Say goodbye to dull weeknight dinners and expensive takeaways! This **Crunchy Salmon Roll in a Bowl** is a vibrant, flavour-packed, and incredibly easy-to-make dish that brings all the joy of your favourite sushi roll right to your dinner table. Forget complicated rolling techniques or sad-looking supermarket sushi; this deconstructed version delivers maximum taste and texture with minimal effort, ready in under 30 minutes. Imagine a foundation of perfectly cooked, fluffy rice, generously topped with golden, crispy panko-coated salmon chunks. Each bite is complemented by a rich and velvety avocado cream, brightened by refreshing sliced cucumber, and studded with tender, buttery edamame beans. A luscious drizzle of spicy sriracha mayonnaise ties all the elements together, creating a symphony of flavours that will have you craving more. It’s truly *that* good – a perfect blend of warmth, coolness, crunch, and creaminess that satisfies every craving.
When hunger strikes and time is short, the temptation to order a takeaway can be strong. However, this salmon roll in a bowl offers a homemade solution that’s not only faster than any delivery service but also significantly more delicious and satisfying than pre-packaged options. Beyond its incredible convenience, this recipe is a healthier choice, allowing you to control the ingredients and portion sizes. It’s also remarkably budget-friendly, proving that gourmet-quality meals don’t have to come with a hefty price tag. This dish isn’t just a meal; it’s an experience – a delightful “fakeaway” that rivals your favourite sushi spot, offering a fresh, wholesome, and utterly irresistible alternative.
Much like our popular spicy tuna with crispy rice bowl, this crunchy salmon roll in a bowl is wonderfully adaptable. Consider this recipe a creative blueprint, inviting you to experiment and personalize it to your heart’s content. Don’t be afraid to use different types of leftover rice you might have on hand – jasmine, basmati, or even brown rice can work beautifully, though sticky rice offers that authentic sushi texture. Dive into your vegetable drawer and utilize any produce that needs a purpose; thinly sliced bell peppers, vibrant carrot matchsticks, or crunchy radishes make fantastic additions. The possibilities for toppings are endless, from tangy pickled ginger and toasted nori strips to a sprinkle of crunchy nuts or a dollop of kimchi for an extra layer of flavour. You can even swap out the star protein, replacing the salmon with our mouth-watering panko shrimp or succulent ebi tempura. This dish truly celebrates culinary creativity, ensuring every bowl can be uniquely yours.
Table of Contents
- Why You’ll Love This Recipe
- Key Ingredients for the Perfect Bowl
- Customise Your Bowl: Substitutions and Variations
- Step-by-Step Guide: How to Make This Easy Salmon Roll Bowl
- Expert Cooking Tips for Success
- Frequently Asked Questions About Your Salmon Bowl
- Storage & Make Ahead Instructions
- Serving Suggestions
- Other Recipes You Might Enjoy
- Made this recipe and loved it?
- Crunchy Salmon Roll (in a bowl) Recipe
Why You’ll Love This Recipe
This Crunchy Salmon Roll in a Bowl isn’t just another dinner recipe; it’s a culinary triumph designed for modern lifestyles. Here’s why it deserves a permanent spot in your rotation:
- Effortlessly Quick & Easy: Life is busy, and spending hours in the kitchen isn’t always an option. This recipe is your weeknight saviour, promising a gourmet-level meal on the table in under 30 minutes. The salmon bakes to crispy perfection while you prepare the vibrant toppings and create the creamy sauces, ensuring a streamlined cooking process that doesn’t compromise on flavour or quality.
- A Symphony of Flavours and Textures: Prepare your palate for an explosion of sensations! Each spoonful offers a delightful contrast: the satisfying **crunch** of golden breadcrumbed salmon and crispy pan-fried rice, juxtaposed with the **creamy** richness of avocado and the luxurious texture of spicy mayonnaise. These are perfectly balanced by the **cooling** crispness of cucumber and the fresh zest of herbs. A sprinkle of nutty sesame seeds adds another layer of complexity, making every bite an exciting adventure.
