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
