Crunchy Salmon Roll (in a bowl)

This crunchy salmon roll in a bowl is a super simple way to enjoy one of your favourite sushi dishes. It is packed full of flavour and texture – plus it takes less than 30 minutes. Perfect for a weeknight supper. Imagine fluffy rice topped with crispy baked panko-coated salmon chunks, cool and creamy avocado cream, refreshing sliced cucumber, buttery edamame beans and a delicious spicy sriracha mayonnaise. So good. 

It is always tempting to order a takeaway when you are tired and hungry or pick up one of those rather sad looking super sushi packets. However, this salmon roll in a bowl is such a simple recipe, it will be on the table faster than any Deliveroo driver (and taste miles better than all the ready made options). Plus, it is healthier and more budget-friendly too! 

Just like my spicy tuna with crispy rice bowl, this crunchy salmon roll in a bowl is super flexible. Think of this recipe as a guide, then get creative and make it your own. Use different types of leftover rice, raid your veg drawer for whatever veg needs using up (very thin sliced peppers or carrot matchsticks are delicious!) and go to town with the toppings. Pickled ginger and crunchy nuts are delicious. You can even swap the salmon for my panko shrimp or ebi tempura. The possibilities are endless…  

Why You’ll Love This Recipe

• It is the perfect quick and easy dinner. You can have it on the table in under 30 minutes.
• It is full of delicious flavours and textures. Imagine crunchy breadcrumbed salmon, crispy rice, creamy avocado and spicy mayonnaise. Finished off with cooling cucumber, nutty sesame seeds and fresh herbs. 
• It is great for using up leftover rice and vegetables. 
• It is super versatile. Get creative with different rice, vegetables and toppings.  
• It is a delicious fakeaway supper that will be ready faster than any Deliveroo rider.

Ingredients

Full recipe can be found in the printable recipe card at the bottom of the post, just scroll down!

Salmon fillets – I recommend using MSC-certified salmon fillets to ensure they are sustainably caught. 

Panko breadcrumbs – these are great for achieving a light and crispy coating on the salmon pieces.

Spices – dried onion granules and smoked paprika are tossed with the panko to coat the salmon. This helps add flavour to the salmon coating. 

Cooked sticky rice – you can use homemade leftover cooked and cooled sticky rice or a microwaveable packet.

Avocado – I know avocados are not a traditional sushi ingredient. However, avocado and salmon are a match made in foodie heaven and work well in this twist on the classic. 

Greek yoghurt – this helps create a deliciously creamy, tangy avocado cream. Opt for a full-fat variety for best results.

Pickled jalapeños – these bring a spicy, salt, sweet flavour to the avocado cream. You can add as many as you like. 

Coriander – this adds a fresh citrusy flavour to the avocado cream. It is also great for adding a pop of colour and flavour as a garnish.

Mayonnaise – this is the base for the creamy, spicy sriracha mayonnaise. Opt for full-fat versions for best results. You can also use kewpie mayonnaise for an authentic Japanese taste. 

Sriracha sauce – a tangy, garlicky, chilli sauce which adds a fiery kick when swirled through creamy mayonnaise. You get different spice levels from mild to hot – choose whichever you prefer.

Substitutions and Variations

Protein: you can swap the salmon for trout if you prefer. Alternatively, for a plant-based crunchy roll in a bowl, you can use tofu instead. 

Vegetables: feel free to switch up the veggies in this crunchy salmon roll in a bowl. If you can’t find baby cucumbers, regular cucumbers work well. Then you can add things like sliced peppers, sweetcorn, mangetout, radishes, grated carrot and/or shredded cabbage. 

Chilli: a sprinkle of sliced fresh chilli or chilli flakes is great for a garnish. My favourite way is to drizzle with crispy peanuts in chilli oil (I recommend this peanut rayu).

Nuts and seeds: chopped cashews or peanuts both work well for a crunch.

Sesame oil: for extra sesame flavour, drizzle with sesame oil just before serving.

Herbs: if you aren’t a fan of coriander, you can use parsley instead. 

Nori: I love serving this crunchy salmon roll with sheets of nori to scoop it up or crumbled over the top.

Here’s how to make this easy Salmon Roll Bowl

Here’s a step by step guide for what you need to do, but you can find the full recipe at the bottom of the page for detailed instructions.

ONE: Preheat the oven to 200C/180c 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.

TWO: 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.

THREE: 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.

FOUR: 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.

FIVE: Blitz until smooth and creamy. Taste and adjust the seasoning, as necessary. Spoon into a bowl and set aside. 

SIX: 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.

SEVEN: 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. 

EIGHT: Once the salmon is golden and cooked, add to a bowl with crispy rice, and all the toppings!

Cooking Tips

• Cold rice: if you are using homemade cooked and cooled rice, it must be fridge cold. If you use freshly cooked rice, it will become soft and mushy when you try to stir fry it.
• 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. Add a sprinkle of dried chilli flakes if you are missing the heat from the jalapeños. 
• Rainbow of veg: you can really max out the veg in this crunchy salmon roll in a bowl. Feel free to have a fridge-raid and use whatever you have left/fancy. Thinly sliced peppers, mangetout, grated carrot, baby corn… whatever you fancy. 
• Personalise: this crunchy salmon roll in a bowl is one of those recipes that is designed to be personalised. Have a read through the ‘Substitutions and Variations’ for my top tips on how to make it your own. For example, get creative with different toppings to make it even more delicious. 

Frequently Asked Questions

Storage & Make Ahead Instructions

Other Recipes You Might Enjoy

If you like the sound of this crunchy salmon roll in a bowl, you will love my teriyaki salmon bowl. Also, don’t miss my chicken satay rice bowls or hot honey and sesame salmon with coconut and coriander rice. 

Seafood Recipes

Buttered Garlic Prawns

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Sesame Prawn Toasts

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Ahi Tuna Salad

Seafood Recipes

Panko Prawns Rice Bowl

Made this recipe and loved it?

I would love love LOVE if you could leave a review in the comments…  I love hearing what you thought, any changes you made, the stories behind what made you try my recipes. Also, if you share a photo on Instagram, please tag me @desertislanddishes, it makes my day to see you making my creations!

Crunchy Salmon Roll (in a bowl)

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. 

Prep: 15 minutes mins

Cook: 10 minutes mins

Total: 25 minutes mins

Servings: 2 servings

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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 200C/180c 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 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. 

To reheat: Since the rice has already been reheated once, don’t reheat it again. To reheat the salmon, place in a 180c 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.