Crispy Rice Salmon Stack (Printable Version)

Golden crunchy rice layered with seasoned salmon, creamy avocado, and zesty sauces in a vibrant fusion dish.

# Components:

→ 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 for frying

→ 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)

# Directions:

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 over low heat for 15 minutes. Remove from heat and let stand, covered, for 10 minutes.
02 - In a small bowl, mix rice vinegar, sugar, and salt. Gently fold this mixture into the cooked rice. Allow rice to cool to room temperature.
03 - Press the cooled rice into a parchment-lined 8-inch square pan to a 1/2-inch thickness. Refrigerate for 20 minutes.
04 - In a bowl, combine diced salmon, soy sauce, toasted sesame oil, sriracha, lime juice, and chopped green onion. Mix gently and chill until ready to assemble.
05 - Mix mayonnaise and sriracha in a small bowl until smooth. 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 for 2 to 3 minutes per side until golden and crisp. Drain on paper towels.
07 - Top each crispy rice square with avocado, a spoonful of salmon mixture, a drizzle of spicy mayo, and scatter sesame seeds, chives, and nori strips as desired.
08 - Serve immediately while rice remains warm and crispy.

# Expert Tips:

01 -
  • The textural contrast between crispy rice and creamy avocado feels indulgent but comes together in just 45 minutes.
  • It's elegant enough for entertaining yet casual enough to plate directly from your skillet on a weeknight.
  • Every bite tastes like sushi's sophisticated cousin without requiring a rolling mat or years of practice.
02 -
  • Don't skip the chilling step for the rice—I learned this the hard way when I tried to skip it and ended up with rice that fell apart in the pan rather than holding together in crispy squares.
  • The sushi rice really needs to cool to room temperature before you press it into the pan, otherwise it'll stick to your hands and compress unevenly, preventing those crispy results you're after.
  • Have all your components prepped and ready before you start frying the rice squares, because assembly needs to happen fast while everything is at the right temperature.
03 -
  • If you can't find sushi-grade salmon, a quality cooked salmon or even high-quality canned salmon works beautifully—the dish's success depends more on the crispy rice foundation than on raw fish.
  • Press your rice into the pan using another piece of parchment paper or an offset spatula instead of your hands; it prevents sticking and gives you a cleaner, more even result every time.
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