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Crispy Rice Salmon Bites (Spicy Salmon Rice Cakes)

Crispy rice salmon bites with pan-fried rice cakes topped with silky spicy salmon, sriracha mayo drizzle, and a sweet soy glaze. Golden and crunchy outside with a tender center, inspired by sushi-restaurant appetizer flavors.
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Prep Time 20 minutes
Cook Time 20 minutes
chilling + cooling 30 minutes
Total Time 1 hour 10 minutes
Servings: 6 servings
Course: Appetizer
Cuisine: Japanese
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

For the Crispy Rice
  • 2 cup cooked sushi rice warm
  • 2 tbsp rice vinegar
  • 1 tsp sugar
  • 0.5 tsp salt
  • 2 tbsp neutral oil for frying
For the Spicy Salmon
  • 12 oz sushi-grade salmon finely diced
  • 3 tbsp mayonnaise
  • 1 tbsp sriracha
  • 1 tsp sesame oil
  • 1 tsp soy sauce
  • 1 green onion finely sliced
For Topping and Sauce
  • 2 tbsp mayonnaise mixed with 1 tsp sriracha for drizzle
  • 1 tsp sriracha for drizzle
  • 2 tbsp soy sauce
  • 1 tbsp honey
  • 1 tsp rice vinegar
  • 1 avocado thinly sliced
  • 1 tbsp sesame seeds
  • 1 jalapeño thinly sliced
  • 1 green onion for garnish

Equipment

  • 1 nonstick skillet
  • 1 small saucepan

Method
 

Season and cool the rice
  1. Season the rice: fold warm cooked sushi rice with rice vinegar, sugar, and salt until evenly coated, about 1 minute of gentle mixing.
  2. Cool the seasoned rice: let the seasoned rice rest at room temperature for 10 minutes until it’s workable but still pliable, with the mixture no longer steaming.
Shape and chill
  1. Press the rice: press the rice into a small rectangular dish lined with plastic wrap, about 1 inch thick, creating an even layer.
  2. Chill the rice layer: refrigerate for 20 minutes until firm, then cut into 2-inch squares or rectangles using the set layer as your guide.
Make the spicy salmon
  1. Mix the spicy salmon: combine finely diced sushi-grade salmon with mayonnaise, sriracha, sesame oil, soy sauce, and sliced green onion until the mixture is uniform and glossy.
  2. Chill the salmon: cover and refrigerate until ready to use so it stays cold and firm enough to spoon onto the cakes.
Make the glaze
  1. Simmer the sweet soy glaze: whisk soy sauce, honey, and rice vinegar in a small saucepan, then simmer over low heat for 2–3 minutes until slightly thickened.
  2. Cool the glaze: set the saucepan aside until the glaze is no longer hot so it drizzles smoothly over the rice cakes.
Fry the rice cakes
  1. Heat the oil: warm neutral oil in a nonstick skillet over medium-high heat until it shimmers.
  2. Fry until deeply golden: fry rice cakes for 3–4 minutes per side until deeply golden and crisp on the outside while staying soft inside.
Assemble and finish
  1. Top with spicy salmon: place a spoonful of spicy salmon onto each crispy rice cake so the topping sits centered.
  2. Add avocado and jalapeño: set a slice of avocado and a slice of jalapeño on top of the salmon for fresh crunch and heat.
  3. Drizzle and garnish: finish each bite with a zigzag drizzle of sriracha mayo and sweet soy glaze, then sprinkle with sesame seeds and green onion.
  4. Serve immediately: serve right away while the rice cakes are still crisp for the best crunch-to-creamy contrast.

Notes

Pro tip: chill time matters—firm rice cakes fry up deeply golden without falling apart. Store assembled leftovers in the fridge up to 1 day, but keep toppings separate if possible for crispness. Freezing isn’t recommended because the pan-fried texture softens after thawing. For a lower-fat option, use light mayonnaise for both the spicy salmon and sriracha mayo drizzle.