Hey y'all! If you're searching for a snack or party appetizer that's downright irresistible, look no further than Crispy Salmon Rice Bites! Each bite delivers a delightful crunch, tender salmon goodness, and a touch of umami that's sure to impress friends or satisfy a weeknight craving. These little bites are not only super tasty but also versatile for gatherings, lunches, or even as a fun dinner starter. Let's get cooking!
Why You'll Love This
- The combination of Crispy rice and savory salmon is addictively delicious.
- They're perfect for parties, quick lunches, or anytime snacks.
- This recipe is easy to customize with your favorite toppings or sauces.
- Ready in just 35 minutes, with minimal prep and simple steps.
- They look impressive but are super easy to make at home!
Ingredients
- 1 cup cooked sushi rice (cooled)
- 1 tablespoon rice vinegar
- ½ teaspoon sugar
- ¼ teaspoon salt
- 5 ounces skinless salmon filet
- 1 teaspoon soy sauce
- ½ teaspoon sesame oil
- Vegetable oil for frying (about ¼ cup)
- 1 tablespoon mayonnaise
- ½ teaspoon Sriracha or hot sauce
- 1 tablespoon thinly sliced green onions (for garnish)
- 1 teaspoon toasted sesame seeds (for garnish)
Directions
Prep the Rice
- In a small bowl, combine cooked sushi rice, rice vinegar, sugar, and salt. Mix well and let sit for 5 minutes.
Shape and Chill
- With wet hands, shape the rice into 12 equal rectangles or rounds, about ½-inch thick. Place them on a parchment-lined tray. Chill in the freezer for 10 minutes to firm up.
Prepare the Salmon
- Pat salmon dry and cut into 12 small pieces (about ¾-inch each). In a bowl, toss the salmon with soy sauce and sesame oil.
Fry the Rice Bites
- Heat vegetable oil in a large nonstick skillet over medium-high heat. Fry the rice pieces for 3-4 minutes per side until golden brown and crispy. Transfer to a paper towel-lined plate.
Assemble the Bites
- Mix mayonnaise and Sriracha together in a small bowl.
- Top each crispy rice bite with a piece of salmon, a small dollop of spicy mayo, sliced green onions, and toasted sesame seeds.
Notes
- Chilling the rice shapes helps them stay intact while frying—don't skip this step!
- Use a nonstick skillet to prevent sticking and achieve maximum crispiness.
- Fresh salmon gives the best results, but cooked/leftover salmon also works.
Variations
- Tuna Rice Bites: Swap the salmon for fresh or cooked tuna.
- Veggie Option: Top with sliced avocado or marinated tofu instead of salmon.
- Spicy Crunch: Add a slice of jalapeño or drizzle extra Sriracha for heat lovers.
Required Equipment
- Nonstick skillet
- Parchment paper
- Mixing bowls
- Slotted spatula
- Paper towels
Storage Instructions
Store leftover crispy salmon rice bites in an airtight container in the fridge for up to 2 days. For best texture, reheat the rice bites in a skillet or air fryer at 350°F (175°C) for 3-4 minutes until crisp before serving. Avoid microwaving as it will soften the rice.
Pairings & Serving Recommendations
- Serve your crispy salmon rice bites with soy sauce, pickled ginger, or a light seaweed salad.
- Try pairing with miso soup for a light lunch or party platter.
- Top with sliced avocado, cucumber, or quick pickles for extra flavor and color.
Pro Tips
- Wet your hands before shaping the rice to prevent sticking.
- Make sure the oil is hot (but not smoking) before adding rice bites to get that perfect golden crust.
- Don't move the rice bites too soon—let them crisp undisturbed for the best crunch!
Frequently Asked Questions
Can I use leftover rice for this recipe?
Yes, as long as it's short-grain or sushi rice—reheat and cool before shaping for best results.
Can I bake these instead of frying?
You can bake at 425°F (220°C) for 12-15 minutes, flipping halfway, but frying gives the crispiest texture.
Is it safe to use raw salmon?
If you use sushi-grade salmon and handle it carefully, it's safe for these bites; otherwise, cook your salmon before topping.
Prep & Cook Time
- Prep Time: 15 minutes
- Chill Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 35 minutes
Ingredients
- 1 cup cooked sushi rice (cooled)
- 1 tablespoon rice vinegar
- ½ teaspoon sugar
- ¼ teaspoon salt
- 5 ounces skinless salmon filet
- 1 teaspoon soy sauce
- ½ teaspoon sesame oil
- Vegetable oil for frying (about ¼ cup)
- 1 tablespoon mayonnaise
- ½ teaspoon Sriracha or hot sauce
- 1 tablespoon thinly sliced green onions (for garnish)
- 1 teaspoon toasted sesame seeds (for garnish)
Instructions
-
1In a small bowl, combine cooked sushi rice, rice vinegar, sugar, and salt. Mix well and let sit for 5 minutes.
-
2With wet hands, shape the rice into 12 equal rectangles or rounds, about ½-inch thick. Place them on a parchment-lined tray. Chill in the freezer for 10 minutes to firm up.
-
3Pat salmon dry and cut into 12 small pieces (about ¾-inch each). In a bowl, toss the salmon with soy sauce and sesame oil.
-
4Heat vegetable oil in a large nonstick skillet over medium-high heat. Fry the rice pieces for 3-4 minutes per side until golden brown and crispy. Transfer to a paper towel-lined plate.
-
5Mix mayonnaise and Sriracha together in a small bowl.
-
6Top each crispy rice bite with a piece of salmon, a small dollop of spicy mayo, sliced green onions, and toasted sesame seeds.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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