Spicy salmon: Toss salmon with sriracha before crisping
Sushi-style: Add pickled ginger and wasabi
Vegetarian: Use crispy tofu instead of salmon
Low-carb: Swap rice with cauliflower rice
Teriyaki twist: Glaze salmon with teriyaki sauce while cooking
Furikake topping: Sprinkle furikake for extra umami
Kimchi bowl: Add kimchi for a spicy, tangy kick
Crunchy bowl: Top with crispy shallots or fried garlic
Storage/Reheating
Store rice, salmon, and toppings separately in airtight containers for up to 3 days. Reheat salmon and rice in a skillet or microwave until hot. Avoid reheating avocado and fresh veggies—add them fresh after reheating. Best enjoyed freshly assembled for crispiness and texture.
FAQs
Can I use raw salmon for this recipe?
No, this dish is meant for cooked salmon. Use sushi-grade salmon only if making a poke-style version.
How do I get salmon crispy?
Use high heat, avoid overcrowding the pan, and let it sear without moving it for a few minutes.
Can I use canned salmon?
Yes, drain well and crisp it up in a skillet with oil for a budget-friendly version.
What rice is best for this bowl?
Jasmine, sushi rice, or brown rice all work well. Leftover rice is great for texture.
Is this dish good cold?
Yes, it can be enjoyed cold like a sushi bowl—especially with leftover salmon.
Can I make this spicy?
Absolutely—use sriracha, spicy mayo, or chili crisp to add heat.
Are salmon rice bowls healthy?
Yes, they’re well-balanced with protein, healthy fats, and fiber-rich veggies.
Can I meal prep this dish?
Yes, prep ingredients ahead and assemble just before eating for best texture.
What sauce goes well with this bowl?
Spicy mayo, soy sauce, sesame dressing, or a drizzle of eel sauce are all tasty options.
Can I air fry the salmon instead?
Yes, air fry at 400°F (200°C) for 7–10 minutes for a crispy finish.
Conclusion
Crispy Salmon Rice Bowls are a delicious, fast, and flexible way to turn simple ingredients into a crave-worthy meal. Whether you’re using up leftovers or cooking fresh salmon, these bowls deliver big flavor and satisfying texture in every bite. Customize them to your liking and enjoy a restaurant-style bowl from your own kitchen.
Crispy Salmon Rice Bowls are quick, customizable meals that combine crispy salmon, seasoned rice, fresh veggies, and creamy sauces. Inspired by sushi flavors and viral TikTok trends, they’re perfect for using up leftover salmon or making fresh for a delicious, texture-filled bowl.
Author:Catherine
Prep Time:10 minutes
Cook Time:10 minutes
Total Time:20 minutes
Yield:2–3 servings
Category:Main Dish
Method:Stovetop
Cuisine:Asian-Inspired
Diet:Gluten Free
Ingredients
1–2 cups cooked salmon (fresh or leftover), flaked
2 cups cooked rice (jasmine, sushi, or brown)
1 tablespoon soy sauce or tamari
1 tablespoon rice vinegar
1/2 avocado, sliced
1/2 cup cucumber, diced or ribboned
1/2 cup shredded carrots
1–2 teaspoons sesame oil
Sriracha mayo or spicy mayo, for drizzling
1–2 sheets nori, sliced into strips
1 tablespoon sesame seeds (optional)
1 green onion, sliced (optional)
Instructions
Flake cooked salmon into bite-sized pieces if using leftovers. If cooking fresh, sear or bake until cooked through.
Heat sesame oil in a nonstick skillet over medium-high heat. Add salmon pieces and cook undisturbed for 2–3 minutes to crisp one side. Toss and crisp edges.
Reheat rice if needed. In a bowl, mix rice with soy sauce and rice vinegar.
Divide seasoned rice between serving bowls.
Top each bowl with crispy salmon.
Add avocado, cucumber, carrots, and any other toppings around the salmon.
Drizzle with sriracha mayo and sprinkle with sesame seeds and green onions.
Garnish with nori strips and serve immediately.
Notes
Use dry, cooked rice for best texture—day-old rice works great.Salmon should be patted dry before crisping to prevent sticking and help browning.Customize with kimchi, pickled ginger, or furikake for extra flavor.Don’t overcrowd the skillet—cook salmon in batches if needed for crispiness.Best enjoyed fresh for optimal texture and flavor.
