Crispy Rice With Spicy Salmon, Spinach Gomaae & Kombu Tsukudani

Golden-brown rice cakes with a satisfying, crackling crust provide the foundation for this elevated take on crispy rice with spicy salmon. By chilling the seasoned sushi rice overnight, the cakes hold their shape perfectly during a quick pan-fry, offering a light, airy crunch that contrasts beautifully with the creamy, heat-forward sashimi-grade salmon topping.

For added depth, these bites are balanced by horenso gomaae—tender blanched spinach tossed in a fragrant, nutty sesame dressing—and house-made kombu tsukudani, which brings a welcome touch of umami-rich salinity. The combination offers a sophisticated play on textures and temperatures, making them an ideal choice for a starter or an interactive small-plates meal.

Preparing the components ahead of time makes assembly straightforward when you are ready to serve. Whether you are hosting a casual dinner or looking to experiment with Japanese-inspired textures, these layered bites provide a thoughtful balance of spice, earthiness, and subtle acidity.

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If you enjoy the textural contrast of charred grains, you might want to try making a zesty peri-peri rice dish to keep the bold, spicy momentum going in your kitchen. For those who prefer a snackable crunch, these savory peanut rice crackers offer a similar satisfying bite that works perfectly as an appetizer before serving this salmon main.

Key Ingredients

Sushi rice: Forms the crispy, golden-fried base for the dish.
Sashimi-grade salmon: Provides the fresh, tender protein component for the spicy topping.
Spinach: Blanched and tossed in a savory sesame sauce for a vibrant side.
Kombu: Simmered into a flavorful, umami-rich topping for the rice cakes.
Sriracha: Adds the necessary heat and spice to the creamy salmon mixture.
White sesame seeds: Ground into a paste to create the nutty base for the spinach gomaae.
Rice vinegar: Used to season the rice and balance the acidity of the kombu tsukudani.
Mayonnaise: Blended with sriracha to create a creamy, spicy coating for the salmon.

More Ways to Master Rice and Crispy Textures

If you are looking for another high-protein option, these shrimp and tofu rolls utilize a similar crisp technique to achieve a satisfying crunch.
For a comforting side, pairing your salmon with some fragrant Lebanese-style greens provides a nice contrast to the earthy gomaae.
If you have extra wrappers on hand, these pan-fried rice paper dumplings are an excellent way to continue exploring delicate, golden-brown crusts.

Crispy Rice With Spicy Salmon, Spinach Gomaae & Kombu Tsukudani

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Crispy Rice Cakes Ingredients

3 cups cooked sushi rice (using 1&1/2 cup uncooked rice)1/2 tsp salt2 tbsp rice vinegar1 tbsp sugaroil (for frying)

Steps

Add cooked rice to a bowl.Combine the rest of the ingredients into a small saucepan, heat & stir to dissolve sugar.Pour rice vinegar mixture over rice & combine with a rice paddle.Line a 9×5 baking pan with cling wrap, add rice, press down with rice paddle to create an even layer.Cover & chill in the fridge overnight.Cut rice into 15 equal pieces, heat oil in a large nonstick pan, add rice cakes in batches, fry for 3 mins per side or until golden & transfer to a plate lined with paper towel.

Spicy Salmon

200 g sashimi grade salmon or ahi tuna2 tsp lime juice2 tbsp mayonnaise1 tbsp sriracha1 tsp sesame oil1 tsp soy sauce1/2 tsp wasabi paste

Steps To Make Spicy Salmon

Cut salmon into small pieces, transfer to a bowl, add lime juice, stir & rest for 5 mins.Add the rest of the ingredients, taste to adjust seasoning, cover & refrigerate until ready to use.

Horenso Gomaae

250 g spinachwater 1 tsp salt (for blanching spinach)2 tbsp toasted white sesame seeds1 tbsp soy sauce1/2 tbsp sugar

Steps Make Horenso Gomaae

Grind sesame seeds with a mortar & pestle, add soy sauce, sugar & taste to adjust seasoning.Blanch spinach in salted water for 1 min, transfer into an ice bath for 1 min, drain & squeeze out excess water.Transfer into a bowl, cut into smaller pieces, add sesame sauce & toss to coat.

Kombu Tsukudani

55 g used kombu240 ml water1 tbsp rice vinegar2 tbsp soy sauce1 tsp sugar1/8 tsp chilli flakes

Steps Make Kombu

Cut Kombu Into Thin Strips, Transfer Into A Medium Saucepan, Add The Rest Of The Ingredients &Amp; Bring To A Boil On Medium Heat.Once Boiling, Reduce Heat To Low &Amp; Simmer Until The Liquid Is Almost Evaporated, About 20-25 Mins (If Still Not Tender, Add Water &Amp; Continue To Cook).Sprinkle Sesame Seeds &Amp; Set Aside Until Ready To Use.

Finishing

To assemble, arrange rice cakes on serving plate, place spicy salmon, spinach or kombu on top, garnish (optional) & serve.

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