Crispy Rice Salmon Stack (Printable)

Golden crispy rice stacked with seasoned salmon, creamy avocado, and zesty sauces for a flavorful fusion 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 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 and 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. Cover and simmer on low heat for 15 minutes. Remove from heat and let sit, 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 about 1/2-inch thickness. Refrigerate for 20 minutes to set.
04 - In a bowl, combine diced salmon, soy sauce, toasted sesame oil, sriracha, lime juice, and green onion. Mix gently and chill until assembly.
05 - Combine 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 for 2 to 3 minutes per side until golden and crispy. Drain on paper towels.
07 - Top each crispy rice square with avocado, a spoonful of salmon mixture, a drizzle of spicy mayo, and sprinkle with sesame seeds, chives, and nori strips as desired.
08 - Serve immediately while the rice is warm and crispy.

# Expert Hints:

01 -
  • The rice gets impossibly crispy and golden, like the best part of fried rice but elegant enough to serve at dinner parties.
  • You can prep everything ahead and assemble in minutes, which means you're actually relaxing instead of panicking in the kitchen.
  • It tastes refined but feels casual, the kind of dish that works for lunch or as an impressive appetizer.
02 -
  • Don't skip the rice chilling step, or your squares will fall apart when you fry them and you'll end up with expensive scrambled rice in your pan.
  • Your skillet must be hot enough that the rice sizzles immediately when it hits the oil, otherwise it absorbs grease instead of crisping.
  • Assemble these just before serving because the rice loses its crunch once topped with wet ingredients.
03 -
  • Keep your knife wet when cutting the pressed rice so it doesn't stick and crumble apart.
  • If your salmon is at room temperature before assembly, it'll taste richer and more forgiving than cold straight-from-fridge salmon.
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