Golden crispy rice cakes topped with creamy avocado and spicy marinated salmon, finished with a sprinkle of sesame seeds and green onions — a sushi-inspired bite that’s crispy, creamy, and full of bold flavor. This dish offers a perfect contrast of textures and tastes, making it an irresistible appetizer or a fun addition to your next gathering.
Why You’ll Love This Recipe
This Crispy Rice with Spicy Salmon and Avocado recipe combines the best of sushi flavors with a satisfying crunch. It is visually stunning, full of bold, fresh flavors, and makes a memorable starter or party food. The creamy salmon mixture paired with crispy, golden rice offers a delicious textural contrast that will impress your guests. Plus, it can easily be customized with different toppings to suit your preferences.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
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2 cups sushi rice, cooked and cooled
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1 tablespoon rice vinegar
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1 tablespoon sugar
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1/2 teaspoon salt
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8 oz sushi-grade salmon, diced
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2 tablespoons mayonnaise
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1 tablespoon Sriracha sauce
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1 avocado, diced
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2 tablespoons vegetable oil for frying
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1 tablespoon black sesame seeds
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2 green onions, thinly sliced
Directions
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Mix the rice vinegar, sugar, and salt into the cooled sushi rice.
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Press the seasoned rice into a parchment-lined baking dish about 1/2-inch thick. Freeze for 30 minutes to firm up.
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Cut the rice into small rectangles.
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Heat vegetable oil in a nonstick skillet over medium heat and fry the rice rectangles until golden and crispy on both sides. Drain on paper towels.
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In a bowl, mix diced salmon with mayonnaise and Sriracha sauce.
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Top each crispy rice piece with diced avocado and a spoonful of spicy salmon.
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Sprinkle with black sesame seeds and green onions.
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Serve immediately with soy sauce or extra Sriracha if desired.
Servings and timing
This recipe makes about 18 to 20 crispy rice bites. Preparation time is approximately 15 minutes, with additional 30 minutes for freezing, and about 10 minutes for frying and assembling. In total, you can expect this dish to be ready in about 55 minutes.
Variations
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Substitute the salmon with spicy tuna for a different flavor profile.
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Add a thin slice of jalapeño on top for extra heat.
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Use brown rice or cauliflower rice for a different nutritional approach.
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Drizzle with unagi sauce or ponzu sauce for additional flavor complexity.
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Make it vegetarian by replacing the salmon with a spicy mashed chickpea or tofu mixture.
Storage/Reheating
Crispy rice bites are best enjoyed fresh. However, you can prepare the crispy rice bases ahead of time and store them in an airtight container at room temperature for up to 1 day. Reheat the rice cakes in a 350°F (175°C) oven for about 5-7 minutes to restore their crispiness before topping. Assembled bites with salmon should not be stored due to food safety concerns and loss of texture.
FAQs
Can I use a different type of fish?
Yes, you can substitute sushi-grade tuna, yellowtail, or even cooked shrimp for the salmon.
How do I know if my salmon is sushi-grade?
Sushi-grade salmon should be labeled as such by your fishmonger and is safe for raw consumption.
Can I bake the rice cakes instead of frying them?
Frying is recommended for maximum crispiness, but you can bake them at 400°F (200°C) until golden brown if you prefer a lighter version.
How do I prevent the rice from sticking when cutting?
Lightly wetting your knife with water before each cut can help prevent sticking.
Can I make the spicy salmon mixture in advance?
Yes, you can prepare the spicy salmon up to 4 hours ahead and keep it refrigerated until ready to use.
Is there a way to make it less spicy?
You can adjust the amount of Sriracha or use a milder hot sauce to control the spice level.
What can I use if I do not have rice vinegar?
You can substitute with white vinegar mixed with a pinch of sugar, though the flavor will be slightly different.
How thick should I press the rice?
Aim for about 1/2-inch thickness so the rice holds together well but remains manageable to eat.
How do I keep the rice cakes from becoming soggy?
Ensure you fry the rice until fully crispy and avoid letting the assembled bites sit too long before serving.
Can I add more toppings?
Absolutely; try adding pickled ginger, wasabi mayo, or even microgreens for extra flair.
Conclusion
Crispy Rice with Spicy Salmon and Avocado is an elegant, flavorful appetizer that captures the essence of sushi in a bold, textural way. The combination of crunchy rice, creamy avocado, and spicy salmon creates a memorable bite that is sure to impress. Whether you are hosting a party or simply craving something extraordinary, this recipe is a perfect choice for bringing a restaurant-quality experience to your home kitchen.
Print
Crispy Rice with Spicy Salmon and Avocado
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Yield: 15–20 bites
- Category: Appetizer, Snack
- Method: Frying, Assembly
- Cuisine: Japanese-inspired, Asian Fusion
- Diet: Gluten Free
Description
Crispy Rice with Spicy Salmon and Avocado is a sushi-inspired appetizer featuring golden, crunchy rice cakes topped with creamy avocado and bold, spicy marinated salmon. Packed with flavor and texture, these bite-sized treats are perfect for parties, special dinners, or when you’re craving restaurant-style sushi at home!
Ingredients
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2 cups sushi rice, cooked and cooled
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1 tablespoon rice vinegar
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1 tablespoon sugar
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1/2 teaspoon salt
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8 oz sushi-grade salmon, diced
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2 tablespoons mayonnaise
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1 tablespoon Sriracha sauce
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1 avocado, diced
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2 tablespoons vegetable oil for frying
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1 tablespoon black sesame seeds
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2 green onions, thinly sliced
Instructions
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Mix the rice vinegar, sugar, and salt into the cooled sushi rice.
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Press the rice into a parchment-lined baking dish about 1/2-inch thick. Freeze for 30 minutes to firm up.
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Cut the rice into small rectangles.
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Heat vegetable oil in a nonstick skillet over medium heat and fry the rice rectangles until golden and crispy on both sides. Drain on paper towels.
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In a bowl, mix diced salmon with mayonnaise and Sriracha sauce.
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Top each crispy rice piece with diced avocado and a spoonful of spicy salmon.
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Sprinkle with black sesame seeds and green onions.
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Serve immediately with soy sauce or extra Sriracha if desired.
Notes
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Use only sushi-grade salmon for food safety when consuming raw.
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Freezing the rice briefly helps it hold its shape while frying.
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Substitute spicy tuna for the salmon if desired.
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You can prepare the crispy rice ahead of time and assemble right before serving for the best texture.
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