Crispy Rice Salmon Stack (Print)

Golden crispy rice squares topped with seasoned salmon, creamy avocado, and spicy mayo.

# Components:

→ Sushi Rice

01 - 1 cup sushi rice (uncooked)
02 - 1 1/4 cups water
03 - 2 tbsp rice vinegar
04 - 1 tbsp sugar
05 - 1/2 tsp salt

→ Crispy Rice

06 - 2 tbsp vegetable oil (for frying)

→ Salmon

07 - 7 oz sushi-grade salmon, finely diced
08 - 1 tbsp low-sodium soy sauce
09 - 1 tsp toasted sesame oil
10 - 1 tsp sriracha (optional)
11 - 1 tsp lime juice
12 - 1 tbsp finely chopped green onion

→ Toppings & Assembly

13 - 1 ripe avocado, sliced or mashed
14 - 1 tbsp mayonnaise
15 - 1 tsp sriracha
16 - 1 tbsp black or white sesame seeds
17 - 1 tbsp finely chopped chives (optional)
18 - 1 sheet nori, cut into thin strips (optional)

# Method:

01 - Rinse sushi rice in cold water until clear. Combine rice and water in a saucepan; bring to a boil, then cover and simmer on low heat for 15 minutes. Remove from heat and let stand covered for 10 minutes.
02 - Mix rice vinegar, sugar, and salt in a small bowl. Gently fold this mixture into the cooked rice and allow to cool to room temperature.
03 - Press cooled rice into a parchment-lined 8-inch square pan to a thickness of 1/2 inch. Refrigerate for 20 minutes to firm up.
04 - In a bowl, combine diced salmon, soy sauce, sesame oil, sriracha, lime juice, and green onion. Mix gently and chill until use.
05 - Mix mayonnaise and sriracha in a small bowl. Set aside for assembly.
06 - Cut chilled rice 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 avocado, a spoonful of salmon mixture, a drizzle of spicy mayo, and sprinkle with sesame seeds, chives, and nori strips if desired.
08 - Serve immediately while rice remains warm and crunchy.

# Expert Advice:

01 -
  • The contrast between crispy, warm rice and cool, creamy toppings feels indulgent but takes less than an hour.
  • It's elegant enough to impress without requiring you to master sushi rolling or any intimidating techniques.
  • You can prep everything ahead and assemble in minutes, which means less stress when friends arrive.
02 -
  • Don't skip the cooling step for the rice—frying warm or hot rice creates steam that makes the squares soggy instead of crispy.
  • Raw salmon quality matters enormously; if you're not confident about sourcing it, use cooked or canned salmon and no one will judge you.
03 -
  • If your oil isn't hot enough, the rice will absorb oil instead of crisping—let it heat for a full minute before the first batch goes in.
  • A squeeze of fresh lime over the finished stack right before eating brightens everything and ties the flavors together in an unexpected way.
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