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Crispy rice is one of my favorite things to make and eat,

Recipe Tip

  • Always use sushi rice (you can find it as: calrose, japonica, japanese sushi rice or california sushi rice).
  • Rice cooker yields the best results.
  • Pack the rice pretty tightly before freezing.
  • Once it is in the oil, don’t touch the rice until ready to turn. Very important step!

Crispy Rice & Chili Oil Spicy Salmon

By Nadia Aidi
Servings: 3 people


  • 8 oz sushi grade salmon
  • 1/4 cup japanese mayo
  • 2-3 tbsp chili oil
  • 3 tbsp japanese mayo
  • 1/4 cup scallions
  • 1 tsp yuzu
  • 1.5 tsp tamari
  • tsp sesame oil
  • 1 tbsp cane sugar
  • 1.5 cup sushi rice, I cooked mine on a rice cooker, so follow those directions.
  • 3 tbsp rice vinegar
  • pinch of salt
  • sesame seeds
  • 1 serrano


  • Cook your rice and season with a pinch of salt, the rice vinegar and 1.5 tbsp sugar.
  • Press the rice into a rectangular container lined with parchment paper. You want it about 3/4-1 inch thickness.
  • Press the rice really well and let sit in the freezer for 1 hr 30 min-2 hrs.
  • Chop your salmon pretty small.
  • Mix the salmon, mayo, chili oil, tamari, sesame oil and yuzu. Mix well. Let sit in fridge for 15 min.
  • Cut the rice into squares.
  • Add some avocado oil to a pan (about 1/2 inch) and preheat on high for 2 1/2 min. Lower to medium and fry the rice until golden, about 10 min total. Do not be messing with them. Yields about 12 squares.
  • Pipe the salmon onto the rice, top with serrano and serve with tamari and lemon.

Nutrition information is automatically calculated, so should only be used as an approximation.

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