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Top-down angled shot of Salmon Crispy Rice with orange spicy mayo salmon and green jalapeño slices.

Salmon Crispy Rice: The Ultimate Spicy and Crunchy Homemade Recipe

This Salmon Crispy Rice features pan-fried sushi rice blocks topped with spicy mayo-tossed salmon, fresh jalapeño, and creamy avocado. A perfect restaurant-quality appetizer with a satisfying crunch and bold, savory flavors.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 4 people
Course: Appetizer, Lunch
Cuisine: Japanese-Fusion
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Core Recipe Ingredients
  • 2 cups (400g) Sushi Rice Short-grain, cooked and seasoned
  • 3 tbsp (45ml) Neutral Oil For frying
  • 1/2 lb (225g) Sushi-Grade Salmon Finely diced
  • 2 tbsp (30ml) Kewpie Mayo
  • 1 tbsp (15ml) Sriracha Adjust for heat
  • 1 Jalapeño Thinly sliced
  • 1 Avocado Mashed

Equipment

  • 1 Non-stick Skillet For frying rice blocks
  • 1 9x9 Baking Dish To mold the rice

Method
 

Prepare the Rice Blocks
  1. Press seasoned cooked sushi rice into a lined rectangular dish and chill for at least 3 hours.
  2. Slice rice into rectangles and pan-fry in hot oil until golden-brown and blistered on all sides.
  3. Toss diced salmon with Kewpie mayo and sriracha until creamy and orange.
  4. Top rice with avocado, salmon, jalapeño, and drizzles of unagi sauce and sriracha mayo.

Notes

Ensure the rice is completely cold before frying to prevent it from falling apart.
Use a very sharp knife dipped in water to get clean rectangular cuts.