Spicy Salmon on Crispy Rice

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This spicy salmon on crispy rice recipe is one of my favorite finger foods of all time! 😮 And it’s so easy to make, it’s actually crazy.

It’ll be perfect for all your family potlucks and gatherings around the holidays this year, and it’s one of those dishes that looks impressive and challenging to make, but it’s not 😆

Same idea applies to my Spicy Chicken Onigiri, which pan-fries sushi rice triangles in a gochujang glaze and stuffs them with crunchy sweet-and-spicy chicken and melted mozzarella for a party bite that looks way harder than it is.

Feel free to adjust the spiciness by adding or lessening the Sriracha and togarashi. This recipe makes it about as spicy as your typical spicy tuna sushi, so it’s not overpowering.

If you want more of that spicy raw salmon action on a crispy base, the Salmon Poke Nachos on Crispy Shrimp Chips use shrimp chips as the base and layer on gochujang and Kewpie mayo for a no-cook party bite with the same bold heat.

The full recipe is below, and be sure to let us know what you think in the comments if you give it a try! 🙌

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INGREDIENTS (20 pieces)

SUSHI RICE:

1 cup white rice
1 tsp sea salt
2 tbsp rice vinegar
1 tsp granulated sugar
1 tsp sesame oil

SPICY TUNA

0.4 pound sushi grade salmon
2 tbsp Kewpie Mayo
1.5 tbsp Sriracha
3/4 tsp soy sauce
1.5 tsp sesame oil
1/2 tsp shichimi togarashi

OTHER

1 avocado

INSTRUCTIONS:

1️⃣ Make the sushi rice. Make the rice in your rice cooker, then mix it with the salt, rice vinegar, sugar, and sesame oil in a mixing bowl.
2️⃣ Line a tray with plastic wrap and spread the sushi rice into a rectangle that’s about an inch thick. Place another sheet of plastic wrap over the rice and put it in the fridge for 1 hour.
3️⃣ While the rice chills, make the spicy salmon. Chop the salmon into small pieces, and then mix it in a bowl with the Kewpie mayo, Sriracha, soy sauce, and sesame oil.
4️⃣ After an hour, take the sushi rice out and use a knife to cut it into small rectangular pieces.
5️⃣ Pour a thin layer of neutral oil (I use avocado oil) into a pan. It should be just enough to cover the entire bottom.
7️⃣ On medium heat, lightly fry both the top and bottom of each piece of rice until they turn golden brown.
8️⃣ Cut an avocado in half, and thinly slice it lengthwise.
9️⃣ Top with furikake, avocado, spicy salmon, and a sprinkle of togarashi (and/or chives.

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