Description
This Crispy Salmon Rice Bowl combines perfectly seasoned salmon, crispy rice, tangy quick pickles, creamy sriracha mayo, and a sprinkle of fresh toppings for a satisfying, flavor-packed meal. Ready in under 30 minutes, this easy bowl is a great way to use up leftover salmon or rice, and it’s endlessly customizable to suit your taste.
Ingredients
Units
Scale
For the Salmon
- 2 salmon fillets (about 6 oz each), skin removed
- 1 tablespoon soy sauce
- 1 teaspoon toasted sesame oil
- 1 teaspoon honey
- 1/2 teaspoon garlic powder
- 1/4 teaspoon ground black pepper
For the Rice
- 2 cups cooked jasmine rice (preferably day-old)
- 1 tablespoon neutral oil (e.g., canola or vegetable oil)
- Pinch of salt
Quick Pickles
- 1/2 cucumber, thinly sliced
- 1/4 cup rice vinegar
- 1 teaspoon sugar
- 1/4 teaspoon salt
Sriracha Mayo
- 1/4 cup mayonnaise
- 1–2 teaspoons sriracha
- 1 teaspoon lime juice
Toppings (Optional)
- Sliced avocado
- Thinly sliced green onions
- Sesame seeds
- Nori strips
- Pickled ginger
Instructions
- Marinate the Salmon: In a small bowl, whisk together soy sauce, toasted sesame oil, honey, garlic powder, and black pepper. Place the salmon fillets in a shallow dish or zip-top bag and pour the marinade over. Turn to coat and let sit while you prep other ingredients, 10-15 minutes.
- Make the Quick Pickles: In a separate bowl, combine rice vinegar, sugar, and salt. Stir until the sugar dissolves, then add the thinly sliced cucumber. Set aside to pickle and stir occasionally while you prepare the rest of the recipe.
- Prepare Crispy Rice: Heat 1 tablespoon of neutral oil in a large nonstick skillet over medium-high heat. Add the cooked rice, pressing it down gently to create an even layer. Sprinkle lightly with salt. Cook without stirring for 4-5 minutes until the bottom is golden and crispy. Use a spatula to break into chunks and remove from the pan; keep warm.
- Cook the Salmon: Using the same skillet, lower the heat to medium. Add the marinated salmon fillets. Cook for about 3-4 minutes per side, or until the salmon is cooked through and flakes easily. Remove from heat and break into large chunks.
- Mix the Sriracha Mayo: In a small bowl, stir together the mayonnaise, sriracha, and lime juice until smooth. Adjust the sriracha to your preferred spice level.
- Assemble the Rice Bowls: Divide crispy rice among two bowls. Top with salmon chunks, drained quick pickles, and your favorite toppings such as avocado, green onions, sesame seeds, nori strips, or pickled ginger. Drizzle generously with sriracha mayo. Serve right away and enjoy!
Notes
- Day-old rice works best for crispy texture, but freshly cooked rice can be spread on a plate and cooled if needed.
- You can use leftover cooked salmon or canned salmon—just skip the marinating and pan-sear briefly to add flavor.
- Customize with your favorite toppings, such as edamame, carrots, or radishes.
- Sriracha mayo can be made ahead—it keeps well in the fridge for up to a week.
Nutrition
- Serving Size: 1 bowl
- Calories: 590
- Sugar: 7g
- Sodium: 970mg
- Fat: 30g
- Saturated Fat: 6g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 3g
- Protein: 29g
- Cholesterol: 85mg
