Crispy sushi rice with spicy salmon! These delicious bites of crunchy rice are the perfect appetizers to serve as part of your dinner. This recipe was made in partnership with the USA Rice Federation, but all opinions are my own.
I’ve been trying to spice up our weeknight dinners whenever possible to keep things fun for us. Sometimes I find that we rotate between the same few foods, so I always like to experiment with new things.
I’ve had crispy rice on my mind for too long, and decided to give it a go at home! It’s topped with avocado, cooked salmon (we aren’t huge fans of raw fish), and a simple homemade spicy mayo.
The U.S-grown rice is so simple to make, and can be topped with your choice of fish and toppings. It’s so flavorful, super crunchy, and a perfect dish to serve as part of dinner.
Rice is such a huge staple in more than half of the world’s diets. There are so many varieties, including long grain, short grain, wild, brown and white to name a few. It’s a great source of carbohydrates (= energy), fiber, antioxidants, and even protein!
Rice Benefits
Rice packs in more than 15 essential vitamins and minerals, including potassium, magnesium, folic acid and B vitamins. It’s also naturally free of sodium, cholesterol and gluten. Purchasing rice grown in the USA helps support local growers, while also reducing your food miles.
It’s a great boost of energy and whole-grains, and is shelf-stable, affordable, and can be used in SO many recipes.
What you’ll need to make homemade crispy rice
For the crispy rice:
- U.S-grown short grain rice
- Rice vinegar
- salt
Toppings:
- Salmon, cooked or raw. If using raw fish, make sure you purchased from a reputable source!
- Avocado
- Jalapeno
- A simple spicy mayo made of mayonnaise, sriracha and a little lemon juice
Short-grain rice
Short grain rice is best when making sushi or crispy rice, especially if you don’t have access to sushi rice. When cooked, it has a soft and stickier texture than other varieties of rice. Short grain rice is grown in Arkansas and California, and is ideal for dishes with creamy consistency, sweet dishes, and Asian dishes.
How to prepare crispy rice
- Prepare your rice as instructed on package
- Season it with salt and rice vinegar
- Let it cool, or refrigerate it for 30 minutes
- Flatten out 1 tbsp worth of rice and pan fry both sides in avocado oil until golden brown
- Top it with avocado and spicy salmon!
This dish is SO delicious, and I can’t wait for you guys to try it!
Thank you to the USA Rice Federation for sponsoring this post. I love working with brands I truly love and believe in.
More rice dishes from the blog:
Mushroom Broccoli Rice Bake
Vegetarian Stuffed Peppers
The Best Salmon Recipe with Coconut Rice, Roasted Cabbage & Cucumber Salad
Crispy Rice with Spicy Cooked Salmon
Ingredients
Sushi Rice
- 1 cup U.S-grown short grain rice or sushi rice
- 1 ¼ cups water
- 2 tbsp rice vinegar
- ½ tsp salt
- Optional: 1 tbsp granulated sugar
- Avocado oil for frying
- 1/4 cup coconut aminos or low-sodium soy sauce, to flavor the rice
Salmon
- 2 salmon fillets, about 4 oz each (skin removed)
- 2 tbsp coconut aminos
- Salt & pepper
- 1 tbsp olive oil
Spicy Mayo
- 2 tbsp mayo of choice
- 2 tsp sriracha
- 1 tsp sesame oil
- 1 tsp lemon juice
Toppings
- Avocado
- 1 jalapeno, thinly sliced
- Sesame seeds
- Sriracha
Directions
- CRISPY SUSHI RICE Rinse your rice under cold water until the water runs clear.
- Pour the rice into a pot with the 1 1/4 cups of water and cover the pot. Bring it to a boil, then reduce the flame to low and let the rice simmer for about 20 minutes, until all water is absorbed. Remove the pot from the heat and let it sit for 10 minutes.
- After 10 minutes, fluff it with a fork, and mix in the salt and rice vinegar. You can add in the sugar if desired.
- Let the rice cool completely before pan frying, otherwise it will be hard to work with. I like to transfer it to a bowl and let it sit in the fridge while I cook the salmon and prepare the toppings.
- Once the rice is cool, heat a deep pan with 1/4 cup of avocado oil on low heat. While the pan heats, start scooping out about 1 1/2 tbsp of the rice mixture and shaping them into flat circles. I like laying them onto a cutting board in batches so that they’re ready to fry. Pour 1/4 cup of coconut aminos into a cup, and dip your fingers into the coconut aminos, then dab it onto the rice before frying. Make sure not to pour too much, just a small amount for flavor.
- Raise the heat to medium/low, and place a few of the rice pieces in the oil. Cook for about 3-4 minutes on one side, then flip for additional 2-3 minutes. Transfer them onto a plate lined with a paper towel while you prepare the rest of the rice. Repeat until all rice is cooked, it should make about 24 bites.
- SPICY MAYO Prepare your spicy mayo by whisking together the mayo, sriracha, sesame oil and lemon juice. Mix until smooth.
- Cooked Spicy Salmon Season your salmon fillet with salt & pepper, then rub the tops with coconut aminos. Heat a skillet with olive oil on medium low heat, then cook the salmon on one side for about 5-7 minutes, and flip onto the other side for additional 5-6 minutes. Once cooked through, remove from fire and mash it with a fork in a large bowl. Pour your spicy mayo into the bowl and mix well. You’ll top your crispy rice with this spicy salmon mixture.
- Cooked Crispy Salmon Season your salmon fillet with salt & pepper, then rub the tops with coconut aminos. Heat a skillet with olive oil on medium low heat, then cook the salmon on one side for about 5-7 minutes, and flip onto the other side for additional 5. Using a fork, flake the salmon directly in the pan so that the pieces can get crispy. Let them cook for 2-3 additional minutes after flaking them. You’ll be adding the pieces directly to the crispy rice, and topping it with spicy mayo.
- Raw Spicy Salmon For a raw fish version, you’ll need about 1 cup of sushi-grade fish (salmon or tuna work well). Chop it up until its fine, and mix it together with the spicy mayo mixture.
- Once your rice is ready, serve fresh and top it with mashed avocado, fish, thinly sliced jalapeno, and sesame seeds.
- The rice can be made 48 hours in advance, refrigerated and fried when ready. It’s best when served fresh!
So so good! Tasted like sushi I paired it with avocado and salmon, thank you ❤️
Thank you Sarah!!