Dinner

Crispy Rice Salmon Bowl Recipe

BySophie Carsel October 21, 2025October 21, 2025

Introduction

This Crispy Rice Salmon Bowl combines perfectly cooked salmon with crunchy, flavorful rice and fresh vegetables. It’s a satisfying meal that’s both simple to make and impressive to serve. Enjoy a delicious balance of textures and bold flavors in every bite.

A white bowl filled with a base layer of white rice, topped with four pieces of grilled salmon that have a caramelized, reddish-brown crust sprinkled with sesame seeds and green onion slices, arranged roughly in the center. To the left and bottom right of the salmon are fresh green cucumber slices with a slightly glossy texture. On the top left edge, there are chopped green vegetables and a bright, shiny yellow egg yolk partially hidden behind the salmon. The top right corner shows a light mixture of creamy-colored ingredients, possibly scrambled eggs or another soft dish, with some red chili flakes scattered over the whole bowl. The surface is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup sushi rice
2 cups water
1 tablespoon rice vinegar
1 tablespoon sugar
1/2 teaspoon salt
2 salmon fillets
2 tablespoons soy sauce
1 tablespoon sriracha
1 tablespoon sesame oil
1 avocado, sliced
1 cucumber, sliced
2 tablespoons sesame seeds
2 green onions, chopped

Instructions

Step 1: Rinse the sushi rice under cold water until the water runs clear.
Step 2: In a pot, combine the rice and water, bring to a boil, then reduce heat to low and cover. Cook for 15 minutes.
Step 3: Remove from heat and let it sit, covered, for 10 minutes.
Step 4: In a small bowl, mix rice vinegar, sugar, and salt. Stir this mixture into the cooked rice.
Step 5: Heat a non-stick pan over medium-high heat and add the sesame oil.
Step 6: Press the rice into the pan to form a flat layer and cook until the bottom is crispy, about 5-7 minutes.
Step 7: In another pan, cook the salmon fillets until they are cooked through, about 4 minutes per side.
Step 8: Mix soy sauce and sriracha, then brush over the cooked salmon.
Step 9: Assemble the bowl by placing crispy rice at the bottom, followed by salmon, avocado, cucumber, sesame seeds, and green onions.

Tips & Variations

Use day-old rice to achieve extra crispy rice when frying.
Substitute sriracha with chili garlic sauce for a different spice profile.
Add pickled ginger or radishes for additional tang and crunch.
For a vegetarian option, replace salmon with marinated tofu or tempeh.

Storage

Store any leftover components separately in airtight containers in the refrigerator for up to 2 days. Reheat the crispy rice in a non-stick pan to maintain crispness, and warm the salmon gently or enjoy it cold. Assemble fresh before serving to preserve texture.

How to Serve

A blue bowl filled with a base layer of white rice sprinkled with red spices, topped with several pieces of grilled salmon, golden-brown with a slightly crispy texture and sprinkled with sesame seeds and green onion slices. To the left and right of the salmon are fresh cucumber slices, bright green with a smooth texture. At the back of the bowl is a shiny, sunny yellow egg yolk resting on more rice and small pieces of green onion scattered throughout. The bowl is placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of rice for this recipe?

While sushi rice is ideal for its stickiness and texture, you can use short-grain rice if sushi rice is unavailable. Avoid long-grain rice as it won’t hold together as well when pressed and crisped.

How do I know when the salmon is cooked properly?

The salmon is done when it flakes easily with a fork and has an opaque color throughout. Cooking about 4 minutes per side on medium heat usually achieves this, but thickness may require adjusting the time slightly.