Print
clockclock iconcutlerycutlery iconflagflag iconfolderfolder iconinstagraminstagram iconpinterestpinterest iconfacebookfacebook iconprintprint iconsquaressquares iconheartheart iconheart solidheart solid icon

Spicy Salmon Crispy Rice Bowls Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4 from 5 reviews

These Spicy Salmon Crispy Rice Bowls combine tender, marinated salmon with crunchy air-fried rice and a refreshing cucumber salad, topped with creamy avocado and tangy pickled ginger for a perfect balance of textures and flavors. This recipe is an exciting twist on traditional sushi bowls, leveraging the crispiness of leftover rice for added crunch and enhanced flavor.

  • Total Time: 1 hour
  • Yield: 6 servings

Ingredients

Salmon Marinade

  • 2 tablespoons gochujang
  • 2 tablespoons sriracha
  • ¼ cup soy sauce
  • 1 tablespoon honey
  • 2 tablespoons rice vinegar
  • 1 tablespoon avocado oil
  • 1.5 – 2 lbs. sushi grade salmon (minced)

Cucumber Salad

  • 2 large English cucumbers
  • 2 teaspoons salt (separated)
  • ½ large red onion (sliced)
  • 1 tablespoon freshly grated ginger
  • 2 sheets dried seaweed (crumbled)

Rice

  • 4 cups leftover white rice (cold)
  • 2 tablespoons chili garlic sauce
  • 2 teaspoons honey
  • 2 teaspoons soy sauce
  • 2 teaspoons cornstarch

Toppings and Garnishes

  • 1 large avocado
  • Kewpie mayonnaise
  • ¼ cup pickled ginger

Instructions

  1. Prepare the Salmon: In a large bowl, whisk together gochujang, sriracha, soy sauce, honey, rice vinegar, and avocado oil. Add the minced sushi-grade salmon to the marinade and toss to coat evenly. Cover the bowl and refrigerate to allow the flavors to meld.
  2. Prepare the Cucumber Salad: Place one cucumber on a cutting board and cover it with parchment paper or plastic wrap. Using a heavy kitchen utensil like a rolling pin, smash the cucumber into 2-3 inch pieces. Transfer the smashed cucumbers to a bowl, sprinkle with 1 teaspoon of salt, and toss. Let the cucumbers rest for 15-20 minutes so excess water is drawn out. Discard the excess liquid to avoid a watery salad.
  3. Finish the Salad: To the cucumbers, add the remaining 1 teaspoon of salt, sliced red onion, grated fresh ginger, and crumbled dried seaweed. Toss well to combine and set aside.
  4. Prepare the Rice: Preheat the air fryer to 400ºF. In a bowl, toss the cold leftover rice with chili garlic sauce, honey, soy sauce, and cornstarch until the rice is well coated.
  5. Air Fry the Rice: Place a single layer of the seasoned rice in the air fryer basket. Cook for 8-10 minutes or until the rice turns crispy. Remove the crispy rice and repeat this process with the remaining rice in batches. Once all the rice is crispy, break it into smaller chunks or individual grains.
  6. Assemble the Bowls: Evenly distribute the marinated salmon, crispy rice, and cucumber salad into 4-6 bowls. Top each bowl with fresh slices of avocado, pickled ginger, and a drizzle of Kewpie mayonnaise for richness and tang.

Notes

  • Use leftover cold rice for the best crispy texture in the air fryer.
  • Do not skip the step of salting and draining the cucumber to prevent a watery salad.
  • Adjust the spiciness of the marinade by modifying the amount of sriracha and gochujang according to your taste preference.
  • If you do not have an air fryer, you can bake the rice in a preheated 400ºF oven on a baking sheet until crispy, about 15-20 minutes, stirring halfway through.
  • Use sushi-grade salmon for safety and best flavor since the fish is served raw/minced.
  • Author: Daisy
  • Prep Time: 20 minutes
  • Cook Time: 20 minutes
  • Category: Main Course
  • Method: Air Frying
  • Cuisine: Asian Fusion

Find it online: https://dishiary.com/spicy-salmon-crispy-rice-bowls-recipe/