Spicy Salmon Crispy Rice
- 22 min
- Serves 4
- 8 ingredients
10 minutes to prep, 12 to cook. Turn store‑bought salmon nigiri into a luxe, crunchy snack with a spicy mayo glaze. The crispy rice base pairs perfectly with the tangy, umami‑rich salmon topping, making it an impressive yet quick bite for guests.
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Method
Remove the salmon from the nigiri and slice it very finely until it forms an almost‑paste consistency.
In a bowl, combine the salmon paste with kewpie mayo, sriracha, a small amount of soy sauce, lime juice, chopped chives, and sesame oil; mix until evenly coated.
Shape the cooked sushi rice into a rectangular slab and press gently to flatten.
Preheat the air‑fryer to 350°F (356°F). Place the rice slab in the air‑fryer basket and cook for 10–12 minutes, flipping halfway through, until the surface is golden and crispy.
Cut the crispy rice into bite‑size pieces, top each with a spoonful of the spicy salmon mixture, garnish with a chive baton, and drizzle a little extra kewpie mayo on top.
Tips while you cook
- Flip halfway
- Flip the rice slab halfway through the air‑fryer cycle.
- Press rice gently
- Press the cooked sushi rice gently into a rectangular slab before air‑frying.
- Fine salmon paste
- Slice the salmon very finely until it forms an almost‑paste consistency before mixing.
Notes from ReelsMeals, based on this recipe's ingredients, times and method. They are not the creator's instructions.
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The recipe comes from Sophie Fisher’s Instagram reel. ReelsMeals wrote it down from the caption and the voiceover. Check the original if something looks off, and for anything about allergens.
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