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A vibrant crispy salmon bowl with avocado, cucumber, and spicy mayo drizzle on sushi rice.
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Crispy Salmon & Rice Bowl

Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Servings: 2 servings
Calories: 680kcal

Ingredients

  • 2 salmon fillets (6 oz each) , skin on
  • 1 cup sushi rice, rinsed
  • 1.25 cups wate r
  • 1 tbsp neutral oil
  • 1/2 English cucumber , sliced
  • 1 ripe avocado , sliced
  • 2 tbsp soy sauce
  • 1 tbsp rice vinegar
  • 1 tsp toasted sesame oil
  • 2 tbsp mayonnais e
  • 1 tsp srirach a
  • 1 scallion , thinly sliced
  • 1 tsp furikake or sesame seeds

Instructions

  • Combine rinsed rice and water in a small pot; bring to a boil, then reduce to low, cover, and simmer for 15 minutes. Let stand covered for 5 minutes.
  • Pat salmon fillets completely dry with paper towels and season the skin side with salt.
  • Whisk soy sauce, rice vinegar, and sesame oil in a small bowl to create the glaze.
  • Mix mayonnaise and sriracha in a separate small bowl for the spicy mayo.
  • Heat neutral oil in a non-stick skillet over medium-high heat. Place salmon skin-side down and press firmly for 30 seconds to prevent curling.
  • Sear salmon for 5-6 minutes until skin is golden and crispy. Flip and cook for an additional 2-3 minutes until internal temperature reaches 145F.
  • Fluff the rice and divide into two bowls.
  • Top rice with salmon, sliced cucumber, and avocado.
  • Drizzle with soy glaze and spicy mayo. Garnish with scallions and furikake.