Alright, Let Me Tell You About This Dish…
I’m not saying this golden salmon rice bowl with crunchy edges is life-changing, but the first time I made it (honestly, just using up leftover rice and a slightly grumpy hunk of salmon), my sister declared it her new comfort meal. There’s something about those caramelized bits of rice mixed up with flaky salmon that makes you want to stare off into the middle distance, humming to yourself. Plus, the edges get all toasty and crisp; it’s like a reward for your patience. I still remember that one time I burnt the rice because I got distracted by a dog video—still ate it. Not proud, just…persistent.
Why This Ends Up on My Table So Much
I make this when I want something hearty and fuss-free, usually after a long day when I’m bordering on hangry. My family goes bonkers for it because it tastes kind of like a cross between takeout and Sunday home-cooked food (best of both, right?). It’s also my go-to for getting rid of random fridge bits: leftover rice, salmon on sale… You can see where this is going. If you can’t get the rice crispy enough your first go, don’t beat yourself up about it; I’ve served this more than once where only the edges got proper crunch. Still got compliments. (The sriracha drizzle covers a multitude of sins.)
What You’ll Need (But I’m Not the Ingredient Police)
- About 2 cups cooked rice (old rice is honestly better; I sometimes use jasmine, basmati, or whatever’s hanging about).
- 1-2 salmon fillets (skin on is ace for crunch; if it’s skinless, still works fine).
- 3 tablespoon soy sauce (I sometimes do half light, half dark, but any will work—my gran swears by Lee Kum Kee, but meh).
- 1 tablespoon sesame oil (or, in a pinch, neutral oil—it won’t be as aromatic, but it’ll do).
- 2 spring onions, sliced (scallions, green onions, whatever you call 'em).
- 1 teaspoon grated ginger (sometimes I just slam in more, but start with this).
- 1 teaspoon sugar (white or brown, or just skip if you’re not feeling it).
- 1 garlic clove, minced (or more, you know your breath tolerance).
- Chile flakes or a drizzle of sriracha (totally optional, but highly recommended).
- Toasted sesame seeds (sometimes I forget these, doesn't ruin anything).
- (Optional) Quick-pickled veggies, cucumber slices, avocado, or fried egg for topping. Basically, fridge roulette.
How I Usually Make It – Plus What I Learned the Hard Way
- First, make sure you’ve got leftover rice ready—fresh rice goes mushy and never gets that crunchy magic. If you’re in a real pinch, spread hot rice on a tray and stick it in the freezer for 15 min or so. It’s not perfect but, hey, nothing in life is.
- Salt your salmon, then either bake it (180°C/350°F, 10–12 mins) or sear in a skillet skin-side down with a drizzle of oil. I like the pan method best for a shatteringly crispy skin, but baking is less mess (and less anxiety if you tend to forget things are on the stove).
- While the salmon’s getting all cozy, I usually stir together soy sauce, sesame oil, grated ginger, minced garlic, and sugar in a bowl. Give it a mix. Sometimes sneak a lick because I have zero self-control around sesame.
- If I’m feeling fancy (which is rare on Wednesdays), I’ll sauté the whites of my spring onions in a big nonstick skillet with a drizzle more oil. It gives you a nice baseline flavor, but skipping this step isn’t a crime.
- Now, toss your rice in. Break up the clumps with a spatula or a fork—sometimes my rice is so glued together it feels like archaeological work. Pour in your sauce and let it all sizzle and soak up. Spread the rice out kind of flat and push it against the pan so it browns on the bottom. This is where the crunch happens. Don’t rush—it takes 5–7 mins, sometimes more, sometimes less. It always feels like it’s forever, but then suddenly it smells toasty and you know you’re close. I usually sneak a bite from the edge at this point.
- Flake in your cooked salmon—big chunks if you like it rustic, small ones for elegance. Add the green bits of your onions now, and give it a toss. If adding sriracha, now’s your moment. Taste for salt and adjust if needed—sometimes I go overboard and need rice for the salt, oops.
- Spoon into bowls, hit it with sesame seeds, and chuck on any extras (pickles, avocado, egg, you name it). Sit down and try not to burn your tongue (I fail every time).
Notes — The Good, the Weird, the Crunchy
- Cold rice really does give you the best crunchy edges. I once tried this with piping-hot rice and ended up with mush (not a fan).
- Sometimes the bottom sticks hard and you’ve got to use a sturdy spatula. Don’t panic—those bits at the bottom are the best part if you ask me.
