Main
Crispy Rice Salmon Sushi Bowl
40 minServes 1Nutri-Score B€€
B
40 min
40 minCrispy Rice Salmon Sushi Bowl
what you need
Ingredients
basmati rice (cooked)Grains200 g
sweet chili saucePantry15 ml
soy saucePantry5 ml- avocado oil sprayPantry5 ml
salmon fillet (seasoned with salt, garlic powder and paprika)Fish1 piece
saltSpices1 g
garlic powderSpices1 g
paprikaSpices1 g
English cucumber (sliced)Produce0.5 pieces
avocado (diced)Produce0.5 pieces
plain Greek yogurtDairy45 ml- srirachaPantry15 ml
- sweet chili saucePantry5 ml
- soy sauce (or liquid aminos)Pantry5 ml
cayenneSpices500 mg
Dijon mustard (optional)Pantry3 g- nori (torn)Pantry2 pieces
- green onions (sliced)Produce10 g
sesame seedsNuts & seeds3 g
per serving
Nutrition
1,190kcal
- Carbs
- 175 g
- Proteins
- 55 g
- Fat
- 30 g
what you’ll use
Tools
Baking tray
Mixing bowl
Whisk
Air fryer
Frying pan
step by step
Method
- Step 1
Crisp the rice
- Toss the cooked rice with the sweet chili sauce and soy sauce.
- Spread on a parchment-lined baking tray, spray with avocado oil and bake at 200 °C, flipping halfway, until crispy.
- Step 2
Cook the salmon
- Air-fry or pan-sear the seasoned salmon at 200 °C until cooked through.
- Flake into bite-sized pieces.
- Step 3
Make the spicy sushi sauce
- Whisk together the Greek yogurt, sriracha, sweet chili sauce, soy sauce, cayenne and Dijon mustard until smooth.
- Step 4
Assemble the bowl
- Add the cucumber, crispy rice, salmon, avocado and nori to a bowl.
- Drizzle with the spicy sauce and top with green onions and sesame seeds.
- Toss and enjoy.