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Crispy Rice Salmon Bowl
30 min2 servingsEasy
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Day-old sushi rice pressed flat, cut into squares and pan-fried until the faces crackle, then piled with sushi-grade salmon folded through a sriracha greek yogurt sauce.
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Shared by a CookEase Chef
Recipe Details
Prep10m
Cook20m
Total30m
Servings: 2
Difficulty: Easy
Per serving: 1 bowl
838
Calories
51.5g
Protein
0g
Carbs
0g
Fat
Estimated from the ingredients. Check the packaging for exact numbers.
Tags:
crispyricesalmonbowlhighproteinsushibake
Ingredients
Rice
- 2cupSushi Rice(cooked, day-old, chilled)
- 1tbspVegetable oil(or a generous oil spray)
Main
- 1lbSalmon Fillet(sushi-grade, skinless, cubed into bite-sized pieces)
Sauce
- ½cupGreek Yogurt(plain, nonfat)
- 2tbspSriracha(adjust for heat preference)
- 1tbspSoy Sauce(low sodium)
- 1tspSesame oil(toasted)
Toppings
- ½wholeAvocado(sliced)
- ½cupCucumber(diced or sliced thin)
- 2stalksScallions(thinly sliced)
- 1tspSesame seeds(toasted)
Instructions
Prepare the Rice
- 1 Press the cold sushi rice into a flat, 1-inch thick layer on a cutting board or baking sheet.
- 2 Cut the flattened rice into 4-6 equal squares.
- 3 Heat the vegetable oil in a non-stick skillet over medium-high heat.
- 4 Add the rice squares and fry for 3-4 minutes per side until golden brown and very crispy. Remove and set aside.
Prepare the Salmon and Sauce
- 1 In a medium bowl, whisk together the greek yogurt, sriracha, soy sauce and sesame oil until smooth.
- 2 Gently fold in the raw salmon cubes until evenly coated.
Assembly
- 1 Place 2-3 crispy rice squares in each serving bowl.
- 2 Top each portion with the salmon mixture, avocado slices, cucumber and scallions.
- 3 Sprinkle with toasted sesame seeds and serve immediately.
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