Make Crispy Rice In An Air Fryer: Quick, Easy Method

Crispy rice is a delicious dish that can be made in an air fryer with minimal ingredients and effort. The base is a compressed rice patty that's air-fried until golden and crispy, and it can be topped with creamy avocado, salmon, spicy mayo, and a drizzle of eel sauce. This dish is not only tasty but also healthier than deep-fried crispy rice, making it a great option for those who want to indulge without the guilt.

How to make crispy rice cakes in an air fryer

Ingredients:

• Sushi rice (2 cups)
• Rice vinegar (2-3 tablespoons)
• Coconut aminos (2 teaspoons)
• Toasted sesame oil (2 teaspoons)
• Avocado oil spray
• Lime juice (2 tablespoons)
• Mayo (4 tablespoons)
• Sriracha sauce (1-2 tablespoons)
• Avocado (thinly sliced)
• Cucumber (thinly sliced)
• Jalapeño (thinly sliced)
• Smoked salmon or trout
• Sesame seeds, lime, and cilantro (for decoration)

Utensils:

• Air fryer
• Baking tray
• Mixing bowl
• Spatula
• Parchment paper
• Plastic wrap (optional)

Method:

First, cook the sushi rice. Rinse the rice, then add it to a pot with water and salt. Bring to a boil, then reduce the heat, cover, and let it simmer for 12-14 minutes. Once the rice is tender, remove it from the heat and let it rest for 10 minutes.

Next, mix in the rice vinegar, coconut aminos, and toasted sesame oil. Spread the rice onto a piece of parchment paper and let it cool for about 5 minutes. Then, create 16-18 small rice cakes by shaping the rice into balls and flattening them with your hands. You can also use a glass container lined with plastic wrap to compress the rice into a flat layer and cut it into squares or rectangles.

Once your rice cakes are ready, gently spray both sides with avocado oil spray and place them in the air fryer. Set the air fryer to 350°F and cook the rice cakes for 16-18 minutes, depending on your air fryer model.

While the rice cakes are cooking, prepare your sauce by mixing the mayo, sriracha, and lime juice. Slice your cucumbers, jalapeño, and avocado, and prepare your smoked salmon or trout.

Once the rice cakes are crispy, remove them from the air fryer and let them cool slightly. Then, assemble your toppings, starting with the sauce, cucumber, avocado, smoked fish, and jalapeño. Sprinkle with sesame seeds, and decorate the plate with cilantro and lime slices. Enjoy!

How to make spicy salmon crispy rice in an air fryer

Ingredients:

• 2 cups of dry, short-grain sushi rice
• 2 tablespoons of rice vinegar
• 2 teaspoons of cane sugar
• 1.5–2 lbs of salmon, remove pin bones and skin, then cube
• 1.5 teaspoons of dried oregano
• 3/4 teaspoon of salt
• 3/4 teaspoon of paprika
• 3/4 teaspoon of garlic powder
• 1/4 teaspoon of black pepper
• 1/4 teaspoon of onion powder
• 1/4 teaspoon of cayenne
• 1/4 cup of kewpie mayonnaise
• 1 tablespoon of sriracha
• 1.5 teaspoons of low-sodium soy sauce
• 1-2 teaspoons of maple syrup
• Avocado oil spray
• Toppings: sliced avocado, sliced serrano peppers, sesame seeds, sliced cucumber, fresh cilantro, chili crisp, or any toppings of your choice

Method:

Step 1: Prepare the spice rub and the sauce

• Combine garlic powder, onion powder, dried oregano, paprika, cayenne pepper, salt, and black pepper in a small mixing bowl. Set aside.
• In a separate small mixing bowl, combine kewpie mayonnaise, low-sodium soy sauce, sriracha, and maple syrup. Whisk until well combined. Place in the refrigerator until ready to use.

