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

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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)

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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.