Go Back

Spicy Salmon Crispy Rice

A viral favorite featuring crispy pan-fried sushi rice cakes topped with creamy avocado, spicy salmon tartare, and jalapeno.
Print Recipe
Prep Time 30 minutes
Cook Time 15 minutes
Total Time 3 hours 45 minutes
Servings: 18 pieces
Course: Appetizer, Dinner
Cuisine: Fusion, Japanese
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

Rice Base
  • 2 cups sushi rice uncooked
  • 2.5 cups water
  • 0.33 cup rice vinegar
  • 2 tbsp sugar
  • 1 tsp salt
  • 1 cup neutral oil for frying
Salmon Topping
  • 8 oz sashimi grade salmon minced
  • 2 tbsp Kewpie mayo
  • 1 tbsp Sriracha
  • 1 tsp soy sauce
  • 1 tsp sesame oil
  • 1 green onion chopped
Assembly
  • 1 large avocado sliced
  • 1 jalapeno thinly sliced
  • 1 tsp black sesame seeds

Equipment

  • Rice cooker or pot
  • 8x8 Baking Pan
  • Frying pan
  • Sharp knife

Method
 

  1. Wash sushi rice and cook with water until tender.
  2. Mix vinegar, sugar, and salt. Fold into hot rice. Press firmly into a lined 8x8 pan. Refrigerate for at least 3 hours.
  3. Combine minced salmon, mayo, sriracha, soy sauce, sesame oil, and green onions. Keep chilled.
  4. Remove chilled rice block and cut into rectangles.
  5. Heat oil in a pan over medium-high heat. Fry rice cakes for 3-4 mins per side until golden and crispy.
  6. Top each crispy rice cake with avocado, a spoonful of spicy salmon, and a jalapeno slice.
  7. Garnish with sesame seeds and serve immediately.

Notes

Rice MUST be completely cooled and compressed before frying, or it will fall apart.