Crispy Salmon Rice Recipe – Easy Homemade Sushi Bites

Name: Crispy Salmon Rice Recipe – Easy Homemade Sushi Bites
Prep time: 12 min
Cook time: 10 min
Total time: 22 min
Cuisine: Japanese
Ingredients: 2 cups cooked white rice (400g); 2-3 tablespoons neutral oil (like vegetable or avocado oil); Pinch of salt; 1 cup cooked salmon (150g); 1 tablespoon soy sauce; 1 teaspoon sesame oil; 1/4 cup mayonnaise (60g); 1 tablespoon sriracha; 2 tablespoons green onions, finely chopped; Sesame seeds, toasted; Avocado, sliced (optional)

Posted on December 2, 2025

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Picture this: leftover salmon from last night’s dinner, perfectly transformed into crispy, golden bites perched on fluffy rice with a hint of soy sauce and spicy mayo drizzle. Yep, this is Crispy Salmon Rice, and it’s about to be your new favorite way to remix leftovers into something that feels straight out of a sushi restaurant.

I’ve been making this recipe every time there’s salmon in the fridge, and honestly, it’s a little dangerous how quick and addictive it is. The crispy texture paired with the buttery salmon and creamy toppings? Absolute perfection. Let’s dive into how you can make these bite-sized sushi-inspired treats at home.

Why You’ll Love This Recipe

This recipe is a game-changer. It’s one of those dishes that feels fancy, but it’s secretly so easy to whip up. Here’s why I think you’ll love it:

Perfect for leftover salmon: Got salmon from last night’s dinner? This recipe is the ultimate way to repurpose it into something completely new and exciting.
Quick and easy: You’re looking at less than 30 minutes from fridge to table. Seriously, I’ve made this on a lunch break.
Restaurant vibes at home: That crispy rice texture is something you usually only get at sushi bars—but now you can make it in your own kitchen.
Customizable: Don’t have salmon? Use tuna, shrimp, or even a vegetarian topping like avocado! It’s endlessly adaptable.

Honestly, this recipe feels like a little kitchen magic—it’s the perfect balance of crispy, creamy, savory, and spicy. Every time I make it, someone asks for the recipe.

What Ingredients You’ll Need

Here’s the great part—you probably already have most of these ingredients! I’ve broken it down so you know exactly what each ingredient does and how it contributes to the magic of the dish.

For the Crispy Rice:

Cooked white rice (2 cups / 400g) — Sushi rice is ideal, but any short-grain rice works. Just make sure it’s cold and slightly sticky.
Neutral oil (like vegetable or avocado oil) — For frying the rice until golden and crispy.
Salt — Just a pinch to season the rice as it cooks.

For the Salmon Topping:

Cooked salmon (1 cup / 150g) — Leftovers work beautifully, or you can bake a fresh fillet with a little salt and pepper.
Soy sauce (1 tablespoon) — Adds depth and umami to the salmon mixture.
Sesame oil (1 teaspoon) — Just a touch for that nutty flavor.

For the Sauce & Garnishes:

Mayonnaise (¼ cup / 60g) — Japanese mayo like Kewpie is great, but regular mayo works too.
Sriracha (1 tablespoon) — For a spicy kick.
Green onions (2 tablespoons, finely chopped) — Fresh and zesty.
Sesame seeds — Toasted for a nutty crunch.
Avocado (optional) — Sliced for a creamy topping.

Quick note: If you don’t have leftover salmon, you can bake a fillet at 375°F (190°C) for 12-15 minutes with a little salt and pepper. Easy!

Equipment Needed

You don’t need a sushi chef’s setup to make this—it’s surprisingly simple! Here are the tools I use:

Non-stick skillet: Essential for frying the rice without sticking.
Mixing bowls: One for the salmon mixture and one for the sauce.
Spatula: For flipping the rice patties without breaking them.
Measuring cups and spoons: Because a little precision makes a big difference.
Knife: To chop garnishes and slice avocado.
Paper towels: For draining excess oil from the crispy rice.

If you don’t have a non-stick skillet, a well-seasoned cast iron pan works too—just make sure to use enough oil to prevent sticking.

How to Make It: Step-by-Step

Alright, let’s get to the fun part—making these irresistible crispy salmon rice bites. I’m breaking it down step-by-step so you can nail this recipe every time!

