Dinner

Crispy Rice Salmon Bowl Recipe

ByEthan Lark October 22, 2025October 22, 2025

Introduction

This Crispy Rice Salmon Bowl combines perfectly crunchy rice with tender, flavorful salmon and fresh vegetables. It’s a vibrant and satisfying meal that’s easy to prepare and sure to impress.

The image shows a white bowl on a white marbled surface filled with a colorful rice bowl dish. At the bottom, there is a layer of white rice. On top of the rice, there are three thick pieces of grilled salmon with a crispy, reddish-brown crust placed slightly off-center. To one side, there is an arrangement of fresh cucumber slices, bright green and slightly translucent. Near the top, there is a sunny-side-up egg with a vibrant yellow yolk and white edges. On the opposite side of the salmon, there is a light brown crumbly layer, possibly cooked minced meat or textured protein. The whole dish is garnished with small green chopped herbs scattered over the top. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup sushi rice
2 cups water
1 tablespoon rice vinegar
1 tablespoon sugar
1/2 teaspoon salt
2 salmon fillets
2 tablespoons soy sauce
1 tablespoon sriracha
1 tablespoon sesame oil
1 avocado, sliced
1 cucumber, sliced
2 tablespoons sesame seeds
2 green onions, chopped

Instructions

Step 1: Rinse the sushi rice under cold water until the water runs clear.
Step 2: In a pot, combine the rice and water, bring to a boil, then reduce heat to low and cover. Cook for 15 minutes.
Step 3: Remove from heat and let it sit, covered, for 10 minutes.
Step 4: In a small bowl, mix rice vinegar, sugar, and salt. Stir this mixture into the cooked rice.
Step 5: Heat a non-stick pan over medium-high heat and add the sesame oil.
Step 6: Press the rice into the pan to form a flat layer and cook until the bottom is crispy, about 5-7 minutes.
Step 7: In another pan, cook the salmon fillets until they are cooked through, about 4 minutes per side.
Step 8: Mix soy sauce and sriracha, then brush over the cooked salmon.
Step 9: Assemble the bowl by placing crispy rice at the bottom, followed by salmon, avocado, cucumber, sesame seeds, and green onions.

Tips & Variations

For extra flavor, marinate the salmon in the soy-sriracha mixture for 15 minutes before cooking.
Use a cast iron skillet for an even crispier rice crust.
Swap cucumber with radish or pickled ginger for a different crunch and tang.
Add a drizzle of mayonnaise or a sprinkle of furikake for extra umami.

Storage

Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat the crispy rice in a non-stick pan over medium heat to restore its crunch, and gently warm the salmon separately to avoid overcooking.

How to Serve

A white bowl filled with a bed of white rice at the bottom, topped with four pieces of grilled salmon with a slightly crispy golden-brown surface placed in the center. Around the salmon are thin slices of cucumber that are pale green with a fresh, smooth texture. To one side, there is a layer of cooked ground meat that has a crumbly brown texture. On the opposite side, a bright yellow fried egg with a soft, runny yolk is placed. Some green chopped herbs are sprinkled on top of everything. The bowl is set on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use brown rice instead of sushi rice?

Brown rice can be used, but it requires longer cooking time and won’t crisp up as easily as sushi rice. Adjust cooking times accordingly and consider pre-cooking the rice more thoroughly.

How do I know when the salmon is cooked through?

The salmon is cooked when it flakes easily with a fork and has an opaque color throughout. Cooking about 4 minutes per side on medium heat usually ensures it’s done.