Why You’ll Love This Recipe
Crispy Salmon Rice is one of those dishes that feels fancy yet couldn’t be easier to make. It’s a satisfying mix of crispy golden rice, tender flaked salmon, and creamy, spicy toppings — all layered with fresh, vibrant textures. Think of it as a deconstructed sushi roll with irresistible crunch and richness in every bite. I first tried making this after seeing a similar dish at a sushi restaurant, and I was surprised how easy it was to recreate at home. The combination of crispy rice, savory salmon, and spicy mayo is pure perfection. Whether for lunch, dinner, or a crowd-pleasing appetizer, this dish delivers both elegance and flavor in under 30 minutes.
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Crispy Salmon Rice: A Flavorful Fusion of Crunch, Cream, and Freshness
- Total Time: 25 mins
- Yield: 2 servings
Description
Crispy Salmon Rice is a delicious and satisfying dish featuring flaky, pan-seared salmon served over crispy rice with a flavorful blend of sauces, avocado, and fresh garnishes. Perfect for lunch, dinner, or a quick yet elegant meal.
Ingredients
- 2 cups cooked jasmine rice (preferably day-old)
- 2 salmon fillets (about 6 oz each), skin removed
- 2 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tbsp sesame oil
- 2 tbsp mayonnaise
- 1 tsp sriracha
- 1 avocado, sliced
- 1 green onion, finely chopped
- 1 tbsp vegetable oil (for frying rice)
- 1 tsp sesame seeds (optional)
- Salt and pepper to taste
Instructions
- Flake the cooked salmon into bite-sized pieces and set aside.
- In a small bowl, mix soy sauce, rice vinegar, and sesame oil to make the dressing.
- In another bowl, combine mayonnaise and sriracha for a spicy mayo sauce.
- Heat vegetable oil in a non-stick skillet over medium heat. Add the cooked rice and spread evenly. Press down with a spatula and cook until the bottom is crispy and golden, about 5-7 minutes.
- Top the crispy rice with flaked salmon and drizzle with the soy-sesame dressing.
- Add sliced avocado, a drizzle of spicy mayo, chopped green onions, and sesame seeds.
- Serve immediately while the rice is still crisp.
Notes
- Day-old rice works best for getting that perfect crispy texture.
- Adjust the amount of sriracha based on your spice preference.
- Use leftover salmon for a quick version of this recipe.
- For added crunch, top with fried shallots or nori strips.
- Prep Time: 10 mins
- Cook Time: 15 mins
- Category: Main Dish
- Method: Pan-Fried
- Cuisine: Asian Fusion
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
Cooked rice (preferably day-old) – The star of the dish; day-old rice fries beautifully to a golden crisp.
Fresh salmon fillets (or leftover cooked salmon) – Flaky, rich, and full of omega-3 flavor.
Soy sauce – Infuses the rice and salmon with deep umami notes.
Rice vinegar – Adds a hint of acidity that balances the richness.
Sesame oil – Provides a nutty aroma and helps crisp the rice.
Avocado – Creamy and cool, perfectly complementing the heat of the sauce.
Mayonnaise – The creamy base for the spicy drizzle.
Sriracha – Adds heat and vibrancy to the sauce.
Green onions – For a bright, fresh finish.
Toasted sesame seeds – Add crunch and nuttiness.
Nori (seaweed) – Brings that sushi-inspired flavor.
Lime or lemon juice (optional) – Adds a touch of brightness.
Directions
If using fresh salmon, season lightly with salt and pepper, then cook in a skillet or bake at 400°F (200°C) for 10–12 minutes, until flaky. Let it cool slightly and flake into bite-sized pieces.
In a bowl, mix mayonnaise and sriracha to taste — this will be your spicy mayo. Set aside.
Heat a tablespoon of sesame oil in a nonstick or cast-iron skillet over medium-high heat. Add the cooked (cold) rice and press it flat into an even layer. Let it cook undisturbed for about 5–7 minutes, until the bottom is crisp and golden. Drizzle lightly with soy sauce and rice vinegar, then break into large chunks with a spatula.
