Crispy rice salmon sushi is yet another recipe that has taken over TikTok, but what’s old is new again, as this sushi dish was initially introduced and popularized by Chef Nobu, yes, of Nobu restaurants. It consists of crispy cubes of sushi rice topped with salmon tartare tossed in spicy mayo.
While researching this recipe, I drew inspiration from several sources, including videos by Pete_Eats, Chef Terada, and Lookcatchu on YouTube and a written recipe from Moribyan.
Here it is.
Crispy Salmon Sushi
Equipment
- 1 Rice cooker
- 1 skillet
- 1 Stovetop
Ingredients
Sushi rice
- 1 1/2 C. sushi rice or 2 rice-cooker cups
- 4 tbsp rice wine vinegar
- 2 tbsp sugar
- 1 tsp kosher salt
- 1/4 C. cornstarch
- 2 C. peanut oil for frying
Spicy Salmon
- 6 oz salmon, sushi grade or sushi grade tuna
- 1/4 tsp sesame oil
- 1/2 tsp soy sauce
- 1 tbsp mayonnaise
- 1 tsp Sriracha add more to taste if desired
- 1 jalapeño thinly sliced
- 1 avocado (optional) thinly sliced
Instructions
Sushi Rice
- Rinse the raw rice several times in cool water or until the water is almost clear.
- Add the appropriate amount of water and cook according to your rice cooker's instructions.
- In a small bowl, combine the vinegar, sugar, and salt. Stir until dissolved.
- When the rice is finished cooking, add the vinegar mixture. Gently fold the vinegar into the rice being careful not to mash the rice. Initially, it will look like there's too much vinegar, but it will eventually get absorbed by the rice. Allow the rice to cool 10-15 minutes.
- Line a 9"x9" brownie pan with plastic wrap.
- Add the seasoned rice to the lined pan and gently press it into an even layer. Wrap the rice in plastic wrap so that it doesn't dry out. Allow to cool to room temperature, then refrigerate for several hours or place in the freezer for 1 hour.
- Unwrap the cooled rice and using a sharp knife, cut into 1"x2" bricks.
Frying
- In a heavy-bottomed skillet, heat the oil to 325˚F/163˚C.
- Lightly dust the rice bricks with cornstarch patting off any excess.
- Gently place the cornstarched rice bricks into oil and fry until golden on both sides.
- Drain on a rack.
Spicy Salmon
- Cut the salmon into 1/4" cubes.
- To the salmon, add the sesame oil, soy sauce, mayonnaise, and Sriracha. Mix well and refrigerate until ready to use.
Assembly
- If using, place a layer of avocado the crispy rice followed by a teaspoon of the spicy salmon and one slice of jalapeño. Serve immediately.
Notes
- After making this for the first time I decided it needed a touch of salt, so I’ve amended the recipe to include a 1/2 teaspoon of soy sauce.
Nutrition
How Does it Taste
The rice has an incredibly satisfying crunch, and the seasoning is just right. The vinegar, sugar, and salt combine to impart that classic sushi rice flavor—slightly acidic and a touch sweet, with the salt rounding out the flavors. The avocado slices I added lend a creamy texture to each bite, complementing the flavorful salmon tartare perfectly.
I cut the sushi-grade salmon into cubes to ensure it has more bite, rather than doing a fine mince which I imagine would have resulted in a mushier texture. The combination of the salmon with Japanese mayo, sriracha, and sesame oil creates a rich, tangy, slightly garlicky flavor profile with subtle heat and smokiness. The sesame oil also adds a toasty nuttiness. Every bite is a harmonious balance of flavors and textures. To make the sushi even better, don’t skip the slice of jalapeño on top—it enhances the chile flavor, adds a crisp, refreshing crunch, and turns up the heat just a notch.