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Quick and Spicy Salmon Crispy Rice

Crunchy golden rice squares topped with creamy spicy salmon and fresh garnishes for a restaurant-style appetizer.
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Prep Time 25 minutes
Cook Time 10 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dessert, Snack
Cuisine: American, Autumn
Calories: 240
Ingredients Equipment Method Notes

Ingredients
  

Crispy Rice Base
  • 2 cups cooked sushi rice cooled
  • 2 tbsp rice vinegar
  • 1 tsp sugar
  • 0.5 tsp salt
  • 3 tbsp neutral oil for frying
Spicy Salmon
  • 8 oz sushi-grade salmon finely diced
  • 3 tbsp mayonnaise
  • 1 tbsp sriracha
  • 1 tsp soy sauce
  • 0.5 tsp sesame oil
Garnish
  • 0.5 avocado sliced
  • 2 tbsp green onions sliced
  • 1 tsp sesame seeds

Equipment

  • Mixing bowls
  • Baking sheet
  • Wire rack
  • Hand mixer or stand mixer

Method
 

  1. Mix rice vinegar, sugar, and salt into cooked sushi rice and allow to cool slightly.
  2. Press rice firmly into a parchment-lined dish and refrigerate for 30 minutes until firm.
  3. Cut chilled rice into small rectangles or squares.
  4. Heat oil in a skillet and fry rice pieces until golden and crispy on both sides.
  5. Combine diced salmon, mayonnaise, sriracha, soy sauce, and sesame oil in a bowl.
  6. Place a spoonful of spicy salmon on each crispy rice piece.
  7. Top with avocado slices, green onions, and sesame seeds.
  8. Serve immediately while rice is warm and crispy.

Notes

Use sushi-grade salmon for best flavor and food safety. Adjust spice level with more or less sriracha.