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Salmon Crispy Rice Balls 🧡 They are SO cute, so good and so easy to make. Perfect for appetizer season!

I always get asked which calrose rice I use to make this and here it is!

Why You’ll Love Salmon Crispy Rice Balls

Apart from being gorgeous, they are heavenly. You know I am obsessed with raw salmon and with crispy rice, so I decided to put the 2 together and voila! This recipe is spicy, crispy and epic. I love crispy rice, because you can play around with the shapes/forms, and you can top them with pretty much anything your heart desires.


This recipe is very versatile. If you aren’t a fan of salmon, you can sub for your favorite fish, such as tuna. You can also adjust the amount of sriracha you add to the sauce to your liking. You can also opt out of the serranos on the top.

Spicy Salmon Crispy Rice Balls

By Nadia Aidi
Spicy Salmon Crispy Rice Balls ❤️. They are SO cute, so good and so easy to make. Perfect for appetizer season!


  • 8 oz sushi grade salmon
  • 1/4 c japanese mayo, kewpie
  • 2 tbsp sriracha, adjust if you want it less spicy
  • 1 tsp sesame oil
  • 1 tsp tamari
  • 1/2 tsp sugar
  • 1 tsp white miso paste
  • 1/4 c chives, finely chopped and adjust if you want less
  • Serrano pepper slices to taste
  • Black and white sesame seeds to taste
  • 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 in a rice cooker. season it with 3 tbsp rice vin, 2 tbsp cane sugar, pinch of salt


  • Rub some sesame oil on your hands and form the rice balls. Let sit in the freezer for 40-50 min or until hardened but not fully frozen
  • Add some avocado oil to a pan (enough to coat at least half of the rice balls) and fry the rice on both sides until golden. It was about 3-4 min per side
  • Finely chop the salmon to the desired consistency
  • Combine the japanese mayo, sriracha, tamari, sugar, miso and sesame oil
  • Add in the salmon to the spicy mayo and mix in the chives. Let sit in the fridge until everything else is ready
  • Poke a hole in the rice balls with your thumb. Using a piping bag fill the crispy rice balls
  • Top with sesame seeds, serrano and add the soy sauce to taste


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

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