Viral Salmon Crispy Rice (Restaurant-Style at Home!)

This recipe is my foolproof guide to recreating that viral sensation. It’s all about the incredible contrast of textures and temperatures. We create a foundation of seasoned sushi rice that gets pan-fried to a shatteringly crisp, golden-brown perfection. That warm, crunchy base is the ultimate vessel for a simple, savory topping of finely diced sushi-grade salmon.

Get ready to master the restaurant-worthy appetizer that will have everyone believing you’re a professional sushi chef.

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Why You Absolutely Must Make This Crispy Rice

You are going to be so impressed with yourself when you pull this off! It’s an incredibly rewarding and delicious recipe. Here’s why you’ll love it:

• The Ultimate Texture Experience: The contrast between the warm, crispy-on-the-outside, chewy-on-the-inside rice and the cool, silky salmon topping is simply out of this world.
• Restaurant-Quality Appetizer at Home: This is a seriously impressive dish that’s perfect for wowing guests, a special date night, or just treating yourself.
• Packed with Incredible Flavors: Every bite is a perfect balance of savory, spicy, creamy, and fresh. The spicy mayo is the perfect finishing touch.
• Surprisingly Achievable: While it looks fancy, the process is broken down into simple, manageable steps that any home cook can master.

Recipe Snapshot

Your Shopping List for This Crispy Delight

This recipe uses a handful of key ingredients to create its signature texture and flavor.

→ For the Crispy Rice

• 1 cup sushi rice → This is essential! The high starch content of short-grain sushi rice is what makes it sticky enough to hold its shape.
• 1 1/4 cups water
• 1/4 cup rice vinegar → For seasoning the rice with that classic sushi flavor.
• 1 tablespoon sugar → Balances the acidity of the vinegar.
• 1/2 teaspoon salt
• 2 tablespoons sesame oil → For frying the rice to a perfect, nutty golden-brown.

→ For the Salmon & Toppings

• 1 tablespoon soy sauce → For that savory, umami kick.

Let’s Get Cooking! Your Step-by-Step Guide

This recipe is all about the process. Follow the steps for chilling and drying, and you’ll have perfect crispy rice!

Part 1: The Foundation – Perfect Sushi Rice

1. Cook the Rice: Rinse your sushi rice under cold water until the water runs clear. Cook the rice with the 1 1/4 cups of water according to your package instructions (a rice cooker is great for this).
2. Season the Rice: In a small bowl, whisk together the rice vinegar, sugar, and salt until dissolved. Once the rice is cooked, transfer it to a large bowl and let it cool slightly. Pour the vinegar mixture over the rice and gently fold it in to combine.
3. Press and Chill (Crucial Step!): Line a small baking sheet or dish with parchment paper. Press the seasoned rice firmly into the dish in an even layer, about a half-inch thick. Cover and chill in the refrigerator for at least 30 minutes until firm. This step is key to making the rice easy to cut.

Part 2: Crispy Rice & Savory Toppings

4. Cut and Fry the Rice: Remove the chilled rice from the fridge. Cut the block into small, even rectangles (about 1×2 inches). Heat the sesame oil in a large skillet over medium-high heat. Once the oil is shimmering, carefully place the rice pieces in the pan, leaving space between them. Fry for 3-4 minutes per side, until they are a deep golden brown and crispy. Transfer to a paper towel-lined plate to drain.
5. Prepare the Salmon: While the rice fries, finely dice the sushi-grade salmon. In a small bowl, gently mix the salmon with the soy sauce and half of the sriracha (about 1.5 teaspoons).
6. Make the Spicy Mayo: In another small bowl, mix the mayonnaise with the remaining half of the sriracha.

Part 3: Assemble Your Masterpiece

7. Build Each Bite: Now for the fun part! Take a warm, crispy rice square. Top it with a thin slice of fresh avocado.
8. Add the Salmon: Place a small spoonful of the seasoned salmon mixture on top of the avocado.
9. Drizzle and Garnish: Finish with a drizzle of the spicy mayo, a sprinkle of finely sliced green onions, and a few toasted sesame seeds. Serve immediately and enjoy the incredible textures!

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Salmon Crispy Rice

Recreate the viral restaurant favorite at home! This delicious appetizer features golden, crispy sushi rice squares topped with savory, sushi-grade salmon, creamy avocado, and a drizzle of spicy mayo. A perfect salmon recipe to impress any crowd.