Step 2: Cook the rice

• Rinse 2 cups of dry sushi rice under cold water in a mesh strainer until the water runs clear (around 5-6 minutes).
• Let the rice rest for a few minutes to drain out the remaining water.
• In a 3-quart pot, add 2.5 cups of water and bring it to a boil.
• Add the rice and let it boil. Then, cover with a lid, reduce the heat to low, and let it simmer for 12-14 minutes or until the rice has absorbed all the water.
• While the rice is still warm, mix in the rice vinegar, cane sugar, and a pinch of salt.
• Add the seasoned rice to a 9x5-inch baking dish lined with parchment paper. Use a spatula or rice paddle to press the rice firmly into the dish to a thickness of 1/2–3/4 inch.
• Cover with parchment paper and place in the refrigerator for 1 hour to cool.

Step 3: Air fry the rice

• Preheat the air fryer to 380 degrees Fahrenheit.
• Lightly spray the air fryer basket with avocado oil spray.
• Add a layer of rice squares, ensuring they do not overlap.
• Generously spray the rice squares with avocado oil spray.
• Air fry for 16 minutes, turning halfway through, until crispy on the outside and soft in the center.
• Place the crispy rice on a wire rack to cool.

Step 4: Prepare the salmon

• Remove any pin bones from the salmon and carefully remove the skin.
• Cube the salmon into bite-sized pieces.
• Add the cubed salmon to a mixing bowl and toss with the spice rub until well coated.

Step 5: Air fry the salmon

• Preheat the air fryer to 400 degrees Fahrenheit.
• Add the seasoned cubed salmon to the air fryer basket in a single layer, working in batches if needed.
• Spray the salmon with avocado oil spray and air fry for 5-7 minutes, depending on your preferred doneness.

Step 6: Assemble the spicy salmon crispy rice

• Lay out the crispy rice squares and add the cubed salmon on top.
• Top with sliced avocado, spicy creamy sauce, sliced serrano peppers, and sesame seeds.
• Enjoy your spicy salmon crispy rice!

Tips:

• You can store extra crispy rice in an airtight container in the refrigerator for up to 3 days.
• Store leftover salmon in an airtight container in the refrigerator for up to 4 days.
• The spicy creamy sauce can be stored in an airtight container in the refrigerator for up to 5 days.

How to make crispy rice sushi in an air fryer

Ingredients:

• 2 cups of cooked sushi rice, cooled
• 2 tablespoons of seasoned rice vinegar
• 0.5 lb of cooked Atlantic salmon, cooled
• 2 tablespoons of light mayo (use Kewpie mayo if not following WW)
• 1 tablespoon of Sriracha (up to 2 if you like spice)
• 1.5 tablespoons of coconut aminos
• 1 medium avocado, mashed
• 1 sheet of seaweed, chopped finely (or use seaweed snacks)
• 3 tablespoons of green onion, chopped
• Eel sauce (optional topping)
• Salt and pepper, for seasoning

Method:

First, cook your rice according to the package instructions. While the rice is still warm, mix in the rice vinegar. Take an 8x8 pan, spray it well with cooking spray, and press your rice into the pan. You want it to be flat and even on top and about 3/4 inch thick. Pop it in the freezer for an hour (or refrigerate overnight if making the rice the night before).

Season the salmon with salt and pepper and cook it using your preferred method (you can air fry it at 390 F for around 14 minutes, depending on the size of the fillets). Remove the skin and mash up the salmon. Let it cool completely (you can put it in the fridge or freezer to speed this up).

Once the salmon is cool, mix in the mayo, Sriracha, and coconut aminos. Adjust the seasoning to taste and let the mixture sit in the fridge.

Remove the rice from the freezer or fridge and use a spatula to carefully remove the entire block from the pan. Place it on a cutting board (you can wet the board so it won't stick). Cut the rice into 15 pieces (5 cuts one way, then 3 across), which should be little rectangles. Spray the rice well with cooking spray.

Air fry the rice at 400 F for 12-15 minutes, until golden brown and crispy. While the rice cooks, prepare your toppings. Mash the avocado and cut the seaweed and green onion.

Once the crispy rice is done, let it cool slightly, then top each piece with mashed avocado, followed by the salmon mixture. Finish with the seaweed, green onion, and a dash of unagi (eel) sauce, if desired. Enjoy!

