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–+ servings
Four pieces of crispy rice topped with a creamy orange mixture and black caviar, garnished with chopped chives, arranged on a round black plate.

Spicy Salmon Crispy Rice w/ Caviar

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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.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4
Course: Appetizer
Cuisine: Japanese-inspired
Calories: 2001
Ingredients Equipment Method Nutrition Notes

Ingredients
  

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.

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