Crispy Rice Salmon Stack (Print Version)

Golden crispy layers with salmon, avocado, and zesty sauces create a fresh, vibrant dish with a satisfying crunch.

# Ingredient List:

→ Sushi Rice

01 - 1 cup sushi rice (uncooked)
02 - 1¼ cups water
03 - 2 tablespoons rice vinegar
04 - 1 tablespoon sugar
05 - ½ teaspoon salt

→ Crispy Rice

06 - 2 tablespoons vegetable oil

→ 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 fresh lime juice
12 - 1 tablespoon finely chopped green onion

→ Toppings & 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)

# Steps:

01 - Rinse sushi rice under cold water until water runs clear. Combine rice and water in a saucepan; bring to a boil, cover, and reduce heat to low. Simmer for 15 minutes. Remove from heat and let rest, covered, for 10 minutes.
02 - Mix rice vinegar, sugar, and salt in a small bowl. Gently fold mixture into cooked rice. Allow rice to cool to room temperature.
03 - Press cooled rice evenly into a parchment-lined 8-inch square pan to a ½-inch thickness. Chill in refrigerator for 20 minutes.
04 - Combine diced salmon, soy sauce, toasted sesame oil, sriracha, lime juice, and green onion in a bowl. Mix lightly and refrigerate until assembly.
05 - Whisk together mayonnaise and sriracha in a small bowl. Set aside.
06 - Remove rice from pan and cut into 2-inch squares. Heat vegetable oil in a nonstick skillet over medium-high heat. Fry rice squares 2 to 3 minutes per side until golden and crisp. Drain on paper towels.
07 - Top each crispy rice square with avocado, a portion of salmon mixture, a drizzle of spicy mayo, and sprinkle with sesame seeds, chives, and nori strips as desired.
08 - Serve immediately while the rice remains warm and crispy.

# Helpful Hints:

01 -
  • The rice stays crispy even with wet toppings, which honestly feels like a small miracle every single time.
  • You get to eat something that feels restaurant-fancy but tastes like you actually know what you're doing.
  • It comes together in under an hour and works as an appetizer, lunch, or that one thing you bring to a potluck that everyone asks about.
02 -
  • The rice will not stay crispy if you assemble it too far ahead; the avocado and salmon release moisture that softens everything within minutes, so treat this as an assemble-to-order situation.
  • If your rice is too wet after cooking, it won't crisp up properly no matter how hot your oil is; the resting time and cooling period are doing important work, so don't skip them thinking you're saving time.
03 -
  • If your salmon isn't labeled sushi-grade, cooking it gently in a pan for just two minutes per side until it's barely opaque will keep it tender and safe to eat on top of the rice.
  • Pickled ginger or thin slices of fresh cucumber layered with the avocado add brightness and cut through the richness in a way that makes you want another bite immediately.
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