Salmon and Crispy Rice Bowl
Salmon and Crispy Rice Bowl
Ingredients
For the Bowls
- 3 cups cooked jasmine rice, cold, leftover rice works best
- 1 1/2 pounds salmon fillet, skin removed, cut into 1 1/2-inch cubes
- 2 tablespoons avocado oil, divided
- 1/2 teaspoon kosher salt
- 2 teaspoons sriracha
- 2 Persian cucumbers, or 1 English cucumber, thinly sliced
- 2 cups red cabbage, finely shaved
- 2 tablespoons rice vinegar
For the Ginger Dressing
- 1/2 cup olive oil
- 1/4 cup rice vinegar
- 1 tablespoon tamari
- 1 tablespoon shiro miso paste
- 2 teaspoons honey
- 1 tablespoon freshly grated ginger
- 2 teaspoons sriracha
Optional Garnish
- sesame seeds, as needed
- scallions, sliced, as needed
Instructions
- 1
Prepare the ginger dressing: In a small blender or food processor, combine the 1/2 cup olive oil, 1/4 cup rice vinegar, 1 tablespoon tamari, 1 tablespoon shiro miso paste, 2 teaspoons honey, 1 tablespoon freshly grated ginger, and 2 teaspoons sriracha. Blend until the mixture is smooth and well combined.
⏱️ 5 min
- 2
Preheat your oven to 425°F. Spread the 3 cups of cold cooked jasmine rice on a large sheet pan, breaking up any clumps to ensure even crisping.
⏱️ 2 min•🌡️ 425 - 3
Drizzle the rice with 1 tablespoon of the avocado oil, the 2 teaspoons of sriracha, and sprinkle with 1/2 teaspoon of kosher salt. Toss the rice well to coat evenly, then spread it into a single, even layer on the sheet pan.
⏱️ 3 min
- 4
Roast the rice in the preheated oven for 10 minutes to begin the crisping process. After 10 minutes, stir the rice and continue to roast for an additional 10–12 minutes, or until the rice is golden brown and crisp.
⏱️ 22 min•🌡️ 425
- 5
While the rice is roasting, prepare the salmon. In a medium bowl, toss the 1 1/2 pounds of cubed salmon with half of the prepared ginger dressing until each piece is lightly coated. Transfer the dressed salmon to a small casserole dish.
⏱️ 5 min
- 6
Once the rice has been stirred (after its initial 10-minute roast), place the casserole dish with the salmon into the oven alongside the rice. Bake the salmon for 15 minutes, or until cooked through and flaky.
⏱️ 15 min•🌡️ 425
- 7
While the salmon and rice are cooking, prepare the vegetables. In a separate bowl, combine the thinly sliced cucumbers and finely shaved red cabbage. Add the 2 tablespoons of rice vinegar and 2–3 tablespoons of the ginger dressing. Toss until the vegetables are lightly coated.
⏱️ 5 min
- 8
To assemble the bowls, divide the crispy rice evenly among serving bowls. Top each portion of rice with the roasted salmon, a generous helping of the dressed cucumbers, and red cabbage.
⏱️ 3 min
- 9
Drizzle each bowl with the remaining ginger dressing. If desired, garnish with sesame seeds and sliced scallions before serving.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Salmon and Crispy Rice Bowl
For the Bowls
- 3 cups cooked jasmine rice, cold, leftover rice works best
- 1 1/2 pounds salmon fillet, skin removed, cut into 1 1/2-inch cubes
- 2 tablespoons avocado oil, divided
- 1/2 teaspoon kosher salt
- 2 teaspoons sriracha
- 2 Persian cucumbers, or 1 English cucumber, thinly sliced
- 2 cups red cabbage, finely shaved
- 2 tablespoons rice vinegar
For the Ginger Dressing
- 1/2 cup olive oil
- 1/4 cup rice vinegar
- 1 tablespoon tamari
- 1 tablespoon shiro miso paste
- 2 teaspoons honey
- 1 tablespoon freshly grated ginger
- 2 teaspoons sriracha
Optional Garnish
- sesame seeds, as needed
- scallions, sliced, as needed
Instructions
- 1
Prepare the ginger dressing: In a small blender or food processor, combine the 1/2 cup olive oil, 1/4 cup rice vinegar, 1 tablespoon tamari, 1 tablespoon shiro miso paste, 2 teaspoons honey, 1 tablespoon freshly grated ginger, and 2 teaspoons sriracha. Blend until the mixture is smooth and well combined.
⏱️ 5 min - 2
Preheat your oven to 425°F. Spread the 3 cups of cold cooked jasmine rice on a large sheet pan, breaking up any clumps to ensure even crisping.
⏱️ 2 min•🌡️ 425 - 3
Drizzle the rice with 1 tablespoon of the avocado oil, the 2 teaspoons of sriracha, and sprinkle with 1/2 teaspoon of kosher salt. Toss the rice well to coat evenly, then spread it into a single, even layer on the sheet pan.
⏱️ 3 min - 4
Roast the rice in the preheated oven for 10 minutes to begin the crisping process. After 10 minutes, stir the rice and continue to roast for an additional 10–12 minutes, or until the rice is golden brown and crisp.
⏱️ 22 min•🌡️ 425 - 5
While the rice is roasting, prepare the salmon. In a medium bowl, toss the 1 1/2 pounds of cubed salmon with half of the prepared ginger dressing until each piece is lightly coated. Transfer the dressed salmon to a small casserole dish.
⏱️ 5 min - 6
Once the rice has been stirred (after its initial 10-minute roast), place the casserole dish with the salmon into the oven alongside the rice. Bake the salmon for 15 minutes, or until cooked through and flaky.
⏱️ 15 min•🌡️ 425 - 7
While the salmon and rice are cooking, prepare the vegetables. In a separate bowl, combine the thinly sliced cucumbers and finely shaved red cabbage. Add the 2 tablespoons of rice vinegar and 2–3 tablespoons of the ginger dressing. Toss until the vegetables are lightly coated.
⏱️ 5 min - 8
To assemble the bowls, divide the crispy rice evenly among serving bowls. Top each portion of rice with the roasted salmon, a generous helping of the dressed cucumbers, and red cabbage.
⏱️ 3 min - 9
Drizzle each bowl with the remaining ginger dressing. If desired, garnish with sesame seeds and sliced scallions before serving.
⏱️ 2 min