CRISPY SALMON RICE BOWLS

My new go-to weekend lunch or dinner – Crispy Salmon Rice Bowls. Smoky, slightly spicy, pan-fried salmon, with sriracha mayo, served over bowls of steamed rice with fresh cucumber and avocado… plus a vibrant coriander lime vinaigrette. These colourful and fresh salmon bowls might seem involved, but they’re simple to make and packed with flavour.

I promise you these crispy salmon rice bowls are super easy… despite the long ingredients list. It’s the toppings that are key to making this extra special.

These rice bowls are a great fresh lunch idea. I especially love to make them on weekends and enjoy them on my balcony. And of course, they have the tick-of-approval from my housemate! They’re a good way to use up any leftover rice you might have as well.

The details:

It’s all about that crispy salmon. Cut each piece into small bite-sized cubes and pat dry with a paper towel. Then coat liberally in paprika, salt and pepper. You can really customise it here… cumin or chipotle chilli powder would taste great as well. Get a pan on medium-high heat and add the oil. Test that the oil is hot enough by dipping in a wooden chopstick. If little bubbles form around the bottom you know the oil is ready. Add the salmon to the pan, you want it to be gently sizzling… not so much that oil starts spitting everywhere. Toss the salmon after about a minute to make sure it gets crispy on all sides. It should only take about 3-4 minutes to cook through.

Don’t forget to get that rice cooking if you don’t have any leftovers.

While that’s cooking, toss together the super simple avocado salad. Slice the avo into cubes and finely chop the spring onion and coriander. Combine with lime juice and season with salt and pepper.

The sriracha mayo is the easiest thing ever. Just stir together some sriracha with kewpie mayo. Sure you can use the mayo of your choice… but kewpie is superior (in my opinion).

To assemble: Scoop a large spoonful of fluffy white rice into a bowl. Then load it up with those crispy chunks of salmon. Drizzle with some soy sauce for a little extra savoury goodness. Then add some thinly sliced cucumber and the avocado salad. Finally, top with sesame seeds and strips of nori.

If you’re looking for more healthy lunch ideas, here are some of my favourites:

• Sweet Chilli Beef Noodle Salad
• Vegan Green Goddess Salad
• Spicy Cumin Lamb Skewers
• Crispy Chicken Bahn Mi Burgers
• Thai Green Chicken Curry Pot Pies

Lastly, if you like these Crispy Salmon Rice Bowls be sure to leave a comment and/or give this recipe a rating! I love to hear from you guys. And of course, if you do make this recipe, don’t forget to tag me on Instagram!