Crispy Rice and Salmon Bowls
These Crispy Rice and Salmon Bowls are fresh, crunchy, and satisfying. Crispy jasmine rice provides a unique texture alongside flaky salmon and a colorful medley of vegetables and herbs. Whether you're looking for a quick weeknight dinner or an impressive meal to share, this bowl delivers bold flavors in every bite.
Bowl Ingredients
- 3 cups pre-cooked jasmine rice, refrigerated overnight
- 1 lb salmon
- 1 tablespoon olive oil
- 1 teaspoon soy sauce
- 3 shallots, sliced into rings
- 1/3 cup vegetable oil
- 2 avocados, sliced
- 2 Persian cucumbers, sliced
- 3–4 green onions, chopped
- 1 cup mukimame (shelled edamame)
- 1/2 cup sliced red cabbage
- 1 cup fresh basil leaves
- 1 cup fresh mint leaves
- 1 small red chili pepper, sliced and seeds removed
- 2 fresh limes, sliced into wedges
Sauce Ingredients
Half of this sauce is mixed into the rice and the other half is used for drizzling.
- 2 tablespoons rice vinegar
- 2 teaspoons toasted sesame oil
- 3 tablespoons olive oil
- 2 tablespoons soy sauce
- 5 cloves garlic, minced
- 1/2 teaspoon crushed red pepper flakes
- 2 teaspoons sugar
Directions
- Line a rimmed baking sheet with parchment paper and preheat the oven to 400°F.
- In a wide-mouth jar, combine all of the sauce ingredients and whisk until well combined.
- Place the cooked rice in a large bowl and add half of the sauce. Gently mix until the rice is evenly coated.
- Spread the rice in a thin, even layer on the prepared baking sheet. Bake for 35–40 minutes, stirring halfway through, until crispy. Remove from the oven and set aside.
- While the rice bakes, marinate the salmon with the olive oil and soy sauce. Prepare all vegetables and garnishes.
- Heat the vegetable oil in a small saucepan over medium-high heat. When hot, fry the shallot rings until golden brown. Remove with tongs and drain on a paper towel-lined plate.
- Cook the salmon in a skillet over medium heat for 5–7 minutes, or until fully cooked and the internal temperature reaches 145°F. Remove from the heat and let rest.
- Assemble the bowls with crispy rice, salmon, avocado, cucumber, mukimame, red cabbage, basil, mint, green onions, and sliced chili pepper.
- Drizzle with the remaining sauce, top with crispy shallots, and serve with fresh lime wedges.