Absolutely! Here’s a full write-up for a Crispy Salmon and Rice Bowl, laid out in the same structure:
Crispy Salmon and Rice Bowl
Introduction
Crispy Salmon and Rice Bowls are the perfect fusion of crispy textures, bold flavors, and fresh ingredients—all in one nourishing and satisfying dish. Imagine buttery salmon with a crispy golden crust, fluffy rice, tangy sauce, and colorful toppings that bring it all together. Whether you’re meal-prepping or whipping up a quick dinner, this bowl hits all the right notes: savory, crunchy, creamy, and fresh.
The History of Crispy Salmon and Rice Bowls
This dish is a modern culinary mash-up inspired by Japanese, Korean, and Hawaiian cuisines. It borrows from sushi bowls (chirashi), bibimbap, and poke—combining fish, rice, and vegetables in a single dish. The “crispy salmon” trend grew with the rise of TikTok food culture, where creators like Emily Mariko popularized flaked salmon bowls with crispy rice and spicy mayo. It’s since become a go-to for healthy, customizable meals.
Ingredients Breakdown
Salmon
- Skin-on or skinless fillets
- Salt, pepper, and garlic powder for seasoning
- Oil for crisping (avocado, sesame, or olive)
Rice
- Steamed white or brown rice
- Day-old rice works great for a slightly crispy texture
- Optional: season with rice vinegar or sesame oil
Toppings & Mix-ins
- Avocado
- Cucumbers or pickled veggies
- Green onions
- Seaweed or nori strips
- Kimchi or pickled ginger
- Sriracha, spicy mayo, or soy glaze
Sauce Ideas
- Spicy mayo (mayo + sriracha + sesame oil)
- Soy sauce + honey + lime
- Gochujang + sesame oil + rice vinegar
Step-by-Step Recipe
Ingredients
- 2 salmon fillets
- 2 cups cooked rice
- 1 tbsp oil (for crisping salmon)
- Salt, pepper, garlic powder
- 1 avocado, sliced
- 1/4 cup sliced cucumber or pickled veggies
- 2 tbsp spicy mayo
- Optional: green onion, sesame seeds, soy sauce, sriracha
Instructions
- Cook the Salmon
Pat salmon dry and season with salt, pepper, and garlic powder. Heat oil in a nonstick pan over medium-high heat. Cook skin-side down (if using skin-on) for 4–5 minutes until crispy. Flip and cook another 2–3 minutes until just cooked through. Remove and let rest. - Flake or Slice
Flake the salmon into chunks or slice into strips, depending on your presentation preference. - Prepare the Rice
Reheat rice if using leftover. You can optionally crisp it in the same pan with a bit of oil for added texture. - Assemble the Bowl
Add rice to the bottom of your bowl. Top with crispy salmon, avocado, cucumber, and other toppings of choice. - Add Sauce
Drizzle spicy mayo or your favorite sauce over the top. Sprinkle with sesame seeds and green onions. - Serve Immediately
Enjoy warm or at room temp for best flavor and texture.
Tips for the Perfect Bowl
- Crisp the salmon skin: Cook skin-side down without flipping too soon—press down gently with a spatula for max crisp.
- Use day-old rice: It crisps better and holds texture.
- Spicy mayo ratio: 2 parts mayo to 1 part sriracha, plus a splash of sesame oil for depth.
- Customize textures: Mix crunchy, creamy, and fresh elements in every bowl.
Variations and Customizations
- Teriyaki Twist: Glaze salmon with teriyaki sauce before serving.
- Vegan Option: Use crispy tofu or tempeh instead of salmon.
- Low-Carb: Swap rice for cauliflower rice or greens.
- Add Crunch: Toss in crispy onions or roasted seaweed snacks.
- Hawaiian Style: Add pineapple chunks or mango for sweet contrast.
- Korean Fusion: Mix in kimchi and top with gochujang sauce.
Health Considerations and Nutritional Value
- Calories: ~450–600 per serving depending on toppings and sauce
- Protein: High from salmon (~20–25g per serving)
- Healthy Fats: Omega-3 rich salmon and avocado
- Carbs: Moderate depending on rice type (choose brown rice for more fiber)
- Gluten-Free: Easily made GF by using tamari instead of soy sauce
FAQ
Q: Can I make this ahead of time?
A: Yes—just store the components separately. Reheat the rice and salmon, then assemble fresh.
Q: What’s the best rice to use?
A: Jasmine, sushi rice, or brown rice all work well. Day-old rice is ideal for a little crispiness.
Q: Can I use canned salmon?
A: Yes! It won’t crisp the same but works great in a pinch.
Q: Is it good cold?
A: Absolutely. It works as a chilled bowl, especially with spicy mayo or sesame dressing.
Q: How do I make it spicier?
A: Add extra sriracha, sliced jalapeños, or use a spicy kimchi on top.
Let me know if you’d like this turned into a printable recipe card, social media post, or an image-based layout!
Crispy Salmon and Rice Bowl
Ingredients
- 1 pound skinless center-cut salmon fillet cut into 1 1/2-inch chunks
- 1 tablespoon sesame oil
- 1/4 cup teriyaki glaze preferably low-sodium
- 2 cups hot cooked brown rice
- 1 cup cooked shelled edamame
- 2 scallions sliced
- 1 cup diced cucumber
- 1 medium avocado sliced
- 2 tablespoons Sriracha mayonnaise
- 2 teaspoons toasted sesame seeds optional
Instructions
- Position oven rack in upper third; preheat to 450°F. Line a large rimmed baking sheet with foil and coat with cooking spray. Toss salmon and sesame oil together on the prepared baking sheet. Roast until opaque on the outside, about 6 minutes. Remove from the oven and turn the broiler to High. Drizzle the salmon with teriyaki glaze and toss to coat. Broil until browned, crispy and just cooked through, 2 to 3 minutes.
- Meanwhile, stir rice, edamame and scallions together in a medium bowl; divide among 4 bowls.
- Image of Crispy Salmon & Rice Bowl being made
- Ali Redmond
- Divide cucumber and avocado among the bowls. Top with the salmon. Drizzle with the remaining glaze from the baking sheet and Sriracha mayonnaise. Sprinkle with sesame seeds, if desired.
- Image of Crispy Salmon & Rice Bowl