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| crispy salmon rice bowl |
Learn how to make the viral crispy salmon rice bowl at home with leftover salmon, crispy rice, creamy avocado, and spicy mayo.
The perfect quick lunch or dinner!
The internet went wild over this viral Crispy Salmon Rice Bowl recipe – and for good reason.
It’s simple, bold in flavor, and perfect for repurposing leftover salmon.
With crispy rice, creamy avocado, spicy mayo, and a touch of soy sauce, this dish is satisfying, balanced, and packed with umami.
Ingredients
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1 cup cooked white rice (preferably cold/leftover)
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1 cooked salmon filet (fresh or leftover, skin removed)
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1/2 avocado, sliced
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1 tbsp soy sauce
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1 tbsp sriracha
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2 tbsp mayonnaise (Japanese mayo recommended)
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1/2 sheet roasted seaweed (cut into small squares)
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1 tsp sesame oil
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Optional: sesame seeds, green onions for garnish
Instructions
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In a small bowl, mash the salmon lightly with a fork. Set aside.
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Heat a non-stick pan over medium heat with 1 tsp sesame oil. Press cold rice into the pan and cook for 3–4 minutes until the bottom is crispy.
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While the rice crisps, mix sriracha and mayo in a bowl to make the spicy mayo.
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Assemble your bowl: Add crispy rice, flaked salmon, avocado slices, a drizzle of soy sauce, and spicy mayo on top.
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Finish with seaweed squares, sesame seeds, or green onions as desired. Enjoy!
