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These crispy rice sushi bites taste like a spicy salmon roll with a golden, crunchy base. Each bite has salty smoked salmon, creamy avocado, and crisp cucumber, all finished with a drizzle of Bang Bang Sauce.
I use smoked salmon because it’s easy to find and ready to layer right out of the package. Air fry or pan fry the rice, then pile the bites onto a platter to share. They’re just as good with a bowl of soup for a light dinner.
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Knowing that I can now make it at home is awesome. I literally did a happy dance while eating it.
— Angela
Good to know
The Best Rice For Crispy Rice Sushi
- Use short-grain white rice, often labeled sushi rice. Japanese or Korean short-grain rice works well here. If you’re starting from scratch, see my guide on how to cook rice in a rice cooker.
- Press the rice while it’s warm. The grains are softer and easier to pack into the mold. As the rice cools, it firms up and gets harder to shape.
- Using leftover short-grain rice? Sprinkle it with a little water, cover it, and microwave until it’s soft again and hot throughout (165°F). Press it into the mold right away while it’s warm.
Key ingredients
- Smoked salmon. Look for thinly sliced smoked salmon. It folds neatly onto the rice, and a little goes a long way.
- Persian cucumbers and avocado. Slice the cucumbers into thin rounds and the avocado into small pieces so both fit neatly on each bite.
- Bang Bang Sauce. Mayo makes it creamy, and rice vinegar and ketchup give it a tangy, slightly sweet flavor. I use Frank’s Original for a little kick.
- Furikake or toasted sesame seeds. Either adds a little extra crunch. Use whichever you have on hand.
Tip
Vegetarian option
Swap the smoked salmon for my Taiwanese pickled daikon and carrots. Drain the pickles well and slice them into flat pieces so they sit neatly on the rice. Keep the avocado and Bang Bang Sauce, and finish with toasted sesame seeds.
How to make crispy rice sushi
Start the rice ahead. When I’m cooking it from scratch, I like to do it the day before so the pressed block can chill overnight. Set out your toppings before you crisp the rice so you can assemble the bites just before serving. You’ll find more make-ahead tips in the recipe card notes.
- Season, press, and slice the rice. Lightly season the warm rice with coconut aminos or soy sauce, rice vinegar, and toasted sesame oil so the rice squares have flavor of their own. Press it into a lined dish and chill until it’s firm enough to lift out in one piece. Cut it into 10 rectangles.
- Air fry or pan fry until golden. I get a more even golden crust in the air fryer, and it takes less oil. Pan frying gives the rice a slightly crispier bite. Either way, look for a golden crust with a soft, slightly chewy center.
- Top just before serving. Let the rice rest briefly on a wire rack to keep the bottoms crisp. Add thin layers of cucumber, avocado, and smoked salmon, then drizzle with Bang Bang Sauce. The sauce is creamy, tangy, and a little sweet, which balances the saltiness of the salmon.
How to keep crispy rice sushi from falling apart
- Start with properly cooked rice. I use a rice cooker so the short-grain rice comes out tender and the grains still hold their shape.
- Pack the corners and edges firmly. These are the first spots to crumble. Use a rice paddle or burger press to flatten the middle to about ½ inch thick, then use the back of a spoon to reach into the corners and press along the edges.
- Cut larger batches right in the tray. I use an 8×8-inch dish because the chilled block is easy to lift out whole. If you’re making a bigger batch in a wider tray, cut the rice right in the tray and lift out one piece at a time. This keeps the middle of the block supported as you cut.
Easy appetizers for a party spread
For Christmas or a holiday party, set out a couple of appetizers you can prep ahead. That leaves you free to crisp and top the rice bites right before serving.
- Marinated olives. These citrus-and-herb olives take about 10 minutes to prep. Make them the day before so the flavors have time to mingle.
- Charcuterie skewers. Thread salami, cheese, and your favorite extras onto small skewers a few hours ahead. They’re an easy no-cook finger food.
Recipe Card
Crispy Rice Sushi recipe
Make crispy rice sushi with smoked salmon, creamy avocado, crisp cucumber, and tangy Bang Bang Sauce. Air fry or pan fry the rice until golden and crunchy.
Video
Ingredients
For the rice:
- 245 gram short grain white rice often labeled as “sushi rice” (1.5 rice cooker cup)
- 3/4 tbsp soy sauce or 2 tbsp coconut aminos
- 1 tbsp rice vinegar
- 2 tsp toasted sesame oil
- Avocado oil or avocado oil spray
For the topping:
- 2 whole Persian cucumbers thinly slice to rounds
- 1-2 whole avocado sliced to small pieces
- 2 oz. smoked salmon
- Garnish Chive chopped
- Sprinkle Furikake or toasted sesame seeds, optional
Bang Bang Sauce
- ½ cup kewpie mayonnaise
- 3 tbsp rice vinegar
- ½-1 tsp hot sauce or sweet chili sauce
- 0.2 oz Garlic grated or crushed, about 1 large clove
- 1-2 tsp soy sauce or 1 tbsp coconut aminos
- 1.5 tbsp ketchup
- 2 pinches coarse sea salt
Instructions
- Cook and season the rice. Rinse the rice 3–4 times, until the water runs mostly clear, then drain. Cook in a rice cooker with 300 mL (1¼ U.S. cups) water. While the rice is still hot, gently fold in the coconut aminos or soy sauce, rice vinegar, and toasted sesame oil.
