Description
This crispy rice with spicy salmon is a TikTok-inspired snack that combines crunchy golden rice bites with a creamy, spicy salmon topping. It’s quick, trendy, and tastes like something straight out of a sushi restaurant. Perfect for parties, lunch, or an indulgent night in — this viral favorite is guaranteed to impress.
Ingredients
For the Crispy Rice Base:
2 cups cooked sushi rice (day-old rice works best)
1 tablespoon rice vinegar
1 teaspoon sugar
A pinch of salt
Neutral oil (canola or avocado oil, for frying)
For the Spicy Salmon Topping:
6 ounces sushi-grade salmon, diced
2 tablespoons mayonnaise (preferably Kewpie)
1–2 teaspoons sriracha (to taste)
1 teaspoon soy sauce
½ teaspoon sesame oil (optional)
1 green onion, finely chopped
1 teaspoon sesame seeds
For Serving:
Sliced avocado
Pickled ginger
Extra spicy mayo or sriracha drizzle
Soy sauce or tamari for dipping
Instructions
Prepare the rice:
Mix the cooked rice with rice vinegar, sugar, and salt while it’s slightly warm. Spread the rice evenly in a parchment-lined dish (about ¾-inch thick). Cover and refrigerate for at least 1 hour, or overnight.Cut and fry the rice:
Slice chilled rice into small rectangles or squares. Heat oil in a nonstick pan over medium heat. Fry rice pieces until golden and crispy on both sides (3–4 minutes per side). Transfer to a paper towel-lined plate to drain.Make the spicy salmon mixture:
In a bowl, combine mayonnaise, sriracha, soy sauce, and sesame oil. Fold in diced salmon, chopped green onions, and sesame seeds. Chill for 10 minutes.Assemble:
Spoon the spicy salmon mixture onto each crispy rice piece. Garnish with avocado slices, sesame seeds, and a drizzle of spicy mayo if desired.
Serve:
Enjoy immediately while the rice is warm and crispy with cool, creamy salmon on top.
Notes
Make ahead: Prepare and chill the rice base a day ahead; fry just before serving.
Cooked option: You can use cooked salmon or even shrimp for a fully cooked version.
Air fryer method: Lightly spray rice squares with oil and air fry at 400°F for 8–10 minutes, flipping halfway.
Storage: Store salmon and rice separately. Reheat rice before serving to restore crispiness.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Pan-Fried
- Cuisine: Asian Fusion
Nutrition
- Serving Size: 3–4 pieces
- Calories: 280
- Sugar: 1g
- Sodium: 370mg
- Fat: 17g
- Saturated Fat: 3g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 12g
- Cholesterol: 35mg
