Spicy Salmon Crispy Rice Bites

These Spicy Salmon Crispy Rice Bites combine crispy, golden rice with creamy, flavorful salmon for an appetizer that’s as fun to make as it is to eat. With bold flavors, a touch of spice, and a hint of crunch, these bite-sized treats are perfect for parties, casual gatherings, or when you want to impress your guests with something unique and delicious.

Why You’ll Love This Recipe

• Combines crispy, creamy, and spicy textures in every bite.
• A fun, shareable appetizer that’s perfect for entertaining.
• Easy to customize with your favorite toppings and spice level.
• Made with sushi-grade salmon for a fresh, bold flavor.
• Gluten-free and packed with satisfying ingredients.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the Rice:

• 3 cups cooked sushi rice (short grain)
• 2 tablespoons rice vinegar
• 1 tablespoon sugar
• 1 teaspoon salt
• Vegetable oil (for frying)

For the Spicy Salmon:

• 1 lb sushi-grade salmon, finely diced
• 4 tablespoons Kewpie mayo
• 2 tablespoons sriracha (adjust to taste)
• 2 teaspoons soy sauce
• 2 teaspoons sesame oil
• 2 tablespoons scallions, finely chopped

For Toppings:

• 1 avocado, thinly sliced
• 1 jalapeño, thinly sliced (optional)
• Black and white toasted sesame seeds (for garnish)

Directions

Step 1: Prepare the Rice

1. Season the Rice: In a small bowl, mix the rice vinegar, sugar, and salt until dissolved. Add the mixture to the warm cooked rice and stir until evenly coated. Let the rice cool to room temperature.
2. Shape the Rice: Using wet hands to prevent sticking, form the rice into small rectangular or oval shapes, about 2 inches wide and 1/2 inch thick. Place them on a parchment-lined baking sheet.
3. Chill the Rice: Refrigerate the rice shapes for 15–20 minutes to firm up.

Step 2: Fry the Rice

4. Heat the Oil: Heat vegetable oil in a skillet over medium heat, about 1/4 inch deep.
5. Fry Until Crispy: Fry the rice pieces in batches, cooking for 2–3 minutes per side or until golden brown and crispy. Remove and drain on paper towels.

Step 3: Prepare the Spicy Salmon

6. Mix the Sauce: In a medium bowl, combine Kewpie mayo, sriracha, soy sauce, and sesame oil.
7. Add the Salmon: Gently fold the diced sushi-grade salmon and scallions into the sauce mixture. Set aside.

Step 4: Assemble the Crispy Rice Bites

8. Top the Rice: Place a small dollop of the spicy salmon mixture on each crispy rice piece.
9. Add Toppings: Garnish with a slice of avocado, jalapeño (if using), and a sprinkle of toasted sesame seeds.

Step 5: Serve

10. Plate and Serve: Arrange the bites on a platter and serve immediately for the best texture and flavor.

Servings and Timing

• Servings: 16 bites
• Prep Time: 20 minutes
• Cook Time: 25 minutes
• Total Time: 45 minutes

Variations

• Spice Level: Adjust the sriracha to your heat preference or add a dash of chili oil for extra spice.
• Vegetarian Option: Replace the salmon with diced tofu or a mashed spicy avocado mixture.
• Other Proteins: Use sushi-grade tuna, cooked shrimp, or imitation crab as alternatives to salmon.
• Toppings: Add pickled ginger, crispy shallots, or microgreens for additional flair.
• Rice Shapes: Use a rice mold for uniform shapes or try round rice balls for variety.

Storage/Reheating

• Storage: Store the crispy rice pieces and salmon mixture separately in the refrigerator for up to 1 day.
• Reheating: Re-crisp the rice pieces in a skillet over medium heat or in an air fryer for a few minutes. Assemble just before serving.

FAQs

1. What type of rice is best for this recipe?

Short-grain sushi rice is ideal because of its sticky texture, which helps the rice hold its shape when frying.

2. Can I use pre-cooked salmon?

Yes, cooked salmon can be flaked and mixed with the spicy mayo sauce as a substitute for sushi-grade salmon.

3. How can I ensure the rice is crispy?

Make sure the oil is hot enough (about 350°F/175°C) before frying, and don’t overcrowd the pan.