- Press and chill. Line an 8-inch square dish with plastic wrap. Press the warm rice into an even layer about ½ inch thick, packing the edges and corners firmly. Cover and refrigerate promptly for at least 4 hours, preferably overnight.
- Cut into rectangles. Lift the rice block out of the dish and peel off the wrap. Lightly dampen the cutting board and use a damp knife to cut the rice into 10 rectangles.
Air fry or pan fry
- Air fryer: Preheat to 380°F (193°C). Lightly spray the basket and one side of each rice piece with avocado oil. Place the pieces oiled-side down with space between them. Air fry for 8 minutes, lightly spray the tops, then flip and air fry for 8 more minutes, until golden and crisp.
- Skillet: Heat 3–4 tablespoons avocado oil in a skillet over medium heat. Add the rice pieces in a single layer with space between them. They should sizzle when they hit the pan. Fry for about 4 minutes, until golden underneath, then flip and cook for 3–4 more minutes, until crisp. Add a little more oil if needed.
- Top and serve. Let the rice bites cool slightly on a wire rack while you whisk the Bang Bang Sauce ingredients together. Top each bite with cucumber, avocado, and smoked salmon. Drizzle with sauce, finish with chopped chives and a sprinkle of furikake or toasted sesame seeds, if using, and serve right away.
Notes
- Rice and water. Use short-grain white rice, often labeled sushi rice. If you measure 1½ cups of rice with the cup that came with your cooker, you can use the 1½-cup white-rice fill line if your cooker has one.
- Choose a dish with a flat bottom. An 8-inch square dish works well. You can also use a wide, flat-bottomed container that lets you press the rice to about ½ inch thick.
- Make ahead. Press and chill the rice the day before. You can also whisk the sauce ahead and keep it in the fridge until serving.
- Leftovers. The rice bites are crispiest right after frying, so fry only what you plan to serve. Refrigerate leftover bites separately from the toppings. You can enjoy them chilled or crisp them up again. They’ll be a little firmer the second time around.
Nutrition
Serving: 1piece, Calories: 104kcal, Carbohydrates: 20g, Protein: 3g, Fat: 1g, Saturated Fat: 0.2g, Polyunsaturated Fat: 0.4g, Monounsaturated Fat: 0.5g, Cholesterol: 1mg, Sodium: 121mg, Potassium: 42mg, Fiber: 0.3g, Sugar: 0.1g, Vitamin A: 5IU, Vitamin C: 0.02mg, Calcium: 8mg, Iron: 0.3mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this recipe? Leave a comment below!
More crispy rice recipes
- For a closer look at the technique, see how to make crispy rice. I show you how to make both crisp squares and crunchy bits you can scatter over salads.
- Try my spicy tuna bowl with crispy rice for a meal with crunchy rice in every bite.
- Serve miso mushroom crispy rice as a savory side with browned mushrooms and a drizzle of miso dressing.
I made this last night and it was so good. I did use jasmine rice and it didn’t fall apart on me. I added a little bit more water when cooking the rice so that it would stick better. Will definitely make this again and be in my meal prep rotation! Thank you for sharing the recipe!
Thanks for sharing and so happy to hear! Ha! I guess over cooked rice (i.e. more water) makes it more sticky, too! 😉
What a fun recipe that’s also allergy-friendly. We love this for a cozy dinner or surprising appetizer, as most people don’t know what it is and are very curious, and then love it. Thank you!
Thank you! Originally a Nobu dish but made famous on TikTok 😀 And it’s so good!
Perfectly delicious & tasty finger food!! Your recipes never disappoint ChihYu!! 🤗
The most satisfying bite! It has allllll the textures and flavors!
This is so delicious! Thought it would be hard to make but it’s easy and fun too! The rice is just the right amount of crispy and the toppings are perfect! Excellent for entertaining or an evening in! Will be enjoying this often!
I made it for the family and the kids. Everyone raved about these crunchy rice cakes. The sauce is amazing, too! Next to I might try different toppings – husband likes steak. This is a fun and exciting dish that’s great all year round!
So crispy and delicious and EASY!
Love it! So happy to hear!
This was great, flavorful, and easy to make!
Thank you, Shawn. I’m so happy to hear.
Made these last night. They are fantastic!
Yay!!! Wonderful!
We made them this past weekend for a family gathering and everyone loved them! We had various toppings – some vegetarian and some with smoked salmon just like the recipe with bang bang sauce. SO GOOD! I did cook the rice and refrigerate it overnight and thanks for the tips and tricks it was a success for us the first time. They are a keeper and we will make them again!
That’s awesome!