Crispy Rice Spicy Salmon Bowls

Crispy rice bowls surged through online cooking culture by turning day-old grains into a golden, crackly foundation. Pressed jasmine rice meets spicy soy-sesame salmon, cool cucumber, and avocado in this easy weeknight seafood bowl.

Serves 4 · 20 min prep · 20 min cook

Estimate for one serving

• 580 cal
• 34g protein
• 48g carbs
• 28g fat
• 5g fiber

Every recipe here is free to read.

Ingredients

• 4 cups cooked jasmine rice (day-old preferred)
• 3 tbsp, divided neutral oil (avocado or canola)
• 1¼ lb, cut into 1-inch cubes skinless salmon fillets
• 3 tbsp, divided soy sauce
• 2 tsp toasted sesame oil
• 2 tbsp sriracha or gochujang
• 1 tbsp honey
• 1 tbsp rice vinegar
• ⅓ cup mayonnaise
• 1, juiced lime
• 1, thinly sliced English cucumber
• 1 large, sliced avocado
• 3, thinly sliced green onions
• 1 tbsp toasted sesame seeds
• 2 nori sheets, torn (optional)

Instructions

1. 1Preheat a large nonstick or cast-iron skillet over medium-high heat for 2 minutes. Add neutral oil, then press the cold cooked rice into an even layer about ½-inch thick. Cook undisturbed 5–7 minutes until the bottom is deeply golden and crispy; flip in sections and crisp the other side 3–4 minutes. Transfer crispy rice to four bowls.
2. 2While the rice crisps, pat the salmon cubes dry with paper towels. In a medium bowl toss salmon with soy sauce, sesame oil, and salt.
3. 3Wipe the skillet if needed, add the remaining oil, and heat over medium-high. Add salmon in a single layer and sear 2–3 minutes per side until browned outside and just opaque in the center (internal temp about 125°F for medium). Remove from heat.
4. 4In a small bowl whisk together mayonnaise, remaining soy sauce, sriracha, honey, rice vinegar, remaining sesame oil, and the juice of half the lime until smooth and pourable. Taste and add more sriracha if you want extra heat.
5. 5Arrange cucumber and avocado over the crispy rice. Pile the hot salmon cubes on top.
6. 6Drizzle each bowl generously with the spicy mayo. Squeeze the remaining lime over everything.
7. 7Finish with green onions, sesame seeds, and torn nori if using. Serve right away so the rice stays crunchy against the creamy sauce.