Crispy rice topped with slices of sushi-grade salmon and a bright yuzu kosho drizzle is one of those small-plate pleasures that looks fancy but comes together fast. The contrast between the crackling rice and silky raw salmon makes it great for dinner parties, a special weeknight treat, or an appetizer when you want to impress without working all night. If you enjoy simple salmon recipes, you might also like the best garlic butter salmon recipe for a warm, buttery alternative.
Why you’ll love this dish
This snackable dish hits texture and flavor in a single bite: crunchy, chewy rice meets rich, clean-tasting sashimi and a punchy citrus-chili finish from yuzu kosho. It’s also flexible — make more rice cakes ahead of time, fry them quickly, then assemble just before serving.
“The first time I tried crispy rice salmon, I thought it was restaurant-only. Now it’s my go-to party starter — fast, elegant, and everyone always asks for the recipe.”
Reasons to try it:
- Fast assembly once rice is cooked.
- Minimal ingredients but big impact.
- Great for entertaining or as a special weeknight plate.
How this recipe comes together
At a glance: cook and season sushi rice, shape it into small rectangles, fry until golden and crunchy, top with very thin slices of sushi-grade salmon, then finish with a yuzu kosho–yuzu juice dressing and a pinch of salt and pepper. The most important timing note: fry and assemble right before serving so the rice stays crisp under the raw fish.
What you’ll need
- Sushi-grade salmon, sliced thinly (enough for one slice per rice cake) — buy from a reputable fishmonger.
- Yuzu kosho (adjust spiciness to taste).
- Fresh yuzu juice (substitute with a mix of lime + a tiny splash of orange if yuzu is unavailable).
- Seasoned sushi rice (prepare according to package directions — typical sushi rice seasoning is rice vinegar, sugar, and salt).
- Neutral oil for frying (grape seed, canola, or vegetable).
- Salt and freshly ground black pepper.
Notes and substitutions:
- If you can’t find yuzu kosho, use a blend of lime zest + a small spoon of good-quality chili paste for heat.
- You can use smoked salmon or seared salmon for a cooked version; adjust safety and storage notes accordingly.
- For gluten-free serving, skip any soy-based sauces unless labeled gluten-free.
Step-by-step instructions
- Prepare the seasoned sushi rice: follow package instructions for cooking and seasoning. Spread the rice on a tray to cool fully; warmth will make it fall apart when shaping.
- Shape rice cakes: with slightly wet hands, form the cooled rice into small rectangular cakes about 1 inch thick and roughly bite-sized. Press firmly so they hold together.
- Heat the oil: warm a medium skillet over medium heat and add enough oil to coat the bottom (about 1–2 tablespoons). The pan should be hot but not smoking.
- Fry the rice cakes: place rice cakes in the skillet and fry until golden and crisp on the bottom, 3–4 minutes. Flip and crisp the other side. Transfer to paper towels to drain.
- Slice the salmon: while rice cakes fry, slice the sushi-grade salmon into very thin pieces against the grain — this gives the best texture. Keep slices chilled until assembly.
- Make the dressing: in a small bowl, mix yuzu kosho with fresh yuzu juice. Start with a 1:3 ratio (1 tsp yuzu kosho to 1 tbsp yuzu juice) and adjust to taste.
- Assemble: place one thin salmon slice atop each crispy rice cake. Drizzle the yuzu kosho mixture over the salmon. Finish with a light sprinkle of salt and freshly ground pepper.
- Serve immediately for ideal texture — the contrast is best when the rice is still crunchy and the salmon is cool.
Best ways to enjoy it
Serve as an appetizer or small plate. Garnishes that lift the dish:
- Thinly sliced scallions or microgreens for a green note.
- A few sesame seeds for texture and visual contrast.
- Pickled ginger on the side to cleanse the palate.
- A small dab of wasabi for guests who want extra heat.
Pairing suggestions:
- A crisp, dry sake or a light, citrus-forward white wine (Sauvignon Blanc).
- A cold lager or pilsner for a casual gathering.
If you want a heartier surf-and-turf menu, pair these bites with creamy pork chops over dirty rice to balance the lightness of the salmon with a rich main.
Storage and reheating tips
Safety first: this recipe uses raw, sushi-grade salmon. Eat assembled servings immediately. Storage recommendations:
- Assembled pieces: do not refrigerate assembled bites — the rice will lose its crispness and the salmon will soften; eat right away.
