Name: Crispy Rice Salmon with Yuzu Kosho and Sesame Recipe
Prep time: 10 min
Cook time: 20 min
Total time: PT-490800H20M19S
Cuisine: Japanese
Ingredients: 1.5 cups dry short grain sushi rice, rinsed until water is clear; 2 cups water; 1 teaspoon salt; 3 tablespoons rice vinegar; 1 tablespoon granulated sugar; 1 teaspoon toasted sesame oil; 1 pound sushi-grade salmon, chopped; 3 tablespoons Kewpie mayonnaise; 1 teaspoon yuzu kosho; 1 teaspoon yuzu juice; 1 tablespoon soy sauce; 2 teaspoons sesame oil; 2 cucumbers, halved and thinly sliced; 2 tablespoons toasted sesame seeds; 4 stalks green onion, chopped

Jump to Recipe· 4.4 from 51 reviews

If you’re craving a dish that delivers the perfect combination of textures and flavors, you have to try this Crispy Rice Salmon with Yuzu Kosho and Sesame Recipe. It’s a delightful dance between crispy, savory rice and fresh, tangy salmon topped with a kick of yuzu kosho and sesame goodness. Whether you’re impressing guests or just treating yourself, this dish brings a fresh twist to sushi-inspired bites that are as satisfying as they are beautiful.

Ingredients You’ll Need

A clear glass bowl filled with fluffy white cooked rice is placed on a white marbled surface. Around it, four smaller clear glass bowls contain different ingredients: one with light yellow clear liquid, one with amber-colored liquid, one with white granulated sugar, and one with coarse white salt. The arrangement is simple, clean, and evenly spaced. photo taken with an iphone --ar 4:5 --v 7

The magic of Crispy Rice Salmon with Yuzu Kosho and Sesame Recipe lies in its simple but thoughtfully chosen ingredients. Each plays its own role, from creating the perfectly sticky yet crispy rice base to the zesty, creamy salmon topping that makes every bite unforgettable.

Sushi rice: The short-grain rice is rinsed until the water runs clear to ensure fluffiness and stickiness, crucial for shaping and frying.
Rice vinegar, sugar, salt: This trio seasons the rice delightfully, balancing acidity and sweetness.
Toasted sesame oil: Adds a warm nuttiness that complements the salmon beautifully.
Fresh sushi-grade salmon: Essential for the silky texture and fresh flavor of the topping.
Kewpie mayonnaise: Creamy and slightly sweet, it binds the salmon mixture and enhances richness.
Yuzu kosho: This spicy citrus paste adds a uniquely bright, punchy heat that wakes up the palate.
Yuzu juice: Elevates the citrus notes and keeps the salmon topping lively.
Soy sauce: Brings umami depth and saltiness, anchoring the flavors together.
Sesame seeds and green onions: For garnish, these add texture, a nutty crunch, and bursts of color.
Cucumbers: Provide a refreshing and crisp contrast to the rich salmon and crispy rice.
Vegetable oil: For pan-frying the rice until golden and crisp.

How to Make Crispy Rice Salmon with Yuzu Kosho and Sesame Recipe

Step 1: Prepare and Season the Sushi Rice

Start by rinsing your sushi rice 4 to 5 times until the water runs clear. This rinsing step removes excess starch, ensuring your rice will cook up perfectly fluffy without sticking too much. Cook the rice with water in a rice cooker or on the stove. While the rice cooks, combine salt, rice vinegar, sugar, and toasted sesame oil until the sugar dissolves. Once the rice is done, fold in this seasoning mixture to infuse every grain with tangy, savory flavor.

Step 2: Shape and Chill the Rice

Transfer your seasoned rice into a small square baking tray lined with plastic wrap. Press it firmly to create a compact ½-inch thick block, then wrap it tightly and refrigerate for at least 3 hours or overnight. Chilling helps dry the rice slightly, making it easier to cut and essential for achieving that crispy edge when frying later.

Step 3: Cut and Pan-Fry the Rice Cubes

Once chilled, cut the rice slab into bite-sized rectangular pieces. Pat each piece gently to remove any moisture that may cause splattering in the pan. Heat a thin layer of vegetable oil over medium-high heat, then carefully place the rice pieces with space in between. Fry for about 2 minutes on each side until they turn gorgeously golden brown and crispy. Remove and let drain on a wire rack to maintain crispiness.

