Crispy Rice Salmon Stack (Printable)

Golden crispy rice paired with seasoned salmon, creamy avocado, and zesty sauces in a fresh layered dish.

# Ingredient list:

→ 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)

# Cooking steps:

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 heat for 15 minutes. Remove from heat and let stand covered for 10 minutes.
02 - In a small bowl, whisk together rice vinegar, sugar, and salt. Gently fold this mixture into the cooked rice and allow it to cool to room temperature.
03 - Press the cooled rice evenly into an 8-inch square pan lined with parchment paper to a thickness of 1/2 inch. Refrigerate for 20 minutes to set.
04 - Combine diced salmon with soy sauce, toasted sesame oil, sriracha, lime juice, and green onion in a bowl. Mix gently and chill until ready to assemble.
05 - Mix mayonnaise and sriracha in a small bowl until smooth. Set aside.
06 - Remove chilled rice from the 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 - On each crispy rice square, place a layer of avocado, spoonful of salmon mixture, drizzle with spicy mayonnaise, and sprinkle with sesame seeds, chives, and nori strips as desired.
08 - Serve immediately while the rice stacks are warm and crispy.

# Expert advice:

01 -
  • The contrast between crispy rice and creamy avocado is genuinely addictive in a way that plain sushi never quite achieves.
  • It comes together faster than you'd think, making it perfect for impressing people without spending your entire afternoon in the kitchen.
  • There's flexibility built in—use cooked salmon, swap the mayo, add pickled vegetables—it adapts to what you have without losing its personality.
02 -
  • If your rice breaks apart when you fry it, you either didn't press it firmly enough or didn't chill it long enough—next time, add a tiny bit of extra pressure and be patient with the cold step.
  • The oil temperature is everything; too cool and your rice squares absorb grease instead of crisping, too hot and they brown before the inside warms through.
  • Don't prep your avocado more than 15 minutes before serving or it will start to oxidize and turn an unappetizing brown shade.
03 -
  • Pat your diced salmon completely dry before mixing with seasonings so excess moisture doesn't make the mixture watery.
  • Use a damp knife when cutting the chilled rice block—the moisture prevents sticking and gives you cleaner edges.
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