Salmon Crispy Rice Appetizer (Print Version)
Crispy rice squares topped with spicy salmon, fresh avocado, and sesame seeds make for an impressive appetizer or snack.
# What You’ll Need:
→ Sushi Rice Base
01 - 1 cup sushi rice, rinsed thoroughly
02 - 1 1/4 cups water
03 - 2 tbsp rice vinegar
04 - 1 tbsp sugar
05 - 1/2 tsp sea salt
→ Frying
06 - 2 tbsp neutral oil (vegetable or canola)
→ Spicy Salmon Topping
07 - 6 oz sushi-grade salmon, finely diced
08 - 1 1/2 tbsp mayonnaise (Japanese Kewpie preferred)
09 - 1 tsp sriracha
10 - 1 tsp soy sauce
11 - 1 tsp finely chopped green onion
12 - 1/2 tsp toasted sesame oil
13 - Pinch of salt
→ Toppings & Garnish
14 - 1 small avocado, thinly sliced
15 - 1 tsp toasted sesame seeds
16 - Microgreens or fresh chives
17 - Soy sauce for serving
# Steps:
01 - Combine rinsed sushi rice and water in a saucepan. Bring to a boil, cover, reduce heat to low, and simmer for 15 minutes. Remove from heat and let stand, covered, for 10 minutes to complete steaming.
02 - Whisk together rice vinegar, sugar, and salt in a small bowl until fully dissolved. Gently fold the seasoning mixture into the warm rice, being careful not to mash the grains. Allow rice to cool completely to room temperature.
03 - Moisten hands with water to prevent sticking. Form cooled rice into 12 compact rectangular or oval pieces, approximately 2 inches long and 3/4 inch thick. Arrange pieces on a parchment-lined baking sheet.
04 - Refrigerate the shaped rice pieces for 20 minutes until firm and set. This step ensures the rice maintains its shape during frying.
05 - Combine diced salmon, mayonnaise, sriracha, soy sauce, green onion, sesame oil, and salt in a medium bowl. Mix gently to incorporate all ingredients. Refrigerate until assembly.
06 - Heat 2 tablespoons neutral oil in a large nonstick skillet over medium-high heat. Fry rice pieces in batches, cooking 2 to 3 minutes per side until golden brown and crispy throughout. Transfer to paper towels to drain excess oil.
07 - Place a thin slice of avocado on each crispy rice piece. Top with a generous spoonful of spicy salmon mixture. Sprinkle with toasted sesame seeds and garnish with microgreens or chives.
08 - Arrange pieces on a serving platter and serve immediately with soy sauce on the side for dipping. Best enjoyed while rice remains crisp.
# Expert Tips:
01 -
- The contrast between crispy rice and silky spicy salmon hits every satisfying texture in one bite
- These look impressive but come together faster than you would expect, especially if you prep the rice ahead
- You can customize the toppings based on what your guests actually enjoy eating
02 -
- Working with slightly wet hands is the secret to shaping rice that does not stick to everything but holds together in the hot oil
- Crowding the pan during frying drops the oil temperature and makes the rice soggy instead of crispy
- These really do need to be eaten right away because the moisture from the toppings will soften that perfect crunch over time
03 -
- A splatter screen is worth getting if you make these often because the rice can spit hot oil as it fries
- Leftover spicy salmon mixture makes an incredible roll filling or just eat it straight from the bowl with crackers