Crispy rice salmon is my new favorite go-to appetizer when I am looking to impress my family and friends. Made with fresh sushi-grade salmon, yuzu kosho, yuzu juice, and seasoned sushi rice this light, zingy, and savory crispy salmon bite will surely satisfy your sushi cravings.
Crispy rice salmon is my new favorite go-to appetizer when I am looking to impress my family and friends. Made with fresh sushi-grade salmon, yuzu kosho, yuzu juice, and seasoned sushi rice this light, zingy, and savory crispy salmon bite will surely satisfy your sushi cravings.
This salmon crispy rice recipe is my newest obsession. Imagine delicate bites of sushi-grade salmon coated in a spicy, savory, and bright yuzu kosho marinade served atop a bed of perfectly crisp and golden seasoned sushi rice. Each mouthful of crispy rice with spicy salmon creates an irresistible fusion of textures and flavors that will keep you coming back for more.
Crispy rice salmon bites are the new appetizer to try if you are tired of the traditional and boring spicy tuna. The yuzo kosho flavor paired with the salmon creates a lightly spicy and bright flavor that is out of this world! If you loved these crispy salmon bites, check out my spicy tuna crispy rice, sushi bake, or Hawaiian poke bowl for more sushi-inspired bites!
Unique flavors and textures. The subtly spicy salmon has salty, zingy savory flavors that pair harmoniously with fresh cucumbers and lightly fried crispy seasoned sushi rice.
Save money! You can make as many salmon crispy rice pieces for yourself at home without having to spend top dollar at a fancy restaurant.
Easy to make. This is an incredibly simple crispy rice salmon recipe and I have included all the tips and tricks below for a foolproof appetizer or snack.
Kitchen Equipment
You will need the following items of kitchen equipment to make this spicy salmon crispy rice recipe. I have linked everything that I used to make these crispy rice salmon bites below.
Mixing bowls: you will need medium to large mixing bowls to season your sushi rice and to mix the yuzo marinade with the salmon.
Rice Cooker: Using a rice cooker is the easiest and most efficient way to cook rice. However, you can alternatively use a pot on the stove as well.
Rice Spoon: use a rice spoon or a large wooden spoon to mix in the rice seasonings so that you do not break the rice grains.
Baking Tray or mold: You will need a small baking tray that is about 8 inches or 9 inches wide to create a mold for the rice.
Wire rack: you don’t want your crispy rice to go soggy. For the ultimate crisp, make sure to place the newly fried crispy rice pieces over a wire rack to cool.
Ingredients
All of the ingredients for this spicy salmon crispy rice recipe can be found at your local Japanese grocery store or online! I’ve linked all the ingredients that I used below.
Seasoned Rice
Sushi Rice:sushi rice also known as short-grained sushi rice is plump, firm, and slightly sticky. Sushi rice has a stickier texture than jasmine white rice making it ideal for shaping and frying. I love using Nishiki premium grain rice for all my sushi recipes.
Salt: a dash of salt is used to season the crispy rice.
Rice Vinegar:rice vinegar is a sweeter and slightly salty type of vinegar. It adds a mild flavoring to the rice.
Granulated Sugar:granulated sugar balances out the bitterness from the rice vinegar
Toasted Sesame Oil: a drizzle of toasted sesame oil adds another layer of nutty flavor to the rice.
Yuzu Salmon
Sushi-grade Salmon: for safety precautions, use high-quality sushi or sashimi-grade salmon. You must read the label of the packaging to check if it states that it is sushi grade.
Japanese Kewpie Mayonnaise:Japanese kewpie mayonnaise is a sweeter, umami-flavored mayonnaise that is only made of egg yolks alone for a more custardy texture. It is the best type of mayonnaise to use for this crispy rice with a spicy salmon recipe.
Yuzu Kosho:Yuzu kosho is a Japanese condiment made from fresh green chilis that are fermented with salt, rind, and juice of the yuzu. It creates a slightly spicy, salty, zingy, and savory flavor that is incredible.
Yuzu Juice:yuzo juice adds a bit of acidity to the salmon which brightens up the flavor of the crispy rice with spicy salmon.
