Crispy Rice Nachos

Crispy rice meets sushi night in these loaded, snackable nachos. U.S.-grown jasmine rice is baked until golden and crunchy, broken into chip-like shards, then piled high with buttery salmon, creamy avocado, crisp cucumber, and plenty of spicy mayo. It’s a fun, shareable spin on crispy rice that delivers the perfect mix of textures in every bite.

This recipe stars U.S.-grown jasmine rice and comes to us from our friend @alexawhatsfordinner in partnership with thefeedfeed and USA Rice.

  • Servings
    2 to 4
  • Prep Time
    15 mins
  • Cook Time
    60 mins
  • Total Time
    1 hr 15 mins

Ingredients

  • 1 cup U.S.-grown jasmine rice (uncooked)
  • Extra virgin olive oil 
  • Kosher salt
  • 1 small seedless cucumber, peeled and diced 
  • 6 oz sushi-grade salmon, diced 
  • 1 ripe avocado, thinly sliced 
  • Kewpie mayo 
  • Sriracha 
  • 3 scallions, finely sliced 
  • Toasted sesame seeds 
  • Soy sauce, for serving 

Directions

  • Preheat oven to 425F. Line a baking sheet with parchment. Cook the jasmine rice according to package instructions. 
  • Pour the rice onto the baking sheet and drizzle on a hearty amount of oil plus a good pinch of salt. Mix well, then use a spatula or other tool to really flatten the rice down onto the parchment. You want to create a very thin, squished layer of rice. 
  • Bake for about 30 minutes, or until rice is lightly golden around the edges and crispy all over. Remove from oven and break the big rice sheet into chip-like shards.
  • Assemble the nachos with the rice chips, cucumber, salmon, and avocado. Drizzle on kewpie mayo and sriracha. Garnish with scallions and sesame seeds. Serve with soy sauce for dipping and enjoy!