Name: Crispy Rice with Spicy Salmon
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Cuisine: Japanese-Inspired
Ingredients: 2 cups sushi rice; 2 1/2 cups water; 3 tbsp rice vinegar; 1 tbsp sugar; 1/2 tsp salt; Neutral oil, for frying; 8 oz sushi-grade salmon, finely diced; 3 tbsp mayonnaise; 1 tbsp sriracha (adjust to taste); 1 tsp soy sauce; 1 tsp sesame oil; 1 green onion, thinly sliced; 1 tsp toasted sesame seeds; Optional: Avocado slices; Optional: Jalapeño slices; Optional: Extra sesame seeds; Optional: Microgreens or chives

Crispy Rice with Spicy Salmon is one of those dishes that feels fancy yet is surprisingly easy to make at home. I get golden, crunchy rice cakes as the base, and top them with a creamy, spicy salmon mixture that brings bold flavor and a melt-in-the-mouth texture. Inspired by Japanese flavors and perfect for sushi lovers, this recipe makes an excellent appetizer, party bite, or light meal.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Crispy Rice:

2 cups sushi rice

2 1/2 cups water

3 tbsp rice vinegar

1 tbsp sugar

1/2 tsp salt

Neutral oil, for frying

For the Spicy Salmon Topping:

1 tbsp sriracha (adjust to taste)

8 oz sushi-grade salmon, finely diced

1 tsp soy sauce

1 tsp sesame oil

3 tbsp mayonnaise

1 green onion, thinly sliced

1 tsp toasted sesame seeds

Optional Garnishes:

Avocado slices

Jalapeño slices

Extra sesame seeds

Microgreens or chives

Directions

I start by rinsing the sushi rice under cold water until the water runs clear, then cook it with water in a pot or rice cooker until tender. Once it’s slightly cooled, I mix rice vinegar, sugar, and salt—warming them slightly to dissolve—then fold that mixture into the rice.

Next, I line an 8×8-inch pan with plastic wrap and press the rice into an even layer. I refrigerate it for at least an hour until firm. Once chilled, I cut the rice into squares or rectangles.

In a skillet, I heat about 1/2 inch of neutral oil over medium-high heat and fry the rice pieces until they’re golden and crispy on both sides—about 2–3 minutes per side. Then I drain them on paper towels.

While the rice cools slightly, I mix the diced salmon with mayo, sriracha, soy sauce, sesame oil, green onion, and sesame seeds.

I top each crispy rice square with a spoonful of the spicy salmon mixture and garnish with avocado, jalapeño, or sesame seeds before serving.

Servings and timing

This recipe makes 4 servings.

Prep Time: 20 minutes

Cooking Time: 20 minutes

Total Time: 40 minutes

Calories: Around 280 kcal per serving

Variations

When I want to switch things up, I sometimes use spicy tuna instead of salmon or even cooked shrimp for a twist. For a vegetarian option, I use a spicy avocado or spicy tofu mix in place of the raw fish. I also like to swap sriracha for gochujang or wasabi for a different kind of heat. The garnishes can also be adjusted—pickled ginger or furikake adds another layer of flavor.

Storage/Reheating

I always serve these fresh for the best texture, but if I have leftovers, I store the components separately. The crispy rice can be kept in an airtight container at room temperature for a day and re-crisped in a hot pan or toaster oven. The salmon mixture should be refrigerated in an airtight container and used within 1–2 days. I never reheat the salmon topping—just bring it to room temperature before serving.

FAQs

What kind of salmon should I use?

I always use sushi-grade salmon, which is safe to eat raw. It’s available at specialty stores or fish markets—just make sure it’s clearly labeled for raw consumption.

Can I make this ahead of time?

Yes, I often prep the rice and even cut and refrigerate it the night before. I fry the rice and prepare the salmon topping right before serving to keep everything fresh and crisp.

Is this dish gluten-free?

It can be! I make sure to use gluten-free soy sauce and check that all my other ingredients (like sriracha) are certified gluten-free.

What’s a good dipping sauce for this?

Honestly, it’s flavorful enough on its own, but when I want extra dipping sauce, I mix soy sauce with a splash of rice vinegar and a touch of sesame oil or spicy mayo.

Can I bake the rice instead of frying?

I’ve tried baking, but it doesn’t get the same crispness. However, air-frying is a great alternative—it gives a nice texture with less oil.

Conclusion

Crispy Rice with Spicy Salmon is one of those dishes I keep coming back to—it’s bold, satisfying, and surprisingly easy to make at home. Whether I’m making it for a dinner party or just craving sushi flavors without the roll, it always hits the spot. With simple ingredients and a bit of planning, I get restaurant-quality bites from my own kitchen.

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