This Salmon Crispy Rice delivers crunchy rice cakes topped with silky diced salmon and creamy avocado a perfect blend of textures and umami. Think crisp on the outside, soft and tender on the inside, with a spicy-sweet kick from sriracha mayo and salty soy. It’s simple to make, quick enough for weeknights, and impressive enough for guests. This dish will make your kitchen smell like a tiny sushi bar on a cozy night in.

Why You’ll Love This Recipe

Ready in about 30–40 minutes
Uses just a few fresh ingredients
Great for entertaining or quick solo dinners
Fun mix of crunchy, creamy, and spicy flavors

Ingredients of Salmon Crispy Rice

For the Rice Cakes

2 cups sushi rice
2 1/2 cups water
Salt, to taste
Oil, for frying of Salmon Crispy Rice

For the Topping & Sauce

1 lb sushi-grade salmon, diced
1 avocado, sliced
2 tablespoons Sriracha mayo
2 tablespoons soy sauce
1 tablespoon sesame oil
Green onions, for garnish
Sesame seeds, for garnish

Step-by-Step Instructions of Salmon Crispy Rice

Rinse the rice under cold water until the water runs clear.
Combine the rinsed rice and 2 1/2 cups water in a pot. Bring to a boil, then cover and simmer on low for 15 minutes. Remove from heat and let sit covered for 10 minutes.
Fluff the rice with a fork, season lightly with salt, and spread it on a tray to cool until it’s easy to handle.
Shape the cooled rice into small, compact patties (about 2 tablespoons of rice each). Press firmly so they hold together.
Heat a thin layer of oil in a nonstick skillet over medium-high heat. Fry the rice cakes until golden and crispy on both sides, 3–4 minutes per side. Drain briefly on paper towels.
Toss the diced salmon with soy sauce and sesame oil in a small bowl. Taste and adjust seasoning if needed.
Mix the Sriracha mayo (or spoon it into a squeeze bottle for a neat finish).
Top each crispy rice cake with a few pieces of dressed salmon and a slice of avocado. Drizzle with Sriracha mayo, then sprinkle with green onions and sesame seeds.
Serve warm and enjoy right away for the best crunch.

Tips for Success

Use cooled, slightly sticky sushi rice so the patties hold together well.
Press the rice cakes firmly a tight patty crisps up more evenly.
Use a hot pan and enough oil to get a golden crust quickly without drying the rice.
Keep toppings cold and add them just before serving so the rice stays crisp.

Substitutions & Variations of Salmon Crispy Rice

To Make It Vegan/Gluten-Free:

Vegan: Replace salmon with marinated diced tofu or smoked carrot “lox.” Use vegan mayo for the sauce.
Gluten-free: Use tamari or a gluten-free soy sauce instead of regular soy sauce.

Variations:

Add a squeeze of lime or a dab of pickled ginger for bright contrast.
Swap sriracha mayo for spicy eel sauce or a citrus ponzu drizzle.
Make mini sliders for a party by shaping smaller rice cakes and using cucumber slices instead of avocado.

Note: For a bold side, try pairing with an Asian-style vegetable dish like Asian broccoli garlic sauce with crispy bacon the flavors complement each other nicely.

Storage Instructions of Salmon Crispy Rice

Refrigerator:

Store leftover components separately in airtight containers. Keep rice patties and toppings apart. Use within 2 days for best texture.

Freezer:

Freeze unfried rice patties on a tray, then transfer to a freezer bag for up to 1 month. Reheat in a hot skillet to revive crispness. Avoid freezing avocado or raw salmon.

Make-Ahead:

Cook and cool the rice a few hours ahead and form the patties. Fry and assemble just before serving for best crisp texture.

Frequently Asked Questions (FAQ) of Salmon Crispy Rice

Can I use regular raw salmon instead of sushi-grade?
Sushi-grade salmon is safest for eating raw. If you can’t get sushi-grade, briefly sear the salmon or use cooked salmon to reduce risk.

How do I keep the rice patties from falling apart?
Use slightly sticky sushi rice and press the patties tightly. Cooling the rice before forming patties helps them bind.

Can I make these ahead for a party?
Yes form the rice patties and fry them shortly before guests arrive. Keep toppings chilled and assemble right before serving so the patties stay crispy.

Final Thoughts

Salmon Crispy Rice is a fast, fun way to enjoy sushi flavors at home without fancy skills. The crunchy rice and silky salmon make every bite satisfying, and it’s flexible enough for weeknight dinners or casual entertaining. Try this recipe, then drop a comment below to tell me how it turned out and please leave a star rating so others can find this easy favorite!

Salmon Crispy Rice

Print Recipe

Crispy rice cakes topped with silky diced salmon and creamy avocado, delivering a perfect blend of textures and umami.

Total Time: 40 minutes
Yield: 4 servings

Ingredients

Scale

2 cups sushi rice
2 1/2 cups water
Salt, to taste
Oil, for frying
1 lb sushi-grade salmon, diced
1 avocado, sliced
2 tablespoons Sriracha mayo
2 tablespoons soy sauce
1 tablespoon sesame oil
Green onions, for garnish
Sesame seeds, for garnish

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Instructions

Rinse the rice under cold water until the water runs clear.
Combine the rinsed rice and 2 1/2 cups water in a pot. Bring to a boil, then cover and simmer on low for 15 minutes. Remove from heat and let sit covered for 10 minutes.
Fluff the rice with a fork, season lightly with salt, and spread it on a tray to cool until it’s easy to handle.
Shape the cooled rice into small, compact patties (about 2 tablespoons of rice each). Press firmly so they hold together.
Heat a thin layer of oil in a nonstick skillet over medium-high heat. Fry the rice cakes until golden and crispy on both sides, 3–4 minutes per side. Drain briefly on paper towels.
Toss the diced salmon with soy sauce and sesame oil in a small bowl. Taste and adjust seasoning if needed.
Mix the Sriracha mayo or spoon it into a squeeze bottle for a neat finish.
Top each crispy rice cake with a few pieces of dressed salmon and a slice of avocado. Drizzle with Sriracha mayo, then sprinkle with green onions and sesame seeds.
Serve warm and enjoy right away for the best crunch.

Notes

For the best texture, keep the rice patties and toppings separated until ready to serve.

Author: soukaina
Prep Time: 15 minutes
Cook Time: 25 minutes
Category: Snack
Method: Frying
Cuisine: Japanese
Diet: Gluten-Free