- The Ultimate Leftover Hero: This dish is a fantastic way to minimize food waste. Have some cooked rice sitting in the fridge? It’s ideal for creating that irresistible crispy rice base. Got a few vegetables nearing their expiry date? Thinly slice them and toss them into your bowl for added nutrition, colour, and crunch. It’s a truly resourceful meal that transforms everyday ingredients into something extraordinary.
- Endlessly Versatile and Customizable: This recipe is a canvas for your creativity. Whether you’re a vegetarian looking for a tofu alternative, a spice enthusiast eager for more heat, or someone simply wanting to clear out their fridge, this bowl welcomes all modifications. Experiment with different grains, an array of vegetables, various proteins, and a myriad of toppings to craft a unique bowl tailored exactly to your preferences every time you make it.
- Your Healthier & Faster “Fakeaway”: Skip the long waits and often unhealthy options of takeout. This salmon roll bowl is a homemade “fakeaway” that delivers all the excitement and flavour of your favourite Japanese-inspired dishes, but with the added benefits of being fresh, wholesome, and significantly more affordable. Enjoy the satisfaction of a delicious meal prepared with love and control, right in your own kitchen.
Key Ingredients for the Perfect Bowl
Crafting this delightful Crunchy Salmon Roll in a Bowl relies on a few key ingredients, each playing a crucial role in delivering its signature flavour and texture. While the full, precise measurements can be found in the printable recipe card below, here’s a closer look at what makes this dish so special:
- Salmon Fillets: The star of our bowl! We recommend using high-quality, sustainably caught MSC-certified salmon fillets. Their rich flavour and flaky texture are perfect for absorbing the panko coating and baking to a succulent finish. Removing the skin beforehand ensures an even crispier bite.
- Panko Breadcrumbs: Essential for that characteristic “crunch.” Panko breadcrumbs are Japanese-style breadcrumbs known for their lighter, airier, and crispier texture compared to traditional breadcrumbs. They create a fantastic crispy crust on the salmon without becoming heavy or oily.
- Aromatic Spices (Dried Onion Granules & Smoked Paprika): These aren’t just for colour; they infuse the panko coating with an extra layer of savoury depth. Dried onion granules offer a subtle, sweet onion flavour, while smoked paprika adds a warm, earthy, and slightly smoky note that beautifully complements the salmon.
- Cooked Sticky Rice: The foundation of our bowl. Using pre-cooked, fridge-cold sticky rice is key. The cold, slightly dry rice crisps up beautifully when pan-fried, offering a wonderful textural contrast to the other ingredients. Sticky rice is preferred for its authentic sushi-like texture, but other cold, cooked rice varieties can be used.
- Ripe Avocado: While not a traditional sushi ingredient, avocado is a match made in heaven with salmon. Its creamy, buttery texture adds a luxurious mouthfeel and healthy fats to the dish, balancing the crispness and spice. Choose a ripe, but not overly soft, avocado for the best cream.
- Greek Yoghurt: This secret ingredient creates a wonderfully tangy and incredibly creamy avocado sauce. Its slight acidity brightens the rich avocado, providing a refreshing counterpoint. Opt for a full-fat Greek yoghurt for the silkiest texture and best flavour.
- Pickled Jalapeños: A fantastic addition to the avocado cream, offering a delightful balance of spicy, salty, and sweet notes with a subtle tang. You can adjust the quantity to suit your preferred level of heat.
- Fresh Coriander (Cilantro): Adds a burst of fresh, citrusy flavour to the avocado cream and serves as a vibrant garnish. Its bright notes cut through the richness of the other components, elevating the entire dish. If you’re not a fan, fresh parsley can be a good substitute.
