Stuffed Spicy Salmon Crispy Rice
After sharing my Stuffed Spicy Tuna Crispy Rice, I knew I had to make a salmon version too.
What I love about this format is that the rice gets extra crispy because of all the surface area, while the inside stays soft and slightly chewy. And since the spicy salmon is stuffed inside instead of piled on top, you get a generous amount in every bite without everything falling apart.
I also think it’s much easier to hold and eat than traditional crispy rice. You still get the same combination of crispy rice, creamy spicy salmon, avocado, and jalapeño, but in a more convenient format.
Salmon works especially well here because its rich, buttery flavor pairs perfectly with the crunchy rice and creamy sauce.
If you’re a fan of spicy salmon rolls or crispy rice appetizers, this is a fun variation that’s crunchy, satisfying, and surprisingly easy to make at home.
Stuffed Spicy Salmon Crispy Rice
Ingredients
Equipment
Method
- Season riceMix warm short-grain rice with rice vinegar, sugar, and salt until evenly combined.
- Shape and chillLine an 8×8-inch pan with parchment paper.Transfer the rice to the pan and press into an even layer.Cover and refrigerate for at least 2–3 hours, or until firm enough to cut cleanly.
- Make spicy salmonIn a bowl, combine salmon, Kewpie mayo, sriracha, soy sauce, sesame oil, and green onions.Mix until evenly combined.Cover and refrigerate until ready to use.
- Cut riceRemove the chilled rice from the pan.Slice into 4 squares, then cut diagonally to create 8 triangles.
- FryHeat oil to 375°F (190°C). Deep fry the rice triangles for 3–4 minutes, turning halfway through, until lightly golden and crispy.
- StuffUsing a small knife, carefully cut a pocket into the side of each crispy rice piece.Use a fork or small spoon to fill each pocket with the spicy salmon mixture.
- FinishTop with avocado, jalapeño or serrano pepper, eel sauce, and sesame seeds.Serve immediately.
Notes
Difficulty
Intermediate – Frying and stuffing the crispy rice carefully takes a little practice.Storage
Best fresh for crisp texture. Refrigerator: Up to 1 day assembled airtight. Tip: Store spicy tuna separately if possible. Not freezer-friendlyTips
• Chill rice thoroughly before cutting to prevent breaking • Slightly thicker rice makes stuffing easier • Use a sharp, thin knife when cutting the pocket • Don’t overcrowd while frying • Fry at a steady temperature for even crispiness • A fork helps stuff the salmon neatly into the pocket • I like using a mix of black and white sesame seeds for contrast and presentation, but you can use all white or all black sesame seeds if that’s what you have on hand.What is eel sauce?
Eel sauce, also called unagi sauce, is a sweet and savory Japanese glaze commonly used on sushi and grilled eel. Store-bought versions work perfectly for this recipe. If you don’t have eel sauce on hand, simmer 1/4 cup soy sauce, 1/4 cup mirin, and 2 tablespoons sugar in a small saucepan for 5–8 minutes, or until slightly thickened. Let cool before using.If you liked this, you might also like:
