Spicy Salmon Crispy Rice Bowls Recipe

A bowl with rice, avocado slices, diced fish, greens, and seaweed, topped with mayonnaise drizzle and sprinkled with sesame seeds and green onions.

Spicy Salmon Crispy Rice Bowls Recipe

These spicy salmon crispy rice bowls are made with a delicious combination of crispy rice, spicy salmon, fresh avocado, pickled ginger, and kewpie mayo. It's a healthy, flavorful, and easy meal that you can meal prep for the week or enjoy as a quick lunch or dinner option.

Prep Time40

Cook Time20

Total Time1

Course: Bowls

Cuisine: American Fusion

Keyword: spicy salmon crispy rice bowls

Servings:

Author: Lee Funke

Ingredients

Spicy Salmon

2 tablespoons gochujang
2 tablespoons sriracha
¼ cup soy sauce
1 tablespoon honey
2 tablespoons rice vinegar
1 tablespoon avocado oil
1.5 - 2 lbs. sushi grade salmon minced*

Salad

2 large English cucumbers
2 teaspoons salt separated
½ large red onion sliced
1 tablespoon freshly grated ginger
2 sheets dried seaweed crumbled

Crispy Rice

4 cups leftover white rice
2 tablespoons chili garlic sauce
2 teaspoon honey
2 teaspoons soy sauce
2 teaspoons cornstarch

Other Ingredients

1 large avocado
Kewpie
¼ cup pickled ginger

Instructions

Prepare the salmon. Add the gochujang, sriracha, soy sauce, honey, rice vinegar, and avocado oil to a large bowl and whisk to combine. Add the salmon and toss to coat. Cover and transfer to the refrigerator.
Next, prepare the cucumber salad. Next, place a cucumber on a cutting board, place a piece of parchment or plastic over the cucumber, and use a heavy kitchen utensil (we suggest a rolling pin) to smash the cucumber into 2-3-inch pieces.
Place the cucumbers in a bowl, add 1 teaspoon of salt, and toss. Allow the cucumber to rest for 15-20 minutes to draw the water from the cucumber. Discard the excess liquid from the bowl. Do not skip this step, or you will end up with a watery salad.
Once the cucumbers are prepped, add the rest of the salt, red onion, ginger, and dried seaweed. Toss to combine. Set aside.
Preheat the air fryer to 400ºF. Toss the leftover rice (the rice must be leftover and cold) in the chili garlic sauce, honey, soy sauce, and cornstarch.
Once the air fryer is preheating, Add one layer of rice to the air fryer. Cook for 8-10 minutes or until the rice is crispy. Remove the rice.
Repeat step #6 until all the rice is crispy. Break the rice up into small chunks or individual pieces of rice.
Assemble to bowls by evenly distributing the salmon, rice, and salad between 4-6 bowls. Top with fresh avocado, pickled ginger, and kewpie.

Video

Notes

When mincing the salmon, think of how the salmon looks in a classic spicy tuna roll; it’s very fine. Feel free to cut the salmon into chunks if you please.
If you do not want to use raw salmon, marinate a salmon filet in the same marinade. To cook the salmon, preheat the oven to broil. Line a baking sheet with parchment paper and transfer the salmon to the baking sheet. Broil the salmon for 8-10 minutes or until the salmon is flaky. Remove from the oven and serve.

Nutrition