Salmon Crispy Rice Bowls

Name: Salmon Crispy Rice Bowls
Prep time: 15 min
Cook time: 60 min
Total time: 75 min
Ingredients: Leftover rice (Sushi rice is ideal, but you could use any rice like jasmine or white rice.); Oil for frying; 1 lb Fresh salmon filet; 2 tbsp soy sauce; 4 scallions (Use the green part of the scallion for roasting the salmon, and the white part for the cucumber edamame salad); Salt; Pepper; 2 Persian cucumbers ((cut into bite-sized pieces)); 2 radishes ((cut into bite-sized pieces)); 4 scallions ((same scallions as above)); 1/2 cup cooked shelled edamame; 1 avocado ((pit removed and cut into bite-sized pieces)); 1 tbsp sweet chili sauce; 1 tsp sesame oil; 1 tbsp soy sauce; 2 tbsp kewpie mayo; 1 tsp sriracha; Furikake for topping

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These easy Salmon Crispy Rice Bowls are full of fresh, bright flavors and crispy texture, and a delicious all-in-one meal perfect for a quick lunch or weeknight dinner. Perfect to prep ahead in an hour of time for easy assembly throughout the week.

If you’re looking for a fresh, flavorful and ultra satisfying all-in-one meal, look no further than these Salmon Crispy Rice Bowls. Full of texture, savory flavor and a bright salad, this recipe is beyond delicious and a great way to use up leftover rice (no waste!). And with a simple method and bold ingredients, this Salmon Rice Bowl feels restaurant-worthy, but is actually easy enough for any day of the week.

Made with tender slow-roasted soy salmon, crispy golden rice, a crunchy refreshing cucumber-edamame salad, and a rich and creamy sweet-savory dressing, these Salmon Crispy Rice Bowls are the perfect combination of texture and umami flavor. They’re also great to make at home for any meal because they’re easy to customize — build your bowls however you’d like.

If you like this easy salmon recipe, be sure to try some of our other favorites. We love this simply Salmon Pesto Pasta and this flavorful Smoked Salmon BLT for a twist on the classic.

Why You’ll Love This Recipe:

Smart Use For Leftover Rice: This is a fun and delicious way to use up day-old rice in the fridge and turn it into something brand new.
Perfectly Cooked Salmon: Slow-roasted at a low temperature, this salmon comes out flaky, moist, and tender.
Great Balance of Textures: The crispy pan-fried rice adds a super satisfying crunch and texture contrast to the dish.
Enjoy For Any Meal, Any Time Of The Day: This versatile recipe works for breakfast, lunch, or a high-protein, easy dinner.
Quick Meal-Prep Recipe: This serves 2, so it’s the ideal fast-meal that takes minimal time to whip up for you and one other person. Need more? Just double the ingredients.

Ingredients

For The Bowls:

Leftover Rice: Sushi rice is ideal, but anything works. Day-old has the perfect consistency for that ultra crisp texture once fried.
Oil: Anything neutral works.
Salmon Filet: Tender and moist, we like center-cut, if available.
Soy Sauce: For that savory, umami punch.
Scallions: Fresh, subtle onion flavor.
Salt & Pepper: Season to taste.
Olive Oil: Use a good quality extra virgin olive oil for the best flavor.

For The Salad & Dressing:

Persian Cucumbers: Crisp, cool and refreshing.
Radishes: For more crunch and color.
Scallions: Adds a mild onion flavor.
Edamame: Use cooked and shelled.
Avocado: Creamy and ripe for extra richness.
Sweet Chili Sauce: Sweet, tangy and garlicky.
Soy Sauce: Adds more savory flavor.
Sesame Oil: Nutty and toasted in taste,
Kewpie Mayo: For a rich, tangy, savory creamy note.
Sriracha: Adds a little kick.
Furikake: The savory-sweet umami-rich Japanese seasoning to take these bowls to the next level. Find this in the condiment aisle of the store.

