Spicy Salmon on Crispy Rice and Caviar

By Cacey Madden

Spicy Salmon on Crispy Rice and Caviar by Ross Deutsch (@thisguy.cooks) and Jackie Gebel (@noleftovers)



  • Sushi rice x 1 cup, cooked
  • Avocado oil x 1/2 cup, (for frying)
  • Salmon x 1/2 pound, sushi grade, finely diced
  • Kewpie mayonnaise x 2 tbsp
  • Sriracha x 1 tbsp
  • Soy Sauce x 1 tbsp
  • Sesame oil x 1/2 tsp
  • Lime Juice x 1 tsp
  • Roe Caviar and chives for garnish



  • Take your cooked sushi rice and add it to a plastic wrap lined 8x8 or similarily sized baking dish. Place another layer of plastic wrap over the rice and transfer the baking dish to the fridge overnight.
  • The next day, in a bowl mix your salmon, mayo, sriracha, soy, sesame oil, and lime juice. Taste and adjust to your liking. 
  • Heat 1/2 inch avocado oil in a cast iron pan until 375F. Remove your rice from the fridge and cut into bite size pieces that are large enough to serve as a vehicle for the salmon. 
  • Without overcrowding the pan, working in batches, fry the rice until golden brown on both sides flipping once half way through. Remove the crispy rice to a paper towel lined plate. Repeat until you’ve fried all the crispy rice. 
  • To each piece of crispy rice add a dollop of the spicy salmon mixture then a dollop of Roe caviar. Finish with thinly sliced chives.