- Mayonnaise: The creamy base for our irresistible spicy sriracha mayonnaise. A good quality, full-fat mayonnaise provides the ideal richness and smoothness. For an authentic Japanese touch, consider using Kewpie mayonnaise, known for its extra umami and slightly sweeter profile.
- Sriracha Sauce: This popular hot sauce brings a fiery kick, along with tangy, garlicky undertones, to the mayonnaise. Its vibrant flavour pairs perfectly with the salmon and avocado. Sriracha comes in various spice levels, so choose one that matches your preference.
- To Serve (Cucumber, Edamame, Spring Onions, Sesame Seeds, Crispy Fried Onions, Chilli Oil Peanuts): These garnishes aren’t just for show; they add essential layers of freshness, crunch, flavour, and visual appeal. Sliced baby cucumbers provide a cool crispness, edamame beans offer a sweet, nutty bite, and fresh spring onions and coriander add herbaceous brightness. Toasted sesame seeds bring a nutty depth, while crispy fried onions and chili oil peanuts deliver an ultimate textural and flavour explosion.
Customise Your Bowl: Substitutions and Variations
One of the greatest joys of this Crunchy Salmon Roll in a Bowl is its incredible versatility. Feel free to unleash your culinary creativity and adapt the recipe to your taste, dietary needs, or whatever ingredients you have on hand. Here are some ideas to get you started:
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Protein Power-Ups:
- Trout or Other Fish: If salmon isn’t available or you prefer an alternative, trout works beautifully, offering a similar flavour and texture profile. Cod or hake could also be used for a milder taste.
- Plant-Based Options: For a vegetarian or vegan version, substitute the salmon with firm tofu or paneer. Cut them into chunks, toss in the panko breadcrumb mixture (use oil instead of butter for vegan), and bake until golden and crispy. Tempeh is another excellent plant-based choice.
- Shrimp or Chicken: For a different seafood experience, try our panko shrimp or ebi tempura. If you prefer poultry, panko-crusted chicken pieces or shredded rotisserie chicken could also be delicious.
- Un-Crispy Options: For a super quick fix, simply use cooked king prawns, or even diced, sushi-grade tuna (perfect for fans of our crispy rice paper rolls).
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Vibrant Vegetable Additions:
Beyond cucumber and edamame, almost any fresh vegetable can find a happy home in your bowl. Consider:
- Thinly sliced bell peppers (red, yellow, orange for colour)
- Crunchy carrot matchsticks or grated carrot
- Sweetcorn kernels (fresh or thawed frozen)
- Crisp mangetout or snap peas, thinly sliced
- Spicy radishes, finely sliced
- Shredded red or white cabbage for extra crunch
- Baby corn, halved or quartered
- Blanched asparagus tips
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Chilli Kick Variations:
If you love heat, there are many ways to amp up the spice:
- A sprinkle of fresh bird’s eye chilli, thinly sliced, for a vibrant kick.
- Dried chilli flakes, sprinkled directly over the bowl.
- Our favourite recommendation: a generous drizzle of crispy peanuts in chilli oil, such as peanut rayu, for an incredible textural and flavour boost.
- A small dab of wasabi paste for a sharp, pungent heat, especially if you enjoy our salmon avocado bowl with avocado wasabi dressing.
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Nutty & Crunchy Toppings:
Add another layer of texture and flavour with different nuts and seeds:
- Toasted chopped cashews or peanuts for a classic crunch.
- Roasted almonds or pecans for a different nutty profile.
- Sunflower or pumpkin seeds, toasted for extra flavour.
- Instead of just black and white sesame seeds, try everything bagel seasoning for a savoury, garlicky crunch.
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Enhanced Flavours:
- Sesame Oil: Just before serving, a light drizzle of toasted sesame oil can enhance the nutty aroma and add an extra layer of authentic Asian flavour.
- Herbs: If coriander isn’t your preference, fresh parsley, mint, or even Thai basil can offer delightful aromatic variations.
