Salmon Crispy Rice is a modern, trendy dish that takes sushi to the next level. This delectable appetizer or main course features crispy fried rice topped with creamy spicy salmon, avocado, and a touch of heat from jalapeños. It’s a beautiful fusion of textures and flavors: crispy, creamy, spicy, and savory all in one bite. The combination of sushi-grade salmon and the golden, crispy rice makes for a memorable dish that will have you coming back for more. Whether you’re hosting a dinner party or simply treating yourself, this recipe is sure to impress.

With a few simple ingredients and a bit of patience, you can prepare this delightful dish that will make you feel like you’re enjoying sushi at a fine dining restaurant. And while the recipe involves a couple of steps, it’s not difficult to make, especially when you see the results. This crispy rice with salmon topping will be your new go-to dish for any occasion.

Why You’ll Love This Recipe

This Salmon Crispy Rice recipe is perfect for those who crave a sushi-inspired dish with a bit of extra crunch. The crispy rice provides a satisfying texture that contrasts beautifully with the creamy salmon topping. The sushi-grade salmon combined with spicy mayo and fresh scallions adds a burst of flavor that is simply irresistible. It’s a sophisticated, yet approachable recipe that brings a gourmet touch to your kitchen. Plus, it’s customizable—add more spice, more avocado, or more sesame seeds to make it just right for your taste.

Ingredients

For the Salmon Crispy Rice:

Cooked sushi rice (short grain)
Rice vinegar
Sugar
Salt
Vegetable oil for frying
Sushi-grade salmon
Kewpie mayo
Sriracha
Scallion
Soy sauce
Sesame oil
Sliced avocado
Jalapeño (thinly sliced)
Black and white sesame seeds (toasted)

Variations

Spicy Tuna Version: Swap the salmon for sushi-grade tuna for a spicy tuna crispy rice version.
Vegetarian Option: Use a spicy avocado mixture or a combination of sliced cucumber and pickled ginger for a vegetarian alternative.
Additional Toppings: Add a drizzle of eel sauce for extra flavor or some microgreens for a fresh, crunchy bite.
Sweetness Boost: If you prefer a little sweetness to balance out the spice, drizzle a small amount of honey or agave on top before serving.

How to Make the Recipe

Step 1: Prepare the Rice

In a small mixing bowl, combine the rice vinegar with sugar and salt, stirring until dissolved. Pour the mixture over the cooked sushi rice and mix well to combine. Transfer the rice to a baking pan lined with plastic wrap, pressing it gently to even out the surface. Cover and refrigerate the rice for at least 4 hours or overnight for the best results.

Step 2: Make the Salmon Mixture

Chop the sushi-grade salmon into small pieces and transfer it to a bowl. Add the Kewpie mayo, sriracha, soy sauce, sesame oil, and scallions. Mix well and refrigerate until ready to use.

Step 3: Fry the Rice

Once the rice has chilled, cut it into 16 rectangles. Heat vegetable oil in a pan over medium heat and fry the rice rectangles until both sides turn golden brown and crispy. Remove the crispy rice from the pan and place it on a paper towel to absorb any excess oil.

Step 4: Assemble the Dish

Top each crispy rice rectangle with a slice of avocado and a tablespoon of the salmon mixture. Add a few thin slices of jalapeño for heat, and sprinkle the dish with toasted black and white sesame seeds. Serve immediately for the best crispy texture.

Tips for Making the Recipe

Rice Texture: Be sure to press the rice firmly but gently into the pan before chilling to ensure the pieces hold together when frying.
Chill the Rice: Chilling the rice for at least 4 hours or overnight is essential for achieving the right texture. It helps the rice firm up, making it easier to cut and fry without falling apart.
Avoid Overcooking the Rice: When frying the rice, make sure the oil is hot enough so the rice crisps up quickly without burning. A golden brown color on both sides is the perfect result.
Customize the Spice: Adjust the amount of sriracha in the salmon mixture to your preferred spice level. If you like it spicier, add more!

How to Serve

Salmon Crispy Rice is perfect as an appetizer or a light main dish. Serve it with a side of miso soup, pickled ginger, and some soy sauce for dipping. This dish is also a great addition to a sushi night, offering a crispy contrast to the soft textures of traditional sushi rolls.

Make Ahead and Storage

Storing Leftovers

This dish is best served fresh, but if you have leftovers, store the crispy rice and salmon mixture separately. The crispy rice can be kept in the fridge for up to 1 day, while the salmon mixture should be refrigerated for up to 2 days. To reheat the rice, warm it in a skillet to restore some crispiness before topping with the salmon.

Freezing

While freezing the crispy rice is not recommended, you can freeze the salmon mixture for up to 1 month. Thaw it overnight in the fridge before assembling the dish.

Reheating

To reheat the crispy rice, place it back in a hot skillet with a little oil, frying it on both sides until it regains its golden, crispy texture. Fresh avocado should be added just before serving to ensure it remains fresh.

FAQs

1. Can I use regular rice instead of sushi rice?

Sushi rice is key to this recipe as it holds its shape better and has a unique texture. If you must substitute, choose short-grain rice for the closest texture.

2. Can I use frozen salmon?

It’s important to use sushi-grade, fresh salmon for this recipe to ensure the best flavor and texture. Frozen salmon can work, but make sure it’s thoroughly thawed and has been previously frozen at the correct temperature to kill any parasites.

3. How do I know when the rice is crispy enough?

The rice should be golden brown on both sides, crispy to the touch. It should hold its shape when lifted from the pan but still remain tender inside.

4. Can I use regular mayo instead of Kewpie mayo?

Kewpie mayo has a distinct, sweeter flavor that enhances this dish, but you can substitute regular mayo if needed. Adding a little sugar can help replicate the sweetness.

5. How do I prevent the rice from sticking to the pan when frying?

Make sure the oil is hot enough before adding the rice. You can also lightly oil the pan to help prevent sticking.

6. Can I make the rice mixture ahead of time?

Yes, you can prepare the rice mixture the day before and keep it refrigerated. Just fry it up when ready to serve.

7. How long can I store the crispy rice?

Crispy rice is best eaten fresh. It can be stored in the fridge for 1 day, but it will lose some of its crunch.

8. Can I make this dish without frying?

If you prefer not to fry, you can bake the rice rectangles in the oven at 375°F until golden, though the texture will differ slightly.

9. Can I add other toppings?

Absolutely! Feel free to top with additional ingredients like pickled ginger, microgreens, or even a drizzle of eel sauce for extra flavor.

10. How do I make this dish spicier?

Increase the amount of sriracha in the salmon mixture or add a drizzle of chili oil on top for a kick of heat.

Conclusion

Salmon Crispy Rice is a deliciously modern dish that’s sure to impress with its combination of crispy rice, creamy salmon, and fresh toppings. It’s perfect for anyone who loves sushi and wants to try something a little different. The dish is easy to prepare, customizable, and packed with vibrant flavors and textures. Whether you’re serving it as an appetizer or a main course, it’s a fantastic choice for any occasion. Try this recipe today and experience the crispy, creamy magic of Salmon Crispy Rice!