Crispy Rice Salmon Stack (Print Version)

Crunchy rice squares topped with seasoned salmon, avocado, and spicy mayo for a fresh, flavorful meal.

# What You'll Need:

→ Sushi Rice

01 - 1 cup uncooked sushi rice
02 - 1.25 cups water
03 - 2 tablespoons rice vinegar
04 - 1 tablespoon sugar
05 - 0.5 teaspoon salt

→ Crispy Rice

06 - 2 tablespoons vegetable oil for frying

→ Salmon

07 - 7 ounces sushi-grade salmon, finely diced
08 - 1 tablespoon low-sodium soy sauce
09 - 1 teaspoon toasted sesame oil
10 - 1 teaspoon sriracha (optional)
11 - 1 teaspoon lime juice
12 - 1 tablespoon finely chopped green onion

→ Toppings & Assembly

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

# Steps to Follow:

01 - Rinse the sushi rice under cold water until clear. Combine rice and water in a saucepan, bring to a boil, then cover and simmer on low heat for 15 minutes. Remove from heat and let rest, covered, for 10 minutes.
02 - Mix rice vinegar, sugar, and salt in a small bowl. Gently fold this mixture into the cooked rice and allow it to cool to room temperature.
03 - Press the cooled rice evenly into a parchment-lined 8-inch square pan to a thickness of half an inch. Refrigerate for 20 minutes to firm up.
04 - In a bowl, combine diced salmon with soy sauce, toasted sesame oil, sriracha, lime juice, and green onion. Mix gently and chill until ready to assemble.
05 - In a small bowl, blend mayonnaise and sriracha until smooth. Set aside.
06 - Remove rice from the pan and cut into 2-inch squares. Heat vegetable oil in a nonstick skillet over medium-high heat. Fry rice squares 2 to 3 minutes per side until golden and crisp. Drain on paper towels.
07 - Top each crispy rice square with avocado, a portion of salmon mixture, a drizzle of spicy mayonnaise, and sprinkle with sesame seeds, chives, and nori strips if using.
08 - Present immediately while the rice is warm and crunchy.

# Additional Tips::

01 -
  • The rice gets shatteringly crisp when fried, creating this addictive textural contrast that sushi rolls can't quite deliver.
  • It comes together in under an hour but tastes like something from a high-end sushi bar.
  • You can prep everything ahead and assemble in minutes, which makes it perfect for dinner parties or when you want something that feels special but stress-free.
02 -
  • Room-temperature rice fries better than warm rice because the starches have set—trying to fry it while it's still steaming leads to soggy, oil-logged squares.
  • Don't skip the chilling step before frying; cold rice holds together, while warm rice wants to fall apart.
  • Your oil temperature matters more than you'd think; if it's not hot enough, the rice absorbs oil instead of crisping.
03 -
  • Buy your salmon from a fishmonger you trust and ask them to confirm it's sushi-grade; the difference in flavor and peace of mind is worth the few extra dollars.
  • If you're nervous about frying rice, remember that a small amount of oil and medium-high heat are your friends—the rice should sizzle immediately when it hits the pan, not languish there slowly absorbing grease.
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