These little Spicy Salmon Crispy Rice bites are a perfect way to bring the sushi bar home! This dish features crispy sushi rice squares topped with a rich and flavorful salmon mixture, seasoned with sriracha, sesame oil, and Kewpie mayo. The contrast between the warm, golden-brown rice and the chilled, spicy salmon makes each bite irresistible.
Spicy Salmon Crispy Rice
Chilling the sushi rice before frying is key to achieving the perfect crispy texture. Press the rice into a loaf pan so you have uniform pieces that hold their shape in the pan white frying.
The spicy salmon mixture comes together in minutes. Finely mince the sushi-grade salmon and then mix with the seasonings to create a creamy texture that complements the crisp rice. Sprinkle with furikake to add some nice color and umami flavor.
This dish is a restaurant-quality appetizer that’s surprisingly simple to make at home. With just a handful of ingredients and a little patience, you can create crispy rice squares that rival your favorite sushi spot.
Why You’ll Love This Dish
- Crispy and Creamy – The contrast between the crunchy rice and smooth, spicy salmon is unbeatable.
- Easy to Make at Home – No need for a deep fryer or special equipment—just a skillet and some sushi-grade salmon.
- Restaurant-Worthy Flavor – Tastes like a specialty sushi bar appetizer, but made in your own kitchen.
- Customizable – Adjust the spice level or swap in different toppings to suit your taste.
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Spicy Salmon Crispy Rice Shopping List
Wondering if you have to hit the store? Here’s the list of items you’ll need to make this recipe. For specific amounts, please refer to the printable recipe card at the bottom of the post.
Ingredients
- Sushi Rice, prepared
- Avocado Oil
- Fresh Salmon, sushi-grade
- Kewpie Mayo
- Sriracha
- Sesame Oil
- Furikake
- Bachan’s Japanese BBQ Sauce (optional)
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How to Make Salmon Crispy Rice
This is just the overview so you can see what you’re actually getting into here. When you are cooking, you’ll want to use the full recipe at the bottom of the page.
- Prepare the Rice – Make sushi rice and mix in the seasoning. Line a loaf pan with plastic wrap and press the rice into the bottom. Cover and chill in the fridge.
- Make the Spicy Salmon – Mince the salmon, ensuring all bones are removed. Mix with Kewpie mayo, sriracha, and sesame oil. Chill in the fridge.
- Cut and Fry the Rice – Remove the rice from the pan, cut into eight squares, and fry in avocado oil over medium heat until golden brown on both sides. Drain on paper towels.
- Assemble – Let the crispy rice squares cool slightly. Top each with a generous spoonful of the spicy salmon mixture.
- Garnish and Serve – Sprinkle with furikake and add a drizzle of Bachan’s. Serve immediately.
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FAQ
How do I store leftovers?
Crispy rice is best enjoyed fresh, but if needed, store the salmon mixture separately in the fridge for up to 24 hours. Reheat the rice in a dry pan or air fryer to crisp it back up before serving.
Can I make this in advance?
Yes! You press the rice into the loaf pan and chill overnight. The salmon mixture can also be prepared ahead of time. Fry and assemble just before serving for the best results.
What can I use instead of salmon?
Tuna is a great substitute, or you can try spicy crab for a different flavor or for those who cannot eat raw fish. Finely chopped cooked shrimp also works well.
Can I bake instead of frying the rice?
Yes, but it won’t get as crispy. Bake at 400°F for about 20 minutes, flipping halfway through. An air fryer also works well at 375°F for 10-12 minutes.
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Serve This With…
- Edamame with Sea Salt – A light and healthy side.
- Miso Soup – Complements the richness of the salmon.
- Cucumber Salad – Adds a refreshing contrast.
- Sake or Japanese Beer – The perfect pairing for a sushi-inspired meal.
Spicy salmon crispy rice is a simple yet impressive dish that combines bold flavors and perfect textures. Whether you’re making it for a dinner party or just treating yourself, it’s a recipe guaranteed to be a hit.
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Spicy Salmon Crispy Rice
Ingredients
- 2 cups prepared sushi rice
- 4 tablespoons avocado oil
- 8 ounces fresh salmon sushi-grade
- 2 tablespoons Kewpie mayo
- 1 tablespoon sriracha
- 1/2 teaspoon sesame oil
- 1 tablespoon furikake
Instructions
- Prepare the sushi rice and mix in the seasoning. There’s a great recipe for authentic sushi rice here.
- Line a loaf pan with plastic wrap and press the rice into the bottom of the loaf pan. Cover the rice with plastic wrap as well. Chill completely in the fridge.
- Mince the salmon into small pieces. Make sure all bones are removed. Stir in the mayo, sriracha, and sesame oil. Put in the fridge to chill with the sushi rice.
- Preheat the oil in a non-stick skillet over medium heat.
- Remove the rice from the fridge, and carefully remove it from the loaf pan using the plastic wrap to help you pull it out. Cut into 8 equally-sized squares.
- Fry in batches in the preheated oil until the rice is lightly golden brown. Flip and repeat on the other side. Continue until all the rice is cooked. Once it is fried, place it on a plate lined with paper towels to drain.
- Let the crispy rice squares come to room temperature.
- Top with a healthy dollop of the spicy salmon mixture.
- Sprinkle with furikake and a little Bachan’s, if desired.