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Spicy Salmon Crispy Rice
Lookin’ for a way to use up leftover rice? You will absolutely love this spicy salmon crispy rice. It uses frozen, leftover rice that is cubed and fried till perfection. A spicy sushi-grade raw mashed salmon mixture is topped for the ultimate perfect bite. We’ve finished our crispy rice off with a thin slice of jalapeño and a little dash of sriracha.
I can have these on repeat, every, single day!
We’re using salmon here, but you can definitely use ahi tuna to make a spicy tuna mixture, shrimp or any fish your heart desires. Truly the most perfect appetizer and has tons of flavor!
Ingredients you’ll need for this recipe!
For your sushi rice
- Sushi rice or Japanese short grain rice
- Water
- Salt
- Sugar
- Rice vinegar
- Vegetable oil or canola oil
For your spicy salmon
- Sushi grade spicy salmon
- Mayonnaise/Kewpie Mayo
- Sriracha
- Soy sauce
- Sesame oil
- Sugar
- Green onions
- Jalapeño
Steps To Make This Recipe
Step 1: Make your spicy salmon mixture
Mince and chop your sushi-grade salmon. Make your spicy mayo sauce (mix mayo, sriracha, soy sauce, sesame oil, sugar and green onions) in a separate bowl. Pour over your minced sushi-grade salmon. Mix well and set aside in the fridge until ready to use.
Step 2: Make your rice
Take your sushi rice and rinse it well until the water runs clear. Cook your rice according to the package instructions over the stovetop, or in a rice cooker. In a bowl, make your vinegar mixture by whisking salt, sugar and rice wine vinegar. Pour over your cooked rice and fluff, mix until fully combined.
Step 3: Freeze your rice!
Transfer your warm or cool cooked sushi rice to a sheet tray lined with plastic wrap or baking dish. Layer it on and flatten it to even out. Top with more plastic wrap and freeze for 6 hours-overnight is best! You can also place the tray between ice as well if you want to speed up the process.
Step 5: Fry your rice to make your crispy rice cakes
Once frozen, remove from plastic wrap and slice into your cube/circle or rectangles for frying (up to your preference on size shape). Heat a deep pot/skillet with oil until hot, hot to medium heat. Pan fry your cubed rice until golden brown. Remove and let cool on paper towels.
Step 6: assemble
Top crispy rice with your salmon mixture. Garnish with sesame seeds and a thin slice of jalapeño. You can also top with some thinly sliced scallions, as well.
Tips, Tricks & Substitutions
Sushi-grade salmon/fish & where to get it
What exactly is sushi-grade? And how do I know if it’s safe to eat?
- First, “Sushi-grade” fish is caught and frozen immediately to kill off any parasites, which it is then sold (either frozen or sold unfrozen). In conclusion, ALL sushi-grade fish has been previously frozen and is safe to consume raw.
- Second, many grocery stores sell sushi grade fish. For example, some great spots to begin at are Whole Foods, Gelson’s, your local farmers market, local Japanese markets (mine would be Marukai or Nijiya), also there are some online spots to order, one is at Riviera Seafood Club as well. Trader Joe’s also has a smoked ahi tuna that can be used to replicate this as well.
In short, when looking for sushi-grade, ask your fishmonger if you’re not sure, it will also alway say sushi-grade if it is, so be sure to look out for that.
Now, let’s talk sushi-grade salmon substitutions
If you’re not into salmon, you can sub with sushi-grade ahi tuna, or canned tuna. If you’re not looking for fish, you can top it with mashed avocado for a plant-based option.
How long should I freeze my rice for crispy rice?
6 hours to overnight is best! This is a great way to use up leftover rice, too.
Perfecting your rice, and what rice to use
- First, rice to use: make sure you are using a short, sushi or medium grain white rice for this recipe. Other rice won’t stick correctly when frying, the texture of the rice will be off as well, and it won’t give you that texture you’re looking for!
- Second, seasoning your rice: seasoning your rice for sushi, and crispy rice is extremely important. Without seasoning, the rice is super bland (which is fine for some dishes) but for this, you really need the sugar, salt and vinegar to shine through!
- Third, how to freeze your rice: be patient here! You don’t want your rice falling apart when frying. Make sure it’s evenly frozen, this will allow for perfect crispy rice every time!
More details on mayo:
We’re using Japanese Mayo here, specifically Kewpie mayo.
This is my go-to. Since it’s made with only egg yolks vs. egg yolks and whites like regular mayo, it has a thicker and creamier texture. However, you can alternatively use any mayo you can get your hands on!
More Salmon recipes to check out
Grilled Salmon Skewers with a Green Herb Vinaigrette
Salmon Gravlax (Cured Salmon!)
One Pan Seared Salmon with Burst Cherry Tomatoes
More sushi-grade recipes to check out
If you’re into sushi and raw fish recipes, be sure to check out ahi tuna poke, or our shoyu ahi tuna tataki.
If you do make this Spicy Salmon Crispy Rice recipe (first of all, thank you!!), be sure to leave a comment and/or give this recipe a rating! Don’t forget to tag me on Instagram so I can be sure to see what you’re making! If you’d like to stay in touch and get the latest to your inbox, sign up for our newsletter here as well!
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Watch How To Make This Recipe
Ingredients
Sushi Rice
- 2 cups sushi rice or Japanese short grain rice rinsed
- 3 cups water
- 1 teaspoon salt (adjust more to taste)
- 2 teaspoon sugar
- 2 tablespoons rice wine vinegar (adjust more to tast)
- vegetable or canola oil for frying
Spicy Salmon
- 1 pound sushi grade spicy salmon
- 1/4th cup mayo (I'm using Kewpie)
- 2 tablespoons sriracha (more for taste)
- 1 tablespoon soy sauce
- 1 tablespoon sesame oil
- pinch of sugar
- 1/4th cup green onions (adjust to your preference if you prefer less)
- top with thinly sliced jalapeño (optional) and toasted sesame seeds
Instructions
- Make your spicy salmon mixture: Mince and chop your sushi-grade salmon. Make your sauce (mix mayo, sriracha, soy sauce, sesame oil, sugar and green onions) in a separate bowl. Pour over your minced sushi-grade salmon. Mix well and set aside in the fridge until ready to use.
- Make your Rice: take your sushi rice and rinse it well until the water runs clear. Cook your rice according to the package instructions over the stovetop, or in a rice cooker.
- In a bowl, make your vinegar mixture by whisking salt, sugar and rice wine vinegar. Pour over your cooked rice and fluff, mix until fully combined.
- Transfer your warm or cool rice to a sheet tray lined with plastic wrap. Layer it on and flatten it to even out. Top with more plastic wrap and freeze for 2 hours-overnight is best! You can also place the tray between ice as well if you want to speed up the process.
- Once frozen, remove from plastic wrap and slice into your cube/circle or rectangles for frying (up to your preference on size shape). Heat a deep pot with oil until hot. Fry your cubed rice until golden brown. Remove and let cool on paper towels.
- Top your crispy rice with your salmon mixture. Garnish with sesame seeds and a thin jalapeño slice.
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Made this and it was super delicious. In addition to freezing the rice overnight, I also marinated the Salmon mixture overnight. Easy to make and so yummy. Thanks for the recipe.
Amazing! Thank you so much for the review and I’m glad you enjoyed!
Have made this so many times now with salmon, tuna and avocado depending on the mood and the company. Such a great recipe!
I love it! Thanks for trying it out. 🙂