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Chili Crisp Salmon Bowls

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Chili Crisp Salmon Bowls are bold and flavorful meals made with seared salmon glazed in spicy chili crisp, served over rice and topped with fresh vegetables and avocado. They’re quick, balanced, and incredibly satisfying.

Ingredients

  • 2 salmon fillets (skin-on or skinless)
  • Salt and black pepper, to taste
  • 1 tbsp olive oil or sesame oil
  • 2–3 tbsp chili crisp (store-bought or homemade)
  • 2 cups cooked white rice, brown rice, or quinoa
  • 1/2 cucumber, sliced or diced
  • 1 carrot, shredded or julienned
  • 1 avocado, sliced
  • 2 green onions, sliced
  • 1 tsp sesame seeds
  • Optional: soy sauce, lime wedges, pickled ginger

Instructions

  1. Cook the rice: Prepare rice or grain according to package instructions. Set aside and keep warm.
  2. Season the salmon: Pat salmon dry and season both sides with salt and pepper.
  3. Cook the salmon: Heat oil in a skillet over medium heat. Sear salmon for 3–4 minutes per side until golden and cooked through.
  4. Glaze with chili crisp: In the final 1–2 minutes, spoon chili crisp over the salmon and let it glaze and sizzle.
  5. Prep toppings: Slice cucumber, shred carrot, slice avocado, and chop green onions.
  6. Assemble the bowls: Divide cooked rice among bowls. Top with salmon, veggies, and avocado.
  7. Finish: Drizzle extra chili crisp if desired. Sprinkle with sesame seeds and garnish with optional lime wedges or soy sauce.

Notes

  • Adjust chili crisp based on spice tolerance — it can be quite hot.
  • Use tofu or tempeh instead of salmon for a vegetarian version.
  • Store components separately for meal prep and assemble before serving.
  • Drizzle with soy sauce or sesame-lime dressing for added flavor.

Nutrition

Find it online: https://thefamilycooking.com/chili-crisp-salmon-bowls/