THE NOODLEBOMB KITCHEN

Crispy Rice Salmon Bowl

Name: Crispy Rice Salmon Bowl
Yield: 2 bowls
Ingredients: 2 salmon fillets; NoodleBomb Original, for brushing and finishing; 2 cups cooked short-grain rice; 2 tablespoons neutral oil, plus a little for the salmon pan; Avocado, scallions, sesame seeds and lime, to serve

Golden crispy rice with glazed salmon, avocado, scallions and lime.

Makes 2 bowls · With Original

Start cooking ↓

Crispy Rice Salmon Bowl serving illustration — Serving inspiration.

LET’S MAKE IT

Step by step

Brush the salmon with Original and let it stand in the refrigerator for 10 minutes while you prepare the rice pan. Keep sauce used on raw fish separate from finishing sauce.
Heat 2 tablespoons oil in a nonstick pan. Press the cooked rice into a flat layer and cook undisturbed for 6–8 minutes until a golden crust forms.
In a second lightly oiled pan, cook salmon skin-side down for about 4 minutes. Turn and finish cooking, brushing with fresh sauce, until the thickest part reaches 145°F.
Divide the crispy rice between bowls with the browned side up. Add salmon, avocado, scallions, sesame and lime.

Before you start

Cooking times vary with equipment and ingredient size. Prepare cooked rice, noodles or toppings in advance wherever the ingredients call for them.

The ramen sauce contains soy, wheat, milk and sesame. Check the labels on every other ingredient and topping for additional allergens.

FoodSafety.gov cooking temperatures ↗

Crispy Rice Salmon Bowl

Step by step

Before you start

Another way to use Original