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Spicy salmon crispy rice bowls

Spicy salmon crispy rice bowls

By Sara De Luca
40’ Prep time
20’ Cook time
60’ Total time
441 Calories
6 Serving

Summary

If you have leftover white rice, these spicy salmon crispy rice bowls are calling your name! we took everything we love about spicy salmon sushi rolls and put it all together in — you guessed it — a bowl. one part spicy salmon, one part crispy rice, and one part cucumber salad.
Sara De Luca 0 Followers

Step by Step

Step 1
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Step 1

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.
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Step 2

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.
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Step 3

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.
Step 4
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Step 4

Once the cucumbers are prepped, add the rest of the salt, red onion, ginger, and dried seaweed. Toss to combine. Set aside.
Step 5
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Step 5

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.
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Step 6

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.
Step 7
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Step 7

Repeat step #6 until all the rice is crispy. Break the rice up into small chunks or individual pieces of rice.
Step 8
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Step 8

Assemble to bowls by evenly distributing the salmon, rice, and salad between 4-6 bowls. Top with fresh avocado, pickled ginger, and kewpie.

Tips and Warnings

  • 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.

Ingredient

  • Large avocado
    Large avocado
    1
  • Rice vinegar
    Rice vinegar
    29.57 ml
  • Cornstarch
    Cornstarch
    9.86 ml
  • Soy sauce
    Soy sauce
    59.15 ml
  • Salt
    Salt
    9.86 ml
  • Large red onion
    Large red onion
    0.5
  • Sriracha
    Sriracha
    29.57 ml
  • Honey
    Honey
    14.79 ml
  • Avocado oil
    Avocado oil
    14.79 ml
  • Chili garlic sauce
    Chili garlic sauce
    29.57 ml
  • Freshly grated ginger
    Freshly grated ginger
    14.79 ml
  • Gochujang
    Gochujang
    29.57 ml
  • Kewpie
    Kewpie
    1
  • Large english cucumbers
    Large english cucumbers
    2
  • Leftover white rice
    Leftover white rice
    946.35 ml
  • Pickled ginger
    Pickled ginger
    59.15 ml
  • Sheets dried seaweed
    Sheets dried seaweed
    2

Nutrition Facts

View nutrition facts
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