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Salmon Crispy Rice 🔥 I like torching the salmon slightly (aburi style?) and it is heavenly! 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 Toro Crispy Rice!

Why You’ll Love Salmon Crispy Rice

This recipe is absolutely amazing. The crunch of the rice and the sauce elevate this 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.

salmon crispy rice

How To Prepare Salmon Crispy Rice

🍚 First, wash the rice well. Then, add the rice, water, kombu (if using) and pinch of salt to the rice cooker.

🌟 Secondly, mix the 1 tbsp sugar and rice vinegar. Then, add it to the rice cooker and mix well.

🤚🏻 Place parchment paper onto a container and add in the rice, press to pack pretty tightly.

❄️ Place in freezer for about 2 hours. The idea is for it to be pretty hard but not frozen solid.

🔪 Chop the salmon really small.

🌿 Then, add to a bowl with the mayo, chopped Serrano, scallions, 1/2 tsp sugar, sriracha and sesame oil.

🫕 Mix together the ingredients for the sauce.

🟨 Slice the rice into squares, wet the blade of your knife between cuts to ensure clean cuts!

🥑 Preheat a pan with avocado oil, about 1 1/4 inch of oil. Once the wooden spoon bubbles it’s ready.

🍙 Place the rice, far enough from each other so they don’t touch.

🔥 Fry on medium high for 9-11 minutes or until edges start to look pretty golden brown. Then, flip and cook for another 9 minutes or so.

🍣 Lastly, pipe the fish onto the rice and lightly torch. Top with Serrano.

Substitutions and Variations

  1. You can use any fish of your choice, such as toro, ahi, or yellowtail instead of salmon.
  2. You can use olive oil instead of avocado oil.
  3. You can use any peppers of your choice instead of Serrano.
  4. You can use regular mayonnaise instead of Japanese mayo.
  5. You can use chili oil instead of salsa macha. You can also adjust the amount to your desired level of heat.

Chef Nadia’s Tip

Always use sushi rice! You can find it as: Calrose, japonica, Japanese sushi rice or California sushi rice.

Chef Nadia’s Tips 🔥

  • 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!
  • Always use sushi grade salmon.

Similar Recipes

Common Questions

What kitchen torch do you use?

I use Rösle Kitchen Torch.

Where do you get sushi grade salmon?

Locally, I get it at AJ’s. You can also find it at Riviera Seafood Club online.

Can I use a different fish?

Yes of course! You can use any fish of your choice, such as ahi, toro, yellowtail.

Can I use different peppers?

Yes absolutely! You can use any peppers of your choice.

What sushi rice do you use?

I use Calrose Rice by Botan.

Salmon Crispy Rice

By Nadia Aidi
Prep 15 minutes
Cook 20 minutes
Freezing Time 2 hours
Total 2 hours 35 minutes
Servings: 10
Salmon Crispy Rice 🔥 I like torching the salmon slightly (aburi style?) and it is heavenly! 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.

Ingredients 

  • 1 cup sushi rice
  • 1 3/4 cup water
  • 2 tbsp rice vinegar
  • 1 kombu strip, optional but recommended
  • 1/2 tbsp cane sugar, plus 1/2 tsp
  • Pinch of salt
  • Avocado oil
  • 10 oz salmon, sushi grade
  • 3 tbsp japanese mayo
  • 1 tsp tamari, or soy sauce
  • 2 tbsp sriracha
  • 1/2 tsp sesame oil
  • 1/2 serrano, chopped
  • 1 scallion, green part

Sauce

  • 1 lemon
  • 1 tbsp mirin
  • 1 scallion, chopped
  • 1 tsp ginger, fresh
  • 1 tbsp salsa macha, or chili oil/crisp
  • 1/2 orange
  • 3 tbsp tamari, or soy sauce

Directions 

  • First, wash the rice well. Then, add the rice, water, kombu (if using) and pinch of salt to the rice cooker.
  • Secondly, mix the 1 tbsp sugar and rice vinegar. Then, add it to the rice cooker and mix well.
  • Place parchment paper onto a container and add in the rice, press to pack pretty tightly.
  • Place in freezer for about 2 hours. The idea is for it to be pretty hard but not frozen solid.
  • Chop the salmon really small.
  • Then, add to a bowl with the mayo, chopped Serrano, scallions, 1/2 tsp sugar, sriracha and sesame oil.
  • Mix together the ingredients for the sauce.
  • Slice the rice into squares, wet the blade of your knife between cuts to ensure clean cuts!
  • Preheat a pan with avocado oil, about 1 1/4 inch of oil. Once the wooden spoon bubbles it’s ready.
  • Place the rice, far enough from each other so they don’t touch.
  • Fry on medium high for 9-11 minutes or until edges start to look pretty golden brown. Then, flip and cook for another 9 minutes or so.
  • Lastly, pipe the fish onto the rice and lightly torch. Top with Serrano.

Video

YouTube video

Nutrition

Calories: 1680kcal, Carbohydrates: 188g, Protein: 78g, Fat: 67g, Saturated Fat: 10g, Polyunsaturated Fat: 29g, Monounsaturated Fat: 24g, Trans Fat: 0.1g, Cholesterol: 174mg, Sodium: 4617mg, Potassium: 2050mg, Fiber: 11g, Sugar: 21g, Vitamin A: 596IU, Vitamin C: 116mg, Calcium: 162mg, Iron: 8mg

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

Additional Info

Course: Appetizer
Cuisine: Asian

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