Spicy Salmon Crispy Rice

Rice that shatters. Salmon that melts. That cravey-spicy-creamy combo on top of hot, golden rectangles of crispy rice is always a good idea. Make it for a party and watch people lose their minds… or just hoard the whole batch for yourself (we won't judge).

Why You'll Love Spicy Salmon Crispy Rice❤️

This is one of those crowd-pleasers that feels like restaurant-level indulgence, but it's shockingly simple to pull off at home. The contrast of crispy-hot rice and chilled spicy salmon is just chef's kiss.um.

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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Rice that shatters. Salmon that melts. That cravey-spicy-creamy combo on top of hot, golden rectangles of crispy rice is always a good idea. Make it for a party and watch people lose their minds… or just hoard the whole batch for yourself (we won't judge).

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Prep Time 10 minutes mins

Total Time 1 hour hr 10 minutes mins

Course: Appetizer, Seafood

Cuisine: American, Japanese-inspired

Calories: 858

Ingredients Equipment Method Nutrition

Ingredients

  

• 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.

Nutrition

Calories: 858kcalCarbohydrates: 154gProtein: 36gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 3gCholesterol: 62mgSodium: 240mgPotassium: 807mgFiber: 6gSugar: 1gVitamin A: 415IUVitamin C: 12mgCalcium: 60mgIron: 4mg

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