Can I use regular rice instead of sushi rice?

Yes, short or medium-grain white rice works. Just know sushi rice gives the best sticky texture for holding the squares together.

Can I use smoked salmon?

Absolutely. If you’re not comfortable using raw sushi-grade salmon, smoked salmon is a great option and still delicious.

How spicy is Spicy Salmon Crispy Rice?

It has a mild-to-medium heat from the sriracha and jalapeños. You can adjust the spice level easily by adding more or less sriracha.

Can I make this ahead of time?

You can prepare and chill the rice ahead of time. Fry and assemble just before serving for the best texture. The crispy base is what makes this dish shine.

How do I store leftovers?

Store the components separately in airtight containers in the refrigerator for up to 1 day. Keep in mind that the rice will lose its crispiness once refrigerated.

Spicy Salmon Crispy Rice: 12 Irresistible Bites

Description

Spicy Salmon Crispy Rice is a sushi-inspired appetizer made with golden crispy rice squares topped with creamy spicy salmon, fresh jalapeños, sesame seeds, and a drizzle of sriracha. Crispy on the outside, chewy on the inside, and packed with bold flavor, these bite-sized squares are perfect for entertaining or elevating weeknight dinner.

Ingredients

Scale

For the Rice:

2 cups cooked sushi rice
2 tbsp rice vinegar
1 tbsp sugar
½ tsp salt
Oil for frying

For the Spicy Salmon:

8 oz sushi-grade salmon, finely chopped
2 tbsp mayonnaise
1 tbsp sriracha sauce
1 tsp soy sauce

Toppings:

1 medium ripe avocado, mashed
1 sliced jalapeño
1 tsp black sesame seeds
1 tsp white sesame seeds
Extra sriracha for drizzling

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Instructions

In a medium bowl, combine cooked sushi rice, rice vinegar, sugar, and salt. Mix well while the rice is still warm.
Line a rectangular dish with plastic wrap. Transfer the seasoned rice into the dish and press firmly into an even layer.
Refrigerate for 1–2 hours, until completely firm.
Remove the rice from the dish and cut into 12 equal squares. Wet the knife for clean slicing.
Heat oil in a skillet over medium heat. Fry the rice squares on both sides until crispy and golden brown. Transfer to a cooling rack.
In a bowl, mix the chopped salmon, mayonnaise, sriracha, and soy sauce until creamy.
Mash the avocado in a separate bowl.
Top each crispy rice square with mashed avocado, a spoonful of spicy salmon mixture, sliced jalapeños, sesame seeds, and a drizzle of sriracha.
Serve immediately with soy sauce, wasabi, or pickled ginger if desired.

Notes

Sushi rice works best for structure and texture.

Rinse rice before cooking to remove excess starch.

Season rice while warm for best flavor absorption.

Use sushi-grade salmon if serving raw.

Wet your knife when cutting rice squares.

Cool fried rice on a rack to prevent soggy bottoms.

If rice falls apart, serve as a deconstructed crispy rice bowl.

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Appetizer
Method: Pan-Fried
Cuisine: Asian-Inspired

Nutrition

Serving Size: 1 square
Calories: 94
Sugar: 1g
Sodium: 184mg
Fat: 4g
Saturated Fat: 1g
Unsaturated Fat: 3g
Trans Fat: 1g
Carbohydrates: 9g
Fiber: 1g
Protein: 5g
Cholesterol: 11mg