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Crispy Rice and Salmon 🍣❤️ Truuust me, these will be a crowd pleaser!
But also, if you me, you know that know that I am obsessed with crispy rice. It is obviously inspired by Nobu. Their tuna crispy rice is my go to order. One of my favorite things about it is that it is so versatile, you can pretty much top it with your favorite fish or proteins and play around with different toppings. This one is one of my favorite ones to date.
If you loved this recipe, check out my Scallop Crispy Rice!
Why You’ll Love Crispy Rice and Salmon
The crunch of the rice and the marinated peppers elevate the recipe and takes it to a whole new level. What’s fun about this recipe is that you can adjust it to your liking, you can top the crispy rice with pretty much anything your heart desires. These are perfect to make when you are hosting. These are full of flavor, texture and spicy!

How To Prepare Crispy Rice and Salmon
🍚 First, press the sushi rice onto a container over parchment paper and put in the freezer for 1 hour. Cut into 8 squares and fry in a preheated cast iron with about 1 inch of oil. Cook for 4-5 minutes per side or until golden brown.
🍣 Secondly, season the salmon (salt and pepper) and cook in the same pan as the rice, give it a hard sear only on one side if you want it pink. About 1 minute.
🥒 Lastly, add the thin cucumber on the rice, follow with avocado, salmon, spicy mayo, pepper topping, scallions and sesame seeds.
Substitutions and Variations
- You can use your favorite protein instead of salmon, such as tuna, yellowtail, crab, etc!
- If you want to make it vegetarian, you can top with tofu or your favorite veggies.
- You can use any peppers of your choice instead of Serrano and caribe.
Chef Nadia’s Tip
Always use sushi rice! You can find sushi rice as Calrose, japonica, Japanese sushi rice or California sushi rice.

Similar Recipes
Common Questions
You can use any of your favorite proteins, such as tuna, scallops, crab, yellowtail, etc!
No, because it won’t stick together like sushi rice does.
I use Calrose Rice by Botan.
You can find sushi rice as calrose, japonica, Japanese sushi rice or California sushi rice.
I use avocado oil, but you can use olive oil as well.
Crispy Rice and Salmon

Ingredients
- 8 oz king salmon, sliced
- 2 cucumbers, thin slices (2 slices per crispy rice bite)
- 1 avocado, 1 slice per bite
- Sesame seeds
- Scallions
- 8 squares crispy rice
- Marinated pepper topping
- Spicy Mayo
Rice
- 1 cup calrose rice, wash it really well, 3-4 times until the water is no longer white. Soak it for about 20-30 min and cook for 2 cups water, season it with 2 tbsp rice vin, 1.5 tbsp cane sugar, pinch of salt
Marinated Peppers for Topping
- 2 caribe peppers, sliced
- 2 serrano peppers, sliced
- 4 scallions, the white part, sliced a bit thick
- 2 tbsp tamari
- 1 lime, the juice
Spicy Mayo
- 2 tbsp japanese mayo
- 1 tsp mirin
- 1 tsp sesame oil
- 2 tbsp sriracha
Instructions
- First, press the sushi rice onto a container over parchment paper and put in the freezer for 1 hour. Cut into 8 squares and fry in a preheated cast iron with about 1 inch of oil. Cook for 4-5 minutes per side or until golden brown.
- Secondly, season the salmon (salt and pepper) and cook in the same pan as the rice, give it a hard sear only on one side if you want it pink. About 1 minute.
- Lastly, add the thin cucumber on the rice, follow with avocado, salmon, spicy mayo, pepper topping, scallions and sesame seeds.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.