture is well blended.
- Assemble and Serve: Place each crispy rice rectangle on a serving plate. Top each with a spoonful of the spicy salmon mixture, gently pressing it onto the rice to adhere.
- Garnish and Enjoy: Garnish the assembled salmon crispy rice with sliced avocado, thin jalapeño slices, and a sprinkle of black and white sesame seeds. Serve immediately while the rice is still warm and crispy.
Notes
- For best results, use high-quality sushi-grade salmon to ensure safety and freshness.
- Refrigerating the rice overnight helps it firm up, making it easier to fry without falling apart.
- Adjust the amount of sriracha to control the spiciness according to your preference.
- Serve immediately after assembling to maintain the crispy texture of the rice.
- If you prefer, you can substitute avocado with cucumber slices for a different texture.
