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–+ servings
Spicy salmon on crispy rice, topped with jalapeño slices on a white plate.
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5 from 11 votes

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!
Prep Time10 minutes
Cook Time30 minutes
Chill Time2 hours
Total Time2 hours 40 minutes
Course: Appetizer
Cuisine: Japanese
Servings: 4 people
Author: Lindsey Baruch

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
  • 1/4 cup mayo (I'm using Kewpie)
  • 2 tablespoons sriracha (more for taste)
  • 1 tablespoon soy sauce
  • 1 tablespoon sesame oil
  • pinch of sugar
  • 1/4 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. 

Nutrition

Calories: 139kcal | Carbohydrates: 3g | Protein: 1g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 4g | Trans Fat: 0.03g | Cholesterol: 6mg | Sodium: 522mg | Potassium: 39mg | Fiber: 0.2g | Sugar: 2g | Vitamin A: 82IU | Vitamin C: 6mg | Calcium: 12mg | Iron: 0.3mg