Crispy, Creamy, and Addictively Good: Crispy Salmon Rice

This Crispy Salmon Rice is one of my favorite ways to take simple pantry staples and turn them into something that looks and tastes restaurant-worthy. Golden-brown, crunchy rice cubes form the perfect base for a creamy, spicy salmon topping that’s rich, flavorful, and just the right amount of heat. Finished with spicy mayo, eel sauce, and a fresh slice of jalapeño, these little bites are just as perfect for an appetizer platter as they are for a cozy solo dinner.

A hand holding a crispy rice bite topped with creamy, spicy salmon mixture, jalapeño, and sesame seeds. The texture of the crispy rice and the juicy salmon topping is clearly visible.

The Perfect Play Between Crunch and Creaminess

I’ve always been obsessed with texture in food, and this dish nails the combination. The rice gets seared until every edge is crisp, creating that satisfying crunch, while the salmon topping is smooth, creamy, and a little spicy. Each bite has balance, the richness of the salmon, the crisp rice, and the bright, punchy garnishes all working together.

Ingredients for Crispy Salmon Rice

Rice Base

1 cup cooked rice
1 tablespoon rice wine vinegar
½ teaspoon sugar
¼ teaspoon salt

Salmon Topping

4 ounces fresh salmon, finely minced
1 tablespoon mayonnaise
1 teaspoon sriracha
1 teaspoon sesame oil
¼ teaspoon salt

Optional Garnish

Spicy mayo
Eel sauce
Sesame seeds
Jalapeños

How to Make Crispy Salmon Rice

Step-by-Step Instructions

In a small bowl, combine rice wine vinegar, sugar, and salt. Pour over the cooked rice and gently fold to mix.

Line a square container with plastic wrap. Press the seasoned rice firmly into the mold and freeze for 1 hour.

A rice paddle pressing down sushi rice in order to be frozen for an hour to make the rice cakes for Crispy Rice Salmon

Finely mince the salmon and mix with mayonnaise, sriracha, sesame oil, and salt until creamy. Set aside.

A metal bowl filled with chopped salmon, mayonnaise, and sriracha being seasoned with salt. This spicy creamy mixture will be used as a topping for crispy rice bites.

Remove the chilled rice from the mold and cut into 1-inch squares. Heat a nonstick pan over high heat and sear the rice cubes on all sides, flipping frequently until golden and crispy. Let rest on a wire rack.

Golden brown rice cubes frying in oil with a close-up view of a crispy piece held by tongs. The exterior is perfectly crisp, making it the ideal base for spicy salmon toppings.

Spoon the salmon mixture onto the crispy rice. Garnish with spicy mayo, eel sauce, sesame seeds, and sliced jalapeños, if desired. Serve immediately while the rice is still crisp.

A hand holding a crispy golden rice cube while brushing spicy salmon on top with a wooden spoon. The rice is perfectly fried, showcasing its crunchy texture before assembling the salmon bites.

Why This Recipe Works Every Time

The secret to keeping the rice crispy is chilling it in a mold before cutting and pan-searing — this helps the cubes hold their shape and develop that beautiful golden crust. The salmon topping comes together in minutes and can be customized depending on your spice tolerance and preferred flavor profile.

Chopsticks placing a slice of fresh jalapeño onto a golden, crispy salmon rice bite drizzled with spicy mayo and soy glaze, garnished with sesame seeds on a white platter.

How to Serve Crispy Salmon Rice

Serve these as an appetizer platter for dinner parties, arrange them neatly for a sushi-inspired starter, or make a larger portion and call it dinner. If you want to be fancy, drizzle the sauces in a zig-zag pattern and sprinkle with sesame seeds right before serving.

Frequently Asked Questions

Can I use cooked salmon instead of raw?

Yes, flake the cooked salmon into small pieces before mixing with the mayo and seasonings. It won’t have the same texture as raw, but it’s still delicious.

What’s the best rice to use?

Short-grain sushi rice works best because it sticks together well and crisps beautifully in the pan.

Can I make the rice cubes ahead of time?

Yes! You can mold, chill, and cut them ahead. Sear just before serving to keep them crispy.

Do I need to freeze the rice before frying?

Freezing for at least 1 hour helps firm it up, making it easier to cut into clean cubes and keeping them intact during frying. I wouldn’t recommend making the rice cubes without freezing them first.

Can I make this spicier?

Definitely! Add more sriracha to the salmon mix, swap in gochujang mayo, or top with sliced fresno peppers.