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Healthy, simple, AND flavorful. Doesn’t get much better than that.

This is one of my go-to recipes when I wanna switch things up in the kitchen. It can be easy to fall into routines with our cooking and eat the same things week after week, not necessarily a bad thing unless you get bored and tired of dishes quickly as I do.

This is the perfect option to please the fam or yourself when you need to add some spice to your life.

Try this out for a new dinner dish or even lunch if you’ve got the time.

Crispy Rice & Salmon Bites

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Recipe by Jo Feathers Difficulty: Easy
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  • Crispy Rice/Salmon
  • 1 cup Short-grain rice

  • ½ tbsp Sugar

  • 2 tbsp Rice vinegar

  • 1 ¼ cup of water

  • 1 tsp Salt

  • 1 tsp Toasted sesame oil

  • Salmon
  • ½ pound Salmon

  • Smoked paprika

  • Garlic powder

  • Salt & pepper to taste

  • 1 tbsp Olive oil

  • Toppings
  • ½ Avocado sliced

  • 1-2 Jalapeños sliced

  • Liquid Aminos

  • Chili sesame oil

  • Lemon slice (very thin)

  • Sesame seeds


  • Wash and rinse one cup of rice until the water runs clear.
  • Add the rice and one and a quarter cups of water to a rice steamer and follow instructions or boil in a pot with a lid, whatever you are most comfortable with.
  • While the rice is cooking, mix together the rice vinegar, sugar, and salt in a mixing bowl until everything is dissolved.
  • When the rice is done cooking, fluff with a fork and add to a mixing bowl.
  • Slowly fold the sushi vinegar mixture into the rice until well combined.
  • Next spoon about a tbsp amount into your hand creating a rectangular or oval shape (as seen in the video) OR follow the notes and use the prep the night before option.
  • Add oil to the pan and heat over medium-high heat.
  • Once the oil is hot add the rice cakes and fry until golden and crispy, flipping once.
  • Drain on a wire rack and sprinkle with a pinch of salt (If needed)
  • Season the salmon with salt, pepper, garlic powder, smoked paprika, and pan-fry for about 2-4 minutes on each side depending on thickness. 
  • Build rice cakes with toppings and serve immediately.


  • Crispy rice is best prepared in advance; cooked and pressed into a pan and refrigerated overnight for quick cutting and easier frying the next day.
  • Overnight prep makes perfect little rice bricks vs the on-the-fly strategy I used of folding them in my hand in the video linked below.
  • Rice can be served with slices of salmon or shredded salmon, whichever you prefer.

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Tag @jofeathers on Instagram and hashtag it #joskitchen