Crispy rice salmon is my viral, go-to appetizer that’s all about balancing textures—crispy, creamy, spicy, and savory in every bite. Imagine golden, pan-fried sushi rice cakes topped with creamy smashed avocado and spicy salmon, finished with a slice of jalapeño and a sprinkle of sesame seeds. It’s easy, absolutely delicious, and way better than rolling sushi!
This recipe has taken over my feed—and for good reason. It’s inspired by the iconic spicy tuna crispy rice made famous by Nobu but with a twist: spicy salmon instead. And the best part? You don’t need to roll anything. The rice cakes are crisp on the outside, soft inside, and make the perfect base for bold, fresh toppings.
Why You’ll Love This Dish
If you’ve been scrolling TikTok or Instagram, chances are you’ve seen this showstopping appetizer popping up. Trust me—this one’s worth the hype. It’s a flavorful, satisfying bite that feels like something straight from a trendy sushi bar but can easily be made at home. The contrast of textures and flavors makes this recipe unforgettable.
Key Components
1. Crispy Sushi Rice
Short-grain sushi rice is shaped, chilled, and pan-fried to create golden, crispy rice cakes.
2. Spicy Salmon Mixture
A rich blend of chopped sushi-grade salmon, Kewpie mayo, sriracha, soy sauce, sesame oil, and scallions creates the creamy topping.
3. Garnishes
Sliced avocado, jalapeño, and toasted sesame seeds add freshness, spice, and crunch.
Ingredients
For the Crispy Rice:
- 3 cups cooked sushi rice (short grain)
- 2 tbsp rice vinegar
- 1 tbsp sugar
- 1 tsp salt
- Vegetable oil, for frying
For the Spicy Salmon:
- 1 lb sushi-grade salmon, finely chopped
- 4 tbsp Kewpie mayo (or regular mayo)
- 2 tbsp sriracha (adjust to your spice level)
- 2 tbsp chopped scallions
- 2 tsp soy sauce
- 2 tsp toasted sesame oil
For Serving:
- Ripe avocado, sliced or smashed
- Jalapeño, thinly sliced
- Black and white sesame seeds, toasted
Instructions
1. Prepare the Rice
- In a small bowl, mix the rice vinegar, sugar, and salt until dissolved.
- Gently fold the mixture into the cooked sushi rice.
- Line a baking dish with plastic wrap, then press the rice into an even layer. Cover and refrigerate for at least 4 hours or overnight. This helps the rice firm up for easier slicing and frying.
2. Make the Spicy Salmon
- In a bowl, combine the chopped sushi-grade salmon with mayo, sriracha, soy sauce, sesame oil, and scallions.
- Mix until well combined. Cover and refrigerate until ready to use. Chilling improves the texture and flavor.
3. Fry the Rice
- Once chilled, cut the rice into 16 equal rectangles.
- Heat vegetable oil in a non-stick skillet over medium heat. Test the oil by dropping in a grain of rice—if it sizzles, it’s ready.
- Fry the rice cakes in batches until both sides are golden brown and crispy.
- Drain on paper towels.
4. Assemble and Serve
- Top each rice cake with a spoonful of smashed avocado (optional), a generous scoop of spicy salmon, and a slice of jalapeño.
- Sprinkle with black and white sesame seeds.
- Serve immediately while crispy and warm!
Tips for Success
- Freeze or chill the rice thoroughly before slicing—it helps maintain shape while frying.
- Use a non-stick pan and avoid overcrowding to ensure even crisping.
- Kewpie mayo adds a rich umami flavor, but regular mayo works in a pinch.
- Use sushi-grade salmon or substitute with smoked salmon for a safer alternative.
- Adjust spice to your liking by using more or less sriracha.
Safety Reminder
Consuming raw or undercooked seafood can pose a risk of foodborne illness. Always check that your salmon is labeled sushi-grade or previously frozen per FDA guidelines to eliminate parasites. If you’re unsure, freezing the salmon yourself before use is a good safety measure.
Share Your Version!
If you try this recipe, I’d love to see it! Tag me on Instagram @MuchButter or check out more ideas on Pinterest and TikTok. For more recipes and updates, be sure to subscribe to my YouTube channel and join the email list for new menu ideas.