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Three pieces of spicy, creamy sushi topped with chopped chives are arranged on a dark plate with a drizzle of sauce.

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
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings: 4
Course: Appetizer, Seafood
Cuisine: American, Japanese-inspired
Calories: 858
Ingredients Equipment Method Nutrition Notes

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

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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