Spicy Salmon Crispy Rice

You might’ve seen us making some Spicy Salmon Crispy Rice on our TikTok, Instagram, Twitter or Facebook. Or maybe you saw the post on our Pinterest.

Regardless of how you found it, we’re just glad that you did! No long, drawn out story– we just hope you enjoy!

Spicy Salmon Crispy Rice

Print Recipe Pin Recipe

Prep Time:1 hour hr 15 minutes mins

Cook Time:15 minutes mins

Total Time:1 hour hr 30 minutes mins

Course: Appetizer, Dinner, Snack

Keyword: Avocado, Jalapeño, Rice, Salmon

Ingredients

Rice

• 1½ cups Jasmine Rice rinsed until water is clear
• 2 cups Water
• 1 tsp Salt
• 3 tbsp Rice Vinegar
• 1 tbsp Sugar
• 1 tsp Sesame Oil

Salmon

• 1 lb Salmon chopped
• 3 tbsp Kewpie Mayonnaise
• 2 tbsp Sriracha
• 1 tbsp Soy Sauce
• 2 tsp Sesame Oil
• 1-2 tsp Lime Juice

Garnish

• Avocado
• Toasted Sesame Seeds
• Green Onions chopped
• Jalapeño

Instructions

• Thoroughly rinse the rice 4-5 times until the water turns clear. Add the water, salt, rice, and cook the rice in a rice cooker.
• Wash salmon and remove the the skin. Bring a medium sized skillet to medium-low heat. Pour in a little olive oil and place salmon inside to cook. Season salmon with salt and pepper to desire. Cook salmon on both sides for 3-4 minutes each. Remove salmon from heat and mash with a fork in a bowl.
• In a small bowl, mix the rice vinegar, sugar and sesame oil until the sugar has dissolved. Once the rice is cooked, toss the mixture with the cooked rice in a large bowl and toss until combined.
• Place the flavored rice into a small square baking tray lined with plastic wrap and shape your rice into a 1/2 inch thick square block. Wrap and refrigerate for at least 1 hour or overnight. You can also freeze in the freezer for about 30 minutes. This will make the rice easy to cut into cubes. Once the rice has chilled, cut the rice into bitesized rectangles.
• In a medium skillet, heat about 1/2-3/4 cup of vegetable oil (or enough to fill an even thin layer on your skillet) on high heat until hot for about 30 seconds. Gently, place the rice into the pan leaving about 2 inches in between each piece. Be careful the oil may splatter. Cook on medium high heat for about 3 minutes or until golden brown and then flip and cook for an additional 2-3 minutes. Remove from the pan and place on a wire rack placed over a lined baking sheet to drain any excess oil.
• In a medium mixing bowl, add your chopped salmon, kewpie mayonnaise, sriracha, soy sauce, sesame oil, and lime juice. Mix until thoroughly combined.
• Add thinly sliced avocado pieces on top of the crispy rice. Then place 1-2 tablespoons of spicy tuna on top. Garnish with toasted sesame seeds, green onions, and thinly sliced jalapeño.
• Enjoy!