Crispy Rice Salmon Bowl

Preheat your oven to 425°F (220°C). In a medium bowl, combine the salmon cubes, soy sauce, honey, sesame oil, sriracha (if using), and minced garlic. Toss until evenly coated and set aside to marinate. Meanwhile, spread the chilled rice in an even layer on a parchment-lined baking sheet. Drizzle with vegetable oil and sesame oil, then sprinkle with salt.

Bake the rice for 20–25 minutes, stirring once halfway through if desired, until it becomes golden and crispy around the edges. For an alternative method, cook portions of the rice in a lightly oiled skillet over medium heat until crisp and lightly browned.

While the rice is cooking, heat a nonstick skillet over medium-high heat. Add the marinated salmon and cook for 4–6 minutes, stirring occasionally, until fully cooked and lightly caramelized. In a small bowl, whisk together the mayonnaise, sriracha, and lime juice until smooth to create the spicy mayo drizzle.

Divide the crispy rice among four serving bowls. Top with the cooked salmon, avocado slices, diced cucumber, shredded carrots, and edamame. Drizzle generously with the spicy mayo, then garnish with green onions and sesame seeds. Serve immediately while the rice is warm and crisp.