Salmon Crispy Rice

Salmon Crispy Rice is a fish recipe ready in 1 h. It makes 3 servings, each 740 kcal with 23 g protein. Intermediate level, 12 ingredients.

Adapted from a home cook's recipe and measured by Cookpath.

  • 1 htotal
  • Intermediatelevel
  • 740kcal a serving
  • 23 gprotein
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Salmon Crispy Rice

What is Salmon Crispy Rice

Seasoned sushi rice pressed, cut and fried until crisp, topped with diced salmon in a spicy mayo and soy dressing with chives.

More:Salmon recipesFish and seafood recipesRice recipes

How to make Salmon Crispy Rice

Tips from the cook

  • Press the rice firmly into the tray, so the rectangles hold together in the hot oil.
  • Chill the rice well before cutting, as cold rice slices cleanly.
  • Fry in hot oil and turn once, then drain on paper so the rice stays crisp.
  • Use only sushi-grade salmon, as it is eaten raw.
  • Mix the salmon just before serving and eat the same day, as the fried rice loses its crunch after an hour or so.
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Goes well with

Sides from Cookpath that balance this dish, the same picks the app suggests.

Sesame Cucumber Carrot Salad25 min · 180 kcalCucumber Dill Salad15 min · 50 kcal

Salmon Crispy Rice substitutions

Out of something, or cooking around an allergy. Each swap was checked against a source.

Salmon0 option
    Mayonnaise2 options
    • Plain Greek yogurt (or unsweetened soy yogurt if dairy-free) 1:1 by volume

      Frying/hot dishes; not a binder for crispy rice.

      Still contains dairy.

    • Vegan mayonnaise 1:1

      Often contains mustard; check label.

      Still contains mustard and soy.

    Soy sauce2 options
    • Tamari (labelled gluten-free) 1:1

      Still soy.

      Still contains soy.

    • Coconut aminos 1:1 (sweeter, use a bit more salt)

      Less salty; dark, sold in health-food aisles.

    Sriracha2 options
    • Sambal oelek start with a smaller amount, it is hotter

      Chunkier.

    • Cayenne (heat only) pinch to taste

      No sweetness or garlic.

    Sesame oil2 options
    • Neutral oil (sunflower or rapeseed) 1:1

      Loses the toasted nutty flavour in dressings.

    • Peanut oil (not for peanut allergy) 1:1

      Still contains peanuts.

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