Salmon Crispy Rice is a flavorful and texturally exciting dish that combines pan-fried sushi rice cakes with creamy, spicy salmon. It’s inspired by a popular appetizer found at trendy restaurants, but I love how easy it is to recreate at home. The contrast between crunchy rice and rich, spicy topping makes each bite unforgettable. Salmon Crispy Rice

Why You’ll Love This Recipe

I love how this recipe turns everyday ingredients into a stunning, restaurant-style appetizer. The rice is crispy on the outside and tender on the inside, while the spicy salmon mixture is creamy, bold, and packed with umami. It’s an easy make-ahead option too—perfect for entertaining or an indulgent snack.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the Crispy Rice

cooked short-grain sushi rice
rice vinegar
sugar
salt
vegetable oil, for frying

For the Spicy Salmon

sushi-grade salmon, finely chopped
Kewpie mayonnaise
sriracha sauce
soy sauce
sesame oil
chopped scallions

For Topping

sliced avocado
thinly sliced jalapeño
black and white sesame seeds

Directions

I mix rice vinegar, sugar, and salt, then stir it into freshly cooked rice.
I press the seasoned rice into a plastic-wrap-lined dish, cover, and chill it for at least 4 hours to firm up.
While the rice chills, I mix chopped salmon with Kewpie mayo, sriracha, soy sauce, sesame oil, and scallions.
Once set, I cut the rice into rectangles and fry each one in hot oil until golden and crispy.
I top each piece with avocado, a spoonful of spicy salmon, a jalapeño slice, and sesame seeds before serving.

Servings and Timing

This recipe makes about 16 crispy rice pieces.

Prep Time: 15 minutes
Cook Time: 30 minutes
Chill Time: 4 hours
Total Time: about 4 hours 45 minutes

Variations

I sometimes use cooked or smoked salmon instead of raw sushi-grade salmon.
I adjust the amount of sriracha to make it milder or spicier.
When I want extra flair, I drizzle a bit of eel sauce or sprinkle chopped chives on top.
For a vegetarian version, I use mashed spicy avocado or tofu instead of salmon.

Storage/Reheating

I store the crispy rice and salmon separately for the best results.

The crispy rice can be kept at room temperature for a day, then re-crisped in a skillet.
The salmon mixture stays fresh in the fridge for up to a day—though I don’t freeze it, as that changes the texture.
Once assembled, I eat them right away to keep the rice crispy.

FAQs

What kind of rice should I use?

I use short-grain sushi rice because it sticks together well and fries up beautifully.

Can I use regular mayonnaise?

Yes, I’ve used regular mayo when I didn’t have Kewpie. It works, but the flavor is slightly different.

How do I keep the rice from falling apart?

I press it firmly into the mold and chill it thoroughly before cutting and frying—it makes all the difference.

Can I make this dish ahead of time?

I prep the rice and salmon ahead, but I always assemble right before serving to keep everything fresh and crisp.

Is it okay to use cooked salmon?

Absolutely. If I have leftover cooked salmon, I flake it and mix it with the spicy mayo—it’s delicious.

Conclusion

Salmon Crispy Rice is one of those dishes that feels like a treat but is surprisingly easy to make at home. I love the crunch, the heat, and the creaminess all in one bite. Whether I’m entertaining or just indulging myself, this recipe never disappoints.