Crispy Rice Salmon Stack (Printable version)

Golden crispy rice squares topped with diced salmon, creamy avocado, and spicy mayo for a fresh fusion treat.

# Ingredient List:

→ Sushi Rice

01 - 1 cup uncooked sushi rice
02 - 1 1/4 cups water
03 - 2 tablespoons rice vinegar
04 - 1 tablespoon sugar
05 - 1/2 teaspoon salt

→ Crispy Rice

06 - 2 tablespoons vegetable oil

→ Salmon

07 - 7 ounces sushi-grade salmon, finely diced
08 - 1 tablespoon low-sodium soy sauce
09 - 1 teaspoon toasted sesame oil
10 - 1 teaspoon sriracha (optional)
11 - 1 teaspoon lime juice
12 - 1 tablespoon finely chopped green onion

→ Toppings & Assembly

13 - 1 ripe avocado, sliced or mashed
14 - 1 tablespoon mayonnaise
15 - 1 teaspoon sriracha
16 - 1 tablespoon black or white sesame seeds
17 - 1 tablespoon finely chopped chives (optional)
18 - 1 sheet nori, cut into thin strips (optional)

# How-To Steps:

01 - Rinse sushi rice under cold water until water runs clear. Combine rice and water in a saucepan, bring to a boil, then cover and simmer on low heat for 15 minutes. Remove from heat and let stand covered for 10 minutes.
02 - Mix rice vinegar, sugar, and salt in a small bowl. Gently fold this mixture into the cooked rice. Allow rice to cool to room temperature.
03 - Press cooled rice evenly into a parchment-lined 8-inch square pan to a thickness of 1/2 inch. Chill in refrigerator for 20 minutes.
04 - In a bowl, combine diced salmon with soy sauce, toasted sesame oil, sriracha, lime juice, and green onion. Mix gently and refrigerate until assembly.
05 - Stir together mayonnaise and sriracha in a small bowl. Set aside.
06 - Remove rice from pan and cut into 2-inch squares. Heat vegetable oil in a nonstick skillet over medium-high heat. Fry rice squares 2 to 3 minutes per side until golden and crispy. Drain on paper towels.
07 - Top each crispy rice square with sliced or mashed avocado, a spoonful of salmon mixture, a drizzle of spicy mayo, and sprinkle with sesame seeds, chives, and nori strips if desired.
08 - Serve immediately while rice is warm and crispy.

# Expert Advice:

01 -
  • The crispy rice stays crunchy for those first crucial bites, creating a textural moment that keeps things interesting.
  • It comes together in under an hour and feels restaurant-worthy without the stress or pretension.
  • You can prep everything ahead except the frying, so it's perfect for impressing people without spending your whole day in the kitchen.
02 -
  • If your oil isn't hot enough, the rice will absorb it instead of crisping—wait until you see that shimmer and hear the sizzle before the squares touch the pan.
  • Don't assemble these more than a few minutes before serving; the crispy rice softens as it sits, and that contrast is everything.
  • The rice needs to cool completely before pressing, or the residual heat will create steam that prevents crisping later.
03 -
  • Buy your salmon from a trusted fishmonger and ask them directly about its suitability for raw preparations—this peace of mind is worth the conversation.
  • Press your rice the night before if you want to prep ahead, but fry it within a few hours or it starts losing that crucial crispness potential.
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