Crispy Rice with Salmon

By Mason BrooksAug 8, 2026

Crispy rice with salmon is a delightful dish that combines the textures of hot, crispy rice and creamy fish. Using leftover rice and fish, this recipe offers a perfect contrast of flavors and textures. The dish is enriched with mayonnaise, Sriracha, and lemon juice, lending a refreshing creaminess to the salmon. Ideal for a quick meal or a special occasion, this dish is sure to become a favorite for those who enjoy the unique blend of crispy and creamy.

0(0)

Prep 15 minCook 30 minTotal 45 min4 servings

Instructions

Preheat a saucepan over medium heat.

Add the oil, garlic, and salt, and stir constantly for 1 minute to cook the garlic.

Add the rice and stir constantly for 1 minute.

Add the water and stir briefly.

Once it comes to a boil, reduce the heat to a minimum and cover with a lid.

Cook the rice for 15 minutes or until there’s no liquid left at the bottom of the pan.

Once ready, use a fork to fluff the rice and let it sit for a couple of minutes.

Ideally, make the rice the day before.

Reheat your rice from the day before in the microwave.

Heat a mix of vinegar and sugar until warm, then mix with the rice and let cool completely.

Preheat a small skillet over medium heat.

Add oil and enough rice to make a 2-rice thick layer.

Use a spatula to press down the rice to make it stick together.

After 3-4 minutes, check if the bottom is golden enough, and flip it onto a serving dish.

Flake the cooked fish into medium pieces.

Add mayonnaise, Sriracha, lemon juice, salt, and pepper to the fish and mix.

Taste and adjust the salt if needed.

Serve the fish cold over the hot crispy rice.

1 / 4

Dinner Fish

Crispy Rice with Salmon

Name: Crispy Rice with Salmon
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tbsp vegetable oil (for cooking rice); 1 clove garlic (grated or minced); 1 tsp salt; 1 cup rice; 1.25 cups water; 1 tbsp rice vinegar; 1 tsp sugar; 3 portions cooked fish (baked or pan-fried, approximately 300g); 4 tbsp mayonnaise; 1 tsp Sriracha (or other spicy sauce); 1 tsp lemon juice; 1 tsp toasted white sesame seeds; 1 tsp black sesame seeds; 1 tsp chopped chives; togarashi (optional)

By Mason BrooksAug 8, 2026

0(0)

Prep 15 minCook 30 minTotal 45 min4 servings

Ingredients

Servings4

•1 tbsp vegetable oil (for cooking rice)
•1 clove garlic (grated or minced)
•1 tsp salt
•1 cup rice
•1.25 cups water
•1 tbsp rice vinegar
•1 tsp sugar
•3 portions cooked fish (baked or pan-fried, approximately 300g)
•4 tbsp mayonnaise
•1 tsp Sriracha (or other spicy sauce)
•1 tsp lemon juice
•1 tsp toasted white sesame seeds
•1 tsp black sesame seeds
•1 tsp chopped chives
•togarashi (optional)

Instructions

1
Preheat a saucepan over medium heat.
2
Add the oil, garlic, and salt, and stir constantly for 1 minute to cook the garlic.
3
Add the rice and stir constantly for 1 minute.
4
Add the water and stir briefly.
5
Once it comes to a boil, reduce the heat to a minimum and cover with a lid.
6
Cook the rice for 15 minutes or until there’s no liquid left at the bottom of the pan.
7
Once ready, use a fork to fluff the rice and let it sit for a couple of minutes.
8
Ideally, make the rice the day before.
9
Reheat your rice from the day before in the microwave.
10
Heat a mix of vinegar and sugar until warm, then mix with the rice and let cool completely.
11
Preheat a small skillet over medium heat.
12
Add oil and enough rice to make a 2-rice thick layer.
13
Use a spatula to press down the rice to make it stick together.
14
After 3-4 minutes, check if the bottom is golden enough, and flip it onto a serving dish.
15
Flake the cooked fish into medium pieces.
16
Add mayonnaise, Sriracha, lemon juice, salt, and pepper to the fish and mix.
17
Taste and adjust the salt if needed.
18
Serve the fish cold over the hot crispy rice.

Reviews

4.0

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