Crispy Rice Salmon Stack (Printable)

A vibrant fusion dish featuring crispy rice, diced salmon, creamy avocado, and bold sauces for a light meal.

# Components:

→ Sushi Rice

01 - 1 cup sushi rice (uncooked)
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 oz 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 clear. Combine rice and water in a saucepan; bring to a boil, cover, and simmer on low 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 seasoning 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 thickness of 1/2 inch. Refrigerate for 20 minutes.
04 - In a bowl, combine diced salmon, soy sauce, toasted sesame oil, sriracha, lime juice, and green onion. Stir gently and refrigerate until ready to assemble.
05 - Combine mayonnaise and sriracha in a small bowl and set aside.
06 - Remove chilled rice from pan and cut into 2-inch squares. Heat vegetable oil in a nonstick skillet over medium-high heat. Fry rice squares 2-3 minutes per side until golden and crisp. Drain on paper towels.
07 - Top each crispy rice square with avocado, spoonful of salmon mixture, drizzle of spicy mayonnaise, and sprinkle with sesame seeds, chives, and nori strips as desired.
08 - Serve immediately while rice is warm and crispy.

# Expert Advice:

01 -
  • The rice is warm and shatteringly crisp—it's the kind of textural surprise that makes you want another bite immediately.
  • It's fast enough for a weeknight but impressive enough to serve when someone drops by unexpectedly.
  • Everything comes together in your hands, so there's real satisfaction in the assembly itself.
02 -
  • The oil needs to be hot enough that the rice makes noise when it hits the pan—if it's too cool, you'll get soggy, oily rice instead of that shattering texture.
  • Don't skimp on the vinegar when seasoning the rice; it's what prevents the whole thing from tasting flat and one-note.
03 -
  • Press your rice into the pan evenly—the pieces will fry more uniformly and you'll have fewer burnt edges and soft centers.
  • If you can't find sushi-grade salmon, high-quality cooked salmon or even canned salmon works when you season it boldly with soy and sesame.
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