Crispy Rice Bowls with Spicy Salmon and Avocado
An explosion of textures and flavors inspired by Japanese fusion cuisine: golden pan-fried rice cakes, topped with fresh salmon seasoned with sriracha and Kewpie mayo, all crowned with melting avocado cubes and nori seaweed flakes. Fresh, crispy, and irresistible.
🛒 Ingredients
2 servings
- 14 oz fresh salmon fillet, skinless, cut into 3/4-inch cubes
- 1.5 cups cooked rice (Japanese sushi rice or short-grain rice), cooled
- 1 ripe avocado, diced
- 1/2 cucumber, finely diced
- 3 tbsp Japanese Kewpie mayonnaise
- 1 tbsp sriracha (adjust to taste)
- 2 tbsp sesame oil (or neutral oil) for cooking
- 2 tbsp nori seaweed flakes (furikake or crumbled nori)
- 1 tbsp soy sauce
- 1 tsp rice vinegar
- Salt and freshly ground black pepper
- White sesame seeds for garnish (optional)
- Chives or green onions, thinly sliced, for serving (optional)
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Watch on TikTokDirections
- 1
Prepare the rice: Ensure the rice is well-cooked and cooled (ideally prepared the day before). Lightly moisten your hands and form small, compact discs or patties about 2 inches in diameter and 0.6 inches thick. Press firmly so they hold together during cooking.
- 2
Sear the rice: Heat the oil in a non-stick skillet over medium-high heat. Place the rice patties in the skillet and sear for 3 to 4 minutes per side without moving them, until a crispy, golden crust forms. Set aside on paper towels and lightly salt.
- 3
Prepare the spicy sauce: In a bowl, combine the Kewpie mayonnaise with the sriracha, soy sauce, and rice vinegar. Taste and adjust the spice level to your preference.
- 4
Season the salmon: Add the salmon cubes to the spicy sauce and gently mix to coat them well. For a raw version, the salmon can be used directly (sashimi-grade). Otherwise, sear the cubes for 30 seconds in the same skillet used for the rice, over high heat, to lightly color the outside while keeping the inside tender.
- 5
Prepare the avocado and cucumber: Cut the avocado into uniform cubes and lightly squeeze lemon juice over it to prevent browning. Finely dice the cucumber after removing the seeds if necessary.
- 6
Assemble the bowls: Place the crispy rice cakes at the bottom of each bowl. Arrange the spicy salmon, avocado, and cucumber cubes harmoniously on top.
- 7
Garnish and serve: Generously sprinkle with nori seaweed flakes, sesame seeds, and sliced green onions. Add an extra drizzle of Kewpie mayo if desired. Serve immediately to enjoy the hot, crispy contrast of the rice with the freshness of the other ingredients.
💡 Chef's Tip
The secret to truly crispy rice: the rice must be cold and dry before forming the patties—warm or wet rice will fall apart during cooking. Prepare it the day before and store it in the refrigerator uncovered to remove excess moisture. Don't hesitate to press down with a spatula while cooking to maximize contact with the pan.
