Crispy Rice Salmon Stack (Printer-friendly)

Golden, crunchy rice layers topped with diced salmon, creamy avocado, and spicy mayo for vibrant flavor.

# What You Need:

→ Sushi Rice

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

→ Crispy Rice

06 - 2 tablespoons vegetable oil for frying

→ 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 lime juice
12 - 1 tablespoon finely chopped green onion

→ Toppings and 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 the 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 seasoning into the cooked rice. Allow rice to cool to room temperature.
03 - Press the cooled rice evenly into a parchment-lined 8-inch square pan to a 1/2-inch thickness. Refrigerate for 20 minutes to firm up.
04 - In a bowl, combine diced salmon, soy sauce, toasted sesame oil, sriracha, lime juice, and chopped green onion. Stir gently and chill until ready to assemble.
05 - Mix mayonnaise with sriracha in a small bowl and set aside.
06 - Remove rice from the 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 crispy. Drain on paper towels.
07 - Top each crispy rice square with sliced or mashed avocado, a spoonful of the salmon mixture, a drizzle of spicy mayo, and sprinkle with sesame seeds, chives, and nori strips if using.
08 - Serve immediately while rice stacks are warm and crispy.

# Top Tips:

01 -
  • The contrast between crispy, warm rice and cool, creamy toppings is addictive.
  • You can prep everything ahead and assemble just before serving, making it perfect for entertaining.
  • It's elegant enough for guests but casual enough to make on a Tuesday night when you want something that feels a little special.
02 -
  • If your rice isn't properly cooled before you fry it, the moisture inside will make it steam instead of crisp—I learned this the hard way on my second attempt.
  • Buy salmon from a fishmonger you trust and use it the same day; sushi-grade salmon is worth the extra cost and honestly, it's the ingredient most people notice first.
  • Don't skip the resting period after cooking the rice—it's what prevents the grains from being crunchy in a bad way.
03 -
  • Cut your rice squares with a sharp, wet knife and wipe it clean between cuts—this prevents the sticky rice from dragging and tearing.
  • If your avocado isn't perfectly ripe, spread it thin on the rice and rely more on the salmon and sauce for richness.
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