Description
This Crispy Rice Salmon Bowl is a delightful mix of textures and flavors featuring crispy pan-fried sushi rice topped with perfectly cooked salmon fillets glazed in a spicy soy-sriracha sauce. Fresh avocado, cucumber, sesame seeds, and green onions add a refreshing finish, making it a balanced and satisfying meal that’s quick and easy to prepare.
Ingredients
Scale
Rice and Seasoning
- 1 cup sushi rice
- 2 cups water
- 1 tablespoon rice vinegar
- 1 tablespoon sugar
- 1/2 teaspoon salt
Salmon and Sauce
- 2 salmon fillets
- 2 tablespoons soy sauce
- 1 tablespoon sriracha
- 1 tablespoon sesame oil
Fresh Toppings
- 1 avocado, sliced
- 1 cucumber, sliced
- 2 tablespoons sesame seeds
- 2 green onions, chopped
Instructions
- Rinse the Rice: Rinse the sushi rice under cold running water until the water runs clear to remove excess starch for fluffier rice.
- Cook the Rice: In a pot, combine the rinsed rice and 2 cups of water, bring it to a boil, then reduce the heat to low, cover with a lid, and cook for 15 minutes until water is absorbed.
- Let Rice Rest: Remove the pot from heat and let the rice sit covered for 10 minutes to steam and finish cooking evenly.
- Season the Rice: In a small bowl, mix rice vinegar, sugar, and salt until dissolved, then gently fold this seasoning into the cooked rice to flavor it evenly.
- Prepare Crispy Rice: Heat a non-stick pan over medium-high heat and add the sesame oil. Press the seasoned rice into a flat, even layer in the pan. Cook without stirring for 5-7 minutes or until the bottom becomes golden brown and crispy.
- Cook the Salmon: In another pan over medium heat, cook the salmon fillets for about 4 minutes per side until fully cooked through and flakes easily with a fork.
- Glaze the Salmon: Mix the soy sauce and sriracha together and brush this spicy glaze over the cooked salmon fillets while still warm.
- Assemble the Bowl: Place the crispy rice as the base in serving bowls, then top with the glazed salmon, sliced avocado, sliced cucumber, sesame seeds, and chopped green onions to finish.
Notes
- Use a non-stick pan to easily crisp the rice without it sticking.
- Adjust the sriracha amount in the glaze to control the spice level to your preference.
- For extra flavor, you can toast the sesame seeds before adding them as a topping.
- The crispy rice is best eaten immediately to maintain its texture.
- Substitute salmon with other fish or tofu for a variation.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Japanese
Keywords: crispy rice salmon bowl, pan fried rice, sushi rice recipe, salmon bowl, easy salmon dinner, crispy rice, Japanese inspired recipe, healthy salmon bowl
