Crispy Rice Salmon Bowls

After a long week of traveling and eating out at restaurants, sometimes I just want to come home to something really delicious, healthy and comforting. This bowl has so many wonderful flavors and textures it’s similar to the Korean dish bibimbap. But we use left over rice to get it nice and crispy and then topped it with salmon, pickled cucumbers, carrots, edamame, scallions, cilantro, a fried egg and of course some spicy mayo. It’s all about the sauces in this.

DID YOU MAKE THIS CRISPY RICE SALMON BOWL? 

If you loved this crispy rice salmon bowl recipe I would appreciate it so much if you would give this recipe a comment! Also, be sure to snap a picture of your finished dish and share it with me on Instagram using the hashtag #sunlovekitchen and tagging me @sunlovekitchen.

Ingredients

• 1 English cucumber, thinly sliced
• 1/4 cup rice wine vinegar
• 1 tbsp sugar
• 1 cup carrots, julienned, grated or thinly sliced
• 3/4 cup edamame, shelled
• 1 cup red cabbage, thinly sliced
• 4 cups cooked short grain white or brown rice (chilled overnight)
• 3 tbsp neutral oil
• 1 tbsp sesame oil
• 2 salmon filets, boneless, skinless
• 1/2 cup soy sauce
• 2 tbsp. honey
• 1/2 inch ginger, peeled and minced
• 3 garlic cloves, peeled and minced
• garnish-cilantro, black sesame seeds, lime
• 2 eggs

Spicy Mayo

• 1/4 cup mayo
• 2 tbsp. honey
• 3 tbsp sambal

Directions

Start by prepping all your vegetables so they are ready to go. In a small bowl combine together the rice wine vinegar and the sugar. Give it a quick whisk and then add in the sliced cucumbers and set aside.

Cut the carrots into julienne, or thin slices, use fresh or frozen edamame, and thinly sliced red cabbage. Then thinly slice the scallions reserving the green tops for garnish. Just make sure all the vegetables are relatively cut the same size. Add all the veggies to a small plate then set aside.

Now to crisp the rice. Start by heating up a non stick pan with the neutral oil and sesame oil over medium heat. Once it’s hot, add in the rice and stir until it’s just heated through. Then level the rice out with a spoon or rubber spatula and make sure it’s compact. Let the edges get deep golden about 8-10 minutes. You can gently flip an edge over and see.

While the rice is cooking mix together the sauce, in a small bowl mix together the soy sauce, honey, garlic and ginger. Pour over the salmon. Heat another skillet up oven medium heat. Add the salmon and let that cook for about 6-8 minutes on each side. Depending how thick it is. While the salmon is cooking, once you’ve flipped it over, in the same pan, add in the edamame and carrots just to warm through.

Then lastly in a small nonstick pan with a little bit of oil, fry an egg. If you want the yolk runny don’t flip it over.

For the spicy mayo, mix mayo, sambal and honey together in a small bowl.

Lastly time to assemble!! Divide the crispy rice into bowls. Then top with all the vegetables and salmon, place the fried egg on top and a little spicy mayo. Sprinkle the black sesame seeds on top and garnish.