Spicy Salmon Crispy Rice (Air Fried)

Spicy Salmon Crispy Rice is a delectable fusion of flavors and textures that has gained immense popularity. This mouthwatering dish features crispy rice cakes topped with a zesty mixture of spicy mayo and fresh salmon. The contrast between the crunchy rice and the creamy, spicy salmon topping creates a sensational taste experience. This Japanese-inspired appetizer is not only visually appealing but also a harmonious blend of heat and freshness. It’s a must-try for sushi lovers and those looking to explore a delightful combination of crispy and spicy sensations in a single bite.

What type of salmon should you use for sushi?

Using sushi grade salmon as opposed to regular salmon is a culinary choice rooted in both quality and safety. Sushi grade salmon is carefully handled to meet standards that ensure it’s safe to consume raw. It undergoes meticulous inspection and often is frozen to specific temperatures to kill potential parasites. Thus, making it a reliable choice for sushi and sashimi enthusiasts. In contrast, regular salmon, while suitable for cooking, may not meet the same rigorous safety and quality criteria. So, when it comes to raw fish, sushi grade salmon is the choice for both the taste experience it provides and questions concerning food safety.

Spicy Salmon Crispy Rice (Air Fryer)

This spicy salmon crispy rice is a simple and delicious way to make crispy rice without all the calories from deep frying.
Prep Time 2 hours
Cook Time 10 minutes
Total Time 2 hours 10 minutes
Course Appetizer
Cuisine Japanese



  • 2 cups short grain sushi rice (not cooked)
  • 200 g rice vinegar
  • 80 g sugar
  • 36 g salt
  • 10 g mirin


  • 24 oz salmon sashimi
  • 2 tbsp Japanese mayo
  • 1 tbsp sriracha
  • 2 stalks green onion
  • 1 tsp sesame oil
  • 1 tsp salt


  • Cook 2 cups for short grain sushi rice in your rice cooker accordingly.
    2 cups short grain sushi rice
  • In a medium saucepan add rice vinegar, sugar, salt, and mirin. Cook over medium heat until clear and sugar is dissolved.
    200 g rice vinegar, 80 g sugar, 36 g salt, 10 g mirin
  • Add ¼ cup/cup of rice of the vinegar mixture into the rice. This means you will add pretty much all of the vinegar mixture into the rice and mix well.
  • Lay down plastic wrap on top of a tray, then add the seasoned sushi rice on top and press it down.
  • Top with another layer of plastic wrap then press it down with another tray or anything that fits to compress the rice. Place in fridge to cool down for at least 2 hours.
  • Mince up the sushi grade salmon until very fine.
    24 oz salmon sashimi
  • Add mayo, sriracha, chopped whites of the green onions, sesame oil, and salt.
    2 tbsp Japanese mayo, 1 tbsp sriracha, 2 stalks green onion, 1 tsp sesame oil, 1 tsp salt
  • Mix well then place in fridge while you wait for rice to harden.
  • Once the rice is ready, take out out and cut them into your desired shape/size. I decided to use a circular shape.
  • Spray both sides with oil then place in the air fryer at 400F for 15 minutes, flipping halfway through.
  • Once crispy, top the rice with our salmon mixture and top with green onion.
Keyword crispy, raw, rice, salmon, sashimi, spicy, sushi

1 Comment

  1. Love this and want to give it a try. But I have two questions

    1) can I make sushi grade salmon by buying fresh Atlantic salmon, and freezing it for a certain amount of time? My grocery never had anything labeled as Sushi grade.
    2) I’m one of the few in the world who still doesn’t have an air fryer. Could I shallow fry the rice or use a conventional oven?

    Any insights would be great! Thanks! Love your content.

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