Crispy Rice Salmon

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!

Prep Time25

Cook Time10

Total Time35

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!

Keywords: crispy sushi, easy recipe, spicy salmon

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