Spicy Salmon Crispy Rice You’ll Crave Again!

October 4, 2025September 30, 2025 by Jake

Hey there, fellow food lovers! Today, I’m excited to bring you a recipe that’s been a staple at our dinner table: Spicy Salmon Crispy Rice. This dish combines the irresistible crunch of fried rice cubes with the spicy, creamy bite of sushi-grade salmon. It’s a match made in culinary heaven! Whether you’re hosting a small gathering or enjoying a quiet night in, this dish will wow your taste buds without a ton of effort. Speaking of mouth-watering creations, if you love seafood, you might want to check out our Garlic Butter Shrimp Pasta that’s equally delightful.

Why you’ll love this recipe

There’s something magical about crispy rice paired with savory salmon. This dish is a flavor bomb, mixing textures and tastes in the most delightful ways. Plus, it’s a great way to impress your family without spending the whole day in the kitchen. I mean, who doesn’t like a recipe that’s secretly easy but looks super fancy? And if you’re anything like me and occasionally (okay, mostly) like to pretend you’re a chef on a cooking show, this dish will totally be your jam.

Ingredients

2 cups sushi rice
3 cups water
1 teaspoon salt
2 teaspoons sugar
2 tablespoons rice wine vinegar
Vegetable or canola oil for frying
1 pound sushi-grade spicy salmon
1/4 cup mayo
2 tablespoons sriracha
1 tablespoon soy sauce
1 tablespoon sesame oil
Pinch of sugar
1/4 cup green onions
Thinly sliced jalapeño (optional)
Toasted sesame seeds

Step-by-step instructions

Prepare the spicy salmon

First, mince and chop the sushi-grade salmon. In a separate bowl, mix mayo, sriracha, soy sauce, sesame oil, sugar, and green onions. Pour this spicy blend over the salmon, mix well, and let it chill in the fridge.

Cook the sushi rice

Rinse the rice until the water runs clear. Cook it following the package directions, which often means boiling it with water and letting it simmer down.

Season and shape the rice

Mix salt, sugar, and rice wine vinegar in a bowl. Pour this over your freshly cooked rice, stirring until all grains are coated. Spread the rice out on a sheet tray lined with plastic wrap, cover with more wrap, and freeze for at least two hours.

Fry the rice

Once your rice is frozen, slice it into your preferred bite-sized shapes. Heat oil in a deep pot, carefully toss in the rice cubes, and fry them until they’re golden brown. Drain them on paper towels to absorb excess oil.

Assemble

Top each crispy rice piece with the chilled salmon mixture. Garnish with sesame seeds and jalapeños for an extra kick if you’re feeling adventurous.

Recipe tips & variations

One of the things I love about this recipe is its versatility. You can easily swap out the salmon for tuna or even tofu for a vegetarian spin! Also, if you don’t have sushi-grade fish readily available, cooked salmon works just as well. If you’re pressed for time, you can skip the freezing step, but know that the crispy texture might slightly change.

Storage & reheating

Store any leftovers in an airtight container in the fridge for up to two days. For reheating, I recommend using an oven to retain that delightful crispness. Just pop them in at 350°F for a few minutes, and they’ll come out as crunchy as when you first made them.

FAQs

Can I use regular salmon instead of sushi-grade?

Absolutely! Just make sure to cook it thoroughly first.

What can I use instead of sriracha?

Feel free to use your favorite hot sauce or even a touch of cayenne pepper.

Is it okay to skip the jalapeños?

Of course, you can leave them out if you prefer a milder flavor.

How can I make it gluten-free?

Use gluten-free soy sauce to keep this dish gluten-free.

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