Crispy rice salmon is my viral favorite go-to appetizer dish for a balance between crispy and creamy. Pan-fried crispy sushi rice cakes topped with smashed avocado and spicy salmon, are so easy and delicious! Top the crispy rice off with a thin slice of jalapeño, a little dash of sriracha, and sesame seeds for spicy kicks!

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Salmon Crispy Rice

• Author: Chef Mia

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Ingredients

Scale 1x2x3x

• 3 cup Cooked Sushi Rice (short grain rice)
• 2 tbsp Rice Vinegar
• 1 tbsp Sugar
• 1 tsp Salt
• Vegetable Oil (for frying)
• 1 lb Sushi-grade Salmon
• 4 tbsp Kewpie Mayo
• 2 tbsp Sriracha
• 2 tbsp Scallion
• 2 tsp Soy Sauce
• 2 tsp Sesame Oil
• Sliced Avocado
• Jalapeno (thinly sliced)
• Black and White Sesame Seed (toasted)

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Instructions

1. In a small mixing bowl, combine rice vinegar with sugar and salt then stir until dissolved. Pour the rice vinegar over cooked sushi rice and mix until well combined.
2. Transfer the rice to a baking pan lined with a plastic wrap. Gently press the rice to even it out. Cover and let it chill in the fridge for at least 4 hours or overnight.
3. Chop the sushi-grade salmon into a small pieces, transfer it a a bowl then combine the salmon with mayo, sriracha, soy sauce, scallion and sesame oil. Mix well and set aside in the fridge until ready to use.
4. Once the rice chilled, cut into 16 rectangles. Heat vegetable oil in a pan over medium heat, fry the rice until both sides turns nice and golden. Remove from the heat and let it cool on a paper towel.
5. Top the crispy rice with a sliced avocado, a tablespoon of salmon mixture and sliced of jalapeno. Sprinkle it with black and white sesame seeds. Serve immediately.

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Crispy rice salmon is my viral favorite go-to appetizer dish for a balance between crispy and creamy. Pan-fried crispy sushi rice cakes topped with smashed avocado and spicy salmon, are so easy and delicious! Top the crispy rice off with a thin slice of jalapeño, a little dash of sriracha, and sesame seeds for spicy kicks!

Print

Salmon Crispy Rice

• Author: Chef Mia

Print Recipe

Pin Recipe

---

Ingredients

Scale 1x2x3x

• 3 cup Cooked Sushi Rice (short grain rice)
• 2 tbsp Rice Vinegar
• 1 tbsp Sugar
• 1 tsp Salt
• Vegetable Oil (for frying)
• 1 lb Sushi-grade Salmon
• 4 tbsp Kewpie Mayo
• 2 tbsp Sriracha
• 2 tbsp Scallion
• 2 tsp Soy Sauce
• 2 tsp Sesame Oil
• Sliced Avocado
• Jalapeno (thinly sliced)
• Black and White Sesame Seed (toasted)

---

Instructions

1. In a small mixing bowl, combine rice vinegar with sugar and salt then stir until dissolved. Pour the rice vinegar over cooked sushi rice and mix until well combined.
2. Transfer the rice to a baking pan lined with a plastic wrap. Gently press the rice to even it out. Cover and let it chill in the fridge for at least 4 hours or overnight.
3. Chop the sushi-grade salmon into a small pieces, transfer it a a bowl then combine the salmon with mayo, sriracha, soy sauce, scallion and sesame oil. Mix well and set aside in the fridge until ready to use.
4. Once the rice chilled, cut into 16 rectangles. Heat vegetable oil in a pan over medium heat, fry the rice until both sides turns nice and golden. Remove from the heat and let it cool on a paper towel.
5. Top the crispy rice with a sliced avocado, a tablespoon of salmon mixture and sliced of jalapeno. Sprinkle it with black and white sesame seeds. Serve immediately.

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Crispy rice salmon is my viral favorite go-to appetizer dish for a balance between crispy and creamy. Pan-fried crispy sushi rice cakes topped with smashed avocado and spicy salmon, are so easy and delicious! Top the crispy rice off with a thin slice of jalapeño, a little dash of sriracha, and sesame seeds for spicy kicks!

Print

Salmon Crispy Rice

• Author: Chef Mia

Print Recipe

Pin Recipe

---

Ingredients

Scale 1x2x3x

• 3 cup Cooked Sushi Rice (short grain rice)
• 2 tbsp Rice Vinegar
• 1 tbsp Sugar
• 1 tsp Salt
• Vegetable Oil (for frying)
• 1 lb Sushi-grade Salmon
• 4 tbsp Kewpie Mayo
• 2 tbsp Sriracha
• 2 tbsp Scallion
• 2 tsp Soy Sauce
• 2 tsp Sesame Oil
• Sliced Avocado
• Jalapeno (thinly sliced)
• Black and White Sesame Seed (toasted)

---

Instructions

1. In a small mixing bowl, combine rice vinegar with sugar and salt then stir until dissolved. Pour the rice vinegar over cooked sushi rice and mix until well combined.
2. Transfer the rice to a baking pan lined with a plastic wrap. Gently press the rice to even it out. Cover and let it chill in the fridge for at least 4 hours or overnight.
3. Chop the sushi-grade salmon into a small pieces, transfer it a a bowl then combine the salmon with mayo, sriracha, soy sauce, scallion and sesame oil. Mix well and set aside in the fridge until ready to use.
4. Once the rice chilled, cut into 16 rectangles. Heat vegetable oil in a pan over medium heat, fry the rice until both sides turns nice and golden. Remove from the heat and let it cool on a paper towel.
5. Top the crispy rice with a sliced avocado, a tablespoon of salmon mixture and sliced of jalapeno. Sprinkle it with black and white sesame seeds. Serve immediately.

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