If you are craving a dish that’s crispy, creamy, and packed with vibrant, fresh flavors, look no further than this Crispy Rice Sushi with Smoked Salmon and Bang Bang Sauce Recipe. It brings together the irresistible crunch of golden, crisped sushi rice with silky smoked salmon and a spicy, tangy bang bang sauce that will have your taste buds dancing with joy. Whether you’re hosting a fun dinner party or just treating yourself to something special, this recipe is a guaranteed crowd-pleaser that feels fancy but is surprisingly straightforward to make.

Ingredients You’ll Need

Inside a black air fryer basket, there are eight rectangular golden-brown hash browns arranged in two rows of four. Each hash brown has a crispy texture with a slightly uneven surface showing a mix of lighter and darker toasted areas. The air fryer basket has a grid pattern on the bottom and sides with small holes. The background is a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

This Crispy Rice Sushi with Smoked Salmon and Bang Bang Sauce Recipe uses simple but essential ingredients that each play a crucial role. From the tender sushi rice to the creamy avocado and bold smoked salmon, each component adds beautiful texture, flavor, and color to the final dish.

8.64 oz short grain white rice: Also known as sushi rice, it’s sticky enough to hold together when crisped.

2 tbsp coconut aminos (or 3/4 tbsp soy sauce): Adds umami and a subtly sweet depth for seasoning the rice perfectly.
1 tbsp rice vinegar: Brings that classic sushi tang that brightens every bite.
2 tsp toasted sesame oil: Infuses the rice with a nutty aroma and rich flavor.

Avocado oil (or avocado oil spray): Ideal for creating the perfect crispy crust on the rice squares.
2 whole Persian cucumbers: Thinly sliced rounds add a refreshing crunch and a splash of green.
1-2 whole avocados: Sliced into small pieces for a creamy, buttery contrast.

2 oz smoked salmon: The star topping, smoky and tender, complementing the textures wonderfully.
Chopped chive: For a mild oniony garnish that adds freshness.
Furikake (or toasted sesame seeds, optional): Sprinkled on top for an extra layer of flavor and visual appeal.

½ cup Kewpie mayonnaise: The base of the bang bang sauce, creamy and slightly sweet.
3 tbsp rice vinegar: Helps balance the richness of the sauce with acidity.
½-1 tsp hot sauce (or sweet chili sauce): Adds a kick of heat and subtle sweetness.

0.2 oz garlic (grated or crushed): About 1 large clove, for bold aromatic layers.
1 tbsp coconut aminos (or 1-2 tsp soy sauce): Enhances the savory profile of the sauce.
1.5 tbsp ketchup: Adds a tangy sweetness that rounds out the bang bang sauce.

2 pinches coarse sea salt: To taste, essential to balance and highlight flavors.

How to Make Crispy Rice Sushi with Smoked Salmon and Bang Bang Sauce Recipe

A close-up top view of a rectangular glass container lined with clear plastic wrap, filled with a single layer of sticky rice that is a mix of light golden brown and white grains, evenly spread and pressed down flat. The clear plastic wrap slightly wrinkles around the edges of the container, which sits on a surface with a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Step 1: Cook and Press the Rice

Start by rinsing your short grain sushi rice about 3 to 4 times until the water runs mostly clear—this helps remove excess starch and prevents gummy rice. Then cook it in a rice cooker with the correct water ratio. While the rice is still hot, gently season it by folding in coconut aminos (or soy sauce), rice vinegar, and toasted sesame oil for that incredible sushi flavor base.

Step 2: Shape the Rice Block

Line an 8-inch by 8-inch square container with cling wrap to create your mold. Add the seasoned rice and press it down firmly and evenly with a rice paddle or the back of a spoon. Aim for just over half an inch thick, making sure the edges are compacted well, so the sushi holds together nicely. This step transforms loose grains into the perfect crisping base.

Step 3: Chill and Set

Let the rice block cool to room temperature, then cover it tightly and refrigerate overnight. This chilling stage is key to firming up the rice, making it easier to cut and helping it crisp wonderfully when cooked.

Step 4: Slice Into Squares

Once chilled, remove the rice block from the container and peel off the cling wrap carefully. Lightly wet your knife or the board to prevent sticking, then cut the block into about ten even rectangular pieces. This prep readies the rice for the crisping process that you won’t want to miss.

