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Crispy Rice Salmon Bowls

Crispy Rice Salmon Bowls

A delightful and healthy bowl featuring perfectly baked, flaky salmon served over a bed of crispy pan-fried sushi rice, drizzled with a savory-sweet soy glaze.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 2 bowls
Course: Dinner, Main Course
Cuisine: Asian Fusion, Japanese-inspired
Calories: 580
Ingredients Method Notes

Ingredients
  

For the Crispy Rice
  • 1 cup Sushi Rice Cooked according to package directions using 1 cup of seasoned rice vinegar mixture (3 tbsp rice vinegar, 1 tbsp sugar, 1 tsp salt)
  • 3 tbsp Neutral Oil Such as canola or vegetable oil
For the Salmon
  • 8 oz Salmon Fillets Skin on or off, portioned
  • 1 tbsp Soy Sauce
  • 1 tsp Sesame Oil
  • 1/2 tsp Garlic Powder
For the Soy Glaze & Garnish
  • 3 tbsp Soy Sauce (low sodium)
  • 2 tbsp Mirin
  • 1 tbsp Brown Sugar
  • 1 tsp Cornstarch Mixed with 1 tbsp cold water (slurry)
  • 1 cup Cucumber Thinly sliced
  • 1 stalk Scallions Sliced for garnish
  • 1 tbsp Sesame Seeds Toasted, for garnish

Method
 

Instructions
  1. Preheat your oven to 400°F (200°C). Line a small baking sheet with parchment paper.
  2. Prepare the salmon: In a small bowl, whisk together 1 tbsp soy sauce, sesame oil, and garlic powder. Rub this mixture evenly over the salmon fillets and place them on the prepared baking sheet.
  3. First Bake: Bake the salmon for 12-15 minutes, or until cooked through and flaky. While the salmon bakes, prepare the glaze.
  4. Make the Glaze: In a small saucepan, combine 3 tbsp soy sauce, mirin, and brown sugar. Bring to a simmer over medium heat, stirring until the sugar dissolves. Whisk in the cornstarch slurry and cook for 1 minute until the sauce thickens slightly. Remove from heat.
  5. Crisp the Rice: Heat the neutral oil in a large non-stick skillet over medium-high heat until shimmering. Gently press the cooked, cooled sushi rice into a thin, even layer across the bottom of the hot skillet. Cook undisturbed for 6-8 minutes until the bottom is golden brown and very crispy.
  6. Assemble: Carefully divide the crispy rice between two bowls. Place a baked salmon fillet on top of the rice in each bowl. Drizzle generously with the prepared soy glaze.
  7. Garnish immediately with sliced cucumbers, fresh scallions, and toasted sesame seeds before serving.

Notes

For an extra crispy base, use day-old sushi rice. Ensure the oil is hot enough before adding the rice to achieve the best crust. You can substitute the salmon with chicken thighs for a variation.