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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 so much. it’s a must. These are herby, fresh, and crunchy. Trust me, you are gonna love them!

Smoked Salmon Crispy Rice

How To Prepare Smoked Salmon Crispy Rice

💧 First, wash your rice well. Add the rice, water, Kombu (if using) and a pinch of salt to your rice cooker.

✨ Secondly, mix the sugar and rice vinegar.

🍚 Then, add in the seasoned rice vinegar to the rice and mix well.

🌟 Place parchment paper onto a container and add in the rice. Then, 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.

🔪 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. Flip and cook for another 9 minutes or so.

🌿 Add the cream cheese, capers, chives, chill, half of the Serrano, lemon zest and small lemon squeeze to a food processor.

🍣 Lastly, 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.

Substitutions and Variations

  1. if you prefer raw salmon, you can try my Spicy Salmon Crispy Rice.
  2. You can use tuna, or your favorite fish instead of smoked salmon.
  3. You can top with vegetables, if you want to do a vegetarian version.
  4. If you are not a fan of spice, you can leave the Serrano out, or top with your favorite peppers, such as jalapeños.

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!

Similar Recipes

Common Questions

What sushi rice do you use?

For this recipe, I used Calrose rice by Botan!

Can I use a different rice that isn’t sushi rice?

No, because it won’t stick together like sushi rice does.

How do I know if my rice is sushi rice?

You can find sushi rice as calrose, japonica, Japanese sushi rice or California sushi rice.

What can I use instead of smoked salmon?

You can use pretty much anything your heart desires. You can do raw salmon, tuna, steak tartare. If you want a vegetarian version, you can top with your favorite vegetables or tofu!

Smoked Salmon Crispy Rice

By Nadia Aidi
Prep 5 minutes
Cook 20 minutes
Freezing Time 2 hours
Total 2 hours 25 minutes
Servings: 6
Smoked Salmon Crispy Rice ❤️. These are super easy, and perfect for those of you who don't like my raw spicy salmon!

Ingredients 

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

Directions 

  • First, wash your rice well. Add the rice, water, Kombu (if using) and a pinch of salt to your rice cooker.
  • Secondly, mix the sugar and rice vinegar.
  • Then, add in the seasoned rice vinegar to the rice and mix well.
  • Place parchment paper onto a container and add in the rice. Then, 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.
  • 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. Flip and cook for another 9 minutes or so.
  • Add the cream cheese, capers, chives, chill, half of the Serrano, lemon zest and small lemon squeeze to a food processor.
  • Lastly, 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

Calories: 218kcal, Carbohydrates: 30g, Protein: 7g, Fat: 8g, Saturated Fat: 4g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Cholesterol: 24mg, Sodium: 291mg, Potassium: 112mg, Fiber: 1g, Sugar: 3g, Vitamin A: 332IU, Vitamin C: 10mg, Calcium: 33mg, Iron: 1mg

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

Additional Info

Course: Appetizer
Cuisine: American, Asian

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