If crispy rice is on the menu at a restaurant, you can be sure I’m ordering it. I love the texture and the flavor combos atop the crunchy, chewy rice base. However, crispy rice is typically deep fried, making it super high in fat (and thus, WW points). Given how crafty I’ve been able to get with my air fryer, I figured, why not try to make an air fried version that has all of the texture without all of the oil? This Air Fryer Crispy Rice Sushi DELIVERS, y’all.
The base is a compressed rice patty that’s air fried until golden and crispy. Atop it, creamy avocado, fresh salmon dressed up in spicy mayo, and a drizzle of eel sauce. I finish them off with some chopped dried seaweed and chopped scallions for some more crunch. Not to be dramatic – but these are one of the best things I’ve ever made in my own kitchen. They’ve got every flavor going on – sweet, salty, tangy, spicy, creamy and all around amazing. I can’t wait for you to try them!
The best part? Since they’re made lighter, you can eat an entire plate of them. They’re WW friendly and lower in fat/calories than restaurant crispy rice but are just as good – promise!
Making air fryer crispy rice sushi
To make the crispy rice, you’ll first need to cook some rice (ideally sushi rice, which is more glutinous and has amazing texture), cool it, and then add a splash of rice vinegar while its still warm. Mix it all together and press it into an 8×8 baking pan that’s been sprayed well with cooking spray (or lined with plastic wrap for easy removal).
While that cools, cook your salmon (I air fry it at 390F for 14-18 min depending on the size of the fillets), and then let that cool as well.
Once the rice is cooled and formed, remove it from the pan and using a wet knife, cut into 15 even pieces (rectangles). Spray well with cooking spray and air fry at 400F for 12-15 minutes, until golden brown and crispy. While it cooks, use a fork to mash your salmon and mix with mayo and sriracha. Then, cut a ripe avocado and mash that up as well (I season mine with this).
Once your crispy rice is done, let it cool a bit and then top each one with some mashed avocado, then the salmon mixture. Finish it off with some crushed seaweed (I buy these), chopped green onion, and a dash of unagi (eel) sauce (which I get on Amazon). Enjoy!
Tips, Tricks, and Variations
Get the best crispy texture
- Don’t skip cooling the rice before cutting, as this helps it hold its shape.
- Use a wet knife when slicing to prevent sticking and tearing.
- Spray generously with cooking spray before air frying, as this is key for that golden crisp without deep frying.
Rice matters
- Sushi rice works best because it’s naturally stickier and holds together better than long-grain rice.
- Press the rice firmly into the pan so the patties don’t fall apart during air frying.
Air fryer tips
- Don’t overcrowd the basket and cook in batches if needed for even crisping.
- Flip halfway through if your air fryer tends to brown unevenly.
Make it your own
- Swap the salmon for spicy tuna, shrimp, or even crab.
- Not into raw-style toppings? Use cooked protein like teriyaki chicken or baked tofu.
- Add a slice of jalapeño on top for extra heat.
- Drizzle with soy sauce, ponzu, or a light honey-soy glaze instead of eel sauce.
Make ahead
- The rice can be prepped and pressed a day in advance.
- You can also pre-cut the pieces and refrigerate, just air fry fresh before serving.
Frequently Asked Questions
Can I use regular rice instead of sushi rice?
The texture won’t be quite the same. Sushi rice is stickier, which helps the patties hold together and crisp up better.
Do I have to use an air fryer?
Nope! You can bake them in the oven at 425°F until crispy, flipping halfway through. They won’t get quite as crispy, but still delicious.
How do I keep the rice from falling apart?
Make sure it’s pressed tightly into the pan and fully cooled before cutting. Also, handle gently when transferring to the air fryer.
Can I make this with raw fish?
Yes, if you’re using sushi-grade fish. Just skip cooking the salmon and dice it fresh, then mix with your spicy mayo.
How long do leftovers last?
They’re best fresh, but you can store components separately in the fridge for up to 2 days. Reheat the rice in the air fryer to bring back the crisp.
Can I freeze the rice patties?
Yes! Freeze them after cutting (before air frying). Cook straight from frozen, just add a few extra minutes in the air fryer.
What can I use instead of eel sauce?
Try a mix of soy sauce + a touch of honey, teriyaki sauce, or even a balsamic glaze for a similar sweet-savory vibe.
More Easy Dinner Ideas
Looking to skip the takeout? I’ve got lots of delicious, lightened up recipes that are quick, easy, and just as delicious as your favorite local spot.
- Sweet Ginger Chili Chicken Bowls are high in protein and loaded with veggies.
- Healthy Bang Bang Shrimp or Bang Bang Salmon Bites are a perfectly creamy, spicy meal paired with rice and vegetables.
- Air Fryer Sesame Chicken is my go-to for takeout fake out.
- Crispy Salmon Bites are a delicious “all in one” meal that has amazing texture.
Air Fryer Crispy Rice Sushi
Equipment
- Air Fryer
- Saucepan
- Mixing Bowls
- 8×8 Pan
Ingredients
- 2 cups cooked sushi rice cooled
- 2 tbsp seasoned rice vinegar
- 0.5 lb Atlantic Salmon cooked, cooled
- 2 tbsp light mayo use Kewpie Mayo if not following WW
- 1 tbsp sriracha up to 2 if you like spice
- 1.5 tbsp coconut aminos
- 1 medium avocado mashed
- 1 sheet seaweed chopped finely (or use seaweed snacks)
- 3 tbsp green onion chopped
- Eel sauce optional topping
Instructions
- Cook your rice according to package instructions, and while it’s still warm, mix in the rice vinegar. Take you 8×8 pan, spray well with cooking spray (or line with parchment paper), and press your rice into the pan. You want to press it so that it’s flat and even on the top, and about 3/4 inch thick. Pop it in the freezer for an hour (you can also refrigerate over night if you want to make the rice the night before).
- Season salmon with salt and pepper and cook salmon using your preferred method (I air fry it at 390 F for ~14 min). Remove skin and mash up salmon. Let cool completely (I throw it in the fridge or freezer to cool, or again, you can do this beforehand and store in the fridge).
- Once salmon is cool, mix in mayo, sriracha, and coconut aminos and adjust seasonings to taste. Let sit in fridge.
- Remove rice from freezer or fridge, use a spatula to carefully remove the entire block and place it on a cutting board (you can wet the board so it won’t stick). Cut into 15 pieces (5 cuts one way, then 3 across), which should be little rectangles. Spray well with cooking spray and air fry at 400F for 12-15 min, until browned and crispy. You can also pan fry to achieve the same effect! If your air fryer is a basket type with air only flowing from the top, then air fry for 8 min, flip, spray again, and air fry for another 7-8 min. Let cool slightly.
- Top each piece with a bit of the mashed avocado, then top with salmon mixture. Garnish with flakes of seaweed and chopped green onion. Optional (but really makes it amazing) – add a drizzle of Unagi (Eel) Sauce! Enjoy!
1 thought on “Air Fryer Crispy Rice Sushi”
Easy, made for a great non-takeout meal. Added sliced jalapeno for some heat and it was delicious