Golden, crispy sushi rice cakes topped with creamy avocado and spicy salmon—this Crispy Rice Salmon recipe is everything I crave in a bite-sized appetizer. It’s the kind of dish that hits all the right notes: crunchy, creamy, spicy, and fresh. Inspired by viral restaurant versions, I like to bring it home with simple ingredients and quick steps.

Why You’ll Love This Recipe

I love how this recipe blends texture and flavor into perfect harmony. The crispy rice offers a satisfying crunch, while the rich avocado and spicy salmon bring the creamy heat that keeps me coming back for more. It’s visually stunning, incredibly tasty, and surprisingly easy to pull together. Whether I’m hosting a party or just treating myself, these little bites never disappoint.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the Crispy Rice:

• 2 cups sushi rice, cooked and cooled

• 1/2 cup water for shaping

• 1 tbsp vegetable oil for frying

For the Toppings:

• 1 large avocado, smashed

• 1/2 lb fresh salmon, diced

• 2 tbsp mayonnaise

• 1 tsp sriracha (adjust to taste)

• 1 tsp soy sauce

• 1/2 tsp sesame oil

For Garnish:

• Thin slices of jalapeño

• Sesame seeds

• Additional sriracha

Directions

Prepare the Rice Cakes
I start by wetting my hands with water and shaping the cooled sushi rice into small, rectangular cakes—around 2 inches long. Then, I place them on a parchment-lined tray and chill them in the fridge for 15–20 minutes so they firm up nicely.

Fry the Rice Cakes
In a nonstick skillet, I heat vegetable oil over medium heat and pan-fry the rice cakes for 2–3 minutes per side until they turn golden and crispy. Once done, I let them drain on paper towels.

Make the Spicy Salmon
While the rice cakes cool slightly, I mix diced salmon with mayonnaise, sriracha, soy sauce, and sesame oil until everything is well combined.

Assemble the Appetizers
On each crispy rice cake, I spread a layer of smashed avocado and top it with a generous spoonful of the spicy salmon mixture.

Garnish and Serve
To finish, I add a thin slice of jalapeño, sprinkle on some sesame seeds, and drizzle a bit of sriracha. I serve them immediately for the best texture and flavor.

Servings and timing

Servings: Makes about 12 pieces (serves 6–8 as an appetizer)
Prep Time: 20 minutes
Cooking Time: 10 minutes
Total Time: 30 minutes

Variations

I sometimes swap out salmon for tuna to switch things up, or I use cooked salmon if I’m serving guests who prefer it. If I want to tone down the heat, I skip the sriracha or just add a tiny amount. For a vegetarian twist, I’ve topped the crispy rice with seasoned tofu or even spicy mayo chickpeas, and it still hits the spot.

storage/reheating

Crispy Rice Salmon is best enjoyed fresh, but if I have leftovers, I store the components separately. The rice cakes can be kept in an airtight container in the fridge for up to 2 days. To reheat, I crisp them up again in a skillet or air fryer. I store the spicy salmon and avocado mix in separate containers, but I always assemble right before serving to keep everything fresh and crunchy.

FAQs

How do I keep the rice cakes from falling apart?

I make sure to chill them well before frying—this helps them firm up and hold their shape in the pan.

Can I make the rice cakes ahead of time?

Yes, I shape and chill them a day ahead and just fry when I’m ready to serve. It’s a great time-saver.

Can I use regular rice instead of sushi rice?

I don’t recommend it—sushi rice has the stickiness needed to hold the cakes together properly.

Is it safe to eat raw salmon?

As long as I’m using sushi-grade salmon from a trusted source, it’s safe. Alternatively, I use cooked salmon.

What oil is best for frying the rice cakes?

I usually go with vegetable oil because it has a neutral flavor and a high smoke point, making it perfect for frying.

Conclusion

Crispy Rice Salmon is one of those appetizers that’s just as fun to make as it is to eat. With crunchy rice, creamy avocado, and spicy salmon, every bite delivers a bold flavor punch. Whether I’m entertaining or just treating myself to something special, this recipe never lets me down.