- Nori: Shredded or crumbled sheets of roasted seaweed (nori) sprinkled over the top add a distinct umami flavour and a delicate crispness. You can also serve larger sheets of nori on the side for scooping up the bowl components, creating a mini DIY hand roll experience.
- Pickled Ginger: A classic sushi accompaniment, pickled ginger adds a sweet, tangy, and slightly spicy cleanse to the palate.
- Kimchi: For a fermented, spicy, and tangy kick, a dollop of kimchi can transform the flavour profile, adding a delicious Korean twist.
- Different Sauces: While sriracha mayo is fantastic, consider a teriyaki drizzle, a sweet chilli sauce, or a soy-ginger dressing for alternative flavour profiles.
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Rice Variations:
While sticky rice is ideal, don’t hesitate to use:
- Jasmine rice for a fragrant base.
- Brown rice for a nuttier flavour and added fibre.
- Cauliflower rice for a low-carb option (though it won’t crisp up the same way).
Step-by-Step Guide: How to Make This Easy Salmon Roll Bowl
Creating this delicious Crunchy Salmon Roll in a Bowl is simpler than you might think. Follow these clear steps, and you’ll have a vibrant meal ready in no time. For comprehensive details and exact measurements, please refer to the full recipe card at the bottom of this page.
ONE: Prepare the Salmon. Begin by preheating your oven to 200°C (180°C fan-assisted). Line a large baking tray with non-stick baking paper to prevent sticking. Carefully remove the skin from your salmon fillets, then cut the fish into roughly 5cm (about 2-inch) bite-sized chunks. Set these aside, ready for coating.
TWO: Coat the Salmon. In a shallow bowl, combine the panko breadcrumbs, dried onion granules, and smoked paprika. Season generously with salt and freshly ground black pepper. Add the diced salmon pieces to this breadcrumb mixture and gently toss until each piece is thoroughly coated. You may need to press the breadcrumbs onto the salmon to ensure they adhere well.
THREE: Bake the Salmon. Arrange the breaded salmon chunks in a single layer on your prepared baking sheet. Drizzle the melted butter evenly over the salmon pieces. Transfer to the preheated oven and bake for approximately 10 minutes, or until the salmon is beautifully golden, irresistibly crispy, and cooked through to perfection.
FOUR: Prepare the Avocado Cream. While the salmon bakes, prepare your creamy avocado topping. Halve, peel, and de-stone a ripe avocado. Place the avocado flesh into a blender or food processor along with the Greek yoghurt, pickled jalapeños, and fresh coriander. Season with a pinch of salt and a generous grind of black pepper.
FIVE: Blend the Avocado Cream. Blitz the mixture in the blender or food processor until it becomes wonderfully smooth and creamy. Taste the cream and adjust the seasoning as needed, adding more salt, pepper, or jalapeños to your liking. Spoon the finished avocado cream into a serving bowl and set it aside.
SIX: Start the Crispy Rice. For the irresistible crispy rice, heat the sunflower oil in a large non-stick pan over a medium-high heat. Once the oil is shimmering and hot, add the fridge-cold cooked rice to the pan. Spread it out into an even, thin layer across the bottom of the pan. This step is crucial for achieving crispiness.
SEVEN: Finish the Crispy Rice & Sriracha Mayo. Allow the rice to cook undisturbed for a few minutes until the bottom layer turns golden brown and crispy. Then, use a wooden spoon to break it up slightly and continue cooking, stirring occasionally, until the rice reaches your desired level of crispiness. Meanwhile, in a small bowl, whisk together the mayonnaise, sriracha sauce, and a tiny splash of water if needed to achieve a drizzly consistency.
EIGHT: Assemble and Serve. Once the salmon is golden and cooked through, and the rice is perfectly crispy, it’s time to assemble your bowls! Divide the crispy rice between two serving bowls. Top with the warm, breaded salmon chunks. Artfully arrange the sliced cucumbers and edamame beans. Generously drizzle over the spicy sriracha mayonnaise and the creamy avocado sauce. Finish with a sprinkle of freshly chopped spring onions, coriander, toasted sesame seeds, and crispy fried onions. For an extra flavour boost, don’t forget a drizzle of crispy peanuts in chilli oil. Serve immediately and enjoy!
