Crispy Rice Salmon Stack (Print View)

Golden crispy rice squares topped with seasoned salmon, avocado, and spicy mayo for a fresh fusion bite.

# What You’ll Need:

→ Sushi Rice

01 - 1 cup sushi rice (uncooked)
02 - 1 1/4 cups water
03 - 2 tbsp rice vinegar
04 - 1 tbsp sugar
05 - 1/2 tsp salt

→ Crispy Rice

06 - 2 tbsp vegetable oil

→ Salmon

07 - 7 oz (200 g) sushi-grade salmon, finely diced
08 - 1 tbsp low-sodium soy sauce
09 - 1 tsp toasted sesame oil
10 - 1 tsp sriracha (optional)
11 - 1 tsp lime juice
12 - 1 tbsp finely chopped green onion

→ Toppings & Assembly

13 - 1 ripe avocado, sliced or mashed
14 - 1 tbsp mayonnaise
15 - 1 tsp sriracha
16 - 1 tbsp black or white sesame seeds
17 - 1 tbsp finely chopped chives (optional)
18 - 1 sheet nori, cut into thin strips (optional)

# Method:

01 - Rinse sushi rice in cold water until clear. Combine rice and water in a saucepan; bring to a boil, then cover and simmer on low for 15 minutes. Remove from heat and let sit, covered, for 10 minutes.
02 - Mix rice vinegar, sugar, and salt in a small bowl. Gently fold into cooked rice. Allow the rice to cool to room temperature.
03 - Press cooled rice into a parchment-lined 8-inch square pan to a 1/2-inch thickness. Refrigerate for 20 minutes.
04 - Combine diced salmon, soy sauce, sesame oil, sriracha, lime juice, and green onion in a bowl. Mix gently and chill until assembly.
05 - In a small bowl, mix mayonnaise and sriracha. Set aside.
06 - Remove chilled rice from the pan and cut into 2-inch squares. Heat vegetable oil in a nonstick skillet over medium-high. Fry rice squares 2 to 3 minutes per side until golden and crispy. Drain on paper towels.
07 - Top each crispy rice square with avocado, salmon mixture, spicy mayo, and sprinkle with sesame seeds, chives, and nori strips if using.
08 - Serve immediately while rice remains warm and crispy.

# Expert Advice:

01 -
  • The rice gets shatteringly crispy on the outside while staying tender within, creating that textural magic sushi bars charge you for.
  • It's sushi flavor without the intimidation factor—no rolling mat, no special skills, just assembly.
  • You can prep components ahead and stack them moments before serving, making it perfect for entertaining without stress.
02 -
  • The rice must be completely cool before you cut and fry it, otherwise it will crumble and fall apart in the oil—I learned this the frustrating way so you don't have to.
  • Slice the avocado at the very last moment; even a few minutes of exposure to air will cause it to oxidize and turn an unappealing shade.
  • Don't skip the 20-minute chill after pressing the rice—that's when the starch sets and holds everything together during frying.
03 -
  • Use a nonstick skillet and medium-high heat so the rice doesn't stick; too hot and the outside burns before the inside sets.
  • If your avocado is hard, you can press it straight onto the warm rice square where it'll soften slightly from the residual heat, creating an almost spreadable texture.
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