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Spicy Salmon Crispy Rice

Sushi-grade salmon diced and coated in a spicy mayo mixture, served atop squares of perfectly pan-fried (or air-fried) seasoned sushi rice and avocado.
Print Recipe
Prep Time 20 minutes
Cook Time 15 minutes
Chilling Time 1 minute
Total Time 35 minutes
Servings: 12 bites
Course: Appetizer, Snack
Cuisine: Fusion, Japanese
Calories: 210
Ingredients Equipment Method Notes

Ingredients
  

For the Crispy Rice
  • 2 cups cooked and cooled sushi rice
  • 1 tbsp rice vinegar
  • 1 tsp granulated sugar
  • 0.25 tsp salt
  • 2-3 tbsp vegetable oil for frying or brushing
For the Spicy Salmon Topping
  • 6 oz sushi-grade salmon fillet finely diced
  • 0.25 cup Japanese mayonnaise or regular full-fat mayonnaise
  • 1-2 tbsp Sriracha adjust to desired heat
  • 0.5 tsp toasted sesame oil
  • 0.5 tsp fresh lime or lemon juice
  • 1 pinch salt
For Assembly & Garnish
  • 1 large avocado thinly sliced
  • 2 tbsp scallions thinly sliced
  • 1 tsp black sesame seeds for garnish

Equipment

  • 8x8 baking pan
  • Parchment paper
  • Non-stick skillet or air fryer
  • Wire rack
  • Sharp knife

Method
 

  1. Season cooled rice with rice vinegar, sugar, and salt. Press firmly into a parchment-lined 8x8 pan. Refrigerate for at least 1 hour.
  2. Cut the chilled rice block into 12-16 squares.
  3. Fry (Stovetop): Heat oil in a skillet over medium-high heat. Fry rice squares until golden and crispy (3-5 minutes per side). Drain on a wire rack.
  4. Fry (Air Fryer): Brush rice with oil. Air fry at 400°F (200°C) for 8-12 minutes, flipping halfway, until crispy.
  5. Prepare salmon topping: Combine diced sushi-grade salmon, mayonnaise, Sriracha, sesame oil, lime juice, and salt. Mix gently until the salmon is coated in the thick, viscous sauce.
  6. Assemble: Place crispy rice on a platter. Top each with a slice of avocado.
  7. Spoon a generous mound of the spicy salmon mixture onto the avocado.
  8. Garnish with sliced scallions and black sesame seeds. Serve immediately.

Notes

Use only sushi-grade salmon. For best texture, refrigerate the rice until completely firm before frying. Adjust Sriracha to control the heat level. Serve immediately while the rice is still hot and crispy.