- If you’re dairy-curious, a little knob of butter added at the end is pure joy—makes it almost like a Japanese “butter shoyu” rice (learned that from my neighbor, who is usually right about food).
Variations (with One That Bombed—Fair Warning)
- Done it with canned salmon—less posh, still delish. Also tried smoked mackerel which was accidental (and, yeah, actually kind of awesome?).
- Swapped the soy sauce for teriyaki sauce once—very sweet, so just a heads-up if that’s not your jam.
- One time I tried tossing in frozen peas at the end, but honestly, they just rolled all over the place and didn’t feel right. Not my proudest tweak.
Gear Needed (But Honestly, You Can Improvise)
- Nonstick frying pan or skillet (cast iron is even better if you have it—no worries if not, just keep an eye on sticking).
- Fish spatula or solid wooden spoon (in a pinch, I’ve used a pie server—don’t ask).
- Bowl for mixing sauce (or any mug that isn’t currently holding tea).
Storing the Leftovers (If You Have Any)
Technically, this keeps in the fridge for up to two days in an airtight box, but honestly, in my house it never lasts more than a day! I like eating it cold, straight from the fridge (don't tell), but a quick pan reheat brings back some crunch.
How I Like to Serve It
I love topping mine with a little pile of quick-pickled radish or a fried egg (runny yolk is the way, don’t @ me). My mum always added a handful of torn nori on top, which I thought was weird as a kid but now? I totally get it. Sometimes we do a "rice bowl night" and lay out all the toppings; kids love it, adults pretend they don’t.
What I Wish Someone Had Told Me (Pro Tips)
- I once tried rushing the rice crisping part and ended up with just-hot rice, no crunch, and a distinct sense of regret. Let it sit and sizzle, trust me.
- If your salmon skin gets floppy, just set it aside and crisp it up solo in a hot pan. Crunchy salmon skin is basically my love language.
- On second thought, go easy with the sauce first—it's easier to add more than to take it out if you go salt-mad right away.
Wait, So Let Me Answer Your Actual Questions (FAQ)
- Can I use brown rice? Absolutely! It gets even nuttier and the chewy bits are a treat—though it does take a tad longer to crisp up, don’t stress if some bits stay soft.
- Can you make it vegetarian? Sure, just swap the salmon for pan-fried tofu or even a handful of sautéed mushrooms works a treat. I’ve even tried leftover roast veg and, surprise, it was ace.
- What if I don’t have sesame oil? Use any oil you like. Olive oil gives it a different vibe but, as my mate Al says, "don’t let the perfect be the enemy of dinner."
- Is frozen salmon okay? Yep. Just thaw it (don’t microwave unless you like mystery textures) and pat it dry really well before cooking.
- Can I add cheese? Honestly, I haven’t, but now you’ve got me thinking. Kind of tempted to try a melty cheddar moment one of these days—don’t judge.
And now I just realized I didn’t mention that you can totally eat this straight from the pan if you’re feeling rebellious, which I highly recommend at least once. Let me know how it goes or if you find another crunch-boosting trick!
Ingredients
- 2 cups cooked jasmine rice (preferably day-old)
- 4 salmon fillets (about 150g each), skin-on
- 3 tablespoons vegetable oil, divided
- 2 tablespoons soy sauce
- 1 tablespoon fresh ginger, finely grated
- 1 tablespoon rice vinegar
- 1 teaspoon toasted sesame oil
- ½ cup thinly sliced cucumber
- ½ cup shredded carrot
- 2 scallions, thinly sliced
- 1 tablespoon toasted sesame seeds
- Salt and black pepper, to taste
Instructions
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1Pat salmon fillets dry and season both sides with salt and black pepper.
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2Heat 2 tablespoons vegetable oil in a large nonstick skillet over medium-high heat. Add cooked rice, pressing down gently to form an even layer. Cook undisturbed for 5–7 minutes until the bottom is golden and crispy. Flip or stir to achieve crunchy edges and cook 2 more minutes. Remove from heat.
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3In another skillet, heat remaining tablespoon oil. Place salmon fillets skin-side down and sear for 4–5 minutes until skin is crispy. Flip and cook another 2–3 minutes, until just cooked through. Remove from heat and set aside.
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4In a small bowl, whisk soy sauce, grated ginger, rice vinegar, and sesame oil to create the drizzle.
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5To assemble, divide the crunchy rice among 4 bowls. Top each with a salmon fillet, cucumber, carrot, and scallions. Drizzle with soy-ginger sauce and sprinkle with sesame seeds. Serve immediately.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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