Honey Chili Crisp Salmon Bowls with Crispy Rice
I’ve been craving chili crisp and the other day, I decided to recreate a salmon bowl that my daughter told me about using chili crisp and now it’s all I want to eat!
Of course, I started this recipe off with my world famous Coconut Rice made in the rice cooker. While the rice was cooking, I cooked my salmon in the air fryer after tossing it in a little chili crisp, honey, rice wine vinegar, sesame oil and salt and pepper. I air fryed the salmon for about 9 minutes.
The rice is honestly the star of this show…it is indescribably delicious! I sautéed scallions in olive oil and more chili crisp and added the rice to the skillet along with fresh lemon juice and salt.
The rice is the base of the bowl and you can add whatever you like…I topped mine with cilantro, more scallions, avocado and of course, a little more chili crisp!
You’ve got to make this bowl…it’s healthy and addictive!
Cut down on the mess by using an air-fryer liner in the air fryer! It makes all the difference!
I could eat a whole pan of this rice by myself…it’s really that good!
I almost exclusively use dishes by Haand these days and these bowls are the perfect size for the rice and salmon. I love the green color for fall! Don’t forget you can use my code CRAZYBLONDELIFE to receive 15% off your order from Haand!
These bowls are so healthy and as pretty as they are delicious!
Honey Chili Crunch Salmon Bowls with Scallion Rice
Ingredients
- Salmon
- 4 heaping tablespoons chili crunch, I like the Trader Joe’s brand
- 3 tablespoons honey
- 2 tablespoons rice vinegar
- Drizzle of sesame oil (about a tablespoon)
- 2 teaspoon sea salt
- 2 pounds raw salmon, deboned and skin removed, cut into 2 inch cubes
- Coconut Rice
- Add 1 can of coconut milk to the rice cooker or a sauce pan. Fill the can with Jasmine rice and add to the rice cooker and then fill the same can with water and add the to rice cooker along with 1 teaspoon kosher salt. Cook according to package directions or set the rice cooker to the appropriate settings.
- You will need about 3 cups of the cooked coconut rice
- 1 bunch of scallions, cut on the diagonal
- About 2 heaping tablespoons Chili Crunch
- Drizzle of olive oil
- Juice of 1/2 lemon
- Toppings
- Avocado Slices, Cilantro, Scallions, Chili Crunch
Instructions
- Preheat the air fryer to 400ºF.
- Add the chili crunch, honey, rice vinegar, sesame oil, and salt to a large bowl and whisk the ingredients together.
- Toss the salmon with the sauce until coated.
- Line the air fryer with a paper liner and transfer the salmon pieces in a single layer on the bottom of the air fryer. You may have to cook in batches depending on the size of the salmon.
- Cook the salmon for 8-9 minutes or until the outside of the salmon is brown. Check halfway to see how the salmon is cooking and adjust time as necessary.
- Heat a large skillet over medium heat and add olive oil and Chili Crunch. When the oil is hot, add scallions and cook for a minute or two. Add rice and mix together with scallions until rice is starting to brown just a bit in places. Squeeze the juice of 1/2 lemon over cooked rice. Add salt as desired
- Remove rice from heat and assemble bowls.
- Add rice, salmon pieces, avocado, cilantro, more scallions and top with chili oil.
- Enjoy!
I hope these pictures make you want to make the Chili Crisp Salmon Bowl…it’s my new favorite way to eat salmon!
Have a great week and thanks so much for reading Crazy Blonde Life!