If there’s one appetizer that never fails to impress, it’s Salmon Crispy Rice. Imagine a golden, crunchy rice base topped with creamy, spicy salmon, fresh avocado, and a kick of jalapeño—it’s an explosion of flavors and textures in every bite.

The first time I had crispy rice was at a Japanese fusion restaurant, and it instantly became my go-to starter. The contrast between the warm, crunchy rice and the cool, flavorful salmon is addictive. This recipe lets you recreate that restaurant-quality dish right at home, without needing a sushi chef’s skills.

Perfect for dinner parties, special occasions, or even a fancy weekend snack, Salmon Crispy Rice will have your guests asking for the recipe before they’ve even finished their plate.

Why You’ll Love This Recipe

Restaurant-quality appetizer – Looks and tastes impressive.
Customizable spice level – Adjust sriracha to taste.
Make-ahead friendly – Rice can be prepared and chilled in advance.
Balanced textures – Crispy, creamy, and fresh in one bite.
Crowd-pleaser – Perfect for sushi lovers and adventurous eaters alike.

Ingredients (Serves 16 Pieces)

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
4 tbsp Kewpie mayo
2 tbsp sriracha
2 tbsp scallion, finely chopped
2 tsp soy sauce
2 tsp sesame oil

For Serving:

Sliced avocado
Jalapeño, thinly sliced
Black and white sesame seeds, toasted

Step-by-Step Instructions

1. Season the Rice:
In a small bowl, mix rice vinegar, sugar, and salt until dissolved. Pour over the cooked sushi rice and gently fold to combine.

2. Shape and Chill:
Line a baking pan with plastic wrap. Spread the rice evenly, pressing gently to form a compact layer. Cover and refrigerate for at least 4 hours or overnight to set.

3. Prepare the Spicy Salmon:
Chop sushi-grade salmon into small pieces. In a bowl, mix salmon with Kewpie mayo, sriracha, soy sauce, scallions, and sesame oil. Refrigerate until ready to assemble.

4. Fry the Crispy Rice:
Once chilled, cut rice into 16 rectangles. Heat vegetable oil in a skillet over medium heat. Fry rice pieces until golden brown on both sides. Drain on paper towels to remove excess oil.

5. Assemble:
Top each crispy rice rectangle with sliced avocado, a generous spoonful of spicy salmon, and a slice of jalapeño. Sprinkle with toasted sesame seeds.

6. Serve:
Enjoy immediately while the rice is still crispy for the best texture.

Tips & Variations

Rice firmness – Press the rice firmly in the pan before chilling for neat, solid pieces.
Salmon alternatives – Use spicy tuna, crab, or even vegan options like spicy mashed chickpeas.
Air-fryer method – Brush rice with oil and air-fry at 400°F for 8–10 minutes per side.
Make ahead – Fry the rice earlier in the day and assemble right before serving.
Extra toppings – Try pickled ginger, microgreens, or a drizzle of eel sauce.

FAQ

Can I use regular mayo instead of Kewpie?
Yes, but Kewpie’s flavor is richer and slightly sweeter, so try to use it if possible.

What’s the best rice to use?
Short-grain sushi rice works best for stickiness and shape.

Do I have to use sushi-grade salmon?
Yes—since the fish is eaten raw, only use high-quality, sushi-grade salmon from a trusted source.

How do I store leftovers?
It’s best to enjoy fresh, but you can refrigerate the components separately and reassemble within 24 hours.

Can I make this less spicy?
Yes—reduce or omit the sriracha for a milder flavor.

Final Thoughts

Salmon Crispy Rice is the kind of dish that looks like it came straight from a high-end restaurant but is surprisingly easy to make at home. The crispy rice base is the perfect canvas for creamy, spicy salmon and fresh toppings, creating a bite that’s bold, balanced, and utterly delicious.

Whether you’re making this for a dinner party, a date night, or a solo treat, it’s sure to be a memorable dish that disappears quickly.

The Goods

Salmon Crispy Rice

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Crispy rice topped with spicy salmon, avocado, and jalapeño. A restaurant-quality Japanese appetizer you can make at home.

Course Appetizer, Dinner, Lunch, Seafood

Cuisine Japanese

Recipes

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
4 tbsp Kewpie mayo
2 tbsp sriracha
2 tbsp scallion finely chopped
2 tsp soy sauce
2 tsp sesame oil

For Serving:

Sliced avocado
Jalapeño thinly sliced
Black and white sesame seeds toasted

Instructions

Season the Rice:

In a small bowl, mix rice vinegar, sugar, and salt until dissolved. Pour over the cooked sushi rice and gently fold to combine.

Shape and Chill:

Line a baking pan with plastic wrap. Spread the rice evenly, pressing gently to form a compact layer. Cover and refrigerate for at least 4 hours or overnight to set.

Prepare the Spicy Salmon:

Chop sushi-grade salmon into small pieces. In a bowl, mix salmon with Kewpie mayo, sriracha, soy sauce, scallions, and sesame oil. Refrigerate until ready to assemble.

Fry the Crispy Rice:

Once chilled, cut rice into 16 rectangles. Heat vegetable oil in a skillet over medium heat. Fry rice pieces until golden brown on both sides. Drain on paper towels to remove excess oil.

Assemble:

Top each crispy rice rectangle with sliced avocado, a generous spoonful of spicy salmon, and a slice of jalapeño. Sprinkle with toasted sesame seeds.

Serve:

Enjoy immediately while the rice is still crispy for the best texture.