California Roll Crispy Rice Bites are the viral sushi restaurant appetizer made at home! Seasoned sushi rice is pan fried until golden and crispy. The crispy rice is topped with avocado, cucumber and a creamy spicy crab mixture. They are an easy, flavor packed, no-roll sushi appetizer or dinner perfect for parties.
California Roll Crispy Sushi Rice Bites Recipe
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Crispy rice is always the first thing we order at our favorite sushi restaurant, so we knew we had to share an easy, budget friendly, homemade version. It's so much easier than you think, and you don't need any sushi rolling skills! Our spicy California roll sushi cups were a huge hit so we wanted to make a crispy rice version too!
These are perfect for a fun date night in, a sushi-themed party or impressing guests with a restaurant-worthy appetizer. Make the rice the day before and they come together so quickly. The best part is there is no raw fish in this sushi appetizer. Everyone loves a classic California roll. these always disappear at our game day parties and holiday parties!
What are Crispy Sushi Rice Bits
Crispy rice is a popular sushi restaurant appetizer made by pressing seasoned sushi rice into a block. Chilling it until firm, cutting it into rectangles and pan frying until golden and crispy on the outside while staying soft and chewy on the inside. Our spicy California roll version tops each crispy rice bite with avocado, cucumber and a spicy crab salad made with Kewpie mayo, sriracha, sesame oil and soy sauce. Finished with a drizzle of sweet and sticky unagi sauce. They are fancy yet so easy to make!
What to Serve with
- Wonton Soup
- Instant Pot Fried Rice
- Crab Rangoons
- Chinese Chicken Salad
- Hot and Sour Soup
- Teriyaki Chicken Skewers
Ingredients
- Sushi Rice - short grain sushi rice is sticky enough to hold together when pressed and fried. You can also swap for jasmine rice.
- Crab Meat - real lump crab or shredded imitation crab both work great. Most restaurants use imitation crab for their sushi rolls so there is no problem with that!
- Avocado and Cucumber - add fresh, creamy and crunchy layers, just like a classic California roll.
- Sesame Oil and Soy Sauce - add a savory umami flavor to the crab mixture.
- Sriracha - adds the spicy kick. Adjust to your preferred heat level. You can also omit this for a non-spicy recipe.
- Kewpie Mayonnaise - Japanese mayo is richer and creamier than regular mayo. You can use regular mayo in a pinch.
- Rice Vinegar, Sugar and Salt - to season the rice for that classic sushi rice flavor.
- Neutral Oil - for frying the rice, like vegetable, canola or avocado oil.
How to Make California Roll Crispy Sushi Rice Bites
Full Printable Recipe at Bottom of page
Prepare the Rice
- Rinse the rice until the water runs clear and cook it in a rice cooker or stove top with the water according to package directions. Once cooked, fluff the rice with a fork.Note: for a standard rice cooker the ratio is 1 ½ cups rinsed rice and 1 ½ cups water.
- Mix the rice vinegar, sugar, and salt until dissolved. Gently stir it into the cooked rice.
- Line a small square baking tray (8 inch, or 9 inch) with plastic wrap and press the rice into an even layer. Cover the top of the rice with plastic wrap and refrigerate for at least 1 hour (or freeze for 30 minutes).
Prepare the Sushi Bites
- In a small bowl mix together the crab, mayonnaise, sriracha, soy sauce and sesame oil. Refrigerate until ready to use.
- Pop the sushi rice out of the tray and remove the plastic wrap. Use a very sharp knife to cut the rice into pieces (cut a 3 x 6 grid to get 18 pieces). Wipe the knife with a warm wet kitchen towel between cuts to get cleaner cuts.
- To a large frying pan, add enough oil to come ½ inch up the sides. Heat up the oil on medium-high. You can test if the oil is warm enough by placing the end of a wooden chopstick or wooden spoon in the oil. If the oil sizzles around the wood, it is warm enough.
- Working in batches, carefully use tongs to place the sushi rice bites into the oil (5-6 pieces at a time) and pan fry for 2-3 minutes per side or until golden brown. Remove from the pan and drain on a wire rack on a plate, or a paper towel.
Assemble
- Assemble the sushi rice bites by topping each crispy rice bite with a slice of cucumber, then a spoonful of the crab mixture, and a slice of avocado. Optional: drizzle eel sauce/unagi sauce on top. Garnish with sesame seeds. Serve and enjoy!
Tips for the Best Bites
- Chill the Rice - the rice must be fully chilled and firm before cutting, or it will fall apart when frying. You can make the rice the night before and keep covered in the fridge. Or prepare the rice the same day and pop it in the fridge for 30 minutes while you prepare the other ingredient.
