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Crispy Rice Salmon Bowl

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Crispy Rice Salmon Bowl

2 servings

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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Time

Prep
10min
Cook
20min
Total
30min

Nutrition

per serving
Calories
838
Protein
51.5g
Carbs
52.7g
Fat
46.8g

One serving: 1 bowl

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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Chef's notes

Chef's Notes & Tips

Tip 1 of 1

Use day-old chilled sushi rice for the best texture when frying. Ensure the salmon is sushi-grade since it is served raw.

Source

SAVED FROMTikTok · @cookease_recipesView Original

TAGS

crispyricesalmonbowlhighproteinsushibake

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