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Spicy Salmon Crispy Rice

A delightful dish featuring crispy rice squares topped with creamy salmon and a spicy kick from sriracha, perfect for any occasion.
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Appetizer, Main Course
Cuisine: Fusion, Japanese
Calories: 220
Ingredients Method Notes

Ingredients
  

For the Rice
  • 2 cups cooked sushi rice Make sure it's cooled.
  • 2 tbsp rice vinegar Adds tang, balancing flavors.
  • 1 tbsp sugar Cuts through savory elements.
  • ½ tsp salt Enhances overall flavor.
  • Oil to fry neutral oil (vegetable or canola) For crispy perfection.
For the Salmon Mixture
  • 8 oz salmon (finely chopped, sushi grade) Freshness matters for safety and flavor.
  • 2 tbsp mayonnaise Adds creaminess.
  • 1 tbsp sriracha sauce Kick of heat.
  • 1 tsp soy sauce Deepens umami flavor.
For the Toppings
  • 1 medium avocado (mashed) Creamy topping.
  • 1 sliced jalapeno For an extra layer of heat.
  • 1 tsp black sesame seeds For garnish.
  • 1 tsp white sesame seeds For garnish.

Method
 

Preparation
  1. In a medium bowl, combine the cooled sushi rice, rice vinegar, sugar, and salt. Mix well.
  2. Line a rectangular dish with plastic wrap and transfer the rice mixture. Press firmly to form a uniform layer and refrigerate for 1 to 2 hours.
  3. Once chilled, cut the rice into 12 equal squares.
Cooking
  1. Heat a skillet with oil over medium heat. Fry the rice squares on both sides until golden brown.
  2. In another bowl, combine the chopped salmon, mayonnaise, sriracha, and soy sauce; mix well until coated.
  3. Mash the avocado until smooth.
Assembly
  1. Top each crispy rice square with mashed avocado and a generous tablespoon of the salmon mixture. Garnish with jalapeno slices and sprinkle with sesame seeds.
  2. Serve the dish immediately and enjoy!

Notes

Use day-old sushi rice for better frying. Fry in batches to avoid sogginess. Adjust sriracha according to your heat preference.