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Fried Rice Sushi Hamentaschen

Crispy Rice Sushi Hamentaschen

  • Author: Sharon Matten - Kosher Everyday
  • Prep Time: 30 minutes
  • Refrigeration: 3 hours
  • Cook Time: 60 minutes
  • Total Time: 4 1/2 hours
  • Yield: 40 Hamentaschen 1x
  • Category: Appetizer
  • Method: Frying
  • Cuisine: Gluten Free
  • Diet: Kosher


Crispy Rice Sushi Hamentaschen are crispy triangles of seasoned fried short grain rice, topped with sushi grade tuna and salmon. Garnished with zebra sesame seeds, wasabi and pickled ginger, and served with your favorite sushi dipping sauces,  it’s a festive way to start your Purim Seuda!

This recipe was originally developed by @Alexawhatsfordinner via this link.


Units Scale

For the crispy triangles

  • 2 cups sushi rice, rinsed until water runs clear
  • 2 tablespoons rice wine vinegar
  • 1 tablespoon granulated sugar
  • 1 teaspoon sesame oil
  • 1 teaspoon salt
  • 1/ 4 cup canola or vegetable oil, for frying

For the Fish

  • 2 ounces sushi grade tuna
  • 2 ounces sushi grade salmon
  • 2 teaspoons spicy mayo, or more to taste

To Finish

  • Sliced cucumber, shredded carrots, wasabi, pickled ginger (for garnish)
  • Assorted dipping sauces, optional


For the crispy triangles

  • Cook the rice according to package directions.  
  • Once the rice is done cooking fluff with a fork and stir in the rice wine vinegar, granulated sugar, sesame oil, and salt.
  • Line a medium-sized baking pan (around 8×8) with plastic wrap.
  • Pack the rice into the pan, I covered my hands with vinyl gloves and that helped keep the rice from sticking to my hands.
  • Cover the rice more plastic wrap and refrigerate least 3 hours.
  • Line a baking sheet with paper towels and place a wire cooling rack over the baking sheet.  Set aside.
  • Remove the rice from the refrigerator and, using a small triangle cookie cutter, cut triangles out of the rice.  Dip the cutter into a cup of water in between each cut to help keep the cuts clean.
  • Add the oil to a large skillet.  Heat the oil over medium-high heat and fry the triangles, in batches, until browned on each side.
  • Place the triangles on the prepared wire rack and allow to cool.

For the Fish

  • Finely chop the tuna and mix with the spicy mayo.  Set aside.
  • Finely chop the salmon.  Set aside.

To Finish

  • Top each crispy triangle with a small amount of tuna or salmon.
  • Garnish with sliced cucumber, shredded carrots, wasabi and pickled ginger.
  • Serve with your favorite dipping sauces.


Depending upon the size of your cutter, you may get more or less than 40 Crispy Rice Sushi Hamentaschen.

Keywords: Crispy Rice Sushi, Hamentash, Hamantash, Gluten Free, Dairy Free, Meat Free, Purim, Pareve

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