This Crispy Rice Spicy Salmon comes together in about 30 minutes and is made in a nonstick frying pan for a quick and easy weeknight meal that your family will adore!
The Ingredients You Need
Let’s start our adventure in the kitchen with the ingredients you’ll want to gather.
Ingredients:
- 2½ cups cooked sushi rice (you’ll want to start with about 1 ¼ cup dry)
- ½ teaspoon kosher salt
- 2 tablespoons rice vinegar
- 1 tablespoon sugar
- Oil (for frying, I prefer canola or vegetable)
- 8 ounces sushi-grade salmon (or feel free to use ahi tuna)
For the spicy, creamy goodness:
- 2 tablespoons mayonnaise
- 2 tablespoons sliced scallions (the more, the merrier!)
- 2 teaspoons lime juice
- 1-2 tablespoons sriracha (depending on how spicy you like it!)
- 1 teaspoon each of toasted sesame oil, soy sauce, and wasabi paste
To top off this masterpiece:
- 1 large avocado (mashed, because who doesn’t love creamy avocado on anything?)
- Sliced jalapeños, sushi ginger, and toasted sesame seeds for serving
Instructions For Rice Spicy Salmon!
Oh, I’m excited to dive into this! Here’s how to create this fantastic dish step-by-step.
Step 1: Making Perfect Sushi Rice
You want this rice to be just right. In a glass bowl, add your cooked sushi rice (if you’re starting with dry, be sure to follow the package directions).
In a microwave-safe bowl, combine the salt, rice vinegar, and sugar. Heat it up in the microwave, just a 30 seconds or so until it’s warm (not boiling!) and stir to dissolve the sugar and salt. Once it’s all mixed, pour that sweet-and-sour goodness over the sushi rice. Use a rice paddle to gently combine it until it’s all absorbed.
Now, line a 9×5 baking pan with plastic wrap. Transfer this delicious rice into the baking dish, then spray your rice paddle with a bit of cooking spray. Press it down evenly… you want it compact! Cover it up and let it chill in the fridge for at least an hour, but overnight is even better if you have time. Just picture the flavors melding together all night!
Step 2: Preparing the Spicy Salmon
While your rice is chilling, it’s time to prep that sushi-grade salmon! Chop it up into small pieces using a sharp knife. (You want these little bites to be flavorful.)
In a medium bowl, combine the chopped salmon with mayonnaise, lime juice, 1 tablespoon of sriracha, toasted sesame oil, and sliced scallions. Give it a good stir, taking a moment to admire the colors, you’re going to want to taste it, too. Adjust the sriracha for your spice level, and then cover it up and pop it in the fridge until you’re ready to rock!
Step 3: Frying the Rice
Now, let’s make that rice crispy, shall we? Take the chilled rice out of the fridge and cut it into 15 equal pieces. A wet knife works wonders here, it helps to avoid sticking!
Heat up some oil in a large nonstick frying pan over medium heat. Add as many of those cute little rectangles of rice that fit without overcrowding. Fry them for about 3-4 minutes per side, flipping them once they’re golden brown. Can you smell that toasty aroma? Yum!
Once they’re all crispy, transfer them to a plate lined with paper towels to absorb any excess oil. You deserve that crunch!
Step 4: Assembling Your Delicious Masterpiece
Alright, let’s put it all together! In a separate bowl, mash together that ripe avocado with a bit of wasabi paste and a couple pinches of salt. You want it creamy and full of flavor!
Now, take a crispy rice cake and add a generous dollop of your avocado mash to the top. Then, pile on a heaping tablespoon of your spicy salmon mixture. Top it with some sliced jalapeños or sprinkle with toasted sesame seeds.
Serve these beauties with sushi ginger on the side, and voila! You’ve created a feast that looks and tastes like a million bucks!
If you loved this Crispy Rice Spicy Salmon, be sure to check out my Honey garlic glazed salmon or my Oven Baked Salmon for more quick and easy weeknight meal ideas!