4. Can I bake the rice instead of frying it?

For a healthier option, brush the rice pieces with oil and bake at 400°F (200°C) for 20 minutes, flipping halfway through.

5. Where can I find sushi-grade salmon?

Sushi-grade salmon is available at specialty fish markets or grocery stores with a high-quality seafood section.

6. Can I make this recipe ahead of time?

The rice can be shaped and refrigerated a few hours in advance. Assemble just before serving to maintain the crispy texture.

7. Is Kewpie mayo necessary?

Kewpie mayo adds a unique richness, but you can substitute it with regular mayonnaise and a splash of rice vinegar.

8. Can I make this recipe gluten-free?

Yes, use gluten-free soy sauce or tamari to keep the recipe gluten-free.

9. What’s the best oil for frying the rice?

Vegetable oil or canola oil works best because of their neutral flavor and high smoke point.

10. Can I use store-bought crispy rice?

Yes, store-bought crispy rice crackers can be used for a no-fry shortcut, though the texture may differ.

Conclusion

Spicy Salmon Crispy Rice Bites are the perfect appetizer for sushi lovers or anyone looking for a fun and flavorful dish. The combination of crispy rice, creamy salmon, and bold toppings creates a bite-sized treat that’s sure to impress. Whether you’re hosting a party or treating yourself, these irresistible bites will disappear in no time!

Spicy Salmon Crispy Rice Bites

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• Author: Asma
• Prep Time: 20 minutes
• Cook Time: 25 minutes
• Total Time: 45 minutes
• Yield: 16 servings 1x
• Category: Appetizer, Snack
• Method: Frying
• Cuisine: Japanese
• Diet: Gluten Free

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Description

Delight your taste buds with these Spicy Salmon Crispy Rice Bites! Featuring crispy rice, creamy avocado, and flavorful spicy salmon, this gluten-free appetizer is perfect for parties or special occasions. Fun to make and even more fun to eat!

 

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Ingredients

Units USM Scale 1x2x3x

Seafood:

• 1 lb sushi-grade salmon (finely diced or minced)

Produce:

• 1 avocado (sliced or mashed)
• 1 jalapeño (thinly sliced for garnish)
• 2 tbsp scallions (finely chopped)

Condiments:

• 4 tbsp Kewpie mayo
• 2 tbsp sriracha
• 2 tsp soy sauce

Pasta & Grains:

• 3 cups cooked short-grain sushi rice (cooled)

Baking & Spices:

• 1 tsp salt
• 1 tbsp sugar
• Sesame seeds (black and white, toasted)

Oils & Vinegars:

• 2 tbsp rice vinegar
• 2 tsp sesame oil
• Vegetable oil (for frying)

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Instructions

Prepare the Rice Base:

1. Season the Rice:
   • In a small bowl, mix rice vinegar, sugar, and salt until dissolved. Add the mixture to the cooked sushi rice and gently mix.
2. Shape the Rice:
   • Wet your hands with water to prevent sticking. Shape the rice into small rectangles or rounds (about 1 1/2 inches wide and 1/2 inch thick). You should have about 16 pieces.
3. Crisp the Rice:
   • Heat vegetable oil in a non-stick skillet over medium heat. Add the rice pieces and fry for 2–3 minutes per side, or until golden and crispy. Transfer to a paper towel-lined plate to drain excess oil.

   • Make the Spicy Salmon Topping:

     4. Prepare the Salmon Mixture:
        • In a bowl, combine diced salmon, Kewpie mayo, sriracha, soy sauce, sesame oil, and scallions. Mix well and adjust seasoning to taste.

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     Assemble the Bites:

     5. Top the Crispy Rice:
        • Place a small dollop of mashed avocado on each crispy rice piece. Add a spoonful of the spicy salmon mixture on top.
     6. Garnish:
        • Sprinkle with toasted sesame seeds and garnish with a slice of jalapeño.

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     Serve:

     7. Plate and Enjoy:
        • Serve immediately as an appetizer or snack.

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Notes

• For a non-spicy version, omit the sriracha or substitute with a mild chili sauce.
• If you don’t have sushi-grade salmon, swap it for cooked salmon or even tuna.
• You can make the crispy rice pieces ahead of time and assemble right before serving.

Find it online: https://lovetocookrecipes.com/salmon-crispy-rice/