Crispy Rice with Salmon and Avocado
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This crispy rice with salmon and avocado is a simple yet stunning riff on the classic spicy tuna crispy rice made famous by Nobu Matsuhisa. Golden, crunchy pieces of rice are served topped with creamy avocado purée, fresh salmon, and a sprinkle of sesame seeds. Elegant enough for a dinner party, simple enough for a Tuesday night.
For a full walkthrough of the crispy rice technique, head to How to make crispy rice (the Nobu method). Or if you want to explore more topping combinations, I recommend trying my crispy rice with spicy shrimp salad.
Why You’ll Love This Recipe
- Restaurant-quality at home – Golden, pan-fried sushi rice squares topped with avocado-purée, slices of delicate raw salmon and a sprinkle of sesame seeds.
- Simple, clean flavor –The crispy rice base can be made the night before, the avocado purée comes together in minutes, and assembly takes less time than setting the table.
Key Ingredients in This Recipe
- Salmon – Look for salmon with a firm feel and bright color. I recommend using the fish within 24 hours of purchasing it. For the best thin slices, use a very sharp chef’s knife at an angle.
- Sushi rice – The starchy and plump grains of short-grain sushi rice stick together perfectly to create the base.
- Avocado – Mashing the avocado until smooth and spreading a thin layer acts as a built-in adhesive that keeps everything in place, so each piece stays picture-perfect.
- Lemon – Adding a bit of lemon juice to the avocado purée brightens the flavor.
- Sesame seeds – Toasted sesame seeds are more of a garnish, adding a bit of texture rather than flavoring the recipe. If you don’t have toasted sesame seeds, simply add them to a nonstick sauté pan and cook, stirring constantly, until they turn a uniform golden brown. Immediately remove them to a bowl to cool.
A full ingredient list with exact amounts can be found in the recipe card below.
Swaps and Substitutions
- Salmon: Swap the thin slices of salmon for another fish like tuna or yellowtail. Steelhead trout is another great, sustainable option.
- Avocado: Easily omit the avocado or thinly slice it rather than creating a creamy puree.
- Sesame: Swap the garnish of sesame for salmon roe, caviar, or a slice of pepper like serrano or jalapeño.
Where to Buy Sushi Grade Fish
- At your local fish market. Many fish markets offer selections of fresh fish like tuna or salmon, that can be used for this. Then, ask your fishmonger for more advice! They are a great resource.
- At a Japanese market. Many markets sell pre-packaged cuts of sushi-grade tuna in the refrigerated section. This keeps it easy for use in this recipe!
- Online. So, if you don’t have a place to buy fresh, high-quality fish locally, I recommend ordering online. There are plenty of places where you can get fish shipped quickly – I particularly like Honolulu Fish Co., but it is also available on Goldbelly.
How to Make Crispy Rice with Salmon and Avocado (Step-by-Step with Photos)
Place the rice in a fine mesh strainer and rinse until the water that runs out of the bottom is clear. This removes some of the starch from the rice. In a medium saucepan, combine the rice and 2¼ cups (532g) of water.
Bring to a boil, then cover and reduce the heat to low. Cook until the rice is tender and the water has been absorbed, about 20 minutes.
In a small bowl, whisk together the rice vinegar, sugar and salt. Remove from the heat, sprinkle with the rice vinegar mixture, and fluff the rice with a fork and let cool.
Line a quarter sheet pan (9”x13” / 22cm x 32cm) with plastic wrap, then spread the sushi rice evenly, pressing it down so that it is tightly packed about ½”-thick (1.3cm). Transfer to the refrigerator for at least an hour, and up to overnight.
Lift the plastic wrap from the pan, then use a knife to cut it into 12 even squares.
Heat the vegetable oil in a skillet to 375°F (190ºC). Fry only a few pieces of rice at a time in the pan. Cook the rice undisturbed until one side is golden brown and crispy, about 2 minutes. Flip and continue to cook until deeply golden brown and crispy all over, about an additional 2 to 3 minutes.
