Spicy Salmon Crispy Rice

Crispy day-old rice, pressed and pan-fried into golden rectangles, topped with a cold, spicy salmon mixture. The contrast between hot crispy rice and cold spicy salmon is the whole point.

Why You'll Love Spicy Salmon Crispy Rice

The rice gets pressed and pan-fried until the bottom is crisp, while the salmon mixture stays cold and creamy on top. There's no raw-fish prep beyond dicing, once the rice has chilled overnight.

Tips and Tricks

• Use day-old rice for the crispiest texture-it's drier and holds its shape better.
• Press the rice firmly on the baking sheet with another sheet pan on top to get clean cuts and even frying.
• Keep your salmon mixture cold until ready to serve-it helps with texture and food safety.

Variations

• Top with avocado slices or a slice of jalapeño for extra flair.
• Mix in diced mango or cucumber for freshness and a hint of sweetness.
• Add a drizzle of ponzu or yuzu kosho for a citrusy punch.

Substitutions

• Use cooked shrimp or canned tuna instead of raw salmon for a no-sushi option.
• Replace sushi rice with jasmine or short-grain rice in a pinch-just season well with rice vinegar, sugar, and salt.
• Try regular mayo + a dash of rice vinegar if you don't have Kewpie on hand.

Best served with

• Pickled ginger or daikon
• Edamame with sea salt
• Miso soup
• A crisp, citrusy beer or cold sake

How to Store Leftovers

• Store leftover salmon mixture in an airtight container in the fridge for up to 1 day. Keep the crispy rice separate in a paper towel-lined container to help retain crunch. Re-crisp the rice in the oven or air fryer at 375°F for 5-7 minutes. Assemble just before serving for best results.rum.

Common Questions

Spicy Salmon Crispy Rice

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Sushi rice pressed thin, chilled, and fried until the outside shatters and the inside stays tender. Each crisp bite gets a spoonful of minced sushi-grade salmon bound with sambal, sriracha, and Kewpie mayo. The rice needs an hour in the fridge to set, so start it ahead.

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Prep Time 10 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 10 minutes mins

Servings: 4

Course: Appetizer, Seafood

Cuisine: American, Japanese-inspired

Ingredients Equipment Method Notes

Ingredients

  

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• 1 cup sushi rice cooked and seasoned
• 4 oz salmon sushi grade, minced
• 3 scallions thinly sliced
• ½ tablespoon sambal
• ½ tablespoon sriracha
• 2 tablespoon Kewpie mayo
• Avocado oil for frying
• Optional: chives thinly sliced
• Optional: eel sauce for garnish

Equipment

• Cast iron skillet or heavy-bottomed pan
• Paper Towels
• Spider or slotted spoon
• Sharp Knife
• Plastic wrap
• Sheet Pan
• Mixing bowl

Method

 

1. Cook and season sushi rice according to package or preferred method.
2. Transfer rice to a baking sheet lined with plastic wrap and press into a flat rectangle, about 1 inch thick.
3. Cover and chill in the fridge for at least 1 hour or overnight.
4. In a bowl, mix minced salmon, scallions, sambal, sriracha, and Kewpie mayo until well combined. Chill until ready to serve.
5. Heat 3 inches of avocado oil in a cast iron pan to 375°F.
6. Cut chilled rice into 2-inch x 4-6-inch slabs. Fry each slab, flipping occasionally, until deep golden and crisp on all sides.
7. Drain fried rice on a paper towel-lined baking sheet. Let cool slightly, then cut into 1-inch x 2-inch pieces.
8. Top each rice bite with a spoonful of salmon mixture. Garnish with chives and eel sauce if using. Serve immediately.

Notes

Storage: This is a fry-and-eat-immediately bite, the crispy rice softens fast and the raw salmon topping shouldn't sit out. You can press and chill the rice a day ahead and mix the spicy salmon a few hours ahead, then fry and assemble right before serving.

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