The Best Crispy Rice & Salmon Bowl Recipe
This Salmon Crispy Rice Bowl is the most magnificent lunch! A grocery store in LA called Erewhon has the most delicious sushi “sandwiches,” and if you’ve been following for a while, you know how much I love to return home and create my own version of a dish I loved. So I returned from LA and spent an entire month trying to recreate the sushi sandwiches.
From Sushi Sandwich Fail to A Fabulous Crispy Rice Salmon Bowl
As a food blogger and recipe creator, it’s key that I create an outstanding recipe that home cooks will be able to make successfully. Time after time, the sushi sandwich was inconsistent and wasn’t a huge win. Every time I tried to make the “bread” out of rice for a sushi sandwich, it fell apart. But finally I had an epiphany: just let it fall apart! And that’s the origin story of this delectable Crispy Rice Salmon Bowl.
Revolutionize Your Dinner with This Salmon Crispy Rice Bowl
So here’s my hack: you just place all the delicious ingredients into a bowl instead, sort of like a poke bowl. In the bowl, I could finally achieve the perfect crispiness with the little rice clusters. The cucumber, mango, avocado, and fish are topped with the fantastic crispy rice, a wonderful Sriracha mayo, and my new Tamari Green Onion Sauce. And yes! This Salmon Crispy Rice Bowl is a 10 out of 10! It’s really an art project. It reminds me of receiving an entire package of construction paper with all the different colors, when I was a kid. What a gift!
How to Create a Fabulous Bowl with Any Ingredients
When possible, go to a full service fish store, and they’ll slice the salmon for you. I go to Dirk’s, my local fish store. If fresh salmon is more than you want to spend, or if you’re just feeling lazy, simply toss in a can of tuna instead. We loved our bowl with a delightful little ponzu sauce, a spicy mayo, some mango–we added everything we could think of to make it fabulous, and it is.
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The Best Crispy Rice & Salmon Bowl Recipe
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 4 servings
Description
This Crispy Rice Salmon Bowl is the most magnificent lunch! It is so easy to make & even easier to enjoy! Let’s Go!
Ingredients
- 1 cup sushi rice
- Pinch of salt
- 2 tablespoons mirin
- 2 tablespoons rice wine vinegar
- 2 teaspoons extra virgin olive oil or oil of choice
- ¼ cup tamari or soy sauce
- 2 tablespoons sliced green onions
- Juice of ½ fresh lemon
- ¼ cup kewpie mayonnaise or mayonnaise of choice
- 1 teaspoon sriracha, plus more if desired
- 1 pound sushi grade salmon, ¼-inch sliced
- 1 cup sliced Persian cucumbers
- 1 avocado, pitted and sliced
- 1 mango, pitted and sliced
- ¼ cup pickled ginger
- 4 teaspoons wasabi paste
- 2-3 tablespoons beet kraut or pickled vegetables, optional*
- 2 tablespoons chili crisp
- 2 tablespoons furikake seasoning
- 2 tablespoons finely chopped chives
Instructions
Make the crispy rice:
Prepare a cup of sushi rice according to the package directions (add a pinch of salt salt) and allow it to sit for five minutes, undisturbed. Mix the rice with the mirin and rice wine vinegar. Remove one heaping cup of cooked rice and set aside and cover the remaining rice in the pot with a lid. Remove the pot from the burner but keep on the stove to keep warm. Set your oven to 400 F. Put the cup of rice on an unlined baking sheet and drizzle the oil, then using your hands distribute the oil over the rice. Spread the rice on the baking sheet, encouraging small clumps to happen. Place the baking sheet in the oven and bake for 20 minutes then flip the rice and continue baking for 10 minutes. Remove the baking sheet from the oven and allow rice to cool slightly.
Make the sauces:
In a small bowl stir together with tamari, green onions, and lemon juice. Set aside. In another small bowl, mix together the mayonnaise and sriracha until well combined. Set aside.
Assemble the salmon bowl:
In each of 4 serving bowls, add ½ cup of the reserved rice in the pot and divide the salmon, cucumber, avocado, and mango among the 4 bowls. Add 1 tablespoon of pickled ginger and a ½ teaspoon of wasabi paste to each bowl. Optionally, add half a tablespoon of beet kraut or preferred pickled vegetable. Drizzle some of the tamari sauce, spicy mayo, and a ½ tablespoon of chili crisp over the top of each bowl. Finish each bowl by sprinkling ¼ of the crispy rice, ½ tablespoon of furikake, and ½ tablespoon of the chives.
Serve & Enjoy!
Notes
*If you have a favorite pickled vegetable you love, add some to the bowl for lovely color and crunch. I’ve added a delicious beet kraut.
Do you have a copy of the No Crumbs Left cookbook yet?
Food is my love language, and this book is a guide to getting you in the kitchen with me, rolling up your sleeves, and reigniting your passion for everyday cooking. Woven throughout the book are my Teri’s Tips as well.
This cookbook is a love letter to my mother because it offers the recipe for a well-lived life.
This was very yummy, very fun, and we fed 4 people for the price of 1.5 poke bowls at any restaurant.
Will make again many times over. Thank you!!!