Description
A delightful Crispy Rice Salmon Bowl featuring perfectly cooked sushi rice with a crispy bottom, tender salmon glazed with a spicy soy-sriracha sauce, and fresh avocado and cucumber slices, topped with sesame seeds and green onions for a crunchy, savory finish.
Ingredients
Scale
Rice and Seasoning
- 1 cup sushi rice
- 2 cups water
- 1 tablespoon rice vinegar
- 1 tablespoon sugar
- 1/2 teaspoon salt
Salmon and Sauce
- 2 salmon fillets
- 2 tablespoons soy sauce
- 1 tablespoon sriracha
- 1 tablespoon sesame oil
Toppings
- 1 avocado, sliced
- 1 cucumber, sliced
- 2 tablespoons sesame seeds
- 2 green onions, chopped
Instructions
- Rinse the Rice: Rinse the sushi rice under cold water until the water runs clear to remove excess starch and help achieve a perfect texture.
- Cook the Rice: In a pot, combine the rinsed rice and 2 cups of water. Bring to a boil, then reduce the heat to low and cover the pot. Let it cook undisturbed for 15 minutes.
- Steam and Rest: Remove the pot from heat and keep it covered. Let the rice sit for an additional 10 minutes to finish steaming and absorb moisture evenly.
- Season the Rice: In a small bowl, mix together rice vinegar, sugar, and salt until dissolved. Stir this mixture gently into the cooked rice to enhance flavor.
- Make Crispy Rice Base: Heat a non-stick pan over medium-high heat and add sesame oil. Press the seasoned rice firmly into the pan to form a flat, even layer. Cook for 5 to 7 minutes until the bottom becomes golden and crispy.
- Cook Salmon: In a separate pan, cook the salmon fillets over medium heat for about 4 minutes on each side or until cooked through and flaky.
- Prepare Sauce and Glaze Salmon: Mix soy sauce and sriracha in a small bowl. Brush this spicy mixture over the cooked salmon fillets for a flavorful glaze.
- Assemble the Bowl: Place the crispy rice as the base of your bowl. Top with the glazed salmon, sliced avocado, cucumber, and sprinkle with sesame seeds and chopped green onions.
Notes
- Use sushi rice for the best texture and stickiness to form the crispy rice base.
- Press the rice firmly into the pan to ensure it crisps well and holds together when serving.
- Adjust the sriracha quantity in the sauce to your preferred heat level.
- For added richness, you can drizzle extra sesame oil on top before serving.
- This dish can be served warm or at room temperature, making it great for meal prep.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Japanese-inspired
Keywords: crispy rice bowl, salmon bowl, sushi rice recipe, pan-fried rice, gluten free dinner, spicy salmon, easy rice bowl