Step 4: Prepare the Salmon Topping

In a bowl, combine finely chopped sushi-grade salmon with kewpie mayonnaise, yuzu kosho, yuzu juice, soy sauce, and toasted sesame oil. Mix everything thoroughly so each salmon piece is luxuriously coated in the spicy, creamy, and citrusy sauce that’s a hallmark of this crispy rice salmon recipe.

Step 5: Assemble the Crispy Rice Salmon with Yuzu Kosho and Sesame Recipe

On top of each crispy rice piece, lay thin slices of cucumber for a crisp, refreshing base. Spoon 1 to 2 tablespoons of the prepared salmon mixture onto each cucumber-topped rice cube. Finish by sprinkling toasted sesame seeds and chopped green onion over the top for added flavor, texture, and a vibrant pop of color. These little bites are now ready to wow your taste buds!

How to Serve Crispy Rice Salmon with Yuzu Kosho and Sesame Recipe

This image shows a small square stack with three clear layers on a white marbled surface. The bottom layer is crispy and golden-brown rice with a slightly rough texture. Above it is a smooth, bright green cucumber slice cut into a thin rectangle. The top layer is a creamy mix of light orange salmon chunks coated in a soft, pale sauce, sprinkled with black and white sesame seeds and small pieces of fresh green onion rings. Other similar stacks are softly blurred in the background. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

The final garnishes are more than decoration—they add great finishing touches that elevate the dish. Toasted sesame seeds provide a subtle crunch and nuttiness, while chopped green onions bring a bit of fresh sharpness that contrasts the richness of the salmon. You can also add a few microgreens or thin slices of radish to the plate for an extra burst of freshness.

Side Dishes

This recipe stands beautifully as an appetizer or light snack, but if you want to build a bigger meal, try pairing it with a crisp seaweed salad or a miso soup. A simple cucumber sunomono or edamame lightly salted also complements the zesty, savory flavors without overpowering the delicate salmon and crispy rice.

Creative Ways to Present

For a fun twist on presentation, arrange the crispy rice salmon pieces on a long sushi platter or a wooden board with small bowls of soy sauce and pickled ginger on the side. You can also skewer them lightly with decorative toothpicks for easy grab-and-go party bites. A drizzle of extra yuzu kosho mayo over the top just before serving amps up the visual appeal and flavor kick.

Make Ahead and Storage

Storing Leftovers

If you happen to have leftovers, store the rice and salmon toppings separately in airtight containers inside the refrigerator. This keeps the rice from getting soggy and the salmon fresh. The rice is best eaten within one day to maintain its crispness and texture.

Freezing

This dish is best enjoyed fresh, so freezing is not recommended. The crispy rice will lose its crunch, and the salmon topping’s texture will suffer when thawed. Instead, make smaller batches to avoid waste or enjoy leftovers within a day.

Reheating

To reheat the crispy rice, place the pieces in a non-stick pan over medium heat without oil to help restore their crispiness. Avoid microwaving as it tends to make the rice mushy. The salmon topping should be served cold or at room temperature, so only reheat the rice cubes before assembling.

FAQs

Can I substitute the salmon with another fish?

Absolutely! While salmon is traditional and offers a rich flavor, you can use sushi-grade tuna or yellowtail for a similar fresh and silky texture. Just be sure to use the freshest fish possible for safety and flavor.

What is yuzu kosho, and can I find it easily?

Yuzu kosho is a Japanese condiment made from chili peppers, yuzu citrus peel, and salt. It adds a bright, spicy citrusy note that’s unique and delicious. It’s commonly found in Asian markets or online specialty stores.

Is it important to use sushi-grade salmon?

Yes, using sushi-grade salmon ensures the fish is safe to eat raw and has the best texture and flavor. It’s the gold standard for dishes like this that showcase raw fish prominently.

Can I make this recipe gluten-free?

Definitely! Substitute regular soy sauce with tamari or another gluten-free soy sauce to keep it gluten-free without sacrificing flavor.

How much time do I need to refrigerate the rice before frying?

At least 3 hours in the refrigerator is recommended, but overnight chilling works even better. This step helps the rice set firmly, making it easier to cut and fry into crispy bites.

Final Thoughts

This Crispy Rice Salmon with Yuzu Kosho and Sesame Recipe is one of those dishes that brings joy with every bite. It’s a fantastic fusion of textures and bold flavors that feels special yet totally approachable to make at home. I encourage you to give it a try—whether you’re hosting a dinner or simply want to spoil yourself, this recipe will quickly become a beloved staple in your culinary collection.