In a small mixing bowl mash the avocado until smooth then add the lemon juice and season with salt.
Remove from the pan to a paper towel-lined plate or a cooling rack set over a paper towel-lined baking sheet to drain. If cooking squares, cut each square of crispy rice in half.
Spoon the avocado puree over the crispy rice or add to a piping bag to pipe it onto the rice. Top with the salmon slices then garnish with sesame seeds and serve immediately.
FAQ – Frequently Asked Questions
Crispy rice with spicy tuna is made with diced tuna combined with Kewpie mayonnaise and sriracha, while this version is made with slices of salmon.
Since the salmon is served raw, sushi-grade is important. Ask your fishmonger specifically for salmon to serve raw, and don’t hesitate to ask how long it’s been in the case. A good fishmonger will know; if they can’t answer, shop elsewhere. Know that all sushi-grade fish should have been previously frozen, which kills any harmful parasites and is standard practice at reputable fishmongers and seafood counters.
Yes! If you don’t have access to sushi-grade salmon for this recipe, I recommend using slices of smoked salmon, though it will have a smokier flavor and tougher texture.
The avocado mixture can be made a few hours in advance. To keep it from browning, add a layer of plastic wrap directly over the top of the avocado to prevent oxidation.
While I typically serve homemade eel sauce drizzled over crispy rice, I recommend simply serving this crispy rice with a side of soy sauce for dipping to let the flavor of the salmon shine.
Other Recipes to Try
If you enjoy this crispy rice recipe, give these other crispy rice recipes a try:
Thanks for cooking with me! If you made this recipe, leave a 🌟 rating and share your thoughts or tips below. I’d love to hear from you!
Crispy Rice with Salmon and Avocado
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Equipment:
- Plastic wrap
- Large skillet
Ingredients:
- 2 cups short-grain sushi rice
- 2 teaspoons rice vinegar
- ½ teaspoon granulated sugar
- ¼ teaspoon kosher salt
- 1 cup vegetable oil
- 1 medium Hass avocado, halved
- 1 tablespoon freshly squeezed lemon juice
- ½ pound sushi-grade salmon, thinly sliced
- 1 teaspoon toasted white sesame seeds
Instructions:
- Place the rice in a fine mesh strainer and rinse until the water that runs out of the bottom is clear. This removes some of the starch from the rice. In a medium saucepan, combine the rice and 2¼ cups (532g) of water.
- Bring to a boil, then cover and reduce the heat to low. Cook until the rice is tender and the water has been absorbed, about 20 minutes.
- In a small bowl, whisk together the rice vinegar, sugar and salt. Remove from the heat, sprinkle with the rice vinegar mixture, and fluff the rice with a fork and let cool.
- Line a quarter sheet pan (9”x13” / 22cm x 32cm) with plastic wrap, then spread the sushi rice evenly, pressing it down so that it is tightly packed about ½”-thick (1.3cm). Transfer to the refrigerator for at least an hour, and up to overnight.
- Lift the plastic wrap from the pan, then use a knife to cut it into 12 even squares or use a 2” (5cm) circle cookie cutter to cut out circles.
- Heat the vegetable oil in a skillet to 375°F (190ºC). Fry only a few pieces of rice at a time in the pan. Cook the rice undisturbed until one side is golden brown and crispy, about 2 minutes. Flip and continue to cook until deeply golden brown and crispy all over, about an additional 2 to 3 minutes.
- In a small mixing bowl mash the avocado until smooth then add the lemon juice and season with salt.
- Remove from the pan to a paper towel-lined plate or a cooling rack set over a paper towel-lined baking sheet to drain. If cooking squares, cut each square of crispy rice in half.
- Spoon the avocado puree over the crispy rice or add to a piping bag to pipe it onto the rice. Top with the salmon slices then garnish with sesame seeds and serve immediately.
Notes:
Nutrition:
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