Crispy Rice Salmon Stack (Printable)

A vibrant dish with crispy rice, salmon, avocado, and zesty sauces—a fresh fusion creation.

# Ingredient List:

→ Sushi Rice

01 - 1 cup uncooked sushi rice
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 and 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)

# How to Make:

01 - Rinse the sushi rice under 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 sit, covered, for 10 minutes.
02 - In a small bowl, mix rice vinegar, sugar, and salt. Gently fold this into the cooked rice. Allow to cool to room temperature.
03 - Press the cooled rice evenly into an 8-inch square pan lined with parchment paper to a 1/2-inch thickness. Refrigerate for 20 minutes.
04 - Combine diced salmon, 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 and set aside.
06 - Remove chilled rice from 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 crisp. Drain on paper towels.
07 - Top each crispy rice square with avocado, 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 is warm and crispy.

# Expert Tips:

01 -
  • It looks restaurant-quality but comes together in under an hour with basic kitchen skills.
  • The contrast between the crackling rice and creamy avocado is genuinely addictive.
  • It works as an appetizer for crowds or a light lunch you can actually finish.
02 -
  • The rice must be completely cool before frying, or it'll be mushy instead of crispy—don't skip the chilling step.
  • Timing matters here; assemble just before serving or the warm crispy rice will soften the avocado and make the whole thing lose its textural appeal.
03 -
  • Buy your salmon from a trusted fishmonger and ask for sushi-grade; it should smell like the ocean, not fishy, and the flesh should be firm and bright.
  • Toast your own sesame seeds in a dry pan for 30 seconds before using—store-bought toasted ones lose flavor, but fresh-toasted ones add a nutty depth that elevates the whole dish.
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