Step 5: Crisp Up the Rice Squares

You can either air fry or pan fry to get that irresistible crispy crust. For air frying, preheat to 380F (193C), lightly oil your basket and rice pieces, and cook each side for 8 minutes until golden. For pan frying, heat avocado oil in a skillet and carefully brown each side over medium heat for about 4 minutes per side. The contrast between the crunchy outside and tender inside is absolutely magical.

Step 6: Mix the Bang Bang Sauce

While the rice crisps, whip together the bang bang sauce by combining Kewpie mayonnaise, rice vinegar, hot sauce, garlic, coconut aminos, ketchup, and sea salt. This creamy, spicy sauce is the pièce de résistance and ties every bite together with a tangy, flavorful punch.

Step 7: Assemble Your Crispy Rice Sushi with Smoked Salmon and Bang Bang Sauce Recipe

Top each crispy rice square with thin cucumber slices, small avocado pieces, and tender smoked salmon. Drizzle generously with the bang bang sauce and finish off with chopped chives and a sprinkle of furikake or toasted sesame seeds for a pop of texture and color. Serve immediately for the best experience.

How to Serve Crispy Rice Sushi with Smoked Salmon and Bang Bang Sauce Recipe

Garnishes

For garnishes, keep it simple yet impactful with finely chopped chives to add freshness and a mild onion note. Sprinkle with furikake or lightly toasted sesame seeds to contribute a savory crunch and enhance the dish visually. These small touches elevate your sushi bites from fun to absolutely gourmet.

Side Dishes

This crispy rice sushi pairs beautifully with light and refreshing sides. Think seaweed salad, pickled ginger, or a crisp cucumber salad dressed with rice vinegar and sesame oil. These help to cleanse the palate and balance the richness of the smoked salmon and bang bang sauce.

Creative Ways to Present

Try serving these sushi bites on a sleek slate board or wooden sushi platter for an authentic vibe. You can also arrange them with edible flowers or microgreens for a restaurant-quality presentation. For a casual gathering, present them on colorful plates surrounded by dipping sauces or fresh lime wedges to add some brightness and fun interaction.

Make Ahead and Storage

Storing Leftovers

If you have any leftovers, gently cover and store the uncooked pressed rice block separately from the toppings and sauce. Keep them refrigerated and assemble just before serving to preserve the rice’s texture and the freshness of the ingredients.

Freezing

Because of the delicate textures, freezing crispy rice sushi is not recommended. The rice tends to lose its desirable crispiness and firmness, while smoked salmon’s quality might be affected. It’s best enjoyed fresh or refrigerated short term.

Reheating

To crisp up leftover rice squares, use a toaster oven or air fryer to bring back that crunch gently without drying it out. Reheat the rice alone, then reassemble with fresh toppings and bang bang sauce afterward for a sushi experience that’s as close as possible to freshly made.

FAQs

Can I use regular soy sauce instead of coconut aminos?

Absolutely! Regular soy sauce works perfectly in this Crispy Rice Sushi with Smoked Salmon and Bang Bang Sauce Recipe and will add the classic umami flavor you expect, just watch the saltiness level and adjust accordingly.

Is there a way to make this recipe vegetarian?

Definitely! Simply swap smoked salmon for marinated tofu or avocado slices alone, and perhaps add some pickled vegetables. The bang bang sauce remains a fantastic complement to vegetarian versions.

What if I don’t have a rice cooker?

No worries! You can cook the sushi rice on the stovetop in a pot with a tight-fitting lid. Follow the water to rice ratio carefully and let it steam without lifting the lid to ensure perfect, sticky rice for this recipe.

Can I bake the rice squares instead of air frying or pan frying?

Yes, baking is an option! Preheat your oven to about 400F (200C), lightly oil the rice squares, and bake for 15-20 minutes, flipping halfway through. They may not be quite as crispy but will still deliver great flavor.

How spicy is the bang bang sauce?

The heat level is quite mild and can be adjusted to your preference by varying the amount of hot sauce or choosing a sweeter chili sauce. This makes the sauce approachable for most palates while still delivering a delightful kick.

Final Thoughts

This Crispy Rice Sushi with Smoked Salmon and Bang Bang Sauce Recipe has quickly become one of my all-time favorite ways to enjoy sushi flavors at home with a fun twist. The satisfying crunch, creamy toppings, and bold sauce make every bite exciting and comforting all at once. I encourage you to give this recipe a try—it’s perfect for impressing guests or just spoiling yourself with something truly delicious and special.