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Spicy Salmon Crispy Rice is a fun take on spicy salmon sushi. Rice cakes are fried crispy on the outside and chewy on the inside, then topped with your favorite salmon poke or spicy salmon sushi bowl flavors like creamy avocado, spicy salmon and lots of crunchy sesame seeds. Eat these jalapeno topped crispy rice salmon bites just like you would eat sushi with a bit of wasabi or soy sauce and a side of pickled ginger.

This pan-fried crispy rice recipe is topped with creamy avocado and a spicy salmon mixture for a tasty appetizer or main dish. Enjoy this delicious treat any time you crave spicy salmon sushi.
If you love spicy salmon, try my Spicy Salmon Burrito Bowl or Spicy Salmon Salad Recipe.
Why You’ll Love This Crispy Rice Recipe
- It’s simple to make. Prepping the rice takes a little time, but the rest of the prep work is easy to do at home when craving salmon sushi.
- It’s perfect for sharing. Make these tasty spicy salmon sushi bites to share with your friends for a fun sushi night at home.
- It’s restaurant-quality. Not only does this crispy rice recipe taste great, but it also looks like something you’d find in a high-end sushi restaurant.
Spicy Salmon Sushi Ingredients

- Sushi Rice: cook the sushi rice first.
- Rice Vinegar: rice vinegar is sweeter than regular white vinegar and can be found in the Asian aisle of the store.
- Sugar: used for a little added sweetness to the rice.
- Salt
- Oil: to fry
- Salmon: finely chop fresh salmon removing the skin and any bones. use sushi grade only.
- Mayonnaise: use your favorite mayo or a Japanese mayo such as Kewpie.
- Sriracha Sauce: use more or less to adjust the spiciness of
- Soy Sauce: substitute gluten free tamari or amino acids for a gluten free option
- Avocado: mash a ripe avocado
- Jalapeno: sliced to use as a garnish
- Sesame Seeds: use both black sesame seeds and white sesame seeds to garnish
How To Make Spicy Salmon Crispy Rice

- Prepare and set the rice. In a medium bowl, combine cooked sushi rice, rice vinegar, sugar and salt. Mix it well. Line a plastic wrap on a rectangular dish and transfer the prepared rice, press the rice firmly to form a uniform layer and refrigerate for at least 1 hour to 2 hours.

- Cut and fry the rice squares. Once the rice is set, cut them into 12 equal squares. Heat a skillet with oil, fry the rice squares on both sides until crispy and golden.

- Prepare the salmon mixture. In a medium bowl, combine salmon, mayonnaise, sriracha sauce and soy sauce. Mix it well and set aside.

- Mash the avocado. In another bowl, mash the avocados and set aside.

- Garnish and serve. Now to the crispy fried rice squares, top it with a dollop of mashed avocado followed by a tablespoon of salmon mixture. Top them with sliced jalapenos and sprinkle the sesame seeds and a drizzle of sriracha. Transfer the salmon crispy rice to a plate and serve.

Tips To Make Crispy Rice Salmon Bites
- Sushi rice will work best for this recipe, but you can use short or medium-grain white rice.
- Rinse the rice before cooking to remove the starchy layer that will make the rice gummy.
- Season the rice while it is still warm.
- Use sushi-grade salmon or smoked salmon.
- The avocado will be mashed, so look for a ripe avocado.
- Line your dish with plastic wrap to make removing the rice from the pan easy.
- Wet the knife when cutting the rice squares for easy slicing.
- Cool the crispy rice cakes on a rack to prevent the bottoms from becoming soggy.

Frequently Asked Questions
Substitute sushi-grade salmon with sushi-grade ahi tuna if you prefer. If sushi-grade fish isn’t available, you can use smoked salmon.
The rice needs to be cold so that it holds together while pan-frying. Place the rice in the fridge for at least 1-2 hours or overnight. If you are in a hurry, you can freeze the rice for about an hour.
This recipe is perfect for make-ahead because the rice needs to be refrigerated before being pan-fried. Simply prep all ingredients, then fry the rice and assemble before serving.
Store the leftovers in an airtight container in the fridge for up to three days.
While we recommend that you pan-fry the rice squares and assemble the crispy rice salmon bites prior to serving you can preseason and form the rice cakes and freeze them for up to three months in an airtight container.
This spicy salmon sushi recipe is the perfect appetizer to serve with your favorite Asian recipes like Authentic Kung Pao Chicken, Chinese Szechuan Chili Chicken or Chinese Lemon Chicken.

More Salmon Recipes
- Greek Salmon
- Creamy Spinach Stuffed Salmon
- Teriyaki Salmon Stir Fry
- Salmon Lettuce Wrap
- Spicy Honey Garlic Salmon
I hope you enjoy all the recipes I share with you, including this delicious Baked Eggplant Parmesan Lasagna recipe. I hope you try it, enjoy it, rate it, and share it with your friends and family!
If you try this recipe and like it, please leave a star rating and comment below. Also, follow me at Cookin’ With Mima on FACEBOOK |INSTAGRAM |PINTEREST for all of my latest social posts and recipes.

Spicy Salmon Crispy Rice
Ingredients
- 2 cups cooked sushi rice
- 2 tbsp rice vinegar
- 1 tbsp sugar
- ½ tsp salt
- Oil, to fry
- 8 oz salmon, finely chopped, sushi grade
- 2 tbsp mayonnaise
- 1 tbsp sriracha sauce
- 1 teaspoon soy sauce
- 1 medium avocado, mashed
- 1 sliced jalapeno, to garnish
- 1 teaspoon black sesame seeds, to garnish
- 1 teaspoon white sesame seeds, to garnish
Instructions
- In a medium bowl combine cooked sushi rice, rice vinegar, sugar and salt. Mix it well.
- Line a plastic wrap on a rectangular dish and transfer the prepared rice, press the rice firmly to form a uniform layer and refrigerate for at least 1 hour to 2 hours.
- Once the rice is set, cut them into 12 equal squares.
- Heat a skillet with oil, fry the rice squares on both sides until crispy and golden.
- Meanwhile prepare the salmon mixture; In a medium bowl, combine salmon, mayonnaise, sriracha sauce and soy sauce. Mix it well and set aside.
- In another bowl, mash the avocados and set aside.
- Now to the crispy fried rice squares, top it with a dollop of mashed avocado followed by a tablespoon of salmon mixture. Top them with sliced jalapenos and sprinkle the sesame seeds and a drizzle of sriracha.
- Transfer the salmon crispy rice to a plate and serve.
Notes
- Sushi rice will work best for this recipe, but you can use short or medium-grain white rice.
- Rinse the rice before cooking to remove the starchy layer that will make the rice gummy.
- Season the rice while it is still warm.
- Use sushi-grade salmon or smoked salmon.
- The avocado will be mashed, so look for a ripe avocado.
- Line your dish with plastic wrap to make removing the rice from the pan easy.
- Wet the knife when cutting the rice squares for easy slicing.
- Cool the crispy rice cakes on a rack to prevent the bottoms from becoming soggy.