- Leftover rice cakes: store cooled, unassembled rice cakes in an airtight container in the fridge for up to 2 days. Re-crisp in a hot skillet or oven (375°F / 190°C for 6–8 minutes) before topping.
- Leftover sushi-grade salmon: keep refrigerated at 40°F (4°C) or below and use within 24 hours of purchase; follow the fishmonger’s guidance. Do not refreeze thawed, previously frozen sashimi-grade fish once thawed.
Pro chef tips
- Press rice firmly and evenly so cakes hold together while frying; wetting your hands prevents sticking.
- Use a nonstick or well-seasoned stainless skillet for even browning.
- Keep the salmon cold until assembly — chilled fish slices look and feel fresher against warm rice.
- Slice salmon thinly and across the grain for an elegant mouthfeel.
- Control the yuzu kosho: it can be spicy and salty, so taste and balance with citrus before drizzling.
Creative twists
- Spicy mayo drizzle: mix mayo with Sriracha or tobanjan for a creamy, spicy finish.
- Ponzu glaze: a small brush of ponzu on the salmon adds umami and an extra citrus layer.
- Vegetarian version: replace salmon with thin avocado slices or marinated grilled tofu*.
- Seared option: lightly sear the salmon for a warm contrast; serve immediately.
- Toppings: tobiko or masago for color and pop, thin cucumber ribbons for freshness.
*If using tofu, press and marinate it briefly in rice vinegar, soy, and a little sesame oil, then sear.
Your questions answered
Q: Is it safe to eat raw salmon on crispy rice?
A: Yes, if the salmon is labeled sushi- or sashimi-grade and purchased from a reputable source, handled cold, and consumed quickly. Sushi-grade means the fish has been processed to meet safety standards, but it does not remove all risk — pregnant people, young children, elderly people, and immunocompromised individuals should avoid raw fish.
Q: How far in advance can I make the rice cakes?
A: Make the rice and form the cakes up to 24–48 hours ahead, refrigerating them (unfried). Fry just before serving to preserve the crunch.
Q: Can I use regular citrus instead of yuzu?
A: Yes — use a mix of lime and a touch of orange to mimic yuzu’s floral-citrus note. Combine with a mild chili paste if yuzu kosho isn’t available.
Q: What’s the best oil for frying rice cakes?
A: Use a neutral, high-smoke-point oil such as grapeseed, canola, or vegetable oil. These give a clean crisp without overwhelming flavor.
Q: Can I assemble these for a party buffet?
A: Assemble table-side or just before guests arrive. Fully assembled pieces quickly lose crispness, so plan to fry and dress near serving time.
If you’d like, I can format this into a printable recipe card with exact measurements and timing.
Crispy Rice with Sushi-Grade Salmon
Ingredients
For the Rice Cakes
- 1 cup Seasoned sushi rice Prepare according to package directions.
- 1-2 tablespoons Neutral oil for frying (grape seed, canola, or vegetable)
- 1 pinch Salt
- 1 pinch Freshly ground black pepper
For the Toppings
- 8 ounces Sushi-grade salmon, sliced thinly Enough for one slice per rice cake, buy from a reputable fishmonger.
- 2 teaspoons Yuzu kosho Adjust spiciness to taste.
- 1 tablespoon Fresh yuzu juice Substitute with lime juice + a splash of orange if unavailable.
Instructions
Preparation
- Prepare the seasoned sushi rice by following package instructions and spread it on a tray to cool fully.
- With slightly wet hands, form the cooled rice into small rectangular cakes about 1 inch thick and roughly bite-sized.
Cooking
- Warm a medium skillet over medium heat and add enough oil to coat the bottom.
- Place rice cakes in the skillet and fry until golden and crisp on the bottom, about 3-4 minutes, then flip and crisp the other side.
- Transfer fried rice cakes to paper towels to drain.
- While rice cakes fry, slice the sushi-grade salmon into very thin pieces against the grain.
Assembly
- In a small bowl, mix yuzu kosho with fresh yuzu juice, starting with a 1:3 ratio, and adjust to taste.
- Place one thin salmon slice atop each crispy rice cake and drizzle the yuzu kosho mixture over the salmon.
- Finish with a light sprinkle of salt and freshly ground pepper.
- Serve immediately.