How To Make Salmon Crispy Rice Bowls

1. Preheat oven to 225ºF. Brush salmon in olive oil and soy sauce and season with salt and pepper. Chop the green parts of the scallions and add to the center of a parchment paper lined baking sheet. Lay the salmon filet overtop the bed of scallions and bake for about 40-50 min until salmon is flaky and cooked through.

2. While the salmon is cooking, heat oil in a skillet, about 1/2 inch up the side. Form the leftover rice into a flat even layer (about 1/2 in- 3/4 in thick) and break into squares.

3. Once oil it hot, add rice and let fry for about 2-3 min. Flip and break the rice up a bit with a spatula. You really want the rice to brown on the outside, but the rice size doesn’t need to be perfect, its all going into a bowl anyway.

crispy rice for salmon crispy rice bowls

4. Once browned on the outside, transfer to a paper towel lined plate or cooling rack.

5. Chop cucumber, radish and avocado into bite sized pieces. Make the cucumber edamame salad by combining cucumbers, radishes, scallions, avocado and edamame in a bowl.

6. In a separate bowl, whisk together sweet chili, sesame oil, soy sauce, kewpie and sriracha. Season to taste- you might want to adjust the sauce depending on your spice levels. Pour overtop the veggies (saving a little to pour over your bowl at the end). Add a sprinkle of furikake overtop.

7. Add crispy rice to a bowl, breaking up any larger pieces. Top with flaky salmon and cucumber edamame salad. Drizzle more sweet chili soy dressing and furikake overtop. Enjoy!

Expert Tips

Slow-Roasting the Salmon: Don’t rush the process. Slow roasting at a low oven temperature (225°F) is what keeps the salmon flaky, moist, and tender.
Press Rice Into an Even Layer: Do this with the back of a spoon or spatula before frying so it browns evenly.
Uneven Pieces of Rice are OK: Don’t worry if the rice breaks its shape — it’s fine if the crispy rice breaks into uneven pieces, it all goes into the bowl anyway.
Taste and Adjust the Sauce Spice Level: Give it a taste and adjust the spice level if needed, before pouring it over the salad.
Reserve Some Dressing: Be sure to save a bit of the dressing to drizzle over the finished bowl for extra flavor.

Variations & Substitutions

Use Any Leftover Rice Variety: Day-old rice is key here for the best texture. Use jasmine, white, or sushi rice depending on what’s on hand.
Try Another Protein or Seafood: Swap salmon for another protein or seafood, like tuna or shrimp, if preferred.
Adjust Sauce Heat Level: Change how spicy or mild the bowls are by increasing or decreasing the amount of sriracha.
Add Extra Toppings: Top your bowls with sliced nori, sesame seeds, or pickled ginger for extra flavor and texture.

Storage

This crispy rice bowl is best enjoyed fresh, as the rice will soften once stored, but you can store leftover components separately in airtight containers in the fridge for up to 3 days. Reheat the salmon gently in the oven or microwave, and re-crisp the rice in a hot pan before serving, for the best texture.

I don’t recommend freezing this salmon bowl as it will change the texture and could easily become watery.

Frequently Asked Questions

Can I use freshly cooked rice instead of leftover rice?

You can, but it will give the dish a different texture since fresh rice contains more moisture than leftover rice. It won’t get as crispy. For a quick trick, spread the fresh rice on a sheet pan in a single layer and pop in the fridge for 10-15 minutes before crisping up.

Why slow-roast the salmon instead of pan-searing it?

Slow-roasting the salmon cooks it evenly and gives it a super tender, moist texture that flakes apart perfectly. It’s a nice texture contrast to the crispy rice, too.

Can I make the components ahead of time?

Yes! You can prep the salad and make the dressing ahead of time to save time. We recommend crisping the rice and cooking the salmon right before serving and assembling the bowls for the best flavor and texture.

What can I use instead of kewpie mayo?

If you don’t have kewpie, you can use 1/2 cup of regular mayo mixed with 1/2 tsp rice vinegar and 1/4 tsp of sugar to give it that savory, umami flavor.