Crispy Rice Bowls

A crispy, craveable bowl that comes together with simple ingredients and big flavor. This Crispy Rice Salmon Bowl layers golden oven-baked rice with a fresh cucumber kimchi salad, creamy spicy salmon, and crunchy veggies for the perfect balance of texture and nutrition.

WHAT TO GRAB:

Notes: This recipe reflects one serving, feel free to double/triple as needed.

For the bowls:

  • Greens of choice (arugula, spinach, or chopped romaine all work)

  • Shredded carrots

  • Seaweed snacks, crumbled

For the cucumber salad:

  • 1 english cucumber, chopped

  • 1 tablespoon rice vinegar

  • 2 tablespoons kimchi, chopped

  • Splash of coconut aminos

  • Splash of sesame oil

For the crispy rice:

  • 1 cup cooked and cooled rice (day-old works best)

  • 1 tablespoons avocado oil

  • Salt / pepper / garlic powder

For the spicy salmon:

  • 1 can salmon (per person, if making this for more, add more!), drained

  • 2 teaspoons avocado mayo

  • 1 teaspoon chili crunch

To finish:

  • Coconut aminos, for drizzling

WHAT TO DO:

  1. Preheat the oven to 400°F.

  2. Spread your cooked rice onto a parchment-lined sheet pan. Drizzle with avocado oil and season with salt, pepper, and garlic powder. Toss to coat, then spread into an even layer. Bake for about 25 minutes, tossing halfway through, until golden and crispy.

  3. While the rice cooks, make the cucumber salad. In a bowl, combine the sliced cucumber, rice vinegar, chopped kimchi, coconut aminos, and sesame oil. Toss and let it sit to marinate while everything else comes together.

  4. In another bowl, mix the canned salmon with avocado mayo and chili crunch until well combined.

  5. To assemble, start with a base of greens. Add shredded carrots, a scoop of crispy rice, cucumber salad, and a generous portion of spicy salmon. Top with crumbled seaweed and drizzle with a little coconut aminos. ENJOY :)

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