Crispy Rice Salmon Sushi Bowl
Crispy Rice Salmon Sushi Bowl
Ingredients
For the Bowl
- 1 cup cooked basmati rice
- 1 tablespoon sweet chili sauce
- 1 teaspoon soy sauce
- as needed avocado oil spray
- 1 salmon fillet
- as needed salt
- as needed garlic powder
- as needed paprika
- 1/2 English cucumber, sliced
- 1/2 avocado, diced
For the Spicy Sushi Sauce
- 3 tablespoons plain Greek yogurt
- 1 tablespoon sriracha
- 1 teaspoon sweet chili sauce
- 1 teaspoon soy sauce, or liquid aminos
- 1 pinch cayenne pepper
- 1/2 teaspoon Dijon mustard, optional
For Topping
- 1 sheet nori, torn (or 2 sheets for more)
- 1 tablespoon green onions, sliced
- 1 teaspoon sesame seeds
Instructions
- 1
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper. In a medium bowl, toss the cooked basmati rice with 1 tablespoon of sweet chili sauce and 1 teaspoon of soy sauce until well combined.
⏱️ 3 min•🌡️ 400
- 2
Spread the seasoned rice onto the prepared baking sheet in a thin, even layer, ensuring some space between the pieces for maximum crispiness. Lightly spray the rice with avocado oil.
⏱️ 2 min
- 3
Bake the rice for 15–20 minutes, flipping it halfway through, until it becomes golden and crispy. Keep an eye on it to prevent burning.
⏱️ 18 min•🌡️ 400
- 4
While the rice is baking, season the salmon fillet generously with salt, garlic powder, and paprika.
⏱️ 2 min
- 5
Cook the salmon: either air-fry it at 400°F (200°C) for 10–12 minutes, or pan-sear it over medium-high heat until cooked through and flaky. Once cooked, flake the salmon into bite-sized pieces.
⏱️ 12 min•🌡️ 400
- 6
Prepare the spicy sushi sauce: In a small bowl, whisk together the plain Greek yogurt, sriracha, 1 teaspoon of sweet chili sauce, 1 teaspoon of soy sauce (or liquid aminos), a pinch of cayenne pepper, and the optional 1/2 teaspoon of Dijon mustard until the sauce is smooth and well combined.
⏱️ 3 min
- 7
Assemble your sushi bowl: In individual serving bowls, arrange the sliced English cucumber, the crispy rice, the flaked salmon, the diced avocado, and the torn nori.
⏱️ 5 min
- 8
Drizzle the spicy sushi sauce generously over the assembled bowl. Finish with a sprinkle of sliced green onions and sesame seeds. Toss gently and enjoy immediately!
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Crispy Rice Salmon Sushi Bowl
For the Bowl
- 1 cup cooked basmati rice
- 1 tablespoon sweet chili sauce
- 1 teaspoon soy sauce
- as needed avocado oil spray
- 1 salmon fillet
- as needed salt
- as needed garlic powder
- as needed paprika
- 1/2 English cucumber, sliced
- 1/2 avocado, diced
For the Spicy Sushi Sauce
- 3 tablespoons plain Greek yogurt
- 1 tablespoon sriracha
- 1 teaspoon sweet chili sauce
- 1 teaspoon soy sauce, or liquid aminos
- 1 pinch cayenne pepper
- 1/2 teaspoon Dijon mustard, optional
For Topping
- 1 sheet nori, torn (or 2 sheets for more)
- 1 tablespoon green onions, sliced
- 1 teaspoon sesame seeds
Instructions
- 1
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper. In a medium bowl, toss the cooked basmati rice with 1 tablespoon of sweet chili sauce and 1 teaspoon of soy sauce until well combined.
⏱️ 3 min•🌡️ 400 - 2
Spread the seasoned rice onto the prepared baking sheet in a thin, even layer, ensuring some space between the pieces for maximum crispiness. Lightly spray the rice with avocado oil.
⏱️ 2 min - 3
Bake the rice for 15–20 minutes, flipping it halfway through, until it becomes golden and crispy. Keep an eye on it to prevent burning.
⏱️ 18 min•🌡️ 400 - 4
While the rice is baking, season the salmon fillet generously with salt, garlic powder, and paprika.
⏱️ 2 min - 5
Cook the salmon: either air-fry it at 400°F (200°C) for 10–12 minutes, or pan-sear it over medium-high heat until cooked through and flaky. Once cooked, flake the salmon into bite-sized pieces.
⏱️ 12 min•🌡️ 400 - 6
Prepare the spicy sushi sauce: In a small bowl, whisk together the plain Greek yogurt, sriracha, 1 teaspoon of sweet chili sauce, 1 teaspoon of soy sauce (or liquid aminos), a pinch of cayenne pepper, and the optional 1/2 teaspoon of Dijon mustard until the sauce is smooth and well combined.
⏱️ 3 min - 7
Assemble your sushi bowl: In individual serving bowls, arrange the sliced English cucumber, the crispy rice, the flaked salmon, the diced avocado, and the torn nori.
⏱️ 5 min - 8
Drizzle the spicy sushi sauce generously over the assembled bowl. Finish with a sprinkle of sliced green onions and sesame seeds. Toss gently and enjoy immediately!
⏱️ 2 min