Imported from Instagram

Crispy Rice Salmon Sushi Bowl

Name: Crispy Rice Salmon Sushi Bowl
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 1 servings
Cuisine: East Asian
Ingredients: 1 cup cooked basmati rice; 1 tbsp sweet chili sauce (For the rice.); 1 tsp soy sauce (For the rice.); avocado oil spray (For spraying the rice; amount not specified.); 1 salmon fillet (Season with salt, garlic powder, and paprika; fillet size not specified.); salt (To season the salmon; amount not specified.); garlic powder (To season the salmon; amount not specified.); paprika (To season the salmon; amount not specified.); 0.5 English cucumber (Sliced.); 0.5 avocado (Diced.); 3 tbsp plain Greek yogurt (For the spicy sushi sauce.); 1 tbsp sriracha (For the spicy sushi sauce.); 1 tsp sweet chili sauce (For the spicy sushi sauce.); 1 tsp soy sauce (For the spicy sushi sauce; liquid aminos may be used instead.); cayenne pepper (A pinch, for the spicy sushi sauce.); 0.5 tsp Dijon mustard (Optional; for the spicy sushi sauce.); 1.5 sheets nori (Torn; source gives a range of 1–2 sheets.); 1 tbsp green onions (For topping.); 1 tsp sesame seeds (For topping.)

Recipe by Sarah Michelle @fitwithsarahm · Instagram

Imported by Blak Rabbit on SeeMeCook

A macro-friendly sushi-inspired bowl with crisped basmati rice, flaky salmon, cucumber, and avocado. A creamy, spicy yogurt sauce and nori, green onions, and sesame finish it off.

1 servings30 minEast Asian

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Ingredients

1 cup cooked basmati rice
1 tbsp sweet chili sauce (For the rice.)
1 tsp soy sauce (For the rice.)
avocado oil spray (For spraying the rice; amount not specified.)
1 salmon fillet (Season with salt, garlic powder, and paprika; fillet size not specified.)
salt (To season the salmon; amount not specified.)
garlic powder (To season the salmon; amount not specified.)
paprika (To season the salmon; amount not specified.)
0.5 English cucumber (Sliced.)
0.5 avocado (Diced.)
3 tbsp plain Greek yogurt (For the spicy sushi sauce.)
1 tbsp sriracha (For the spicy sushi sauce.)
1 tsp sweet chili sauce (For the spicy sushi sauce.)
1 tsp soy sauce (For the spicy sushi sauce; liquid aminos may be used instead.)
cayenne pepper (A pinch, for the spicy sushi sauce.)
0.5 tsp Dijon mustard (Optional; for the spicy sushi sauce.)
1.5 sheets nori (Torn; source gives a range of 1–2 sheets.)
1 tbsp green onions (For topping.)
1 tsp sesame seeds (For topping.)

Steps

1
Toss the cooked basmati rice with 1 tablespoon sweet chili sauce and 1 teaspoon soy sauce until evenly coated.
2
Spread the rice on a parchment-lined baking sheet and spray it with avocado oil.
3
Bake at 400°F (200°C) for 15–20 minutes, flipping halfway through, until crispy.
4
Cook the seasoned salmon in an air fryer or pan-sear it at 400°F (200°C) for 10–12 minutes.
5
Flake the cooked salmon into bite-sized pieces.
6
Whisk the Greek yogurt, sriracha, sweet chili sauce, soy sauce (or liquid aminos), cayenne, and optional Dijon mustard together until smooth.
7
Assemble the bowl with the sliced cucumber, crispy rice, flaked salmon, diced avocado, and torn nori.
8
Drizzle with the spicy sauce and top with the green onions and sesame seeds. Toss and enjoy.

Notes

The salmon fillet size and the amount of avocado oil spray and salmon seasonings are not specified. The source does not specify whether the salmon is air-fried or pan-seared beyond listing either method.