Crispy Rice & Spicy Salmon Bites
with Creamy Sriracha Guac & Sweet Soy Glaze | 4 servings
- Sesame
- Fish
- Eggs
- Soy
- Wheat
These crispy rice bites take a little extra effort, but are SO worth it! The star here is the rice, which you’ll mix vigorously to bring out the starch so the mixture holds together more easily. Then you’ll chill the rice, cut it into squares, and pan-fry (or air-fry) to crunchy, golden perfection. On top is roasted flaked salmon combined with creamy Sriracha-infused guacamole and sweet soy glaze. Garnish the salmon with sliced jalapeño, more guac and glaze, nutty sesame seeds, and crisp scallion greens, and serve with soy sauce on the side for dipping. Nutrition values are representative of a 1/4 bundle serving.
Ingredients
2 unit
Scallions
1 unit
Jalapeño
1 cup
Jasmine Rice
2 tablespoon
Sesame Seeds
(Contains: Sesame)
10 ounce
Skin-on Salmon
(Contains: Fish)
5 teaspoon
Rice Wine Vinegar
1 tablespoon
Cornstarch
4 tablespoon
Guacamole
2 tablespoon
Mayonnaise
(Contains: Eggs)
2 teaspoon
Sriracha
8 tablespoon
Sweet Soy Glaze
(Contains: Sesame, Soy, Wheat)
2 tablespoon
Soy Sauce
(Contains: Soy, Wheat)
Not included in your delivery
Salt
Pepper
1 tablespoon
Cooking Oil
1 teaspoon
Sugar
Nutrition Values
Cooking Steps
Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce. Trim and thinly slice scallions, separating whites from greens. Thinly slice jalapeño into rounds, removing ribs and seeds for less heat. Heat a drizzle of oil in a small pot over medium-high heat. Add scallion whites; cook, stirring, until fragrant, about 30 seconds. Stir in rice, half the sesame seeds, 1½ cups water, and a pinch of salt; bring to a boil. Once boiling, cover and reduce to a low simmer. Cook until tender, 15-18 minutes (you’ll finish the rice in Step 3).
Meanwhile, pat salmon* dry with paper towels; season all over with salt and pepper. Place, skin-sides down, on a baking sheet. Roast on top rack until salmon is cooked through, 8-10 minutes.
Once rice is done, using a wooden spoon, stir rice until it begins to stick together, 1 minute. Add rice wine vinegar, cornstarch, and 1 tsp sugar; stir until well combined. Line an 8- x 8-inch baking dish with plastic wrap (make sure to leave a little overhang so the rice is easy to remove in Step 6) and spray with nonstick cooking spray. Press rice mixture into prepared baking dish in an even layer (TIP: To prevent the rice from sticking to your spoon, spray the top of the rice with nonstick spray). Transfer to freezer until rice is cooled, at least 15 minutes (and no longer than 30 minutes).
In a small bowl, whisk together guacamole, mayonnaise, and Sriracha to taste. Season with salt and pepper to taste.
Remove skin from salmon (discard skin). Place in a medium bowl; using two forks, flake salmon into bite-size pieces. Add 1 TBSP creamy Sriracha guac and half the sweet soy glaze; stir to coat.
Using edges of plastic wrap, carefully lift rice out of baking dish and transfer to a cutting board (discard plastic wrap). Cut into 4 equal squares. Heat a large drizzle of oil in a large, preferably nonstick, pan over medium-high heat. Add rice squares; cook until browned and crispy, 3-4 minutes per side (you may need to cook in batches!). Transfer crispy rice to cutting board; cut each square into 4 smaller squares (16 squares total). AIR FRYER ALTERNATIVE: Coat an air fryer basket with cooking spray; arrange rice squares side by side in basket. Coat tops with cooking spray. Air fry at 380 degrees until golden brown, turning halfway through, 15-20 minutes. Work in batches if necessary.
Place crispy rice squares on a serving platter. Top each with remaining creamy Sriracha guac and jalapeño to taste, then divide sweet soy salmon between squares. Drizzle with remaining sweet soy glaze. Garnish with remaining sesame seeds and scallion greens. Serve with soy sauce on the side for dipping.
Salmon is fully cooked when internal temperature reaches 145°.
Customer reviews
Review summary
Updated on Apr 2026- Flavor: Customers rave about the restaurant-quality taste with amazing, well-balanced flavors that remind many of deconstructed sushi rolls.
- Ease of prep: This recipe is labor-intensive and takes much longer than expected, with many noting it's better suited for weekends.
- Suggestions: Cut rice into smaller pieces before frying for better results; use a nonstick pan and consider reducing salt. Some found it easier to make bowls when rice squares fell apart.
- Portions: Many felt there was too much rice and not enough salmon; consider using half the rice for better balance.
- Rice technique: The rice squares frequently fall apart during cooking despite following directions; freezing longer and adding more vinegar may help.
Reviews from our home cooks
Ok this was NOT easy to make ... but it was VERY VERY tasty. Loved the crunch of the rice and the salmon ... it was like a deconstructed sushi roll. But it was extremely tricky ... not for the beginner.
This was a bit involved and took time to make but overall was easy. We had this for lunch one day and it was very good and full of rich flavor. Almost too sweet with all the extra sauces. I would cut back on the final drizzle next time. It seemed like a cooked sushi to us and we really enjoyed it.
Normally I do not deviate from the recipe but in this case, I was really short of time. I kept it simple- just served the salmon over rice. I also substituted low salt soy sauce for the one provided. The creamy sriracha guacamole was awesome and just needed a little bit to complete the dish. You normally only give 1/2 rice and that would have been enough for two of us.
Taste was excellent, but my rice would not stick together. I ended up making 'Salmon Bowls', which were still fun but not as visually attractive as the rice squares on the receipe card. In my opinion, more water needs to be added to create a sticky rice.
So delicious - the fried rice squares were a little prone to crumbling apart so it was a little hard to eat as suggested. But it was so tasty and fun to have something different that i'm not even upset about it.
Quite possibly the best thing we've had from HelloFresh to date! Incredible flavors, delicious salmon, and crispy rice. Would definitely buy again in a heartbeat!
Frying the rice squares and keeping them in one piece was challenging. Sesame oil was something I added during assembly that I had on hand. It adds a nicer flavor than the sesame seeds. I needed a little extra flavor but was good on its own as well.
Incredible! Certainly will be making these again. There's quite a few steps but that first bite made it so worth it! So much flavour, crunch, and filling.
These bites have a very well balanced flavor however we felt it over-powered the jalapeño. (Or maybe our jalapeño wasn't fresh/large enough). This prep was also a little more tedious than I had expected but was overall worth the challenge.
Super tasty, but definitely the wrong type of rice. The jasmine rice just broke apart after vigorously stirring. Something like washed calrose rice would have been a better option.
