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–+ servings
A pizza with salmon, avocado, and arugula on a baking sheet.

Sheet Pan Crispy Rice and Salmon

This delicious dish is made with crispy rice that is crisped in the oven! It is topped with a delicious raw salmon and a delicious nori salad. Perfect for a fun appetizer or dinner.
Prep 1 hour 30 minutes
Cook 10 minutes
Total 1 hour 40 minutes
Fat 10
Carbs 17
Protein 10
Yield 12

Ingredients

  • 2 tablespoons avocado oil
  • 1 tablespoon + 1 teaspoon sesame oil separated
  • 1.5 teaspoons sea salt separated
  • 5 cups cooked sticky rice cold*
  • ½ cup thinly sliced cucumbers (~½ large cucumber)
  • 1 tablespoon soy sauce
  • ⅓ cup sushi ginger
  • 1 lb. sushi-grade salmon chopped into small chunks
  • 5 green onions chopped
  • 3 sheets nori broken up into small pieces
  • 2 tablespoons rice vinegar
  • 1 teaspoon sesame oil
  • 1.5 tablespoons sesame seeds white or black
  • 3 tablespoons kewpie or mayonnaise

Instructions

  • Grease the bottom of a half baking sheet with 1 tablespoon of avocado oil.
  • Scoop the rice onto the baking sheet. Wet your hands and press the rice down. If the rice isn’t sticking together, wet your hands again and repeat. Cover the rice with plastic wrap. Firmly press the rice onto the baking sheet to compress the rice. Place the rice in the refrigerator for 1 hour or overnight.
    A person putting rice into a pan.
  • Remove the rice from the refrigerator and drizzle the top with 1 tablespoon of avocado oil and 1/2 tablespoon of sesame oil. Use a spatula to spread the oil evenly over the rice. Season with 1 teaspoon of sea salt.
  • Preheat the oven to 475ºF. Place the baking sheet in the oven and bake for 7-10 minutes or until the rice begins to brown. Once browned and crispy, remove from the oven. There is also an option to broil the rice for 2 minutes at a time until the rice is brown and crispy.*
  • While the rice is cooking, place the cucumbers in a bowl and toss with the soy sauce. Set aside.
    Sliced cucumbers in a glass bowl.
  • Assemble the nori salad, add the green onions, nori, rice vinegar, 1 teaspoon of sesame oil, sesame seeds, and ½ teaspoon of salt to a bowl, and toss until coated. Set aside.
    Black sesame tofu in a bowl.
  • Remove the rice from the oven and let it cool for 10 minutes.
  • To assemble, evenly spread the cucumbers over the crispy rice. Top the cucumbers with ginger.
    A baking pan filled with rice and cucumbers.
  • Next, spread the chopped salmon over the top of the ginger. Top the salmon with the nori salad and drizzle the kewpie over the top of the salad.
    Salmon and cucumber pizza on a baking sheet.
  • Carefully cut the bites into pieces. Remove the pies from the baking sheet with a small spatula.*
    A tray with a pizza with toppings on it.

Tips & Notes

  • How long the rice takes to brown will differ depending on each oven. Be sure to check on the rice every few minutes to be sure it doesn’t burn.
  • We highly recommend making the sticky rice a day ahead of time for best results.
  • When removing the bites from the baking sheet, the first piece may fall apart. Once there is room to use the spatula, the other pieces will stay intact. Option to cut the rice into pieces first and then top them with the toppings after the rice is cut.
  • We used sushi-grade salmon, but sushi-grade tuna will work, too.
  • If you would like more salad on top of the salmon, feel free to double the ingredients for the nori salad.
  • To add more spice, top the salmon with wasabi.
  • Feel free to season the whole dish with more soy sauce.

Watch it

Nutrition Facts

Calories: 197kcal | Carbohydrates: 17g | Protein: 10g | Fat: 10g | Fiber: 1g | Sugar: 0.4g