Expert Cooking Tips for Success
To ensure your Crunchy Salmon Roll in a Bowl turns out perfectly every time, keep these expert tips in mind:
- The Importance of Cold Rice: This is perhaps the most crucial tip for achieving truly crispy rice. If you’re using homemade cooked rice, it absolutely *must* be fridge-cold. Freshly cooked, warm rice contains too much moisture and starch, which will cause it to clump together and become soft and mushy when stir-fried, rather than developing those coveted crispy edges. Plan ahead and cook your rice in advance!
- Effortless Avocado Cream: If you’re short on time or prefer to avoid washing the blender, you can certainly skip the blending step for the avocado cream. Simply chop the ripe avocado into small chunks and mash it lightly with a fork, then stir in the Greek yoghurt, finely chopped pickled jalapeños, and coriander. You’ll get a chunkier, rustic avocado topping that’s equally delicious. For a hint of heat without the jalapeños, a sprinkle of dried chilli flakes works wonders.
- A Rainbow of Vegetables: Don’t limit yourself to just cucumber and edamame! This bowl is a fantastic opportunity to boost your vegetable intake and use up whatever you have in the fridge. Think of adding thinly sliced bell peppers for sweetness, vibrant carrot matchsticks for colour and crunch, crisp mangetout, crunchy radishes, or even finely shredded cabbage. The more colourful your bowl, the more nutrient-packed and appealing it will be.
- Personalize Your Creation: This crunchy salmon roll in a bowl is truly designed for personalization. Don’t be afraid to experiment! Revisit the “Substitutions and Variations” section for a wealth of ideas to make this dish uniquely yours. Whether it’s a different protein, a unique sauce, or an adventurous topping like pickled ginger or a dollop of kimchi, embrace the freedom to create a bowl that perfectly suits your palate.
- Achieving Ultimate Salmon Crispiness: To get the panko coating on your salmon extra crispy and golden, ensure your oven is fully preheated. A light spray of cooking oil (in addition to the melted butter) over the breaded salmon before baking can also help achieve a superior crunch. Avoid overcrowding the baking tray, as this can steam the salmon instead of crisping it.
- Perfect Panko Adherence: When coating the salmon, gently press the panko breadcrumbs onto each piece. This ensures a thick, even coating that will create the best crispy texture when baked.
- Avocado Ripeness Matters: For the best avocado cream, choose an avocado that is ripe but still slightly firm. It should yield gently to pressure when squeezed. Overly soft avocados can result in a stringy texture, while unripe ones will be hard and flavourless.
- Toasting Nuts and Seeds: If you’re adding any nuts or sesame seeds as a topping, always take an extra minute or two to toast them lightly in a dry pan or a low oven. This simple step vastly enhances their nutty flavour and aroma, adding significant depth to your bowl.
Frequently Asked Questions About Your Salmon Bowl
A classic salmon roll, or *sake maki*, is traditionally a simple sushi roll made with fresh, sushi-grade salmon (like the kind used in my salmon crudo), seasoned sushi rice, and crisp nori (seaweed). Often, thinly sliced cucumber is also included for freshness and crunch. As sushi has gained popularity in Western countries, ingredients like creamy avocado have become common additions, introducing new textures and flavours while maintaining the essence of the roll. Our ‘in a bowl’ version deconstructs these elements for a casual, easy-to-eat experience.
While traditional sushi rolls are served cold, this crunchy salmon roll in a bowl is designed to be eaten hot, offering a comforting and satisfying meal. We cook the panko-coated salmon pieces until golden and warm, and the cooked rice is reheated in a pan until it achieves a delicious crispy texture. The combination of warm, crispy elements with cool, creamy sauces and fresh vegetables creates an exquisite temperature contrast. It’s important to enjoy the crispy rice and hot salmon immediately after reheating to ensure they maintain their optimal texture and for food safety reasons.
