If you have a craving for something that balances crunchy, creamy, and just the right kick of spice, you are going to absolutely love this Salmon Crispy Rice with Spicy Mayo and Avocado Recipe. This dish brings together perfectly crisped sushi rice squares topped with luscious, spicy salmon and creamy avocado, creating a mouthwatering bite that’s playful, fresh, and downright addictive. Not only does it deliver amazing flavors, but it also offers a beautiful contrast of textures that make every bite exciting. It’s a fantastic appetizer or party snack that feels elevated yet totally approachable for home cooks like you and me.
Ingredients You’ll Need
The magic of this Salmon Crispy Rice with Spicy Mayo and Avocado Recipe lies in its straightforward ingredients, each playing an essential role in bringing this vibrant dish to life. From the sticky sushi rice that crisps up beautifully, to the creamy avocado that cools down the spicy mayo, every component is thoughtfully chosen.
- Cooked Sushi Rice (3 cups): The sticky short grain rice is the perfect base for crisping and holds together beautifully when fried.
- Rice Vinegar (2 tbsp): Adds subtle tang and balances the rice’s flavors for that signature sushi rice taste.
- Sugar (1 tbsp): Sweetens the rice just enough to complement the savory salmon and spicy mayo.
- Salt (1 tsp): Enhances all the flavors without overpowering.
- Vegetable Oil: For frying the rice to a golden, crispy perfection.
- Sushi-grade Salmon (1 lb): Fresh, high-quality salmon is essential for safety and flavor in the spicy topping.
- Kewpie Mayo (4 tbsp): Creamy, slightly tangy Japanese mayo gives the spicy salmon mixture its luscious texture.
- Sriracha (2 tbsp): Adds heat and depth to the mayo mixture for that delightful spicy kick.
- Scallion (2 tbsp, chopped): Brings freshness and a mild onion flavor to the mix.
- Soy Sauce (2 tsp): Introduces umami and saltiness that elevates the salmon topping.
- Sesame Oil (2 tsp): A few drops impart nutty aroma and richness.
- Sliced Avocado: Creamy slices contrast perfectly with the crispy rice and spicy salmon.
- Jalapeño (thinly sliced): For that extra pop of heat and crunch.
- Black and White Sesame Seeds, toasted: Adds nutty flavor and beautiful visual contrast on top.
How to Make Salmon Crispy Rice with Spicy Mayo and Avocado Recipe
Step 1: Prepare the Sushi Rice
Begin by mixing rice vinegar, sugar, and salt in a small bowl until everything is dissolved. Pour this mixture over your cooked sushi rice and gently fold it in to combine evenly without mashing the grains. This infusion elevates plain rice into that familiar tangy, slightly sweet sushi rice base that holds beautifully together for frying.
Step 2: Chill and Set the Rice
Line a baking pan with plastic wrap and transfer the seasoned rice into it, pressing gently but firmly to create an even layer. Cover it tightly and refrigerate for at least 4 hours or even overnight. This chilling step is key because it allows the rice to firm up, making it easy to cut into neat rectangles without falling apart later when fried.
Step 3: Prepare the Spicy Salmon Mixture
While the rice chills, finely chop your sushi-grade salmon and combine it in a bowl with Kewpie mayo, sriracha, soy sauce, chopped scallions, and a dash of sesame oil. Mix everything well so that the flavors meld together while maintaining a creamy, slightly spicy texture. Pop this mix into the fridge until you’re ready to assemble.
Step 4: Fry the Crispy Rice
Once your rice block has chilled and set, carefully cut it into 16 equal rectangles. Heat a generous amount of vegetable oil in a frying pan over medium heat. Fry the rice pieces until each side turns a gorgeous golden brown and becomes satisfyingly crispy. Transfer the crispy rice onto paper towels to drain any excess oil and keep that perfect crunchy texture intact.
Step 5: Assemble and Garnish
Top each crispy rice rectangle with a slice of creamy avocado, a spoonful of the spicy salmon mixture, and a thin slice of jalapeño for a hint of heat. To finish, sprinkle toasted black and white sesame seeds over the top for that extra pop of flavor and elegance. Serve immediately and enjoy the burst of textures and tastes!
How to Serve Salmon Crispy Rice with Spicy Mayo and Avocado Recipe
Garnishes
Feel free to add finely chopped chives or microgreens on top to add fresh color and a hint of herbal brightness. A small drizzle of extra spicy mayo or unagi sauce can also bring this dish to the next level. Sesame seeds aren’t just decoration — they add a subtle nuttiness that perfectly complements all the components.
Side Dishes
This recipe pairs wonderfully with light, refreshing sides such as a crisp cucumber salad dressed with rice vinegar or a simple seaweed salad. For a heartier meal, miso soup or steamed edamame are fantastic options that keep the meal balanced and satisfying without overwhelming the delicate flavors of the crispy rice.
Creative Ways to Present
Impress your guests by arranging the salmon crispy rice bites on a long wooden board or a slate platter with small dipping bowls filled with soy sauce, additional spicy mayo, or ponzu. You can also serve these as part of a sushi platter or even on top of a bed of lightly dressed mixed greens for a fusion salad plate. The versatility and visual appeal make this Salmon Crispy Rice with Spicy Mayo and Avocado Recipe perfect for entertaining.
