Crispy Rice Salmon Stack (Printable)

Golden crispy rice paired with seasoned salmon, creamy avocado, and spicy mayo for a fresh, layered dish.

# What You'll Need:

→ Sushi Rice

01 - 1 cup uncooked sushi rice
02 - 1 1/4 cups water
03 - 2 tablespoons rice vinegar
04 - 1 tablespoon granulated 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 fresh 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:

01 - Rinse the 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 for 15 minutes. Remove from heat and let sit, covered, for 10 minutes.
02 - Mix rice vinegar, sugar, and salt in a small bowl. 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 - Combine diced salmon, soy sauce, toasted sesame oil, sriracha, lime juice, and green onion in a bowl. Mix gently and chill until assembly.
05 - In a small bowl, blend mayonnaise with sriracha 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 each rice square 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 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 crispy rice has this satisfying crunch that makes every bite feel like a small celebration.
  • It's dressed-up enough for guests but easy enough that you won't stress while making it.
  • You can prep most of it ahead, which means less chaos when people arrive.
02 -
  • If your rice square falls apart while frying, it means your pan wasn't quite hot enough or you didn't pack the rice firmly enough—next time, press harder and wait for the oil to really shimmer before the rice goes in.
  • Don't assemble these too far in advance; the rice will soften as it sits, and that crunch is what makes the whole dish worth making.
03 -
  • Pack the rice firmly into the pan so the squares hold together when frying; loose rice will crumble apart in the hot oil.
  • Use sushi-grade salmon only if you're serving it raw; anything else should be cooked first or substituted with canned salmon.
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