Maple-Sriracha Salmon Power Bowl with Crispy Rice & Quick-Pickled Cucumbers

Pinterest trends show a massive surge for sweet-spicy glazed proteins paired with contrasting textures. This bowl combines sticky maple-sriracha salmon with the viral crispy rice trend for satisfying crunch. Quick-pickled cucumbers and creamy avocado balance the heat in this complete, high-protein meal.

Prep Time 15 minutes

Cook Time 20 minutes

Total Time 35 minutes

Servings 4 servings

Ingredients

• For the Salmon & Glaze: 1 lb salmon filet (skin on), cut into 4 portions
• 3 tbsp pure maple syrup
• 1.5 tbsp sriracha
• 1 tbsp low-sodium soy sauce
• 1 tsp grated fresh ginger
• 1 clove garlic, minced
• For the Crispy Rice: 1.5 cups cooked and cooled jasmine rice
• 1 tbsp avocado oil
• 1 tbsp sesame oil
• For the Quick Pickles: 1 English cucumber, thinly sliced
• 1/3 cup rice vinegar
• 1 tbsp sugar
• 1 tsp salt
• For Assembly: 1 avocado, sliced
• 2 green onions, thinly sliced
• 1 tbsp toasted sesame seeds
• Lime wedges for serving

Instructions

1. Preheat oven to 425°F (220°C). Line a baking sheet with parchment.
2. Make quick pickles: Combine cucumber slices, rice vinegar, sugar, and salt in a bowl. Toss and set aside to pickle while you cook.
3. Pat salmon dry. In a small bowl, whisk maple syrup, sriracha, soy sauce, ginger, and garlic.
4. Place salmon skin-side down on prepared sheet. Brush half the glaze over the top of each filet.
5. Bake salmon for 12-15 minutes, until just cooked through and glaze is sticky.
6. While salmon bakes, heat avocado and sesame oils in a non-stick skillet over medium-high.
7. Press cooked rice into an even layer in the hot skillet. Cook without stirring for 5-7 mins until a golden crust forms. Flip sections to crisp the other side for 3-4 mins.
8. Break crispy rice into pieces. Drain pickled cucumbers.
9. Assemble bowls: Divide crispy rice among four bowls. Top with a salmon filet, avocado slices, and pickled cucumbers.
10. Drizzle with remaining glaze, garnish with green onions and sesame seeds. Serve with lime wedges.

Chef's Note

For extra crispy rice, use day-old cold rice and press it firmly into the hot skillet. Don't touch it for the first 5 minutes to let a proper crust form.

Make-Ahead Tips

The glaze and quick-pickled cucumbers can be made 2 days ahead. Store separately in the fridge.

Substitutions

Salmon can be substituted with firm tofu or chicken thighs. Honey can replace maple syrup. Regular cucumber works if seeds are scooped out.