If you're looking for an impressive appetizer that's easy to make to show off at your next brunch gathering, tailgate party, or holiday, this crispy rice salmon is it! The crispy rice is perfectly golden brown and the salmon is savory, creamy, and just addictively spicy—imagine your favorite spicy salmon roll but with more texture. If you're in the mood for a cooked salmon alternative, check out our salmon sushi bake!
Ingredient notes
Please scroll down to the recipe card for the ingredient quantities!
- White rice - It is important that you use medium grain or short grain white rice for this recipe because we need the sticky texture shorter grain rice provides. The stickiness will allow the rice to hold itself together, just like in our kimchi cheese rice balls and sushi bake recipe.
- Seasoned rice vinegar - All you need to make seasoned rice vinegar are regular rice vinegar, sugar, and salt. You can also just buy already made seasoned rice vinegar.
- Sushi grade salmon - Make sure you read the labels when you purchase your salmon! It needs to be sushi grade and from a reputable source because the spicy salmon is served raw. Alternatively, you can also use sushi grade tuna if you prefer.
- Sriracha, mayo, and soy sauce - These three ingredients are the only things you need to season your spicy salmon. Kewpie mayo is an optional trade for regular mayo. If you're trying to keep it gluten free, use either gluten free soy sauce, coconut amino, or in a pinch, add ¼ teaspoon of salt per recipe.
- Green onion - Adding green onion is not a must, but it'll add SO MUCH more flavor! Highly recommended.
- Garnish options - Feel free to top your crispy rice salmon with all or some of these garnishes: avocado, jalapeño pepper, sesame seeds, sriracha, and green onion.
How to make crispy rice with spicy salmon
Please scroll down to the recipe card for the full recipe and instructions!
1. Cook and season rice. Wash and rinse your rice a few times then cook it using your favorite method. Once cooked, transfer it to a large mixing bowl and fluff with a rice paddle. Then add the seasoned rice vinegar, in sessions if needed, while fluffing the rice in a slicing motion until all the vinegar is absorbed.
2. Chill the rice. Transfer the rice into a 9x9 (23x23cm) square pan lined with plastic wrap. Evenly spread out the rice and firmly flatten to compact the rice. Cover with plastic wrap and place the pan of rice in the freezer for 10 to 15 minutes as you prepare the spicy salmon.
3. Make spicy salmon. In a bowl, mix together the salmon, sriracha, mayo, soy sauce, and green onion until well combined. Cover and keep refrigerated until needed.
4. Cut the rice. Remove the rice from the freezer and use the plastic wrap to remove from the pan. Flip the rice out onto a cutting board and peel off the plastic wrap. Cut the sheet of rice into 18 even planks, about 3x1.5 inches (7.5x4cm).
5. Pan fry the rice. In a sauté pan, add enough oil to generously cover the bottom. Arrange the rice planks in the pan and pan fry on both sides, about 4 to 5 minutes per side, until golden brown and crispy.
Remove the crispy rice and let them drain on a plate lined with paper towels or a sheet tray with a cooling rack.
6. Assemble. When ready to serve, place about 2 tablespoons of spicy salmon onto the crispy rice and top with your desired garnish: avocado, jalapeño, sriracha, sesame seeds, and green onions. Enjoy!
Storage and reheating
Already assembled crispy salmon rice should be enjoyed the within a few hours of making. But if you have leftover crispy rice, they can be stored in an airtight container and refrigerated for up to 5 days or frozen for up to 2 months. When ready to use, pop them into the air fryer at 400°F (205°C) for 5 to 6 minutes until warmed through or 10 to 15 minutes from frozen. You can also bake it in the oven at 425°F (220°C) for about 10 minutes or until warmed through or 15 to 20 minutes from frozen.
The spicy salmon should be enjoyed as soon as possible, or kept refrigerated in an airtight container for up to 3 days, depending on the freshness of the salmon. Give the salmon a good stir before using.
📖 Recipe
Crispy Rice Salmon
Ingredients
Crispy rice:
- 2 cups medium grain white rice or short grain
- ¼ cup rice vinegar NOT seasoned *see notes
- 1½ tablespoons granulated sugar
- 1 teaspoon Kosher salt
- Neutral oil for cooking
Spicy salmon:
- 1 pound sushi grade salmon finely chopped
- ½ cup Sriracha
- ¼ cup mayonnaise or Kewpie mayo
- 2 teaspoons soy sauce
- 1 stalk green onion thinly sliced
Optional garnish:
- Avocado thinly silced
- jalapeño pepper thinly sliced
- Sriracha
- Toasted sesame seed
Instructions
Prepare the sushi rice:
- Wash and rinse the sushi rice 2 to 3 times, or until the water runs clear. Drain well and cook the rice with your preferred method.
- While the rice is cooking, combine the rice vinegar, sugar, and salt in a microwaveable container. Warm up the vinegar mixture by microwaving for about 20 to 30 seconds. Mix until the sugar and salt are dissolved. Set aside until needed.*You could also heat the mixture in a saucepan over the stovetop if preferred.*
- When the rice is done cooking, transfer it to a large mixing bowl. Then, briefly fluff the rice using a rice paddle. Drizzle the prepared seasoned rice vinegar into the hot sushi rice and mix the rice using a slicing, fluffing motion, until the vinegar is absorbed and the rice is sticky and no longer wet. Add the vinegar in sessions if needed.
- Prepare 9x9 inch square pan lined with plastic wrap. Make sure the plastic wrap is long enough to hang over the edge of the pan for easy remove. Transfer the seasoned sushi rice into the pan and flatten the rice out as evenly as possible. Once even, firmly press down on the rice to slightly compact it. Cover with plastic wrap and place the pan of rice into the freezer to cool for 10 to 15 minutes as you prepare the the spicy salmon.
Make the spicy salmon:
- In a bowl, combine the finely chopped salmon, sriracha, kewpie mayo, soy sauce, and green onion. Mix until well combined. Cover and keep refrigerated until needed.
Make the crispy rice:
- Remove the rice from the freezer and use the plastic wrap to help you remove it from the pan. Flip the rice onto a cutting board and peel off the plastic wrap. Cut the rice into 18 even planks (about 3x1.5inches/7.5x4cm).
- Prepare a plate lined with paper towels or a sheet tray with a cooling rack and a pair of tongs.
- In a sauté pan, add enough oil to generously cover the bottom of the pan. Heat the pan over medium heat until the oil is hot and shimmering. Arrange the rice planks in the pan and pan fry each side for about 4 to 5 minutes or until the rice is golden brown and crispy. Remove and let them drain on the plate or cooling rack.
Assemble and serve:
- When ready to serve, top each plank of crispy rice with about 2 tablespoons of spicy salmon. Garnish with avocado slices, jalapeño pepper, a tiny dollop of sriracha, and a sprinkle of sliced green onion and sesame seeds. Enjoy!
Notes
- Salmon - It is VERY important that sushi-grade salmon is used for this recipe since it is consumed raw! Please purchase it from a reputable source and read the labels carefully.
- Rice vinegar - If you are using seasoned rice vinegar, omit the additional sugar and salt. Just use 4 tablespoons of the seasoned rice vinegar per recipe of rice.
- Make sure to add the seasoned vinegar to hot rice. The heat encourages liquid absorption so that you won't get soggy, wet rice.
- Keep it gluten free - If you're trying to keep it gluten free, use either gluten free soy sauce, coconut amino, or in a pinch, add ¼ teaspoon of salt per recipe.
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