Spicy Salmon Crispy Rice Bowls Recipe
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A modern Asian-fusion bowl layering crispy rice with spicy gochujang salmon, fresh avocado, cucumber, and pickled ginger, topped with kewpie mayo. Flavorful and meal-prep friendly.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 2 tablespoons gochujang
- 2 tablespoons sriracha
- ¼ cup soy sauce
- 1 tablespoon honey
- 2 tablespoons rice vinegar
- 1 tablespoon avocado oil
- 1.5 - 2 lbs. sushi grade salmon (minced*)
- 2 large English cucumbers
- 2 teaspoons salt (separated)
- ½ large red onion (sliced)
- 1 tablespoon freshly grated ginger
- 2 sheets dried seaweed (crumbled)
- 4 cups leftover white rice
- 2 tablespoons chili garlic sauce
- 2 teaspoon honey
- 2 teaspoons soy sauce
- 2 teaspoons cornstarch
- 1 large avocado
- Kewpie
- ¼ cup pickled ginger
At a glance
PER SERVING · TIME 60M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 40m
- Cook
- 20m
- Sodium
- 2577mg
- Total sugar
- 9g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 872mg
- Calcium
- 41mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 40M
- SODIUM
- 2577MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.