Not at all! This recipe is incredibly versatile when it comes to protein. You can easily swap the salmon for trout, which offers a similar texture and mild, rich flavour. For other seafood options, consider our delectable panko shrimp or crisp ebi tempura. If you prefer a plant-based meal, firm tofu makes a delicious vegan alternative when breaded and baked, while paneer is an excellent choice for vegetarians. For a super simple, quick option without the panko coating, you can use pre-cooked king prawns or diced, sushi-grade tuna, perfect for those who enjoy the fresh taste of our crispy rice paper rolls. Don’t be afraid to experiment!
The beauty of this bowl lies in its endless customization! I often raid my fridge for various vegetables that need to be used up. Thinly sliced bell peppers and vibrant carrot matchsticks are fantastic for adding colour, flavour, and a pleasant crunch. Crisp radishes also offer a lovely peppery bite. For toppings, traditional pickled sushi ginger adds a delightful tangy sweetness. While not authentic, I adore adding a dollop of spicy kimchi for a fermented, umami-rich kick. If you’re a fan of fiery flavours, a hint of wasabi paste swirled into the sriracha mayo or directly on the side can add a powerful punch, especially if you love our salmon avocado bowl with avocado wasabi dressing. Don’t forget toasted nuts and seeds for extra texture, or even crumbled nori for a savoury, oceanic flavour.
Yes, this Crunchy Salmon Roll in a Bowl is a fantastic healthy meal option! It features lean protein from salmon, healthy fats from avocado, and a good source of carbohydrates from rice. By making it at home, you control the amount of oil, salt, and sauces, making it much healthier than many takeout options. Plus, it’s packed with fresh vegetables, boosting your nutrient and fibre intake. It’s a balanced, wholesome, and delicious meal.
Absolutely! To make this salmon bowl gluten-free, ensure you use gluten-free panko breadcrumbs, which are readily available in most supermarkets. Also, double-check that your soy sauce (if using to season edamame or as an extra drizzle) is gluten-free (look for Tamari). The rest of the ingredients, such as salmon, avocado, rice, spices, Greek yogurt, pickled jalapeños, coriander, mayonnaise, and sriracha, are typically gluten-free, but always good to check labels if you have severe sensitivities.
Storage & Make Ahead Instructions
Planning ahead can make this delicious meal even quicker! Here’s how to store and prepare components of your crunchy salmon roll bowl in advance:
You can certainly get a head start on several components. The breaded salmon can be prepped up to 24 hours in advance; simply coat the salmon chunks, then arrange them on a baking tray, cover tightly with cling film, and chill in the fridge. The rice should ideally be cooked in advance anyway, as it needs to be completely cooled and fridge-cold before you pan-fry it to achieve that desirable crispiness. While the avocado cream can be made a little ahead, avocados tend to discolour and brown when exposed to air. For the freshest, most vibrant green colour and best flavour, I prefer to whip it up and serve it within an hour or two of preparation. If you’re concerned about safely cooling and reheating rice, this comprehensive page here from the Food Standards Agency offers very helpful guidance.
Any leftover salmon, separated from the rice and sauces, can be stored in an airtight container in the fridge for up to 2 days. The sriracha mayonnaise and avocado cream (if it hasn’t discoloured too much) can also be stored separately in airtight containers in the fridge; the mayonnaise will keep for up to 5 days. It’s best to store individual components separately to maintain their quality and texture.
Since the rice has already been reheated once to make it crispy, it is generally advised not to reheat it again for food safety and quality reasons. To reheat just the leftover salmon and retain its crispiness, place the pieces in a preheated 180°C (350°F) air fryer for about 5-7 minutes, or until thoroughly heated through and crisp. You can achieve similar results in a conventional oven, though it may take a bit longer (around 10-15 minutes at the same temperature). Reheating in a microwave will unfortunately make the panko coating soggy, so it’s best to avoid that method if you want to preserve the crunch.
