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Smoked Salmon Crispy Rice ❤️ These are super easy, and perfect for those of you who don’t like my raw spicy salmon! This is perfect when you are hosting a group of people, and serve as an appetizer, or heck even as your main meal.

Why You’ll Love Smoked Salmon Crispy Rice

Besides being gorgeous, they are perfect. You know I am obsessed with crispy rice, but this one is even more epic because the creamy caper dill elevates it sooo much. it’s a must. These are herby, fresh, and crunchy. Trust me, you are gonna love them!


if you prefer raw salmon, you can try my Spicy Salmon Crispy Rice. Crispy rice is super versatile, you can basically top it with anything you like. You don’t have to do salmon, you can do tuna, or your favorite fish. You can also do a veggie version if you want to do a vegetarian version. If you are not a fan of spice, you can leave the serrano out, or top with your favorite pepper.

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!

Smoked Salmon & Creamy Caper Dill Crispy Rice

By Nadia Aidi
Smoked Salmon & Creamy Caper Dill Crispy Rice ❤️. These are super easy, and perfect for those of you who don't like my raw spicy salmon!


  • 1 cup sushi rice
  • 1 3/4 cup water
  • 2 tbsp rice vinegar
  • 1 tbsp cane sugar
  • Pinch of salt
  • 4 oz smoked salmon
  • 4 oz cream cheese, room temp
  • 2 tbsp capers + 1 tbsp brine
  • 1 lemon, zest and a tiny squeeze of the juice
  • 2 tbsp fresh dill
  • 2 tbsp chives
  • 1 serrano, sliced


  • Wash your rice well. Add the rice, water, kombu if using and pinch of salt to your rice cooker
  • Mix the sugar and rice vinegar
  • Add in the seasoned rice to the rice 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 hrs. The idea is for it to be pretty hard but not frozen solid
  • 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 its ready
  • Place the rice, far enough from each other so they don’t touch
  • Fry on medium high for 9-11 min or until edges start to look pretty golden brown. Flip and cook for another 9 min or so
  • Add the cream cheese, capers, chives, chill, half of the serrano, lemon zest and small lemon squeeze to a food processor
  • Pipe the sauce onto the rice and wrap it with a small slice of smoked salmon. Top it with serrano
  • I served with a sauce made of lemon juice, tamari and a touch of olive oil

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

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