Description
Golden crispy rice, tender salmon, creamy avocado, and a drizzle of spicy mayo come together in this high-protein bowl. A quick, nourishing 20-minute recipe perfect for busy weeknights or meal-prep lunches.
Ingredients
- 2 cups cooked white rice (preferably day-old)
- 2 tbsp sesame oil
- 2 salmon fillets (about 6 oz each)
- 1 avocado, sliced
- ½ cucumber, thinly sliced
- 1 carrot, julienned
- 2 tbsp soy sauce
- 1 tbsp rice vinegar
- 2 tbsp mayonnaise
- 1 tsp sriracha (adjust to taste)
- 1 tbsp toasted sesame seeds
- 2 green onions, sliced
Instructions
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Heat 1 tbsp sesame oil in a skillet over medium-high heat. Spread cooked rice in an even layer, press lightly, and cook until the bottom is golden and crispy (about 5–7 minutes). Remove and set aside.
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Season salmon with soy sauce and a touch of rice vinegar. Cook in the same skillet with 1 tbsp sesame oil until flaky (about 3–4 minutes per side). Break into chunks.
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Mix mayonnaise and sriracha to make spicy mayo.
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Assemble bowls: Start with crispy rice, then add salmon, avocado, cucumber, and carrot. Drizzle with spicy mayo.
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Garnish with sesame seeds and sliced green onions. Serve immediately.
Notes
Use day-old rice for the best crispy texture.
Swap salmon for tuna or tofu for variation.
Store components separately for meal prep.
- Prep Time: 10 min
- Cook Time: 10 min
- Category: Lunch, Dinner
- Method: Stovetop, Pan-fried
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1 bowl
- Calories: ~580
- Sugar: 5 g
- Sodium: 780 mg
- Fat: 28 g
- Saturated Fat: 5 g
- Unsaturated Fat: 20 g
- Trans Fat: 0 g
- Carbohydrates: 48 g
- Fiber: 6 g
- Protein: 35 g
- Cholesterol: 65 mg
Keywords: crispy rice salmon bowl, high-protein lunch, quick salmon recipe, Asian-inspired rice bowl, 20-minute dinner