This recipe for Crispy Sushi Rice with Spicy Salmon is a fun and unique spin on sushi. It features bite-sized, crunchy rice with a topping of spicy salmon, avocado, and jalapeno, perfect as an appetizer or light snack.
What is crispy sushi rice?
Crispy sushi rice is basically white rice that has been pan-fried in oil until golden and crisp.
It's reminiscent to puffed crispy rice cakes and has a savory, crunchy texture, similar to fried kirimochi or Korean rice snacks (bugak).
What is sushi rice?
Sushi rice is a white short grain rice that has a sticky, gluey texture when cooked.
It is a little different than white glutinous rice, which is also known as sticky rice, and is used in Chinese sticky rice in lotus leaf (lo mai gai).
Sushi rice is used to make Japanese dishes such as nigiri sushi, oshi sushi, onigiri and Korean dishes like gimbap, or bibimbap.
Why you'll love this recipe
This recipe strays from the regular spicy tuna crispy rice or salmon crispy rice as those use sushi-grade tuna or salmon to make it.
Instead, it uses canned salmon, which is readily available and is perfect for people who may not like to eat raw fish.
It's a naturally gluten-free and dairy-free dish, filled with lots of umami flavor.
Ingredients you'll need
- cooked sushi rice: Japanese short-grain rice; has a sticky texture when cooked, used in nigiri and oshi sushi
- seasoned rice vinegar: is a pale yellow/clear vinegar made from fermented rice; has a mild, tangy flavor
- granulated sugar: seasons the rice with a little sweetness
- vegetable frying oil: choose a high-smoke point oil like peanut oil or rapeseed oil
- canned salmon: or you can use sushi-grade salmon/tuna
- sriracha: is a red chili sauce made with chili peppers, white vinegar, salt, sugar and garlic that is commonly available in supermarkets; omit if you don't like spicy
- kewpie mayonnaise: is a Japanese mayo made with egg yolks; adds a little creaminess and helps bind the salmon; if you don't have kewpie mayo, you can use regular mayo instead
- avocado: sliced; adds a creamy contrast to the crispy rice
- jalapeno: sliced; optional
Optional:
- sesame seeds: for sprinkling a little over the tops
- furikake seasoning
You can find these ingredients in Asian grocery stores or supermarkets.
How to make it
Prepare the rice
Cook the sushi rice in an electric rice cooker, or with your preferred method.
In a medium saucepan, combine the rice vinegar and sugar and bring to a boil.
Once rice is fully cooked and is still hot, carefully drizzle in the rice vinegar-sugar mixture and mix with a rice paddle.
Cool the rice slightly.
Place the rice onto a work surface lined with plastic wrap or parchment paper and shape into a flat rectangle.
Tip: Use a rolling pin to flatten the rice down.
Chill the rice in the fridge for a few hours or in the freezer for an hour, until firm.
Remove from fridge or freezer and cut into small bite-sized pieces, about 1.5" in size.
In the meantime, heat a frying pan over medium high heat.
Pour in vegetable oil and heat to a temperature of 425F.
Add the rice clusters into the oil and pan fry for about 2-3 minutes on the first side, flip and fry for another 1-2 minutes on the second side, until golden brown and crisp.
Remove with a slotted spoon and drain on paper towel.
Make the topping
In a bowl, combine salmon, sriracha, lime juice, sesame oil, kewpie mayonnaise, salt & black pepper, sesame seeds and green onions.
Mix well.
Assemble
Place sliced avocado onto the crispy rice.
Top with the salmon mixture.
Garnish with sliced jalapeno and additional sesame seeds.
How to serve & store
Serve the Crispy Sushi Rice immediately after frying and assembling.
As with any fried food, the rice will lose its crispness as it sits over time.
Enjoy the crispy rice bites as an appetizer, snack, or as a light meal.
Pair with Japanese terimayo hot dogs, oden (Japanese-Style Fish Cakes in Broth), or tamago sando.
Expert tips & FAQs
Can I make them ahead of time?
Pan-fry the crispy rice as close as you can to serving.
If you do make it ahead of time, you can keep the fried crispy rice in the oven at a temperature of 250F to keep warm.
Why did my rice fall apart?
Try compacting the rice while it is still warm so that the grains can squish together.
Make sure to chill the rice until it is firm, so that the starches stick together.
Can I use a different topping?
Of course, you can use marinated ahi tuna, chopped marinated salmon, or even smoked salmon.
Sprinkle with furikake seasoning for additional flavor.
Other delicious recipes you may like
Be sure to check out these recipes:
Korean Seaweed Rice Snacks (Bugak)
Crispy Crunchy Mochi Bites (Fried Kirimochi)
Aburi-Style Smoked Salmon Oshi Sushi
Let me know if you try out this recipe -- tag me on Instagram @siftandsimmer or leave me a comment/rating below!
Crispy Sushi Rice with Spicy Salmon
For accuracy and precision in baking recipes, use weight (metric) measurements when available.
Ingredients
Rice:
- 1 C cooked sushi rice
- 2 teaspoon rice vinegar
- ¼ teaspoon granulated sugar
Salmon topping:
- 1 can of salmon
- 1 tablespoon sriracha chili sauce
- 1 teaspoon lime juice
- 1 teaspoon sesame oil
- 2 tablespoon kewpie mayonnaise
- salt & black pepper to your taste
- 1 teaspoon sesame seeds
- 1 tablespoon chopped green onions
Garnish:
- ½ avocado
- 1 jalapeno sliced
Instructions
Prepare the rice:
- Cook the sushi rice in an electric rice cooker, or with your preferred method.
- In a medium saucepan, combine the rice vinegar and sugar and bring to a boil.
- Once rice is fully cooked and is still hot, carefully drizzle in the rice vinegar-sugar mixture and mix with a rice paddle.
- Cool the rice slightly.
- Place the rice onto a work surface lined with plastic wrap or parchment paper and shape into a flat rectangle.
- Tip: Use a rolling pin to flatten the rice down.
- Chill the rice in the fridge for a few hours or in the freezer for an hour, until firm.
- Remove from fridge or freezer and cut into small bite-sized pieces, about 1.5" in size.
- In the meantime, heat a frying pan over medium high heat.
- Pour in vegetable oil and heat to a temperature of 425F.
- Add the rice clusters into the oil and pan fry for about 2-3 minutes on the first side, flip and fry for another 1-2 minutes on the second side, until golden brown and crisp.
- Remove with a slotted spoon and drain on paper towel.
Make the topping:
- In a bowl, combine canned salmon, sriracha, lime juice, sesame oil, kewpie mayonnaise, salt & black pepper, sesame seeds and green onions.
- Flake the salmon with a fork and mix the ingredients together.
Assemble:
- Place sliced avocado onto the crispy rice.
- Top with the salmon mixture.
- Garnish with sliced jalapeno and additional sesame seeds.
Nutrition
The nutritional information provided should be considered as approximate and is not guaranteed. Please use your best judgment to ensure food is safely prepared and/or a good fit for your diet.
David @ Spiced
Interesting! We've made sushi rice before, but the concept of crispy sushi rice is new to me. I love the way you used it like a cracker. There are so many variations that could be done with this concept!!