How to make crispy rice without oil in an air fryer

Ingredients:

• Sushi rice (short, medium, or sticky grain)
• Rice vinegar
• Salt
• Toppings of your choice (e.g. avocado, salmon, cucumber, sesame seeds)
• Parchment paper
• Silicone molds (optional)

Step-by-Step Guide:

First, cook the sushi rice according to the package instructions. You can use an Instant Pot or a traditional method. For the Instant Pot method, use a 1:1 ratio of rice to water. Set the Instant Pot on high temperature for 6 minutes and wait for natural pressure release.

Once the rice is cooked, mix in the rice vinegar and a pinch of salt. You can also add a sweetener like organic cane sugar or coconut aminos, and a small amount of sesame oil.

Let the rice cool down for a few minutes. If you have more time, you can place the rice in a container lined with plastic wrap, compress it with your hands or a spoon to flatten it, cover, and refrigerate for a couple of hours or overnight.

Next, create small rice cakes or squares by shaping the rice with your hands or cutting it into pieces. You can use silicone molds to shape the rice if you have them.

Place the rice cakes on a baking tray or in an air fryer basket. Spray or brush them with a light coating of oil, like avocado oil.

Air fry the rice cakes at 350-400°F for 12-20 minutes, depending on your desired level of crispiness. You may need to flip them halfway through the cooking time.

Once the rice cakes are crispy and golden, remove them from the air fryer and let them cool.

Finally, decorate your crispy rice cakes with your desired toppings. Enjoy!

How to make crispy rice squares in an air fryer

Ingredients:

• Sushi rice (2 cups)
• Rice vinegar (2-3 tablespoons)
• Salt (a pinch)
• Avocado oil spray (for frying)
• Toppings of your choice (e.g. smoked salmon, avocado, cucumber, sesame seeds)

Method:

Step 1: Cook the Rice

Rinse the sushi rice under cold water until the water runs clear. This usually takes around 5-6 minutes. Let the rice rest for a few minutes to drain the excess water.

Next, add 2.5 cups of water to a pot and bring it to a boil. Once boiling, add the rice, cover with a lid, and reduce the heat to low. Let the rice simmer for 12-14 minutes, or until all the water has been absorbed.

Once the rice is tender and the water has been absorbed, remove from the heat and let it rest, covered, for about 10 minutes.

Step 2: Season the Rice

While the rice is resting, prepare the seasoning by mixing rice vinegar, a pinch of salt, and, if desired, a sweetener like cane sugar or coconut aminos. You can also add a splash of sesame oil for extra flavor.

Once the rice has rested, pour the seasoning mixture over it and gently fluff the rice with a paddle or spatula to incorporate the seasoning.

Step 3: Press and Chill the Rice

Line a baking dish (around 8x8 inches) with parchment paper. Add the seasoned rice to the dish and use a spatula or rice paddle to press the rice firmly into the dish. Aim for a thickness of about 1/2 to 3/4 of an inch.

Cover the dish with parchment paper and place it in the refrigerator for at least an hour to chill and set.

Step 4: Cut the Rice into Squares

Remove the rice from the refrigerator. Using the sides of the parchment paper, carefully lift the block of rice out of the dish and place it on a cutting board.

Constantly wet your hands with water to prevent the rice from sticking, and cut the block of rice into equal-sized squares.

Step 5: Air Fry the Rice Squares

Preheat your air fryer to around 380-400 degrees Fahrenheit.

Lightly spray the air fryer basket and the rice squares with avocado oil spray. Place the rice squares in the basket in a single layer, ensuring they do not overlap. Generously spray the squares with more avocado oil spray.

Air fry the rice squares for about 12-20 minutes, turning them halfway through, until they are golden brown and crispy.

Step 6: Assemble and Serve

Once the rice squares are crispy, it's time to assemble your dish! You can add various toppings to create your desired flavor combinations.

Some popular topping ideas include sliced avocado, smoked salmon, sliced cucumber, sesame seeds, sliced jalapeño or serrano peppers, and cilantro.

Get creative and enjoy your crispy rice squares!

Frequently asked questions