Salmon Crispy Rice Bites

Why You’ll Love This Recipe

I love how every element delivers texture and flavor: golden-crisp rice with a tender center, vibrant salmon tossed in tangy, spicy mayo, and fresh avocado to mellow it all. These bites feel fancy yet are easy enough to make at home, perfect for impressing guests or savoring in a casual snack moment.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the crispy rice:

• Short-grain sushi rice

• Rice vinegar, sugar, salt

• Neutral high-heat oil for frying

For the spicy salmon topping:

• Sushi-grade salmon (or smoked salmon if unavailable)

• Kewpie mayo (or regular mayo)

• Sriracha

• Soy sauce

• Toasted sesame oil

• Green onions (scallions)

To finish:

• Sliced avocado

• Jalapeño or serrano slices

• Toasted sesame seeds

directions

1. Make seasoned sushi rice
   I cook short-grain rice, then stir in a simple dressing of rice vinegar, sugar, and salt while warm

2. Press and chill rice
   I press the rice into a thin layer in a lined pan, wrap it, and refrigerate for at least 4 hours or overnight so it firms up.

3. Prepare spicy salmon
   In a bowl, I mix finely chopped salmon with Kewpie mayo, sriracha, soy sauce, sesame oil, and scallions, then trim and chill until ready

4. Cut and fry rice cakes
   I remove the chilled rice, cut into bite-sized rectangles, and fry in oil until golden and crisp on both sides, about 1–2 minutes per side. I drain on paper towels

5. Assemble bites
   I top each crispy rice piece with a slice of avocado, a spoonful of the spicy salmon, a jalapeño slice, and sprinkle sesame seeds. Serve immediately for best texture and flavor

Servings and timing

• Makes: about 16–18 bites

• Prep & chill time: ~15 minutes active + 4 hours chilling

• Cook time: ~15 minutes

• Total time: ~4½ hours (mostly unattended)

Variations

• Spicy tuna instead: Swap salmon with sushi-grade tuna for a spicy-tuna version.

• Cooked salmon topping: Use cooked salmon flakes mixed with spicy mayo for a cooked alternative

• Add eel sauce: Drizzle sweet eel sauce on top for a deeper umami kick

• Use smoked salmon: Try smoked salmon if fresh sushi-grade isn’t available—it works beautifully

• Dairy twist: Add a smear of cream cheese under the salmon for creamy tang.

storage/reheating

I make the rice cakes and salmon a day ahead, storing separately in the fridge. At serving time, I fry the cakes fresh and assemble immediately. Leftover bites lose crispiness, so I prefer to prepare components separately and combine when ready.

FAQs

Can I make this ahead?

Yes—I prepare rice cakes and salmon topping ahead and assemble right before serving to keep the crunch fresh .

Is sushi-grade salmon necessary?

For raw salmon, sushi-grade is safest. But smoked or cooked salmon also gives delicious results with the same flavors .

Why chill the rice before slicing?

Chilling firms up the rice so pieces hold together during frying, preventing them from falling apart

How do I get rice crispy not greasy?

Use neutral oil, heat it before adding rice, fry without moving until golden, and drain well—don’t overcrowd the pan .

Can I freeze rice cakes?

Yes—I freeze the pressed rice layer before frying for up to 3 months. Fry from frozen for excellent results .

Conclusion

These salmon crispy rice bites are a delicious blend of textures and flavors—crunchy, spicy, creamy, and fresh. I love how make-ahead prep frees up time, allowing me to plate beautiful bites right before serving. They always impress at gatherings and satisfy sushi cravings at home.