Salmon Crispy Rice brings together the best of both worlds: the tender, rich flavor of fresh salmon atop crispy, golden rice cakes that provide the perfect textural contrast. This dish has become a sensation in restaurants and home kitchens alike, combining Japanese-inspired techniques with accessible ingredients for a meal that feels both special and approachable.
What makes this recipe truly shine is its balance of textures and flavors—from the crunchy base to the buttery salmon topping, finished with a touch of savory sauce that ties everything together. Whether you’re hosting friends or treating yourself to an elevated weeknight dinner, Salmon Crispy Rice delivers restaurant-quality results with surprisingly little effort.
Why You’ll Love This
- Perfect balance of textures: crispy rice base with tender, melt-in-your-mouth salmon
- Impressive presentation that looks like it came from a high-end restaurant
- Can be prepped ahead of time, making it perfect for entertaining
- Customizable with various toppings and sauces to suit your taste
- Surprisingly simple technique that delivers gourmet results every time
Ingredients
- 3 cups cooked sushi rice (short-grain rice)
- 2 tablespoons rice vinegar
- 1 tablespoon sugar
- 1 teaspoon salt
- Vegetable oil for frying
- 1 pound sushi-grade salmon, chopped
- 4 tablespoons Kewpie mayonnaise
- 2 tablespoons sriracha
- 2 tablespoons scallions, thinly sliced
- 2 teaspoons soy sauce
- 2 teaspoons sesame oil
- Sliced avocado
- Jalapeño, thinly sliced
- Black and white sesame seeds, toasted
Instructions
- In a small mixing bowl, combine rice vinegar with sugar and salt. Stir until dissolved, then pour the mixture over the cooked sushi rice. Mix until well combined.
- Line a baking pan with plastic wrap, transfer the rice, and gently press it to create an even layer. Cover and refrigerate for at least 4 hours or overnight.
- Chop the sushi-grade salmon into small pieces. In a bowl, mix the salmon with Kewpie mayonnaise, sriracha, soy sauce, scallion, and sesame oil. Refrigerate until ready to use.
- Once chilled, cut the rice into 16 rectangles. Heat vegetable oil in a pan over medium heat, and fry the rice until both sides are golden and crispy. Remove and cool on paper towels.
- Top each crispy rice piece with sliced avocado, a tablespoon of the spicy salmon mixture, and a slice of jalapeño. Sprinkle with black and white sesame seeds. Serve immediately.
Tips & Variations
- For extra flavor, add a small dab of wasabi between the rice and salmon
- Try using brown rice for a nuttier flavor and more fiber (may require slightly more water when cooking)
- Substitute the salmon with tuna, hamachi, or even cooked shrimp for different variations
- Make the rice cakes ahead of time and store in the refrigerator, then fry just before serving
- For a spicy kick, mix sriracha into the soy-sesame sauce or add a thin slice of jalapeño on top
- Create a vegetarian version using tamari-marinated tofu or grilled king oyster mushrooms instead of salmon
Serving Suggestions
Serve Salmon Crispy Rice as an elegant appetizer at your next dinner party, arranging them on a large platter with small bowls of additional soy-sesame sauce on the side. For a more substantial meal, pair with a simple miso soup and a cucumber salad dressed with rice vinegar and sesame oil.
These crispy bites also work beautifully as part of an Asian-inspired tapas spread alongside edamame, gyoza, and a light seaweed salad. For drinks, consider serving with chilled sake, a crisp Japanese lager, or a cucumber-infused sparkling water.
Notes
- The rice must be completely cooled and firmly packed before cutting to ensure it holds its shape
- Use only sashimi-grade salmon from a reputable fishmonger for food safety
- Rice cakes should be golden brown and crispy on the outside but still slightly chewy inside
- Leftover rice cakes can be stored in the refrigerator for up to 2 days, but are best reheated in a pan to restore crispiness
FAQs
Can I make this with leftover rice?
Yes, day-old rice works well for this recipe. Just warm it slightly and mix with the vinegar seasoning before pressing into the pan.
What if I can’t find sashimi-grade salmon?
If raw fish isn’t available, try using smoked salmon or even cooked salmon that’s been chilled. The texture will be different but still delicious.
How do I keep the rice from sticking to my hands?
Keep a small bowl of water nearby and wet your hands before handling the rice. You can also use plastic wrap as a barrier when pressing the rice into the pan.
Can I make these bite-sized for a party?
Absolutely! Use a smaller cookie cutter to create mini versions that are perfect for passing at parties. Just reduce the frying time slightly for smaller pieces.
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