Spicy Salmon Crispy Rice w/ Caviar

Sushi-grade salmon is diced and mixed with Kewpie mayo, sriracha, soy sauce, sesame oil, and lime, then spooned over sushi rice that's chilled overnight, sliced, and fried until crisp. Finished with caviar and chives.

Why You'll Love Spicy Salmon Crispy Rice w/ Caviar

Chilling the rice overnight before slicing and frying is what makes it hold together and crisp cleanly in hot oil. The spicy salmon goes on while the rice is still warm, finished with caviar and chives.

Tips and Tricks

• Press the rice firmly into the pan to help it hold its shape when frying.
• Make sure your oil is hot (375°F) to get the crispiest texture without overcooking the rice.
• Chill the rice overnight to firm it up - it fries much cleaner and holds together better.

Variations

Once you've nailed the base, there are endless directions to take this crispy rice bite.

• Swap salmon for chopped tuna or cooked crab tossed in similar seasoning.
• Add avocado or cucumber under the salmon for an extra fresh bite.
• Top with furikake or crispy shallots for added flavor and crunch.

Substitutions

This recipe is easy to adapt if you're missing a few ingredients or want to make it more pantry-friendly.

• Use regular mayo with a splash of rice vinegar if you don't have Kewpie.
• If you're out of caviar, sub with tobiko, masago, or skip it and garnish with scallions.
• Use jasmine rice or another sticky variety if you don't have sushi rice - just don't rinse it too much so it stays starchy.

Best served with

• Cold sake or sparkling wine
• Light cucumber salad with rice vinegar
• Steamed edamame with flaky salt
• Pickled ginger and wasabi on the side

How to Store Leftovers

• Store leftover rice squares in an airtight container with parchment between layers for up to 3 days. Re-crisp in a hot pan or air fryer.
• Keep spicy salmon mixture refrigerated in a sealed container and consume within 2 days.
• Caviar should be stored cold and used quickly after opening.

Common Questions

Spicy Salmon Crispy Rice w/ Caviar

No ratings yet

This spicy salmon crispy rice brings crunch and heat to the classic appetizer. Sushi-grade salmon is seasoned with Kewpie, sriracha, soy, lime, and sesame oil, then spooned over perfectly crisped rice blocks and topped with Roe caviar and fresh chives. A bold, crunchy, and creamy bite you'll crave again and again.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 10 minutes mins

Total Time 20 minutes mins

Servings: 4

Course: Appetizer

Cuisine: Japanese-inspired

Calories: 2001

Ingredients Equipment Method Nutrition Notes

Ingredients

  

1x2x3x?

For the crispy rice:

• 1 cup sushi rice cooked
• ½ cup avocado oil for frying

For the spicy salmon mixture:

• ½ pound salmon sushi grade, finely diced
• 2 tablespoon Kewpie mayonnaise
• 1 tablespoon sriracha
• 1 tablespoon soy sauce
• ½ teaspoon sesame oil
• 1 teaspoon lime juice

For garnish:

• Roe caviar to garnish
• Chives thinly sliced, to garnish

Equipment

• 8x8-inch baking dish
• Paper towel-lined plate
• Spoon or piping bag
• Tongs or spatula
• Cast iron or nonstick skillet
• Mixing bowl
• Sharp Knife
• Plastic wrap

Method

 

1. Line an 8x8-inch baking dish with plastic wrap. Add the cooked sushi rice and spread evenly. Press another layer of plastic wrap on top and refrigerate overnight to set.
2. The next day, remove the rice block from the dish and slice into small rectangles (bite-size pieces).
3. Heat ½ inch avocado oil in a skillet to 375°F.
4. Working in batches, fry the rice pieces until golden brown and crisp on both sides, flipping halfway through. Transfer to a paper towel-lined plate to drain.
5. In a bowl, combine diced salmon, Kewpie mayo, sriracha, soy sauce, sesame oil, and lime juice. Stir gently to combine. Taste and adjust heat or acidity if desired.
6. Top each crispy rice square with a spoonful of spicy salmon, followed by a dollop of Roe caviar.
7. Finish with thinly sliced chives and serve immediately.

Nutrition

Calories: 2001kcalCarbohydrates: 153gProtein: 60gFat: 126gSaturated Fat: 15gPolyunsaturated Fat: 22gMonounsaturated Fat: 83gCholesterol: 125mgSodium: 1462mgPotassium: 1316mgFiber: 5gSugar: 1gVitamin A: 114IUVitamin C: 11mgCalcium: 53mgIron: 5mg

Notes

Storage: The rice block can be pressed and chilled up to 2 days ahead, but fry it fresh right before serving since the crisp shell softens quickly once topped. The spicy salmon mixture is raw fish, so mix it close to serving time and eat the same day; don't hold leftovers with the caviar already on top.

Tried this recipe?

Let us know how it was!