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Crispy Rice with Spicy Salmon
5 from 12 votes

Crispy Rice with Spicy Salmon

Crispy Rice with Spicy Salmon combines a firm, pan-fried rice base with a creamy, spicy salmon topping. The rice is cooked and seasoned with sushi vinegar, then chilled and fried to achieve a golden, crispy texture. The salmon is cut into cubes and combined with mayonnaise, sriracha, soy sauce, sesame oil, and green onion to create a flavorful, spicy mixture. This dish balances textures between the crunchy rice and tender salmon, perfect for an appetizer or light meal.

Prep Time
20 mins
Cook Time
1 hr
Freezing Time for Rice:
3 hrs
Total Time
4 hrs 20 mins
Servings: 18 pieces
Calories: 155 kcal
Course: Appetizer
Cuisine: Japanese, American

Ingredients

Crispy Rice:
  • 2 cups short grain rice (sushi rice)
  • 3 tablespoons rice vinegar
  • 3 tablespoons granulated sugar
  • 1 ½ teaspoon kosher salt
  • neutral high-heat oil, for frying
Spicy Salmon:
  • 1 pound salmon skin removed, sushi-grade
  • 2 tablespoons mayonnaise or regular mayo, kewpie brand
  • 2 tablespoons sriracha
  • 1 tablespoon soy sauce
  • 1 teaspoon sesame oil plus more for drizzling, toasted
  • 1 green onion finely chopped, stalk
For Serving:
  • 1 avocado peeled, pitted, and thinly sliced
  • 1 jalapeño thinly sliced
  • white sesame seeds for sprinkling, toasted
  • sweet chili sauce for drizzling

Instructions

To Make the Rice:
    Cup of Yum
  1. Rinse and cook rice according to the package.
  2. While the rice is cooking, prepare the sushi vinegar. In a small saucepan, over medium-low heat, whisk together the rice vinegar, sugar, and kosher salt and heat until the sugar and salt have dissolved. Pour over the cooked rice and fan with a rice paddle to evenly coat the rice.
  3. Line an 8-by-8-inch baking pan with a piece of plastic wrap. Gently and evenly press the rice into the pan then cover with another piece of plastic wrap. The goal is an even layer that is bound together but not squished and mushy. Place the pan in the freezer for 3 hours to firm up.
To Make the Spicy Salmon:
  1. While the rice is chilling, make the spicy salmon mixture. Chop the salmon into small, ¼-inch cubes and place them in a bowl. Mix the salmon with the mayo, sriracha, soy sauce, 1 teaspoon toasted sesame oil, and green onion, and toss until well combined. Cover the bowl with plastic wrap and refrigerate until ready to use.
To Fry Up the Crispy Rice:
  1. Once the rice has firmed up enough to slice easily, cut into 18 rectangles, 6 columns by 3 rows.
  2. Set a wide-rimmed pan or pot over medium heat and fill with oil until about ½-inch depth. When hot, in three or more batches, fry the rice blocks until golden brown and crispy, about 1 to 2 minutes on each side. If the rice is browning too quickly, reduce the heat. Use a spider or a slotted spoon to remove the rice blocks and place them on a paper towel-lined plate to cool.
To Assemble:
  1. Once the rice has cooled to room temperature, top each block with a slice of avocado, a spoonful of spicy salmon, a jalapeño slice, a drizzle of toasted sesame oil, a drizzle of sweet chili sauce, and some toasted sesame seeds. Serve immediately.

Notes

  • Freeze the pressed rice until firm to make cutting and frying easier and keep the pieces intact.
  • Use salmon that is previously frozen to eliminate parasites and ensure safety when serving raw-style fish.
  • If sushi-grade salmon is unavailable, confirm with your fishmonger before use.
  • Kewpie mayonnaise can be substituted with regular mayonnaise without greatly affecting flavor.

Nutrition Information

Serving 12g Calories 155kcal (8%) Carbohydrates 21g (7%) Protein 7g (14%) Fat 5g (8%) Saturated Fat 1g (5%) Polyunsaturated Fat 2g (12%) Monounsaturated Fat 2g (10%) Trans Fat 0.003g (0%) Cholesterol 15mg (5%) Sodium 310mg (13%) Potassium 203mg (4%) Fiber 1g (4%) Sugar 2g (4%) Vitamin A 45IU (1%) Vitamin C 3mg (3%) Calcium 6mg (1%) Iron 1mg (6%)

Nutrition Facts

Serving: 18 pieces

Amount Per Serving

Calories 155

% Daily Value*

Serving 12g
Calories 155kcal 8%
Carbohydrates 21g 7%
Protein 7g 14%
Fat 5g 8%
Saturated Fat 1g 5%
Polyunsaturated Fat 2g 12%
Monounsaturated Fat 2g 10%
Trans Fat 0.003g 0%
Cholesterol 15mg 5%
Sodium 310mg 13%
Potassium 203mg 4%
Fiber 1g 4%
Sugar 2g 4%
Vitamin A 45IU 1%
Vitamin C 3mg 3%
Calcium 6mg 1%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.