Salmon Crispy Rice Japanese Appetizer – 6 Simple Steps to Perfection

Salmon Crispy Rice Japanese Appetizer – 6 Simple Steps to Perfection

Crispy fried sushi rice topped with creamy spicy salmon.

Japanese-inspired appetizer perfect for entertaining.

Crunchy, fresh, and restaurant-quality at home.

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Prep Time 15

Course Appetizer

Cuisine Japanese-inspired

Ingredients

Crispy Rice

3 cups cooked sushi rice short-grain
2 tbsp rice vinegar
1 tbsp sugar
1 tsp salt
Vegetable oil for frying

Spicy Salmon

1 lb sushi-grade salmon finely chopped
4 tbsp Kewpie mayo
2 tbsp sriracha
2 tbsp scallions finely sliced
2 tsp soy sauce
2 tsp sesame oil

For Serving

Sliced avocado
Jalapeño thinly sliced
Black and white sesame seeds toasted

Instructions

In a small bowl, mix rice vinegar, sugar, and salt until dissolved. Pour over the cooked sushi rice and gently fold until evenly seasoned.
Line a baking pan with plastic wrap and press the rice into an even layer. Cover and refrigerate for at least 4 hours or overnight to firm up.
For the topping, combine chopped salmon, Kewpie mayo, sriracha, soy sauce, scallions, and sesame oil in a bowl. Mix well and refrigerate until ready to use.
Once chilled, cut the rice into 16 rectangles. Heat vegetable oil in a skillet over medium heat and fry the rice until both sides are crisp and golden.
Drain on paper towels and allow to cool slightly.
Assemble by topping each crispy rice piece with avocado, a spoonful of spicy salmon, jalapeño slices, and a sprinkle of sesame seeds. Serve immediately.

Notes

You can swap jalapeño for cucumber for a milder bite or add a drizzle of spicy mayo on top for extra richness. Serve immediately for maximum crispiness.