Top the crispy rice with flaked salmon, drizzle with spicy mayo, and garnish with avocado slices, green onions, sesame seeds, and torn nori pieces. For extra flavor, squeeze a bit of lime or lemon juice over the top before serving.
Serve immediately while the rice is warm and crisp, and the toppings are cool and creamy — it’s the perfect balance of texture and taste.
Essential Equipment
Must-Have Tools to Get Rolling
Here’s what you’ll want to have on hand:
Silicone Spatula – Durable, heat-resistant silicone spatula perfect for mixing, scraping, and spreading. Gentle on non-stick cookware and easy to clean.
Large pot – You’ll need this to boil the whole cabbage head and soften the leaves.
large bowl –Spacious, durable large bowl ideal for mixing, serving, or food preparation. Made from sturdy material and easy to clean.
Sharp knife – For coring the cabbage and slicing out the thick stem in each leaf. A paring knife works best.
Mixing bowl – A big bowl makes it easier to combine your meat and rice filling evenly.
Cutting board – For prepping cabbage leaves and rolling them like a pro.
9×13-inch baking dish – Ideal size to fit your rolled cabbage leaves snugly and prevent them from unraveling.
knife – A sharp, durable kitchen knife perfect for slicing, chopping, and dicing with ease.
Servings and timing
This recipe serves 2–3 people. Preparation takes about 10 minutes, and cooking time is around 15 minutes. Total time: approximately 25 minutes.
Storage/reheating
Store the rice and salmon separately in airtight containers in the refrigerator for up to 2 days. Reheat the rice in a skillet with a touch of sesame oil to restore crispiness. Assemble with toppings just before serving. Avoid microwaving once assembled to keep the rice crunchy.
Variations and Customizations
Teriyaki Salmon Rice – Glaze the salmon with teriyaki sauce for a sweet-savory upgrade.
Spicy Tuna Rice – Substitute salmon with seared or canned tuna mixed with spicy mayo.
Garlic Butter Salmon Rice – Add minced garlic and butter while frying the rice for rich, aromatic flavor.
Smoked Salmon Bowl – Skip the cooking entirely and use smoked salmon for a brunch-style version.
Crispy Rice Cakes – Shape the rice into small rectangles before frying for bite-sized appetizers.
Avocado Lime Sauce – Blend avocado with lime juice and mayo for a fresh, creamy topping.
Soy Ginger Salmon – Add grated ginger and a drizzle of soy sauce to the salmon for a zesty kick.
Furikake Rice – Sprinkle furikake seasoning on top for authentic Japanese flavor.
Vegetarian Version – Swap salmon for tofu or roasted mushrooms.
Egg-Topped Rice – Add a fried or poached egg on top for extra richness.
FAQs
Can I use leftover salmon?
Yes — it’s actually one of the best ways to repurpose leftover salmon into something exciting.
Why use day-old rice?
Cold, dried-out rice crisps much better than freshly cooked rice.
Can I use canned salmon?
Absolutely — just drain it well and flake before using.
What’s the best rice to use?
Short-grain or sushi rice holds together best when crisped.
Can I bake the rice instead of frying?
Yes, press it into a baking dish and bake at 400°F (200°C) until the edges turn golden.
How spicy is the sauce?
It’s mild to medium — adjust the sriracha to your liking.
Can I make it dairy-free?
Yes, just use vegan mayonnaise or a plant-based alternative.
Can I prepare it ahead of time?
You can prep the rice and salmon, but assemble right before serving for maximum crunch.
How do I make it extra crispy?
Use a hot pan, plenty of sesame oil, and resist stirring — let it fry undisturbed.
Can I serve it cold?
Yes! It’s delicious as a chilled sushi-style bowl, especially in warmer weather.
Conclusion
Crispy Salmon Rice is the ultimate harmony of textures — crispy, creamy, and melt-in-your-mouth delicious. It’s elegant enough to impress guests yet simple enough for a quick weeknight meal. Each bite delivers layers of flavor: nutty sesame rice, rich salmon, tangy vinegar, and spicy-smooth sauce. Whether served as a trendy sushi-inspired lunch or a comforting dinner, this recipe proves that everyday ingredients can create restaurant-worthy results. Once you try it, it’ll quickly become one of your go-to favorites.
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