Salmon Crispy Rice
A restaurant-style appetizer made with golden, crispy sushi rice squares topped with a creamy, spicy salmon mixture. Crunchy, spicy, and elegant—perfect for sushi lovers and party platters.
Ingredients
- For the Rice:
- 1 cup short-grain sushi rice
- 1¼ cups water
- 2 tbsp rice vinegar
- 1 tbsp sugar
- ½ tsp salt
- Neutral oil canola or avocado, for frying
- For the Spicy Salmon Topping:
- 4 oz sushi-grade salmon finely diced
- 1 tbsp Kewpie mayonnaise
- 1 tsp Sriracha
- ½ tsp soy sauce
- Optional: ¼ tsp sesame oil squeeze of lemon
- Toppings & Garnishes:
- Sliced avocado
- Scallions
- Sesame seeds
- Jalapeño slices
- Furikake optional
Instructions
- Cook and Season Rice:
- Rinse rice well. Cook with water. Mix in vinegar, sugar, and salt while warm.
- Shape and Chill:
- Press rice into a lined dish. Chill for at least 1 hour. Cut into 2x1 inch rectangles.
- Fry the Rice Blocks:
- Heat oil in a pan over medium-high. Fry rice pieces on both sides until golden and crispy.
- Make Spicy Salmon:
- Mix diced salmon with Kewpie mayo, Sriracha, soy sauce, and optional add-ins.
- Assemble:
- Top each crispy rice piece with a spoonful of spicy salmon. Garnish as desired.
Notes
- Can substitute raw salmon with cooked or canned salmon.
- Vegan? Swap salmon with mashed avocado or spicy tofu.
- Best served fresh, but components can be prepped ahead separately.