I generally do not recommend freezing cooked salmon, especially with a crispy coating, as the texture can suffer significantly upon thawing and reheating. The panko will lose its crunch, and the salmon can become dry. However, if you plan to use frozen salmon for this recipe, ensure it is completely defrosted in the refrigerator overnight before proceeding with the breading and baking steps.
Serving Suggestions
This Crunchy Salmon Roll in a Bowl is a complete meal in itself, but a few thoughtful additions can elevate the dining experience:
- Fresh Garnish: Always finish your bowl with an extra sprinkle of fresh herbs like coriander or spring onions, a dash of toasted sesame seeds, and a drizzle of chilli oil for visual appeal and an extra flavour burst.
- Side Dishes: For a more elaborate meal, serve alongside a light miso soup, a refreshing seaweed salad, or a simple side salad with a ginger-sesame dressing.
- Drink Pairings: Complement the flavours with a crisp, dry white wine like Sauvignon Blanc, a light Japanese sake, or a refreshing iced green tea. For a non-alcoholic option, sparkling water with a slice of lime is always a good choice.
- DIY Nori Wraps: Offer extra sheets of roasted nori on the side. Guests can use these to scoop up portions of their bowl, creating mini deconstructed sushi wraps!
Other Recipes You Might Enjoy
If you’ve fallen in love with the vibrant flavours and satisfying textures of this crunchy salmon roll in a bowl, you’re in for a treat! You’ll also adore my zesty teriyaki salmon bowl for another quick and delicious fish dinner. Don’t miss out on my flavour-packed chicken satay rice bowls or the delightful combination of sweet and spicy in my hot honey and sesame salmon with coconut and coriander rice. For more seafood inspiration, check out these equally tempting recipes:
Seafood Recipes
Buttered Garlic Prawns
Seafood Recipes
Sesame Prawn Toasts
Seafood Recipes
Ahi Tuna Salad
Seafood Recipes
Panko Prawns Rice Bowl
Made this recipe and loved it?
I would absolutely love it if you could leave a review in the comments section below! Your feedback means the world to me – I cherish hearing what you thought, any creative changes you made, and the stories behind what inspired you to try my recipes. Plus, if you share a photo of your magnificent creation on Instagram, please remember to tag me @desertislanddishes. It truly makes my day to see my recipes come to life in your kitchens!
Crunchy Salmon Roll (in a bowl) Recipe
By: Margie
This crunchy salmon roll in a bowl is a super simple way to enjoy your favourite sushi. It is packed full of flavour and texture – plus it takes less than 30 minutes. Perfect for a midweek meal.
Cook: 10 mins
Total: 25 mins
Servings: 2 servings
Ingredients
For the crunchy salmon roll in a bowl:
- 2 salmon fillets
- 30 g panko breadcrumbs
- 1 tsp dried onion granules
- ½ tsp smoked paprika
- Salt and freshly ground black pepper
- 15 g unsalted butter, melted
- 1 tbsp sunflower oil
- 260 g fridge-cold cooked sticky rice
For the avocado cream:
- 1 ripe avocado
- 1 heaped tbsp Greek yoghurt
- 4-6 slices of pickled jalapeños, or to taste
- 1 tbsp freshly chopped coriander, optional
- Salt and freshly ground black pepper
For the sriracha mayonnaise:
- 2 tbsp full-fat mayonnaise
- 1 tbsp sriracha sauce
To serve:
- 4 baby cucumbers, sliced
- 100 g edamame beans tossed in 1 tsp soy sauce
- Freshly chopped spring onions
- Freshly chopped coriander
- 1 tbsp mixed black and white sesame seeds, toasted
- 1 tbsp crispy fried onions
- Crispy peanuts in chilli oil, to drizzle (optional but highly recommended!)
