Crispy Rice Salmon Avocado Sushi

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Spicy salmon crispy rice sushi has been around since at least the 90s. But these crispy rice salmon sushi bites have come back in style thanks to TikTokers. And not without reason.

You may have been drooling over your phone watching videos of these tasty bites, but did you know they’re super easy to make at home? I’m sure this crispy rice salmon sushi recipe with avocado and spicy mayo is going to become your new obsession. 

Spicy salmon crispy rice sushi has been around since at least the 90s. But these crispy rice salmon sushi bites have come back in style thanks to TikTokers. And not without reason.

You may have been drooling over your phone watching videos of these tasty bites, but did you know they’re super easy to make at home? I’m sure this crispy rice salmon sushi recipe with avocado and spicy mayo is going to become your new obsession. 

Why We Love This Crispy Rice Salmon Avocado Sushi 

The salmon is allowed to shine and the rice squares have a perfectly crisp exterior and soft interior. Most recipes out there tell you to fry the rice cakes directly or add too many flavors like sesame oil and soy sauce that overpower the salmon. 

We’ve kept it simple and used cornstarch to coat the rice cakes for the best deep-frying experience and result.

Each piece is the perfect bite size! Again, some recipes make these crispy rice spicy salmon pieces too big to handle in one bite. This can cause a mess and also doesn’t allow you to appreciate all the flavors in unison. 

This crispy rice avocado salmon sushi is the cutest little creation ever. I love the gorgeous orange hue of the spicy salmon against the creamy green avocado and golden-brown rice cakes. Food tastes better when it looks appealing. 

Why Should I Coat The Sushi Rice Bites With Cornstarch?

There are several reasons I prefer the coating with cornstarch method:

  • The crispy rice squares are lower in fat because of the preparation method and the coating in cornstarch. Without the protective layer of cornstarch, the oil will penetrate deep into each rice cake, making them too oily (for my taste, at least).
  • If you skip the cornstarch, the rice cakes are going to soak up a lot of oil while frying and become very crunchy instead of crisp on the outside and soft on the inside. I prefer to have a thin crisp outer layer and ad soft interior. 
  • A layer of cornstarch prevents the oil from splattering while frying. The cornstarch absorbs some of the moisture of the sushi rice, making them safer to fry too.

What Do I Need To Make Crispy Rice Sushi Avocado Spicy Salmon Bites?

Here is the equipment you’ll need: 

  • Rice cooker (a saucepan or instant pot works as well)
  • A 5” by 9” baking pan (for molding the sushi rice)
  • Plastic wrap 
  • Deep baking tray (for coating in cornstarch)
  • Skillet or pot for deep frying
  • Stovetop

How To Make Crispy Rice Salmon Avocado Sushi

Crispy rice spicy salmon avocado sushi bites may look like a sophisticated dish, but it’s actually pretty easy to make at home.

Step 1: Combine Rice Vinegar, Sugar and Salt

In a small bowl, combine the rice wine vinegar, white sugar, and salt, and stir until dissolved to make your sushi rice seasoning.

Step 2: Cook the rice

You can use 3 cups of leftover sushi rice (already seasoned with sugar, rice vinegar, and a pinch of salt), or you can prepare the rice from scratch. 

To cook the rice from scratch, rinse it several times under cool water until the water runs clear. Then add the appropriate amount of water and cook according to the package instructions.

Once the rice has cooked, add the sushi rice seasoning and gently fold it into the rice. Be careful not to mash the rice. Let it cool for 10-15 minutes.

Step 3: Transfer and press the sushi rice into the pan

Take some plastic wrap and shape it into a 5” by 9” pan. Transfer the sushi rice to the pan and use a spatula or clean, slightly moist hands to press the rice into the pan. It should form a dense, evenly flat block.

Because there is less space between the rice grains when it is packed tightly, less oil will leak through. Additionally, it won’t likely crumble after being deep-fried.

Cover the rice block with more plastic wrap and place it in the fridge overnight. Or for a shortcut, place it in the freezer for 1 hour.

Step 4: Form the sushi rice into squares

After at least 8 hours in the fridge or 1 hour in the freezer, gently remove the rice block from the pan and place it on a clean cutting board. Carefully remove the plastic wrap.

