Description

This Savory Crispy Salmon Rice Recipe combines perfectly seasoned sushi rice with a spicy, creamy salmon topping and fresh garnishes like avocado and jalapeño. Crispy fried rice bases provide a delightful crunch, making it an ideal appetizer or main dish for gatherings or meal prep. With simple ingredients and straightforward steps, it delivers restaurant-quality flavor at home with a balanced taste of umami, spice, and freshness in every bite.

Ingredients

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For the Crispy Rice

2 cups (uncooked) short-grain sushi rice (about 3 cups cooked)
3 tablespoons rice vinegar
1–1.5 tablespoons sugar
1–1.5 teaspoons salt
Neutral oil (vegetable, avocado, or canola) for frying, about 1–2 cups

For the Spicy Salmon

1 pound sushi-grade salmon, skin removed
2–4 tablespoons Kewpie mayo (or regular mayo)
2 tablespoons sriracha
1 tablespoon soy sauce
1 teaspoon toasted sesame oil
2 tablespoons finely chopped scallions (green onions)

For Garnish & Serving

1 ripe avocado, sliced
1 jalapeño or serrano, thinly sliced
Toasted sesame seeds (white or black), for sprinkling
Sweet chili sauce or eel sauce (optional), for drizzling

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Notes

Use only short-grain sushi rice for the best texture and crispiness when fried.
Chilling the rice before frying is essential to prevent it from falling apart and to achieve a perfect crispy crust.
Adjust the amount of sriracha and jalapeño to your preferred heat level or omit for a milder version.
Substitute smoked salmon or sushi-grade tuna for variation.
Tamari can be used instead of soy sauce for a gluten-free option.
Kewpie mayo provides a richer flavor but plain mayo works well too.
The recipe is ideal for prepping ahead; both the rice and salmon mixture can be made in advance and assembled just before serving.