Crunchy Salmon Roll (in a bowl)
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.
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 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.