Crispy Rice Salmon Bowl

My favorite way to use up left over rice!

Ingredients (Serves 2)

Crispy Rice

• 2 cups cooked jasmine rice

• 1–2 tbsp olive oil

Bowl

• 2 salmon fillets, cooked and flaked

• 1 cucumber, chopped

• 1 avocado, sliced

• 1 cup edamame

• Scallions, sliced (optional)

• Sesame seeds (optional)

Sauce

• 2 tbsp soy sauce

• 1 tsp honey

• 1 tsp sesame oil

• Chili oil (optional)

Directions

1. Spread cooked rice onto a sheet pan or plate and let cool slightly to help dry it out.

2. Heat olive oil in a large skillet over medium heat. Add rice and press into an even layer. Let cook undisturbed for about 15–20 minutes total, flipping occasionally in chunks, until golden and crispy. Tip: If the rice starts browning too quickly, lower the heat to medium-low and drizzle a little extra oil around the edges of the pan to help it crisp without burning.

3. Cook salmon separately with salt and pepper until fully cooked, then flake into pieces.

4. In a small bowl, whisk together soy sauce, honey, sesame oil, and chili oil if using.

5. Assemble bowls with crispy rice, salmon, cucumber, avocado, and edamame. Drizzle sauce over the top and finish with scallions and sesame seeds if desired.

Notes

• Day-old rice works best for extra crispiness.

• Don’t rush the crispy rice step — letting it cook longer is what gives it the best texture.