Soy Sauce:soy sauce and fresh salmon pair nicely together and add a touch of saltiness to break up the heavier creamy flavors.
Toasted Sesame Oil: a drizzle of toasted sesame oil adds a layer of umami toasty nuttiness to the crispy salmon bites.
Garnish
Persian cucumbers
Toasted sesame seeds
Chopped Green onion
Substitutions and Additions
You can easily customize these crispy salmon bites however you want! I’ve listed below some substitutions and additions suggestions.
Minced Chives: instead of green onion garnish, you can use finely minced chives
Avocado: adds a creamy element to the crispy rice. You can either substitute avocado for the cucumber or add it for the ultimate bite.
Jalapeno slices: or Serrano pepper slices as a garnish.
Sriracha or hot sauce: if you want to increase the spice level on your spicy salmon crispy rice then add some sriracha or your favorite hot sauce to your spicy salmon mixture.
Neutral oil: instead of vegetable oil you can alternatively use any neutral flavored oil with a high smoke point such as canola oil, sunflower oil, peanut oil, or avocado oil.
How to Make Crispy Rice Salmon
You can make this easy spicy salmon crispy rice recipe from the comfort of your own home. These crispy rice salmon bites will be a guaranteed crowd-pleaser amongst your family and friends.
Crispy Rice
Prepare the rice. Thoroughly the rice 4-5 times until the water turns clear. Cook the rice and water in a rice cooker or on the stove.
Season the rice. In a small bowl, mix the salt, 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.
Shape and refrigerate the rice. Place your flavored rice into a small square baking tray lined with plastic wrap. Press and shape your rice into a 1/2-inch thick square block. Wrap and refrigerate for at least 3 hours or overnight. You want to chill the rice so that it is slightly dried out and easy to cut into cubes.
Shape the rice. Once the rice is chilled, cut the rice into bite-sized rectangles. Pat to dry off any excess water condensation.
Pan-fry the rice. In a medium skillet, heat about 1/4-1/2 cup of vegetable oil (or enough to fill a thin layer on your skillet) on medium-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 2 minutes or until golden brown and then flip and cook for an additional 2 minutes or until golden brown. Remove from the pan and place on a wire rack placed over a lined baking sheet to drain any excess oil.
Spicy Salmon
Mix the ingredients. In a medium mixing bowl, add your chopped salmon, kewpie mayonnaise, yuzu kosho, yuzo juice, soy sauce, and sesame oil. Mix until thoroughly combined.
Assemble
Assemble. Add thinly sliced cucumber pieces on top of the crispy rice. Then place 1-2 tablespoons of spicy salmon on top. Garnish with toasted sesame seeds and chopped green onions.
Tips for the Best Crispy Rice Salmon
Wash your rice! Washing your rice is always a vital step before cooking rice. Washing the rice removes the excess starch, dirt, dust, and debris from the rice grain. If you don’t wash your rice, the excess starch will gelatinize and make the grains become extra sticky and mushy.
Pack the rice. When molding the rice on your baking pan, make sure you gently pack in the rice as closely together without actually mashing the rice grains. You also don’t the rice to be too loose where you have large air bubbles that will make the rice fall apart when you fry it.
Chill the rice. You will need to chill the rice block in the refrigerator for a minimum of 3 hours or preferably overnight. The longer you chill the rice the easier it is to slice into cubes, and it will become slightly drier which will cause less splatter when you fry the crispy rice.
Make sure the oil is hot before adding the rice. Test the readiness of the oil by dropping one grain of rice and if it rapidly sizzles, the oil is ready.
Cool the rice on a wire rack for maximum crispiness. After the crispy rice is golden brown on both sides, place the crispy rice pieces over a wire rack to prevent them from getting soggy.
Food Safety: Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness. Check with Food and Drug Administration (FDA) and/or appropriate regulatory agencies regarding food safety recommendations.
Storage Instructions
It is best to eat these crispy rice salmon bites fresh. However, you can store any leftover salmon crispy rice pieces in an airtight container in the refrigerator for a maximum of 2 days from when you bought the salmon.
Frequently Asked Q’s & A’s
Where can I buy sushi-grade salmon?