Prepare the rice (5 minutes): If your rice is freshly cooked, let it cool completely in the fridge until firm. Cold rice is easier to fry and holds its shape better.
Form the rice patties (5 minutes): Wet your hands slightly to prevent sticking, then scoop about 2 tablespoons of rice and press it into a compact oval or rectangle shape. Aim for uniform sizes so they cook evenly.
Fry the rice (10 minutes): Heat 2-3 tablespoons of oil in a non-stick skillet over medium heat. Once hot, add the rice patties and fry for 3-4 minutes per side until golden brown and crispy. Remove and drain on paper towels.
Make the salmon topping (5 minutes): In a small bowl, flake the cooked salmon and mix it with soy sauce and sesame oil. Taste and adjust seasoning if needed.
Prepare the spicy mayo (2 minutes): Combine mayonnaise and sriracha in a bowl. Adjust spice level to your liking—I sometimes add a touch of lime juice for brightness.
Assemble the bites (3 minutes): Top each crispy rice patty with a spoonful of salmon mixture, a drizzle of spicy mayo, and your choice of garnishes like green onions, sesame seeds, and avocado slices.

And there you have it—crispy salmon rice bites that look as good as they taste!

My Best Tips & Techniques

Here’s everything I’ve learned from making this recipe a dozen times. Trust me, these tips will save you from any kitchen mishaps:

Don’t skip the paper towels: Fried rice patties need to be drained or they’ll get soggy. Let them rest for at least 2 minutes before topping.
Use cold rice: Warm rice will fall apart when frying. If you’re in a hurry, pop it in the freezer for 10 minutes to cool it faster.
Compact rice patties: Press the rice firmly into shape—if the patties are loose, they’ll crumble in the pan.
Test your oil temperature: Drop a tiny bit of rice into the pan—if it sizzles immediately, the oil is ready. Too cold and your rice won’t crisp up properly.
Double the recipe: These bites disappear fast! I always regret not making more, especially when guests are around.

Ways to Mix It Up

Once you’ve mastered the basics, here are a few fun variations to try:

Tuna Tartare Version: Swap the salmon for finely diced ahi tuna mixed with soy sauce and a touch of wasabi.
Spicy Crab: Use imitation crab or real crab mixed with spicy mayo for a creamy topping.
Vegetarian Delight: Skip the fish and top the rice with mashed avocado, a dash of soy sauce, and sesame seeds.
Unagi Inspired: Use store-bought eel sauce and grilled eel slices for a rich, smoky flavor.

Get creative with garnishes—try pickled ginger, tobiko, or even thinly sliced cucumber!

Serving Ideas & Storage

How to Serve:

Perfect appetizer for sushi night
Pair with miso soup and a side of edamame for a light dinner
Great for parties—serve on a platter with extra spicy mayo for dipping!

Storage Tips:

Room Temperature: These are best eaten fresh, but you can keep leftovers at room temperature for up to 2 hours.
Refrigerator: Store in an airtight container for up to 2 days. Reheat the rice patties in a skillet to restore crispiness before serving.

Nutritional Info & Health Benefits

Nutritional Info (Per Bite)	Amount
Calories	90
Protein	6g
Carbs	10g
Fat	3g

Health Highlights:

High in protein thanks to the salmon
Omega-3s from the fish for heart and brain health
Low in added sugar

It’s basically sushi—but easier and more filling, thanks to the crispy rice.

Final Thoughts

So that’s my Crispy Salmon Rice recipe! These little bites have become a staple in my house because they’re quick, easy, and ridiculously satisfying.

Whether you’re using leftovers or starting fresh, I promise this will impress anyone you serve it to. Plus, it’s totally customizable, so you can make it your own with toppings or flavor tweaks.

If you try this recipe, I’d love to hear how it turns out! Drop a comment below or tag me on Instagram @yourhandle—I seriously get so excited seeing your creations. Happy cooking!

FAQs

Q: Can I use brown rice instead of white?

A: Yes! Brown rice works, but it won’t get quite as crispy as white rice due to the higher fiber content. Make sure it’s cold and sticky before frying.

Q: Can I make this ahead of time?

A: You can prep the rice patties and salmon topping ahead, but fry the rice right before serving for the best texture.

Q: What’s the best oil for frying?

A: Neutral oils like vegetable, avocado, or canola work great. Avoid olive oil—it has a lower smoke point and can burn easily.

Q: Can I use raw salmon?

A: Absolutely! If you’re comfortable working with sushi-grade salmon, you can dice it finely and season it with soy sauce and sesame oil for a fresh twist.

Q: Can I freeze the rice patties?

A: Yes! Freeze the formed patties before frying. When ready to cook, thaw them slightly and fry as usual.

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