Name: Salmon Crispy Rice
Prep time: 15 min
Cook time: 30 min
Total time: 4 h 45 min
Cuisine: Japanese Fusion
Ingredients: 3 cups cooked sushi rice (short grain); 2 tbsp rice vinegar; 1 tbsp sugar; 1 tsp salt; Vegetable oil, for frying; 1 lb sushi-grade salmon, finely chopped; 4 tbsp Kewpie mayonnaise; 2 tbsp sriracha; 2 tbsp scallions, chopped; 2 tsp soy sauce; 2 tsp sesame oil; Sliced avocado (optional); Thinly sliced jalapeño (optional); Black and white sesame seeds, toasted

Description

A beginner-friendly salmon crispy rice recipe that combines golden pan-fried rice with creamy, spicy salmon topping. Perfect for easy appetizers or quick and healthy meals.

Ingredients

Scale

3 cups cooked sushi rice (short grain)
2 tbsp rice vinegar
1 tbsp sugar
1 tsp salt
Vegetable oil, for frying
1 lb sushi-grade salmon, finely chopped
4 tbsp Kewpie mayonnaise
2 tbsp sriracha
2 tbsp scallions, chopped
2 tsp soy sauce
2 tsp sesame oil
Sliced avocado (optional)
Thinly sliced jalapeño (optional)
Black and white sesame seeds, toasted

Cook Mode Prevent your screen from going dark

Instructions

Cook sushi rice according to package directions. While warm, stir in rice vinegar, sugar, and salt until evenly combined.
Transfer seasoned rice to a plastic wrap-lined dish, press into a flat layer, cover, and chill for at least 4 hours or overnight.
In a bowl, mix chopped sushi-grade salmon with Kewpie mayo, sriracha, soy sauce, sesame oil, and scallions. Cover and chill until ready to use.
Remove chilled rice and cut into small rectangles. Heat vegetable oil in a skillet over medium heat. Test with a grain of rice—if it sizzles, it’s ready.
Fry rice rectangles in batches until both sides are golden and crispy. Drain on a paper towel-lined plate.
Top each crispy rice piece with optional avocado, a spoonful of spicy salmon, and jalapeño slice. Sprinkle with sesame seeds and serve immediately.

Notes

Chill rice thoroughly to make cutting easier and prevent crumbling during frying.
Use a non-stick skillet to achieve a crisp finish without sticking.
Adjust sriracha to your spice preference or substitute with sweet chili sauce for a milder flavor.
If sushi-grade salmon is unavailable, substitute with cooked or smoked salmon.
Fry in batches to avoid overcrowding and maintain even browning.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Appetizer
Method: Pan-Fried
Cuisine: Japanese Fusion

Nutrition

Serving Size: 2 pieces
Calories: 220
Sugar: 2g
Sodium: 280mg
Fat: 14g
Saturated Fat: 2.5g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 16g
Fiber: 1g
Protein: 10g
Cholesterol: 25mg