- Don't Over Crowd the Pan - fry the rice bites in batches with space between each piece so they get evenly golden and crispy. If they are touching they will stick together.
- Air Fryer Option - brush the rice pieces with oil and air fry at 400°F for 10-12 minutes, flipping halfway, for a lighter version.
- Flavor Variations - we love the classic California flavors for this recipe but of course you can customize it to your liking. You can swap the crab for cooked shrimp, scallops, or salmon. Omit the sriracha if you prefer a non-spicy recipe, add a drizzle of kewpie mayo on top before serving, or swap the avocado for thinly sliced carrot or other veggie of choice!
FAQ
It is best to reheat unassembled. You can reheat the crispy rice in the air fryer for 2-3 minutes on 400 degrees Fahrenheit, or in the microwave for 30 seconds but it will no longer be crispy. They add all the toppings and enjoy!
Store leftovers in the refrigerator in an airtight container up to 2 days. It is best to store leftovers unassembled.
You can keep the cooked rice in the freezer in an airtight container but we do not recommend freezing fully assembled.
You can prepare each component up to 1 day in advance, but fry the rice just before serving. Do not slice the avocado until ready to assemble to avoid it turning brown.
Skip the crab and top the crispy rice with avocado, cucumber, mango and spicy mayo, or use a plant-based crab alternative.
Use tamari or a gluten free soy sauce and choose real crab meat, as imitation crab usually contains wheat.
The rice block needs to be fully chilled and firm before cutting, and it should be pressed firmly into an even layer. Fry in batches without crowding the pan, and let the first side get golden before flipping.
Yes! Brush the rice pieces with oil and air fry at 400°F for 10-12 minutes, flipping halfway, until golden and crispy.
Yes, real lump crab or shredded imitation crab both work great. Imitation crab is already cooked and is more budget friendly.
No, there is no raw fish in this recipe. The topping is cooked crab (or imitation crab) mixed with spicy mayo, with fresh avocado and cucumber, just like a California roll.
More Sushi Inspired Recipes
Enjoy!
- Sab
Spicy California Roll Crispy Sushi Rice Bites
Ingredients
- oil (for frying, vegetable, canola, or avocado oil)
Sushi Rice
- 1 ½ cups sushi rice (rinsed until water is clear, plus water measurement per package directions)
- 1 teaspoon salt
- 3 tablespoon rice vinegar
- 1 tablespoon sugar
Crab Topping
- 2 cups crab meat (or shredded imitation crab, 1 package, 227 grams)
- ⅓ cup Kewpie mayonnaise (or mayonnaise)
- 2 tablespoon Sriracha Sauce (adjusted to preferred )
- 1 teaspoon Sesame oil
- ½ teaspoon Soy sauce
Toppings
- 1 avocado (thinly sliced or diced)
- 1 English cucumber (thinly sliced)
- 2 tablespoon sesame seeds (white and/or black)
- eel sauce (unagi sauce, optional)
Instructions
- Rinse the rice until the water runs clear and cook it in a rice cooker or stove top with the water according to package directions. Once cooked, fluff the rice with a fork.Note: for a standard rice cooker the ratio is 1 ½ cups rinsed rice and 1 ½ cups water.
- Mix the rice vinegar, sugar, and salt until dissolved. Gently stir it into the cooked rice.
- Line a small square baking tray (8 inch, or 9 inch) with plastic wrap and press the rice into an even layer. Cover the top of the rice with plastic wrap and refrigerate for at least 1 hour (or freeze for 30 minutes).
- In a small bowl mix together the crab, mayonnaise, sriracha, soy sauce and sesame oil. Refrigerate until ready to use.
- Pop the sushi rice out of the tray and remove the plastic wrap. Use a very sharp knife to cut the rice into pieces (cut a 3 x 6 grid to get 18 pieces). Wipe the knife with a warm wet kitchen towel between cuts to get cleaner cuts.
- To a large frying pan, add enough oil to come ½ inch up the sides. Heat up the oil on medium-high. You can test if the oil is warm enough by placing the end of a wooden chopstick or wooden spoon in the oil. If the oil sizzles around the wood, it is warm enough.
- Working in batches, carefully use tongs to place the sushi rice bites into the oil (5-6 pieces at a time) and pan fry for 2-3 minutes per side or until golden brown. Remove from the pan and drain on a wire rack on a plate, or a paper towel.
- Assemble the sushi rice bites by topping each crispy rice bite with a slice of cucumber, then a spoonful of the crab mixture, and a slice of avocado. Optional: drizzle eel sauce/unagi sauce on top. Garnish with sesame seeds. Serve and enjoy!
Nutrition
Tony says
Great recipe!