• 1.5 cups raw sushi Japanese rice, cooked and seasoned (use this recipe)

  • 3 tbsp. of rice vinegar

  • 227 g. of smoked wild salmon

  • 1 tbsp. mayonnaise

  • 1 tbsp. sriracha

  • 1 tsp. sesame oil

  • 4 scallions. Chopped plus extra for garnish

  • 2 tsp. sesame oil

  • Soy sauce

  • Pinch of salt if needed

  • Canola oil for frying


Cook the sushi rice and season with rice vinegar once the rice is fully cooked. set it aside to cool down.

Chop up the smoked salmon and place in a bowl. Mix in with the mayonnaise, sriracha, sesame oil, scallions, and the pinch of salt if needed for taste. Cover the mix and put in the refrigerator while you proceeded again with the rice.

Form the cooked sushi rice into square or round shapes and fry in the heated and oiled pan. Let the rice cakes get golden brown a bit on each side. (The rice cakes should be crispy)

Place a dollop of the salmon mixture over each rice cake. Sprinkle with some of the green part of the scallions and serve with soy sauce. (extra sriracha and/or wasabi if you want)

Personal tips

You can also sprinkle with some chives or jalapenos, If you do not like salmon give a try with spicy tuna. I LOVE Crispy rice and I hope you fall in love too... believe me this recipe wont disappoint you.