Make Ahead and Storage
Storing Leftovers
If you happen to have leftovers, store the spicy salmon mixture separately in an airtight container in the refrigerator for up to 2 days. Keep the crispy rice refrigerated as well, but note that the crispiness will soften over time. It’s best to enjoy the salmon and rice components within a day or two to maintain freshness.
Freezing
Freezing is not recommended for this recipe as the texture of both the rice and the avocado will suffer. The rice will become mushy upon thawing and the avocado will discolor and lose its creamy texture. For best results, prepare fresh and enjoy right away.
Reheating
To revive the crispiness of the rice, you can reheat it gently in a frying pan over medium-low heat without oil, flipping occasionally until warmed through. Avoid reheating the salmon mixture to keep it fresh and safe to eat—simply add it cold right before serving.
FAQs
Can I use regular rice instead of sushi rice?
For the best texture and ability to crisp up properly, it’s important to use short grain sushi rice. Regular long grain rice tends to be too dry or fluffy and won’t hold together well when fried.
How spicy is this recipe?
The spiciness depends mostly on the amount of sriracha and jalapeño you use. You can easily adjust the heat level by reducing or omitting the jalapeño slices or using less sriracha in the mayo mixture.
Do I need sushi-grade salmon?
Yes, since the salmon is not cooked, using sushi-grade salmon ensures it is safe to eat and of the freshest quality, minimizing any health risks.
Can I make this recipe vegan or vegetarian?
You can swap the salmon with marinated tofu or spicy mushrooms for a vegetarian version and use vegan mayo to keep it plant-based. The crispy rice and avocado still provide great texture and flavor.
Why do I have to chill the rice before frying?
Chilling the rice helps it set and firms it up, making it easier to cut and fry without falling apart. It also helps the rice crisp on the outside while remaining tender on the inside.
Final Thoughts
I truly hope you give this Salmon Crispy Rice with Spicy Mayo and Avocado Recipe a try because it is one of those dishes that never fail to impress with its combination of textures and flavors. Whether you’re hosting friends or just treating yourself, this recipe is sure to become a favorite go-to for special snacks or appetizers. It’s fun, fresh, and absolutely delicious—happy cooking!
Print
Salmon Crispy Rice with Spicy Mayo and Avocado Recipe
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes plus chilling time
- Yield: 16 servings
- Category: Appetizer
- Method: Frying
- Cuisine: Japanese Fusion
Description
This Salmon Crispy Rice recipe combines perfectly seasoned sushi rice with a spicy, creamy sushi-grade salmon topping. Crispy-fried rice rectangles provide a delightful texture contrast to the tender, flavorful salmon mix, garnished with fresh avocado, jalapeño, and toasted sesame seeds for an elegant and delicious appetizer or snack.
Ingredients
Rice Mixture
- 3 cups Cooked Sushi Rice (short grain rice)
- 2 tbsp Rice Vinegar
- 1 tbsp Sugar
- 1 tsp Salt
Frying
- Vegetable Oil for frying
Salmon Topping
- 1 lb Sushi-grade Salmon, chopped into small pieces
- 4 tbsp Kewpie Mayo
- 2 tbsp Sriracha
- 2 tsp Soy Sauce
- 2 tsp Sesame Oil
- 2 tbsp Scallion, chopped
Garnishes
- Sliced Avocado
- Jalapeño, thinly sliced
- Black and White Sesame Seeds, toasted
Instructions
- Prepare the rice mixture: In a small mixing bowl, combine rice vinegar, sugar, and salt, stirring until fully dissolved. Pour this seasoning over the cooked sushi rice and mix thoroughly to ensure even flavor.
- Chill the rice: Transfer the seasoned rice into a baking pan lined with plastic wrap. Press the rice gently to form an even layer. Cover the pan and refrigerate for at least 4 hours or overnight to set and firm up.
- Make the salmon topping: Chop the sushi-grade salmon into small pieces and place in a bowl. Add Kewpie mayo, sriracha, soy sauce, sesame oil, and chopped scallions. Mix well to combine. Refrigerate until ready to use.
- Fry the rice: Once the rice has chilled and firmed up, cut it into 16 rectangular pieces. Heat vegetable oil in a pan over medium heat. Fry the rice pieces until golden and crispy on both sides. Remove and drain on paper towels to remove excess oil.
- Assemble and serve: Top each crispy rice rectangle with a slice of avocado, a tablespoon of the spicy salmon mixture, and a thin jalapeño slice. Sprinkle with toasted black and white sesame seeds. Serve immediately to enjoy the crispy texture.
Notes
- Use sushi-grade salmon to ensure safety and the best flavor since this dish is served raw.
- Pressing and chilling the rice is essential to achieve firm rice that holds its shape during frying.
- Adjust the amount of sriracha in the salmon topping to control the spice level.
- Can be served as an appetizer or a light main course.
- Make sure oil is hot enough before frying to prevent soggy rice.