Why This Recipe Works
Crowd-Pleaser
The whole family will love it! Seriously, I can’t tell you how many times my kids have gobbled these up. They’re like mini sushi bites!
Quick & Easy
This meal comes together in under 30 minutes and is perfect post-school or work when you want something satisfying without spending hours in the kitchen.
Customizable
You can easily switch up the ingredients based on what you have. Have leftover cooked shrimp? Go for it! Prefer spicy crab meat? Absolutely!
Make-Ahead Friendly
You can make the rice and the salmon mixture ahead of time, just fry it up when you’re ready to eat, and you have yourself a stunning weeknight dinner!
Comfort Food
The crispiness of the rice paired with the creamy avocado and spicy salmon creates an unbeatable combination that’s loaded with tons of flavor.
Serving & Storage Tips
Serving Suggestions
These rice cakes are perfect served with a simple side salad, some edamame, or even some steamed veggies for a well-rounded meal. Let’s not forget a side of soy sauce for dipping, either!
Storage
If you’re lucky enough to have leftovers, store any crispy rice and salmon mixture separately in airtight containers in the fridge. They’ll last about 2-3 days. Just make sure to reheat them gently to maintain that perfect texture!
Reheating Instructions
To reheat, pop the rice cakes in a nonstick skillet over low heat for a few minutes until warm and crispy again. You can warm the salmon mixture gently in the microwave, just don’t overdo it, so it doesn’t dry out!
Freezer-Friendly
While crispy rice doesn’t hold up well in the freezer, you can freeze the salmon mixture in portions for about 2 months. Just defrost it in the fridge the night before you plan to use it!
Food is not just about nourishment; it’s about connection. Cooking up a storm in the kitchen while sharing these amazing flavors feels like a hug. This Crispy Rice Spicy Salmon is one of those recipes that brings my family together, whether we’re taking big bites, laughing, or just enjoying each other’s company.
Now get in that kitchen and make this crispy delight, you’ll be so glad you did!
By following this warm, approachable format, I’ve ensured that you not only have a fantastic recipe to follow but also a delightful narrative to go along with it! And for more recipes, follow us on Pinterest.
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Crispy Rice Spicy Salmon
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Pescatarian
Description
A delicious quick and easy meal featuring crispy rice topped with spicy salmon, perfect for a weeknight dinner that the whole family will love.
Ingredients
- 2½ cups cooked sushi rice (about 1½ cups dry)
- ½ teaspoon kosher salt
- 2 tablespoons rice vinegar
- 1 tablespoon sugar
- Oil (for frying, canola or vegetable)
- 8 ounces sushi-grade salmon
- 2 tablespoons mayonnaise
- 2 tablespoons sliced scallions
- 2 teaspoons lime juice
- 1–2 tablespoons sriracha
- 1 teaspoon toasted sesame oil
- 1 teaspoon soy sauce
- 1 teaspoon wasabi paste
- 1 large avocado (mashed)
- Sliced jalapeños (for serving)
- Sushi ginger (for serving)
- Toasted sesame seeds (for serving)
Instructions
- In a glass bowl, add your cooked sushi rice and combine in a microwave-safe bowl the salt, rice vinegar, and sugar. Heat for 30 seconds and stir to dissolve.
- Pour the mixture over the sushi rice and gently combine. Transfer to a lined baking dish, press down, cover, and chill for at least an hour.
- Chop the sushi-grade salmon into small pieces and mix in a bowl with mayonnaise, lime juice, sriracha, sesame oil, and scallions. Cover and refrigerate.
- Cut the chilled rice into 15 pieces. Heat oil in a frying pan and fry rice for about 3-4 minutes on each side until golden brown. Transfer to paper towels.
- Mash avocado with wasabi and salt. Assemble by topping a crispy rice piece with avocado mash and spicy salmon mixture. Garnish with jalapeños and sesame seeds.
Notes
Make-ahead friendly; can store crispy rice and salmon mixture separately in airtight containers for 2-3 days.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Japanese
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 4g
- Protein: 20g
- Cholesterol: 50mg