Description

A vibrant and satisfying rice bowl featuring crispy salmon, golden toasted rice, and fresh toppings like cucumber, avocado, and spicy mayo. This quick, flavor-packed dish is endlessly customizable and perfect for weeknight dinners or casual gatherings.

Ingredients

2 salmon fillets, skin-on
2 cups cooked short-grain white or brown rice (day-old preferred)
1 tbsp soy sauce (or tamari for gluten-free)
1 tsp sesame oil
1 tbsp vegetable oil
1/2 cucumber, thinly sliced
1 avocado, sliced
2 scallions, thinly sliced
Spicy mayo or Sriracha (optional)
1 tbsp toasted sesame seeds
Salt and pepper, to taste

Cook Mode Prevent your screen from going dark

Instructions

Pat salmon dry and season with salt and pepper. Heat vegetable oil in a skillet over medium-high heat. Place salmon skin-side down and cook undisturbed for 4–5 minutes. Flip and cook 2–3 more minutes until done. Let rest, then flake into chunks.
In the same pan, drizzle in sesame oil and add rice. Spread rice out and let cook without stirring for 3–4 minutes until crispy. Add soy sauce and toss gently.
Scoop crispy rice into bowls. Top with flaked salmon, cucumber, avocado, and scallions. Drizzle with spicy mayo or Sriracha if desired. Finish with sesame seeds.
Serve immediately, or customize with additional toppings like lime, nori strips, or pickled veggies.

Notes

Day-old rice works best for crisping but freshly cooked rice can be used if cooled slightly.
Leftover salmon can be substituted and crisped in a pan.
Make it gluten free by using tamari instead of soy sauce.