Salmon Crispy Rice

Salmon Crispy Rice is a delicious fusion-style appetizer or light meal made with golden, pan-fried sushi rice squares topped with seasoned, creamy salmon. Each bite is crispy on the outside, tender in the middle, and packed with bold, savory flavor. It’s one of those dishes that looks fancy but is surprisingly easy to make at home.

Why You’ll Love This Recipe

I love how this dish delivers texture and flavor in every bite—the contrast between the crunchy rice base and the creamy, flavorful salmon topping is completely addictive. It’s perfect for sharing at parties or enjoying as a stylish dinner starter. Plus, I can prep much of it ahead of time, making it ideal for entertaining.

Ingredients

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

For the crispy rice:

• Sushi rice (or short-grain rice)

• Rice vinegar

• Sugar

• Salt

• Oil (for frying)

For the salmon topping:

• Cooked or raw sushi-grade salmon (diced or flaked)

• Mayonnaise (preferably Japanese mayo like Kewpie)

• Sriracha (for spice)

• Soy sauce

• Green onions (finely sliced)

• Sesame oil (optional)

• Avocado (optional, diced for topping)

• Sesame seeds (for garnish)

Directions

1. I cook the sushi rice and season it with a mix of rice vinegar, sugar, and salt. Then I press it into a parchment-lined baking dish and chill it in the fridge for at least an hour until firm.

2. Once firm, I cut the rice into small rectangles or squares.

3. I heat oil in a non-stick skillet over medium-high heat and pan-fry the rice pieces on each side until golden and crispy, about 3–4 minutes per side. Then I drain them on paper towels.

4. In a bowl, I mix the salmon with mayo, sriracha, soy sauce, and sesame oil until creamy and flavorful. I fold in some green onions for a fresh bite.

5. I top each crispy rice square with a spoonful of the salmon mixture, then garnish with sesame seeds, avocado, and more green onion if desired.

6. I serve immediately while the rice is still warm and crispy.

Servings and timing

This recipe makes about 12–16 crispy rice bites, depending on the size. It takes around 20 minutes to prep (plus chilling time) and about 15 minutes to cook, so I usually plan for 45–60 minutes total.

Variations

Sometimes I swap salmon for spicy tuna or cooked shrimp. I’ve also made a vegetarian version with spicy avocado or tofu. If I want to get creative, I drizzle eel sauce or a wasabi-lime crema on top for an extra flavor boost.

storage/reheating

I store leftover salmon topping separately in the fridge for up to 2 days. The rice can be fried ahead of time and reheated in the oven at 375°F until crisp. I don’t recommend microwaving as it softens the rice.

FAQs

Can I use leftover cooked salmon?

Yes, I often flake leftover cooked salmon and mix it with the sauce. It’s a great way to use up extras.

Can I bake the rice instead of frying?

Frying gives the best crunch, but I’ve baked the rice pieces brushed with oil at 400°F until golden—they’re slightly less crispy but still tasty.

What kind of rice should I use?

I use sushi rice or another short-grain rice for stickiness and structure. Long-grain rice doesn’t hold together as well.

Can I make this ahead of time?

Yes, I prep the rice and salmon separately and assemble just before serving. The rice crisps can be fried earlier and reheated.

Is it safe to use raw salmon?

If I use raw salmon, I make sure it’s sushi-grade and fresh. Otherwise, I stick with cooked salmon for safety.

Conclusion

Salmon Crispy Rice is one of those dishes that feels like restaurant-quality but is easy to make in my own kitchen. With its irresistible combination of textures and bold flavors, it’s perfect for impressing guests or treating myself to something special. Whether served as an appetizer or a light meal, it’s always a hit.