Crispy Rice Salmon Stack (Printable)

Layered golden rice, tender salmon, creamy avocado, and bold sauces create a flavorful, fusion-inspired delight.

# What You 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 for frying

→ 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)

# Step-by-Step Guide:

01 - Rinse sushi rice under cold water until water runs clear. Combine rice and water in a saucepan and bring to a boil. Cover and simmer on low for 15 minutes. Remove from heat and let sit covered for 10 minutes.
02 - In a small bowl, mix rice vinegar, sugar, and salt. Fold this mixture gently into the cooked rice. Allow rice to cool to room temperature.
03 - Press cooled rice into an 8-inch square pan lined with parchment paper to a thickness of 1/2 inch. Refrigerate for 20 minutes.
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 - Mix mayonnaise with sriracha in a small bowl and set aside.
06 - Remove chilled 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 sliced or mashed avocado, a portion of the salmon mixture, a drizzle of spicy mayo, and sprinkle with sesame seeds, chives, and nori strips if using.
08 - Serve immediately while rice is warm and crispy.

# Expert Advice:

01 -
  • The contrast between crispy, warm rice and cool, creamy avocado feels indulgent but takes less than an hour from start to finish.
  • It's forgiving enough for a weeknight dinner but elegant enough to serve when friends stop by unexpectedly.
  • You control the heat and flavors completely, so it works whether you're craving something mild or want to pile on the sriracha.
02 -
  • Cold rice doesn't crisp the same way as room-temperature rice, so that chilling step isn't optional—it helps the squares hold together through the frying without falling apart or staying soggy in the middle.
  • Don't skip rinsing the sushi rice, because the starchy water coating each grain is what makes normal rice turn into a gluey, unusable mess when you try to fry it.
  • The oil needs to be hot enough to sizzle immediately when the rice hits it, or you'll end up with greasy squares instead of that addictive crispy exterior.
03 -
  • If you're prepping for guests, cook and fry the rice squares ahead of time, let them cool completely, then reheat them in a 350°F oven for about 5 minutes to restore their crispness before topping.
  • A squeeze of fresh lime juice right before serving brightens everything and cuts through the richness in a way that feels like finishing salt for this dish.
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