Using a sharp, wet knife, cut the rice block into 16 rectangular pieces (each about 2.5” by 1.5”).

Place the rice squares in the freezer while you prepare the spicy salmon and avocado toppings. This will prevent them from falling apart while deep-frying.

Step 5: Make the spicy salmon

Mince the sushi-grade salmon into small cubes. Start by slicing it into thin rectangles, then slice them length-wise into small cubes. 

You can leave them chunkier for a little chew, or mince them finer for a smoother texture. I prefer chunkier pieces for a variety of textures since the avocado is already naturally smooth.

Place the salmon pieces in a bowl and add the Japanese mayo and sriracha. Mix until combined. It should transform into a stunning shade of creamy orange. 

Cover the bowl and store the spicy salmon in the fridge while you prepare the crispy rice squares. 

Step 6: Coat the rice squares

Pour cornstarch into a shallow container and dip each rice square into the starch, rolling them around to coat on all sides. Brush off any excess cornstarch since we are looking for a thin coating here.

Step 7: Heat the oil for frying

Transfer the coated rice squares to a plate while you heat the oil. In a deep pot, pour in enough neutral oil to fully cover the rice rectangles. Heat it on medium-high until the oil reaches 375°F. 

You can check the temperature of the oil with chopsticks if you don’t have a thermometer. Submerge a chopstick until the bottom of the pot and observe the bubbles that form. They should be small and relatively fast.

Fry the rice squares without overcrowding them, in several batches. They should take 2-3 minutes to be crispy golden brown on the outside. 

Transfer the crispy rice squares to a wire rack to cool and continue until all squares are fried to perfection.

Step 8: Assemble the crispy rice salmon avocado sushi bites

Slice the jalapeño into thin slices. Halve the avocado, remove the pit, and slice into thin squares, add them to a bowl, and mash together with a teaspoon of lime juice. 

You can also leave them in squares instead of mashing, but I find that mashed avocado holds better on the crispy rice rectangles. 

Step 9: Assemble the Spicy Salmon Crispy Rice Sushi with Avocado and Enjoy!

Place about ½ tablespoon of avocado on each crispy rice square, followed by 1 tablespoon of spicy salmon, and top with a slice of jalapeño. And voila, your spicy salmon crispy rice sushi with avocado is ready to be devoured!

Rice Salmon Avocado Sushi

Prep Time: 30 minutes
Cook Time: 10 minutes
Resting Time: 8 hours
Total Time: 8 hours 40 minutes
Servings: 16 pieces
Calories: 125kcal


  • 3 cups cooked sushi rice
  • ½ tsp. kosher salt
  • 1 tsp. sugar
  • 2 Tbsp. rice wine vinegar
  • ¼ cornstarch
  • Enough neutral oil for deep frying
  • 8 oz. sushi-grade salmon
  • 2 Tbsp. Kewpie mayonnaise
  • 1 Tbsp. Sriracha hot sauce
  • 1 large avocado
  • 1 tsp. fresh lime juice
  • 1 fresh jalapeño


  • Mix rice vinegar, sugar, and salt until dissolved. Pour the seasoning into the cooked rice and fold to combine. Let rest for 10-15 minutes to absorb.
  • Place seasoned rice in a 5” by 9” pan and cover loosely with plastic wrap. Press down with a spatula to create a dense, evenly flat block without air pockets.
  • Cover and refrigerate for at least 8 hours or 1 hour in the freezer.
  • Cut the rice block into 16 rectangles. Put the rice rectangles into the freezer.
  • Mince the salmon, place in a bowl, add mayo and sriracha, and combine.
  • Place cornstarch in a pan and coat each rice rectangle evenly.
  • Deep-fry in oil at 375°F for 2-3 minutes until crisp. Transfer to wire rack to cool.
  • Slice jalapeño and avocado into thin slices. Mash avocado with lime juice.
  • Place ½ tablespoon of avocado, followed by 1 tablespoon of spicy salmon on each rice cake, and top with a slice of jalapeño. Enjoy!



Calories: 125kcal | Carbohydrates: 10g | Protein: 4g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.02g | Cholesterol: 9mg | Sodium: 120mg | Potassium: 138mg | Fiber: 1g | Sugar: 0.5g | Vitamin A: 43IU | Vitamin C: 2mg | Calcium: 5mg | Iron: 0.3mg

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