How to make Salmon Crispy Rice

Ingredients

• 2 cups Short Grain Sushi Rice (uncooked; rinse until water runs clear)
• 2 tablespoons Rice Vinegar (seasoned rice vinegar preferred)
• 1 pound Sushi‑Grade Copper River Sockeye Salmon (roughly chopped into bite‑size pieces)
• 2 tablespoons Avocado Mayo (store‑bought or homemade (mashed avocado mixed with mayo))
• 1 tablespoon Soy Sauce (low‑sodium preferred)
• 1 teaspoon Sesame Oil (toasted sesame oil for flavor)
• 1 teaspoon Sriracha (adjust to heat preference)
• 2 stalks Green Onions (thinly sliced, both white and green parts)
• 1 tablespoon Sesame Seeds (toasted)
• 2 tablespoons Avocado Oil (high smoke‑point oil for frying)
• 0.5 fruit Avocado (sliced for garnish, optional)

Instructions

1. Cook Sushi Rice

   Rinse the short‑grain rice until the water runs clear, then cook it in a rice cooker or pot with the appropriate amount of water.

   Time: PT20M

2. Season the Rice

   Transfer the hot rice to a large bowl, drizzle the rice vinegar over it, and gently fold to combine.

   Time: PT5M

3. Pack and Chill Rice

   Press the seasoned rice firmly into an airtight container or wrap it tightly with plastic wrap, seal, and refrigerate for at least two hours.

   Time: PT2H

4. Prepare Salmon Mixture

   Roughly chop the sushi‑grade salmon into small bite‑size pieces, then combine in a bowl with avocado mayo, soy sauce, sesame oil, sriracha, sliced green onions, and toasted sesame seeds.

   Time: PT10M

5. Combine Salmon with Rice

   Remove the chilled rice from the fridge, break it up if needed, and gently fold the salmon mixture into the rice until evenly distributed.

   Time: PT5M

6. Portion Rice into Squares

   Using a sharp, wet knife, cut the rice into 2‑inch squares (or desired size).

   Time: PT5M

7. Heat Oil

   Add avocado oil to the non‑stick skillet and heat over medium‑high until shimmering (about 190°C).

   Time: PT2M

   Temperature: 190°C

8. Fry Rice Squares

   Place the rice squares in the hot oil, frying 3‑4 minutes per side until golden brown and crispy. Work in batches to avoid crowding.

   Time: PT8M

   Temperature: 190°C

9. Drain and Garnish

   Transfer the fried squares to a paper‑towel‑lined plate, then top each with a slice of avocado (optional). Serve immediately.

   Time: PT2M

Nutrition Facts

Calories

350

Protein

20g

Carbohydrates

45g

Fat

12g

Fiber

2g

Ingredient Substitutions

• Instead of Short Grain Sushi Rice: Arborio rice, short grain rice
• Instead of Rice Vinegar: Apple cider vinegar mixed with a pinch of sugar
• Instead of Sushi‑Grade Copper River Sockeye Salmon: Any sushi‑grade salmon
• Instead of Avocado Mayo: Regular mayo, vegan mayo
• Instead of Soy Sauce: Tamari (gluten‑free)
• Instead of Sesame Oil: Peanut oil (different flavor)
• Instead of Sriracha: Chili garlic sauce
• Instead of Green Onions: Chives
• Instead of Sesame Seeds: Pumpkin seeds
• Instead of Avocado Oil: Canola oil, grapeseed oil
• Instead of Avocado: Cucumber slices

Equipment Needed

• Rice Cooker or Pot
• Fine Mesh Sieve (optional)
• Mixing Bowl
• Plastic Wrap or Airtight Container
• Chef's Knife
• Cutting Board
• Non‑Stick Skillet
• Spatula
• Measuring Spoons
• Serving Plate (optional)

Critical Steps — Do Not Skip

• Pack the rice tightly before refrigerating.
• Refrigerate the packed rice for at least two hours.
• Use a high smoke‑point oil (avocado oil) and heat it to about 190°C.
• Fry the rice squares until both sides are golden and crispy.
• Use sushi‑grade salmon to ensure safety when eaten partially cooked.

Chef Tips from the Video

• Toast the sesame seeds lightly in a dry pan for extra nutty flavor before adding them to the mixture.
• For extra crunch, drizzle a tiny splash of sesame oil over the squares right after frying.
• Serve with a side of soy‑ginger dipping sauce for added depth.

Troubleshooting

Storage

Refrigerator: Store leftovers in an airtight container for up to 2 days. Re‑heat briefly in a skillet before serving.

Freezer: Not recommended; texture of rice squares deteriorates after freezing.

Room temperature: Can sit at room temperature for up to 2 hours; keep hot oil away from children.

Make-Ahead Tips

• The rice can be cooked and chilled up to 24 hours in advance.
• Prepare the salmon mixture a day ahead; keep it refrigerated and combine with rice just before cutting.
• Fry the squares just before serving for maximum crispness.

Frequently Asked Questions