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If you're looking for a fun way to make sushi-style bites at home, this salmon crispy rice nails it. Crisped-up rice topped with spicy salmon tastes just like something you'd order at your favorite spot. They're hearty and full of flavor—people will love munching these at get-togethers or whenever you want awesome sushi-style snacks in your kitchen.
I threw these together for a dinner after realizing I'd been splurging on them at fancy sushi places way too often. My friends couldn't wrap their heads around them being homemade—now I get requests for these every time I have folks over.
Ingredients
For Crispy Rice
- Sushi-Style Cooked Rice: Sticky short grain kind clumps together perfectly and fries up just right
- Rice Vinegar: That classic tang is a must for good sushi rice
- Sugar: Evens out the sourness—superfine stuff melts fast
- Salt: Bumps up all the flavors—grab fine sea salt if you can
- Vegetable Oil: Pick something neutral with a high heat limit, like canola or grapeseed, for frying
For Spicy Salmon
- Salmon, sushi grade: Go for the brightest fillet your fish guy has—super fresh is non-negotiable
- Kewpie Mayo: This Japanese mayo is extra creamy and richer than your basic stuff
- Sriracha: Cranks up the spice—add a bit or a lot
- Scallions: Brings color and a bit of crunch
- Soy Sauce: Light sodium versions work if you're watching salt
- Sesame Oil: Nutty and fragrant—gives the salmon mix a real boost
For Serving
- Avocado, sliced: Creamy and full of those good-for-you fats
- Sesame Seeds, Black & White: Nutty crunch and cool look
- Jalapeno: Thinly sliced for a sharp kick and some green pop
Step-by-Step Instructions
Prepare The Sushi Rice
- Step 1:
- Mix together sugar, salt, and rice vinegar in a little bowl until every bit is dissolved. This mix—called sushi vinegar—gives your rice that signature flavor. Pour all of it over your hot cooked short grain rice. Stir gently so every bit gets seasoned as it cools.
Form And Chill The Rice
- Step 2:
- Cover your baking tray with plastic wrap and leave extra on the edges to fold over later. Dump your seasoned rice onto it and press down until it's half an inch thick across the pan. The plastic stops any sticking and helps pack the rice tightly for crisping. Fold the plastic over and stash in the fridge at least 4 hours—overnight is best so it slices neatly and fries up firm.
Prepare The Spicy Salmon
- Step 3:
- Take your sushi salmon and chop it tiny, about a quarter inch so every piece is bite-sized but has texture. Scoop into a bowl. Add in Kewpie mayo, some sriracha, soy, finely chopped scallion, and a drizzle of sesame oil. Mix everything just until it's even, but don't overdo it so the salmon doesn't go mushy. Pop in the fridge while you finish up the other stuff so the flavors mingle.
Fry The Rice Squares
- Step 4:
- Carefully pull out your cold rice and cut it into 16 neat rectangles, wiping your knife as you go. Pour in about a half inch of vegetable oil in a thick pan and get it up to 350°F. Fry the rice pieces a few at a time—about 2 minutes each side—until they're golden outside but soft inside. Let them drain on paper towels when done.
Put It All Together
- Step 5:
- Lay out your crispy rice cakes on your serving dish. Add a slice of buttery avocado, then spoon a generous pile of spicy salmon on top. Toss a thin jalapeno slice for zing and finish with sesame seeds for crunch and looks. Hand these out right away—they're best slightly warm and still super crisp.
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If you skip Kewpie mayo, you're missing out. I tried regular and right away, my family picked up on the change. Kewpie's got an eggier, silky thing going that blends into the salmon and makes that addictive spicy creamy topping the best sushi spots use.
Storage Tips
Keep your crispy rice (without toppings) in a sealed box at room temp for about 8 hours max. For anything longer, chill them with parchment sheets in between and pop in a 350°F oven for a few minutes to get crisp again. Don't let the salmon mixture hang in the fridge more than a day—it has raw fish. And trust me, don't ever freeze these after putting them together; it totally ruins the crunch and the raw salmon texture.
Creative Variations
Not into salmon? Switch things up! Dice up fresh tuna and use it the same way for a spin on spicy tuna. If you're going for veggie, just mash avocado with lime, salt, and a little sriracha for the top. Or, use cooked crab mixed with mayo and sriracha for that California roll vibe. The rice stays crispy, the flavors are all yours to choose.
Serving Suggestions
Want a meal that feels straight from a Japanese bistro? Dish out these bites with sides like edamame, quick miso soup, and crunchy cucumber salad tossed with rice vinegar. Cold sake or a light Japanese beer is killer here. If you like wine, go for a zippy white like Sauvignon Blanc. Serve them up on a sleek platter, toss extra scallion slices and lime wedges on the side for that wow factor.
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Recipe FAQs
- → How can I get the rice to be crunchy?
Before frying, make sure the rice is chilled so it holds its shape. Use medium heat and enough oil to fry evenly until it turns a golden brown.
- → Can I replace raw salmon with something else?
Absolutely, cooked salmon or a fresh option like tuna works great. Just make sure it's fresh for the best taste.
- → Is there an alternative for Kewpie mayo?
Regular mayo is fine. To mimic Kewpie's flavor, mix in a little rice vinegar and some sugar.
- → Can this be made ahead of time?
The rice and salmon can be prepped in advance, but fry the rice and assemble everything right before eating to keep the textures just right.
- → What other toppings can I use?
You can swap in or add things like crispy shallots, thin slices of cucumber, pickled ginger, or a drizzle of eel sauce for extra punch.