This Crispy Rice Sushi is the ultimate summer appetizer made with the freshest sushi-grade salmon and tossed in a delicious Asian sauce. It is served chilled and pairs well with wonton crackers or tortilla chips.
The first time I tried crispy sushi rice was at Pubbelly in Miami and I was absolutely obsessed. I have seen it all around Instagram and Tiktok so I had to make it. You need to use day old rice and push it into a baking dish and freeze it. This will make it easier to cut into cubes and fry. Everything else is so easy and it sounds more intimidating than it is. I tried Crispy Rice Sushi and I was so in love with the combination of the soy sauce, sesame oil, and rice vinegar. What a treat!
If you like this recipe, feel free to try my Tuna Tartare or my Tuna Tostada.
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Ingredients
You'll only need a few simple ingredients to make this. The exact measurements are listed in the recipe card below. Here's an overview of what you'll need:
- Sushi Rice
- Sugar
- Rice vinegar
- Sushi grade salmon
- Soy Sauce
- Sesame oil
- Sesame seeds
- Avocado
- Mango
- Jalapeno
See recipe card for quantities.
Instructions
For the crispy rice, make the sushi rice the night before which helps keep the rice stay intact when frying. Cook according to package instructions (usually it is 1 ½ cup water for 1 cup of rice but every package is different!) When you cook the rice, stir in the sugar, rice vinegar and salt. I added the rice to an 8 x 8 pyrex with parchment paper and pressed the rice down. Stick it in the freezer for an hour when you’re ready to use it. This will help cutting it easier. Cut the rice into 1 x 2 inch rectangles.
In a fry pan with avocado oil, fry for about 2 minutes per side or until golden brown and add to a drying rack over a baking sheet to cool while you make the salmon.
For the salmon, dice into small pieces and add to a bowl with the soy sauce, sesame oil, rice vinegar, and sesame seeds.
Top the crispy rice with avocado, salmon, mango, jalapeño and sesame seeds.
Substitutions
Salmon: This salmon must be sushi grade. I would go to your local fish market to get the freshest quality salmon.
Sesame seeds: I used everything but the bagel seasoning since I didn’t have sesame seeds, which works wonders.
Avocado: You will need one ripe avocado. Pick a dark green to nearly black avocado with a bumpy texture and firm but not mushy.
Soy Sauce: I used light soy sauce instead of dark soy sauce.
Sesame oil: You can buy sesame oil in the ethnic food section of your grocery store.
Variations
Cooking is a chance to be creative! Have fun with it and feel free to make your own variation.
- Spicy - add chili pepper flakes onto the sushi for additional heat, or sriracha mayonnaise.
- Deluxe - Top with crispy onions, pickled onions, or cucumber.
Check out this Miso Tuna recipe.
Equipment
Equipment can have a big impact on how a recipe turns out. Stone bakeware takes longer to heat up than metal pans, and also retain heat for longer, which could make the recipe more watery, or burnt on the outsides.
I love using my Caraway pots, pans and baking sheets for best quality. Get yourself a discount by clicking here!
Storage
This will be good in the refrigerator for 2-3 days.
These ingredients don't stand up well to freezing.
Top tip
Make sure to freeze the rice to make cutting easier.
Crispy Rice Sushi
- Total Time: 1 hour 10 minutes
- Yield: 3 servings 1x
Description
This Crispy Rice Sushi is the ultimate summer appetizer made with the freshest sushi-grade salmon and tossed in a delicious Asian sauce. It is served chilled and pairs well with wonton crackers or tortilla chips.
Ingredients
Sushi Rice:
- 1 cup Japanese sushi rice
- 1 ½ cups water
- 1 teaspoon granulated sugar
- 2 tablespoons rice vinegar
- Pinch of salt
Salmon:
- ½ pound fresh sushi-grade salmon, cut into tiny cubes
- ¼ cup light soy sauce
- 2 tablespoons sesame oil
- 1 tablespoon rice vinegar
- 1 teaspoon sesame seeds
Toppings:
- ½ avocado, diced
- ¼ mango, diced
- 1 jalapeno pepper, sliced and deseeded
Instructions
- For the crispy rice, make the sushi rice the night before which helps keep the rice stay intact when frying. Cook according to package instructions (usually it is 1 ½ cup water for 1 cup of rice but every package is different!) When you cook the rice, stir in the sugar, rice vinegar and salt. I added the rice to an 8 x 8 pyrex with parchment paper and pressed the rice down. Stick it in the freezer for an hour when you’re ready to use it. This will help cutting it easier. Cut the rice into 1 x 2 inch rectangles. In a fry pan with avocado oil, fry for about 2 minutes per side or until golden brown and add to a drying rack over a baking sheet to cool while you make the salmon.
- For the salmon, dice into small pieces and add to a bowl with the soy sauce, sesame oil, rice vinegar, and sesame seeds.
- Top the crispy rice with avocado, salmon, mango, jalapeño and sesame seeds.
- Prep Time: 1 hour
- Cook Time: 10 minutes
- Category: Dinner
- Method: Cooking
- Cuisine: Japanese
Food safety
- Cook to a minimum temperature of 165 °F (74 °C)
- Do not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
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