Spicy Salmon Crispy Rice Recipe

I turned fried rice squares into a Spicy Salmon Sushi topped with mashed avocado, salmon, and sriracha mayo, and I’m sharing the clever trick that makes these little bites hold together every time.

I always crave crunchy takes on sushi so I made a version that feels like a secret snack attack. Little fried squares of sushi rice get golden and irresistible, then I top them with creamy mashed ripe avocado for a bright pop.

The contrast of textures is wild and you wont believe how something that started as a Rice Crispies Recipe idea turns savory and totally legit. Call it playful, call it dangerous, but this riff on Sushi Rice snacks disappears fast at parties.

I promise, youll try one and want another even before you finish your first.

Ingredients

• Sushi rice brings sticky carbs and soft texture, great base for crisp toppings
• Salmon rich in protein and omega 3s, gives savory depth and a silky mouthfeel
• Rice vinegar gives bright acidity a little sweetness, cuts richness without adding calories
• Avocado creamy, full of heart healthy monounsaturated fats and fiber, balances spicy bites
• Japanese mayo ultra creamy and umami, richer than regular mayo adds silky salty indulgence
• Sriracha hot garlicky kick with some sweetness, small amount goes a long way
• Scallions fresh onion brightness, low calorie, adds crunch and sharp green flavor
• Toasted sesame seeds add nutty flavor tiny crunch and a nice visual pop

Ingredient Quantities

• 2 cups sushi rice (uncooked, makes about 4 cups cooked)
• 1/4 cup rice vinegar
• 2 tablespoons sugar
• 1 teaspoon fine sea salt
• 2 to 3 tablespoons neutral oil (vegetable or canola), plus a little extra for frying
• 8 ounces sushi grade salmon, finely diced (about 225 g)
• 3 tablespoons Japanese mayo (Kewpie preferred)
• 1 to 2 tablespoons sriracha, to taste
• 1 teaspoon soy sauce or tamari
• 1 teaspoon toasted sesame oil
• 1 ripe avocado, mashed
• 1/2 lime, juiced (optional, for the avocado)
• 2 scallions, thinly sliced
• 1 tablespoon toasted sesame seeds
• 1 small sheet nori, cut into small pieces or strips (optional)
• Salt and freshly ground black pepper, to taste

How to Make this

1. Cook the sushi rice according to the package or rice cooker instructions, then while it’s hot fold in the rice vinegar, sugar and 1 teaspoon fine sea salt until dissolved; spread the seasoned rice in an 8×8 or similar pan, press it firmly and evenly (use a spatula or the bottom of a measuring cup) and let it cool until just warm or chill 20 to 30 minutes so it firms up.

2. Once the rice is set, turn it out onto a cutting board, cut into bite sized squares (about
1.5 to 2 inches), they don’t have to be perfect; set the squares aside while you make the toppings.

3. Heat a large nonstick or cast iron skillet over medium high and add a little neutral oil to coat. Fry the rice squares in batches, pressing gently with a spatula, 3 to 4 minutes per side until deeply golden and very crispy; add a touch more oil between batches if needed and drain on paper towels; keep warm in a low oven if making many.

4. While the rice fries, dice the sushi grade salmon finely and put it in a bowl; add 3 tablespoons Japanese mayo, 1 to 2 tablespoons sriracha to taste, 1 teaspoon soy sauce or tamari, 1 teaspoon toasted sesame oil, half the thinly sliced scallions, 1 tablespoon toasted sesame seeds, and salt and pepper to taste; mix gently so the salmon holds some texture.

5. Mash the ripe avocado in a separate bowl with a fork, squeeze in the 1/2 lime juice if using, season with a pinch of salt and pepper and taste; keep covered so it doesn’t brown.

6. Make a quick extra drizzle of sriracha mayo by whisking together a little Japanese mayo and sriracha if you want more heat for finishing.

7. To assemble, smear a spoonful of mashed avocado on each crispy rice square, press a small mound of the spicy salmon mixture on top, and add a drizzle of the sriracha mayo.

8. Garnish with the remaining sliced scallions, extra toasted sesame seeds, and small pieces or strips of nori if using; add a final pinch of flaky salt and freshly ground black pepper if desired.

9. Serve immediately while the rice is hot and crunchy; these are best eaten right away because the rice loses crispness as it sits.

Equipment Needed

1. Rice cooker or a medium heavy pot with a tight lid for the sushi rice
2. 8×8 inch pan or similar flat pan to press and chill the rice
3. Rubber or offset spatula and the bottom of a measuring cup to spread and press the rice flat
4. Large nonstick or cast iron skillet for frying the rice squares
5. Fish spatula or thin metal spatula and a pair of tongs for flipping and pressing while frying
6. Sharp chef knife and a cutting board for dicing the salmon and cutting the rice into squares
7. A couple mixing bowls (one for the salmon, one for the avocado) plus measuring cups and spoons
8. Small whisk or fork to mix the sriracha mayo and to mash the avocado
9. Paper towels and a baking sheet or platter to drain and keep the fried rice warm before serving

FAQ

Spicy Salmon Crispy Rice Recipe Substitutions and Variations

• Sushi grade salmon: swap for cooked shrimp (chopped), canned tuna (drained), or smoked salmon; if you want a vegetarian option use firm tofu pressed and diced. These keep the texture and protein, just season tofu a bit more.
• Rice vinegar: use apple cider vinegar, white wine vinegar, or a squeeze of lemon juice instead; reduce the sugar slightly if your substitute is tangier so the rice stays balanced.
• Japanese mayo (Kewpie): regular mayo works fine, or mix plain Greek yogurt with a teaspoon toasted sesame oil for a tangier, lighter version; add a pinch of sugar if you miss the sweetness.
• Sriracha: swap with gochujang (use less since it’s richer), sambal oelek, or chili garlic sauce; adjust quantity to taste because heat and sweetness vary.

Pro Tips

1. Keep the salmon super cold and dry, dont overmix it. Pat the cubes dry with paper towel, use a very sharp knife for clean cuts, then fold the mayo and sauces gently so the fish still has some texture. And keep the fish chilled until just before you assemble, never let it sit at room temp for long.

2. For extra crunch, chill the seasoned rice until firm before cutting, and fry in a hot, well oiled pan without crowding. Drain finished squares on a wire rack not paper towel so they dont steam and get soggy. If you need to hold them a bit, a low oven will help but only for a short while.

3. Stop avocado browning by adding lime juice and pressing plastic wrap right onto the surface of the mash. Mash it a little chunky so it breathes less and holds its shape when you smear it on the rice.

4. Make the finishing touches faster and cleaner by putting the spicy salmon and the sriracha mayo into squeeze bottles or piping bags. That way you get neat little mounds and controlled drizzles, and less mess while plating.

5. Little flavor boosters that matter: toast the sesame seeds briefly in a dry pan to wake them up, add a tiny splash of soy or tamari to the salmon for depth, and save some scallions and sesame for garnish so each bite still looks and tastes fresh.