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Prep Time 25 minutes mins

Cook Time 25 minutes mins

Total Time 50 minutes mins

Servings: 4

Course: Appetizer, Light Meal

Cuisine: American, Japanese-Inspired

Calories: 310

Ingredients Equipment Method Notes

Ingredients

  

For the Crispy Rice

• 1 cup sushi rice, rinsed
• 1 1/4 cups water
• 1/4 cup rice vinegar
• 1 tablespoon sugar
• 1/2 teaspoon salt
• 2 tablespoons sesame oil, for frying

For the Toppings

• 8 oz sushi-grade salmon, finely diced
• 1 tablespoon soy sauce
• 1 tablespoon sriracha, divided
• 1 tablespoon mayonnaise
• 1 avocado, sliced
• 1 tablespoon green onions, finely sliced
• 1 teaspoon toasted sesame seeds

Equipment

• Saucepan or Rice Cooker
• Baking sheet
• Large Skillet
• Small Bowls

Method

 

1. Cook sushi rice with water according to package instructions.
2. In a small bowl, mix rice vinegar, sugar, and salt until dissolved. Gently stir the mixture into the cooked rice.
3. Press the seasoned rice firmly into a parchment-lined baking sheet to about a 1/2-inch thickness. Chill in the refrigerator for at least 30 minutes until firm.
4. Cut the chilled rice into small rectangles. Heat sesame oil in a large skillet over medium-high heat. Fry the rice pieces for 3-4 minutes per side, until golden and crispy. Drain on paper towels.
5. While the rice fries, mix the diced salmon with soy sauce and about half of the sriracha in a small bowl. In another bowl, mix the mayonnaise with the remaining sriracha.
6. To assemble, top each warm crispy rice square with a slice of avocado, followed by a spoonful of the salmon mixture.
7. Drizzle with the spicy mayo, then garnish with green onions and toasted sesame seeds. Serve immediately.

Notes

Sushi Rice is a Must: Do not substitute with other types of rice. The sticky nature of short-grain sushi rice is essential for the rice to hold its shape.

Safety First: Use only high-quality, sushi-grade salmon from a trusted source, as it is served raw.

Make-Ahead: You can press and chill the rice up to a day in advance. Fry the rice and assemble the toppings just before serving for the best texture.

WiseRecipes’ Top Tips for Crispy Rice Success

These are the non-negotiable secrets to achieving that perfect, restaurant-worthy result.

1. You MUST Use Sushi Rice. I cannot stress this enough. The high starch content in short-grain sushi rice is what makes it sticky and allows it to be pressed and hold its shape. Long-grain rice like Basmati or Jasmine will not work.
2. Don’t Skip the Chilling Step. Chilling the pressed rice is what firms it up and makes it possible to cut into clean shapes that won’t fall apart in the hot oil. Give it at least 30 minutes in the fridge.
3. Get Your Oil Hot. For a truly crispy, non-greasy result, your oil needs to be hot enough (shimmering) before you add the rice. If the oil is too cool, the rice will absorb it and become heavy and oily.
4. Sushi-Grade Salmon is Essential. Since the salmon is served raw, it is absolutely critical for food safety that you purchase high-quality, “sushi-grade” or “sashimi-grade” salmon from a reputable fishmonger.
5. Assemble Just Before Serving. The magic of this dish is the contrast between the warm, crispy rice and the cool, fresh toppings. For the best experience, fry the rice and assemble the pieces right before you plan to eat them.

Keep It Fresh! Storing & Make-Ahead Tips

This dish is all about fresh assembly, but you can prep the components to make it easier.

• Best Eaten Fresh: Salmon Crispy Rice is at its peak the moment it’s made. Leftovers are not recommended as the rice will become soft and the toppings will not hold up well.
• Make-Ahead Prep: You can make the sushi rice, press it into the pan, and store it, well-covered, in the fridge for up to 24 hours. You can also make the spicy mayo in advance. Dice the salmon and assemble everything just before frying and serving.

FAQs: Your Crispy Rice Questions

Do I have to use sushi-grade salmon?

Yes, absolutely. Because the salmon is not cooked, using a high-quality fish designated as “sushi-grade” is crucial for safety. This indicates that it has been handled in a way that makes it safe for raw consumption.

Can I make the crispy rice in an air fryer?

Yes, for a lighter version! After cutting the chilled rice into rectangles, spray them lightly with oil. Arrange them in a single layer in your air fryer basket and cook at 400°F (200°C) for about 12-15 minutes, flipping halfway through, until golden brown and crispy.

What if I don’t have rice vinegar?

While rice vinegar provides the most authentic flavor, in a pinch you could substitute it with apple cider vinegar. It will have a slightly different, fruitier taste but will still provide the necessary acidity.

What are some other topping ideas?

This is a great base for creativity! You could top the crispy rice with spicy tuna, a crab salad, or even sautéed mushrooms for a vegetarian option. A thin slice of jalapeño on top of the salmon is also a fantastic addition for extra heat.

Final Thoughts: A Bite of Pure Joy

There is such a thrill in recreating a trendy, restaurant-level dish at home and discovering it’s not only possible, but incredibly delicious. This Salmon Crispy Rice is a true celebration of texture and flavor, a perfect little bite that feels both indulgent and fresh. It’s a dish that’s guaranteed to impress and bring a little bit of that special-occasion magic to your table. Enjoy!