Instructions
- Preheat the oven to 200°C (180°C fan). Line a large baking tray with non-stick baking paper.
- Remove the skin from the salmon fillets and cut into roughly 5cm chunks. Set aside.
- In a shallow bowl, mix together the panko breadcrumbs, dried onion granules, and smoked paprika with a generous pinch of salt and pepper.
- Add the diced salmon cubes to the breadcrumb mixture and toss gently to coat. Press down to make sure they are well-coated and the breadcrumbs stick.
- Lay the breaded salmon pieces on the prepared baking sheet. Drizzle with the melted butter, then bake for around 10 minutes – or until golden, crispy, and cooked through.
- Meanwhile, make the avocado cream: halve, peel, and de-stone the avocado, then place in a blender or food processor with the yoghurt, jalapeños, and coriander. Season with salt and freshly ground black pepper, then blitz until smooth and creamy. Taste and adjust the seasoning, as necessary. Spoon into a bowl and set aside.
- For the crispy rice: heat the sunflower oil in a large non-stick pan set over a medium-high heat. Once hot, add the rice and spread in an even layer. Leave for a few minutes – or until golden and crispy on the bottom. Break it up a bit with a wooden spoon and continue to cook until as crispy as you like.
- Meanwhile, in a small bowl, mix together the mayonnaise, sriracha sauce, and a splash of water (if needed to loosen).
- Once you are happy with the crispy rice, divide it between 2 bowls. Top with the golden breaded salmon and add the sliced cucumbers and edamame beans. Drizzle over the sriracha mayonnaise and avocado cream, and sprinkle with freshly chopped spring onions, coriander, sesame seeds, and crispy fried onions. Add a drizzle of crispy peanuts in chilli oil for a spicy kick and enjoy!
Notes
Scroll up for a helpful step-by-step guide on how to make this recipe.
To store: Any leftover salmon can be stored in the fridge in an airtight container for up to 2 days. Sriracha mayonnaise keeps for up to 5 days in the fridge, covered.
To reheat: Since the rice has already been reheated once, don’t reheat it again. To reheat the salmon, place in a 180°C (350°F) air fryer for around 5 minutes until hot. You could also do the same in the oven but it’ll take longer. Reheating in the microwave will make it soggy so ideally, avoid that.
To freeze: I wouldn’t freeze cooked salmon. You can use frozen salmon in this recipe, just defrost it before breading.
Make ahead: You can prep the breaded salmon up to 24 hours in advance, then cover with cling film and chill in the fridge. Although you can make the avocado cream in advance, it does have a tendency to discolour so I prefer to whizz it up and serve within the hour. The rice needs to be cooked in advance as it must be fully cooked and fridge-cold before frying. If you are nervous about cooling and reheating rice, this page here is very helpful.
Rice: You can use all sorts of cooked rice. Sticky rice is my favourite as it is most akin to the sushi original. However, leftover jasmine, basmati, or brown rice also works – it just needs to be completely cooked and fridge-cold before you fry it.
Extra veg: Feel free to add extra veggies to this crunchy salmon roll in a bowl. Sliced peppers, grated carrots, shredded cabbage, and mangetout all work well.
Nuts and seeds: I use a mixture of black and white sesame seeds for extra colour and flavour. However, you can use just the white ones if that is all you have. Alternatively, chopped cashews or peanuts both work well. Always remember to toast your nuts and seeds first – it adds so much flavour.
Fuss-free avocado: If you don’t want to get out the blender/food processor, simply chop the avocado into chunks and add to your crunchy salmon roll in a bowl.
Make it plant-based: You can easily make this crunchy salmon roll in a bowl vegetarian-friendly by swapping the salmon for tofu. Go one step further and make it vegan by drizzling the breadcrumbed tofu with oil instead of melted butter, then using a vegan Greek-style yoghurt and mayonnaise.