Save The first time I saw crispy rice salmon on a menu, I hesitated. Fried rice seemed wrong beside sashimi-grade fish. Then one bite changed everything. The crunch against cool salmon made me rethink texture entirely. Now it's the dish I make when I want to impress without obvious effort.
I made these for a summer dinner party last year. My friend Sarah who claims she doesnt like sushi ate three in a row and asked for the recipe. Something about the crispy rice makes it approachable even for people wary of raw fish.
Ingredients
- Sushi Rice: Short-grain rice is non-negotiable here. Long grain won't stick together properly when you press it into squares and it definitely won't fry up crisp. Rinse until water runs clear or you'll end up with gummy starch.
- Rice Vinegar Mixture: This seasoning is what makes it taste like sushi rice instead of just plain white rice. Dissolve the sugar completely in the warm vinegar before mixing it into the rice.
- Sushi-Grade Salmon: If you're serving this raw, buy from a fish counter you trust. Otherwise, sear the salmon first or use cooked flaked salmon. The mixture should marinate for at least 15 minutes.
- Avocado: Ripe but not mushy. You want slices that hold their shape or a mash that's creamy, not brown or watery.
- Spicy Mayo: Start with less sriracha than you think you need. You can always add more but you can't take it back.
- Sesame Seeds: Toast them in a dry pan for 30 seconds first. The difference in flavor is worth the extra step.
Instructions
- Prepare the Rice Base:
- Cook the sushi rice with water until tender, then let it steam covered for 10 minutes off the heat. Fold in the vinegar mixture while the rice is still warm, then spread it in a parchment-lined pan and chill until firm.
- Season the Salmon:
- Mix the diced salmon with soy sauce, sesame oil, sriracha, lime juice, and green onion. Keep it cold until you're ready to assemble.
- Make the Spicy Mayo:
- Stir together mayonnaise and sriracha until smooth. Taste and adjust the heat level.
- Fry the Rice Squares:
- Cut the chilled rice into squares and fry them in hot oil until golden brown on both sides. Drain on paper towels so they stay crisp, not greasy.
- Assemble and Serve:
- Top each crispy rice square with avocado, salmon mixture, spicy mayo, sesame seeds, and any other toppings you like. Serve right away while the rice is still warm and crunchy.
Save My husband accidentally made these once with regular long-grain rice because that's what we had. They fell apart in the pan. We ate the mess anyway and it still tasted delicious, just ugly. Sometimes that's how cooking goes.
Make It Your Own
Swap the salmon for chopped spicy tuna or seared yellowtail. Try crab meat mixed with a little mayo. Top with a dot of tobiko for extra color and crunch.
Timing Matters
You can prep everything hours ahead—the rice pressed in the pan, the salmon marinated, the sauce mixed. But fry the rice at the last minute. That crunch is the whole point.
Serving Strategy
Set out the components and let people build their own stacks if you're serving a crowd. It turns appetizers into an activity.
- Small plates are essential since these get messy
- Extra napkins on the table prevent drips
- Chopsticks work better than forks here
Save These disappeared from the party platter faster than anything else I served. Sometimes the most impressive-looking things are also the most fun to eat.
Recipe Guide
- → What type of rice is best for this dish?
Sushi rice works best due to its sticky texture, which helps the rice hold together when formed and fried.
- → How can I make the rice crispy?
After chilling the formed rice squares, fry them in vegetable oil over medium-high heat until golden and crispy on both sides.
- → Can I substitute the raw salmon?
Canned or cooked salmon can be used as a replacement if avoiding raw fish, adding convenience while maintaining flavor.
- → What sauces complement the salmon and rice layers?
A spicy mayo made from mayonnaise and sriracha pairs well, adding a creamy and zesty element to the dish.
- → Are there any recommended garnishes?
Black or white sesame seeds, finely chopped chives, and nori strips provide texture and enhance the presentation.