Salmon Crispy Rice is a bold, textural appetizer or light meal that combines crispy, golden rice squares with rich, flavorful salmon and a touch of heat. The contrast between crunchy rice and creamy salmon makes every bite exciting—like sushi with a satisfying twist.
Why You’ll Love This Recipe
I love this recipe because it transforms simple ingredients into something that feels restaurant-worthy. The crispy rice is golden and crunchy on the outside while staying tender inside, and the salmon topping is creamy, spicy, and full of umami. It’s perfect as a party bite, lunch, or elegant starter. I also enjoy how customizable it is, depending on whether I use fresh or leftover salmon.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
For the crispy rice:
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Sushi rice or short-grain white rice (cooked and cooled)
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Rice vinegar
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Sugar
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Salt
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Oil for frying (vegetable or avocado oil)
For the salmon topping:
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Cooked salmon (or sushi-grade raw salmon if preferred)
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Mayonnaise
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Sriracha or chili paste
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Soy sauce
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Lime juice or rice vinegar
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Green onions or chives (optional, for garnish)
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Avocado slices (optional)
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Sesame seeds (optional)
Directions
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I cook the sushi rice according to package instructions, then mix it with rice vinegar, sugar, and salt. I spread it into a flat, even layer in a parchment-lined pan and refrigerate for at least 1 hour to firm up.
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Once chilled, I cut the rice into small rectangles or squares.
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I heat oil in a skillet over medium-high heat and fry the rice squares on both sides until golden brown and crispy. I drain them on paper towels.
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While the rice crisps, I mix the flaked cooked salmon (or finely diced raw salmon) with mayo, sriracha, soy sauce, and lime juice to make a creamy, spicy topping.
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I spoon or pipe the salmon mixture onto the crispy rice squares, then garnish with green onions, sesame seeds, or avocado slices if I’m feeling extra.
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I serve them immediately while the rice is still crisp.
Servings and timing
This recipe makes about 12 crispy rice bites, enough for 4 people as an appetizer. It takes around 15 minutes to prep and 15–20 minutes to cook and assemble, totaling about 30–35 minutes.
Variations
I sometimes use spicy tuna or crab instead of salmon for a different flavor profile. If I want to keep it vegetarian, I top the crispy rice with avocado and spicy mayo or marinated tofu. Drizzling eel sauce or adding a touch of wasabi gives it an extra flavor punch.
Storage/reheating
Crispy rice is best enjoyed fresh. If I need to prep ahead, I keep the rice squares and salmon topping separate. I store the rice in the fridge and re-crisp it in a pan or air fryer before assembling. The salmon mixture keeps for up to 2 days in the fridge in an airtight container.
FAQs
Can I use leftover rice?
Yes, but I use short-grain or sushi rice for the best stickiness and shape. I press it tightly into a pan to firm it up before frying.
Is it safe to use raw salmon?
If I use raw salmon, I make sure it’s sushi-grade and very fresh. Otherwise, I stick with cooked salmon for safety and simplicity.
How do I keep the rice from falling apart?
I press the rice firmly into a pan, chill it well, and handle it gently while frying. Using sticky rice helps it hold together better.
What oil is best for frying the rice?
I use a neutral oil like vegetable, canola, or avocado oil—they hold up well to high heat and don’t overpower the flavors.
Can I bake or air fry the rice instead of pan frying?
Yes, I’ve air fried the rice squares at 400°F for about 10 minutes per side, lightly brushed with oil. They turn out crisp but slightly less golden than pan-fried.
Conclusion
Salmon Crispy Rice is one of those dishes that’s as fun to make as it is to eat. It’s crunchy, creamy, spicy, and endlessly customizable. Whether I’m using up leftover salmon or going all out with sushi-grade fish, this recipe always delivers flavor, texture, and serious wow factor.
Print
Salmon Crispy Rice
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 12 pieces
- Category: Appetizer
- Method: Frying
- Cuisine: Asian-Inspired
Description
Salmon Crispy Rice is a crunchy, spicy, and umami-packed appetizer featuring golden-fried sushi rice topped with creamy, flavorful salmon. A fun twist on sushi, it’s perfect for entertaining or as a light, satisfying meal.
Ingredients
- 2 cups cooked sushi rice or short-grain white rice
- 2 tablespoons rice vinegar
- 1 teaspoon sugar
- 1/2 teaspoon salt
- Vegetable or avocado oil, for frying
- 6 oz cooked or sushi-grade salmon
- 2 tablespoons mayonnaise
- 1 teaspoon sriracha or chili paste (to taste)
- 1 teaspoon soy sauce
- 1 teaspoon lime juice or rice vinegar
- Chopped green onions or chives (optional)
- Avocado slices (optional)
- Sesame seeds (optional)
Instructions
- Mix cooked rice with rice vinegar, sugar, and salt. Spread into a parchment-lined pan, flatten, and refrigerate for 1 hour until firm.
- Cut chilled rice into small rectangles or squares.
- Heat oil in a skillet over medium-high heat. Fry rice pieces on both sides until golden and crispy. Drain on paper towels.
- In a bowl, mix flaked cooked salmon (or finely diced raw) with mayo, sriracha, soy sauce, and lime juice until creamy.
- Top each rice square with the salmon mixture. Garnish with green onions, avocado slices, or sesame seeds if desired.
- Serve immediately while rice is still crispy.
Notes
- Use spicy tuna or crab for variations.
- For vegetarian, top with avocado and spicy mayo or marinated tofu.
- Press rice firmly and chill well for best shape and crispiness.
- Air fry instead of pan fry for a lighter option (400°F for ~10 mins per side).
- Prep components separately and assemble just before serving for best texture.
Nutrition
- Serving Size: 2 pieces
- Calories: 220
- Sugar: 2g
- Sodium: 360mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 10g
- Cholesterol: 25mg
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