Spicy Salmon Crispy Rice Bowl (Printable)

Crispy rice, spicy salmon, and fresh toppings create a satisfying meal

# List of ingredients:

→ Crispy Rice Base

01 - 2 cups sushi rice
02 - 2 1/4 cups water
03 - 2 tablespoons rice vinegar
04 - 1 tablespoon sugar
05 - 1/2 teaspoon salt
06 - 2 tablespoons vegetable oil for frying

→ Spicy Salmon Marinade

07 - 10 oz sushi-grade salmon, diced
08 - 2 tablespoons mayonnaise, preferably Kewpie
09 - 1 tablespoon Sriracha or hot chili sauce
10 - 1 teaspoon soy sauce
11 - 1 teaspoon toasted sesame oil
12 - 1 teaspoon lime juice
13 - 1 teaspoon finely chopped green onion

→ Fresh Toppings

14 - 1 large ripe avocado, sliced
15 - 1/2 cucumber, thinly sliced
16 - 2 tablespoons pickled ginger
17 - 1 tablespoon toasted sesame seeds
18 - 1 sheet nori, cut into thin strips
19 - 2 tablespoons sliced green onions
20 - 1 small red chili, thinly sliced

# Steps:

01 - Rinse sushi rice under cold water until water runs clear. Combine rice and water in a saucepan; bring to a boil, then cover and simmer over low heat for 18 minutes. Remove from heat and let stand covered for 10 minutes.
02 - Whisk together rice vinegar, sugar, and salt in a small bowl until completely dissolved. Gently fold the seasoning mixture into the cooked rice using a cutting motion. Spread rice on a baking sheet to cool to room temperature.
03 - Once rice is cool enough to handle, form 8 to 12 compact rectangles approximately 2 by 1 inches each. Press firmly to ensure they hold their shape during frying.
04 - Heat vegetable oil in a large nonstick skillet over medium-high heat. Fry rice rectangles for 2 to 3 minutes per side until golden brown and crispy throughout. Transfer to paper towels to drain excess oil.
05 - Combine mayonnaise, Sriracha, soy sauce, sesame oil, lime juice, and chopped green onion in a mixing bowl. Add diced salmon and toss gently to coat evenly. Refrigerate until assembly.
06 - Divide crispy rice rectangles among 4 serving bowls. Top with spicy salmon mixture, arranging sliced avocado, cucumber, pickled ginger, sesame seeds, nori strips, green onions, and chili slices artistically over each bowl.
07 - Serve bowls immediately while rice remains crispy. Offer extra soy sauce and spicy mayonnaise on the side for additional seasoning.

# Expert Advice:

01 -
  • The contrast between hot crispy rice and cool creamy avocado creates something magical in every bite
  • You get all the satisfaction of a fancy poké bowl with about 20 minutes of actual hands on time
  • The spicy salmon mixture keeps in the fridge for a day making it perfect for meal prep lunches
02 -
  • Do not skip the cooling step or your rice shapes will fall apart in the hot oil creating a mess instead of crispy cakes
  • Work in batches when frying the rice so the pan does not get overcrowded which makes the rice soggy instead of crisp
  • The spicy salmon mixture tastes even better after it sits for 15 minutes allowing the flavors to meld together
03 -
  • Wet your hands slightly with water when shaping the rice to prevent sticking
  • Let the fried rice drain on paper towels for at least 30 seconds so they stay crispy
  • Buy the avocado the day before and let it ripen on the counter for perfect creamy texture

Go back