Spicy Salmon on Crispy Rice Recipe

September 17, 2021Van
Blog post

Prep time: 25 minutes

Cook time:

Serves: 15

Spicy Salmon on Crispy Rice, one of the few items from a fusion sushi restaurant that’s pretty easy to make at home.  This dish was made famous by Katsuya in Los Angeles, the original version is made with tuna, but it’s equally delicious with salmon.  It’s surprisingly an amazing combo, creamy, spicy salmon on top of rice that has a crispy crust and fluffy, chewy interior. Watch my 30-second Instagram recipe video here

Spicy Salmon on Crispy Rice Recipe

Find sashimi grade salmon at your local Japanese market like Mitsuwa or HMart Korean MarketSpicy Salmon on Crispy Rice Recipe

You can purchase this sushi rice mold here. Use Japanese short grain rice that has just been cooked (not old rice).  When cooking the rice, add a tiny bit more water than usual, so the rice is a little stickier.  Pack in as much rice as you can into the mold, the rice should be very compressed so it holds it shape when it’s fried.  You can use plain short grain rice, but if you want to take it up a notch, use seasoned sushi riceCrispy Rice with Spicy Tuna Recipe

Spicy Salmon on Crispy Rice Recipe

Spicy Salmon on Crispy Rice Recipe

Print Recipe

Spicy Salmon on Crispy Rice Recipe

  • Prep time: 25 minutes
  • Serves: 15



  • 8 oz Sashimi Grade Salmon
  • 3 Cups Cooked Short Grain Rice
  • 2 Tablespoons Kewpie Mayonnaise
  • 1 Tablespoons Tobiko, (optional)
  • 1½ Teaspoons Sriracha, or more to taste
  • ½ Teaspoons La-Yu Chili Oil
  • 1 Green Onion, green parts only, finely chopped
  • Vegetable Oil for frying
  • Less Sodium Japanese Soy Sauce
  • Sushi Rice Mold


  • 1)

    Cut the Sashimi Grade Salmon into 1 cm cubes and place into a bowl. Add 2 Tablespoons Kewpie Mayonnaise, 1 Tablespoon Tobiko, 1½ Teaspoon Sriracha, ½ Teaspoon La-Yu Chili Oil, chopped Green Onion and toss to combine.

  • 2)

    Fill the sushi rice mold with rice and compress it into the mold, packing in as much rice as you can, place the lid on top and press down firmly a few times to compress the rice even more. Flip over the mold and push the rice out. You’ll need 15 pieces.

  • 3)

    Deep fry method: Heat at least 1 inch of oil in a heavy bottom pot to 375°F. Fry a few pieces at a time for about 2 minutes, they’ll turn a light golden color. Don’t let the pieces touch each other while frying or they’ll get stuck together. Drain on paper towels.

    Pan fry method: Add about 2 Tablespoons of oil to a non-stick pan and use high heat. Once the pan is very hot, fry the pieces on top and bottom until lightly golden. Add more oil to fry the next batch. Drain on paper towels.

  • 4)

    Let the rice cool a little, then spoon a heaping teaspoon of Spicy Salmon on top of the crispy rice & garnish with chopped chives. Serve with Less Sodium Japanese Soy Sauce, Enjoy!

    Watch my 30-second Instagram recipe video here

↓ Supplies to make this recipe ↓


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