Spicy Salmon Crispy Rice Bites Recipe with Chili Crisp Original
Once you make this salmon crispy rice bites recipe, you'll want to keep making it every week! Lee Kum Kee sauces and the new Chili Crisp Original make it a flavorful appetizer.
This spicy salmon recipe is an at-home riff on the legendary spicy tuna crispy rice you can find at sushi restaurants. It's a great alternative for those who prefer cooked fish over raw fish, switching the tuna out for cooked salmon infused with umami from Lee Kum Kee Premium Soy Sauce.
The heat comes from the spicy mayo mixture that coats the spicy salmon. A mixture of Lee Kum Kee Sriracha Mayo and Chili Crisp Original combine for a creamy kick of heat, garlic, and shallot flavors that will make this crispy rice recipe a hit!
What You Will Need
Ingredients
- 2 cups cooked sushi rice, cooled
- Vegetable oil, for frying
- 12 bite-size cubes (about 1-inch) of salmon fillet
- ½ avocado, thinly sliced
- 1 small cucumber, thinly sliced
- 1 jalapeño, thinly sliced
- 1 tsp. sesame seeds
Marinade
- 1 Tbsp. Lee Kum Kee Premium Soy Sauce
- 1 Tbsp. lime juice
- 1 tsp. Lee Kum Kee Pure Sesame Oil
- ½ tsp. salt
- ½ tsp. black pepper
Seasoning
- 1 Tbsp. Lee Kum Kee Seasoned Rice Vinegar
- ½ tsp. sugar
- ½ tsp. salt
Dressing
- 2 Tbsp. Lee Kum Kee Chili Crisp Original (plus more for drizzling)
- 2 Tbsp. Lee Kum Kee Sriracha Mayo Dressing/Spread
Made with
Lee Kum Kee products
How to make it
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In a bowl, mix cooled sushi rice with Lee Kum Kee Seasoned Rice Vinegar, sugar, and salt. Line a square pan with plastic wrap and press rice evenly into the pan to about ½-inch thickness. Cover and refrigerate for 30 minutes to firm up.
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Cut chilled rice into 12 small rectangles. Heat ½-inch vegetable oil in a skillet over medium-high heat. Fry rice rectangles in batches for 2–3 minutes per side until golden and crispy. Transfer to a paper towel-lined plate to drain.
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In a bowl, toss salmon cubes with Lee Kum Kee Premium Soy Sauce, lime juice, Lee Kum Kee Pure Sesame Oil, salt, and black pepper. Let marinate for 10 minutes. Heat a nonstick skillet over medium heat and sear salmon cubes for 1–2 minutes per side until cooked through and caramelized.
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In a small bowl, combine Lee Kum Kee Chili Crisp Original and Lee Kum Kee Sriracha Mayo Dressing/Spread. Gently toss cooked salmon in sauce then place a salmon cube on each crispy rice rectangle. Top with avocado, cucumber, and jalapeño slices.
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Drizzle more Lee Kum Kee Chili Crisp Original over the assembled bites and sprinkle with sesame seeds. Serve immediately while warm.
Get more salmon recipes on our seafood recipes page!
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