Most grocery stores will sell sushi-grade salmon in their refrigerated seafood section. Ideally, if you are located near a Japanese grocery store I would purchase it from there. You must trust the store that you are purchasing the fish from. Make sure the salmon is vibrant in color and has today’s date on the packaging.
What is spicy salmon made of?
My spicy salmon recipe is different than the rest! I decided to go with a yuzu spicy salmon for a light, savory flavor that is unique yet still delicious. This spicy salmon recipe is made with Kewpie mayo, yuzo kosho, yuzo juice, soy sauce, and toasted sesame oil.
What kind of rice is best for crispy rice?
The ideal rice for sushi grain is short-grain sushi rice. This rice is plump, sweet, and slightly sticky which will stick together, hold its shape nicely, and be crisp on the outside yet soft on the inside when pan-fried. Make sure that the rice is chilled for at least 3 hours so that it is drier and slightly hardened which will make cutting and frying a lot easier.
How long does sushi-grade salmon stay fresh?
When storing sushi in the fridge, the U.S. Department of Agriculture (USDA) advises that raw fish can be refrigerated for 1–2 days.
Crispy rice salmon is my new favorite go-to appetizer when I am looking to impress my family and friends. Made with fresh sushi-grade salmon, yuzu kosho, yuzu juice, and seasoned sushi rice this light, zingy, and savory crispy salmon bite will surely satisfy your sushi cravings.
Prepare the rice. Thoroughly the rice 4-5 times until the water turns clear. Cook the rice and water in a rice cooker or on the stove.
Season the rice. In a small bowl, mix the salt, 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.
Shape and refrigerate the rice. Place your flavored rice into a small square baking tray lined with plastic wrap. Press and shape your rice into a 1/2-inch thick square block. Wrap and refrigerate for at least 3 hours or overnight. You want to chill the rice so that it is slightly dried out and easy to cut into cubes.
Shape the rice. Once the rice is chilled, cut the rice into bite-sized rectangles. Pat to dry off any excess water condensation.
Pan-fry the rice. In a medium skillet, heat about 1/4-1/2 cup of vegetable oil (enough to fill a thin layer on your skillet) on medium-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 2 minutes or until golden brown and then flip and cook for an additional 2 minutes or until golden brown. Remove from the pan and place on a wire rack placed over a lined baking sheet to drain any excess oil.
Salmon
Mix the ingredients. In a medium mixing bowl, add your chopped salmon, kewpie mayonnaise, yuzu kosho, yuzo juice, soy sauce, and sesame oil. Mix until thoroughly combined.
Assemble
Assemble. Add thinly sliced cucumber pieces on top of the crispy rice. Then place 1-2 tablespoons of spicy salmon on top. Garnish with toasted sesame seeds and chopped green onions.
Notes
Wash your rice! Washing your rice is always a vital step before cooking rice. Washing the rice removes the excess starch, dirt, dust, and debris from the rice grain. If you don’t wash your rice, the excess starch will gelatinize and make the grains become extra sticky and mushy.
Pack the rice. When molding the rice on your baking pan, make sure you gently pack in the rice as closely together without actually mashing the rice grains. You also don’t the rice to be too loose where you have large air bubbles that will make the rice fall apart when you fry it.
Chill the rice. You will need to chill the rice block in the refrigerator for a minimum of 3 hours or preferably overnight. The longer you chill the rice the easier it is to slice into cubes, and it will become slightly drier which will cause less splatter when you fry the crispy rice.
Make sure the oil is hot before adding the rice. Test the readiness of the oil by dropping one grain of rice and if it rapidly sizzles, the oil is ready.
Cool the rice on a wire rack for maximum crispiness. After the crispy rice is golden brown on both sides, place the crispy rice pieces over a wire rack to prevent them from getting soggy.
Food Safety: Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness. Check with Food and Drug Administration (FDA) and/or appropriate regulatory agencies regarding food safety recommendations.
Storage: It is best to eat these crispy rice salmon bites fresh. However, you can store any leftover salmon crispy rice pieces in an airtight container in the refrigerator for a maximum of 2 days from when you bought the salmon.
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