Description
This Salmon Crispy Rice is the ultimate appetizer or light meal: golden, crunchy sushi rice cakes topped with a spicy salmon tartare. Packed with bold flavor and perfect for parties, dinners, or finger foods, this dish is restaurant-worthy yet easy to make at home.
Ingredients
Scale
For the Sushi Rice Base:
- 2 cups (370 g) sushi rice
- 2 1/2 cups (590 ml) water
- 2 tablespoons (30 ml) rice vinegar
- 1 tablespoon (12 g) sugar
- 1 teaspoon (5 g) salt
- 1–2 tablespoons neutral oil (for frying)
For the Spicy Salmon Topping:
- 8 oz (225 g) sushi-grade salmon, finely diced
- 1 tablespoon (15 g) Kewpie mayonnaise
- 1 teaspoon (5 g) sriracha (adjust to taste)
- 1/2 teaspoon toasted sesame oil
- Salt, to taste
- Optional: chopped scallions, jalapeño slices
Instructions
- Cook rice: Rinse sushi rice until water runs clear. Cook with 2 1/2 cups water. Let sit 10 minutes. Mix vinegar, sugar, and salt into rice. Cool to room temperature.
- Shape and chill: Spread cooled rice in a parchment-lined tray, about 3/4 inch thick. Refrigerate 1 hour to firm up.
- Slice and fry: Cut rice into 2-inch squares. Heat oil in a skillet over medium heat. Fry rice cakes 3–4 minutes per side until golden. Drain on paper towels.
- Make topping: Mix salmon, Kewpie mayo, sriracha, sesame oil, and salt. Stir until creamy.
- Assemble: Top crispy rice squares with spicy salmon mix. Garnish with scallions or jalapeños. Serve immediately.
Notes
- Chill rice fully before slicing to prevent crumbling.
- Use sushi-grade salmon for the best flavor and safety.
- Don’t overcrowd the pan — fry rice cakes in batches for even crisping.
- Customize topping with avocado, cucumber, or mango salsa.
- Best served fresh, but rice cakes can be re-crisped in a skillet or air fryer.
- Prep Time: 1 hour 20 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Pan-Fry
- Cuisine: Japanese Fusion
Nutrition
- Serving Size: 1 piece
Keywords: Salmon Crispy Rice, Spicy Salmon Rice Cakes, Sushi Rice Appetizer, Salmon Rice Bites, Japanese Fusion Recipes