Description
This vibrant rice bowl brings together flaky seared salmon glazed in chili onion crisp with sweet mango salsa and creamy avocado over jasmine rice. It’s bright, balanced, spicy, and incredibly fresh—perfect for a wholesome meal that feels gourmet but comes together easily at home.
Ingredients
2 salmon fillets
2 tablespoons chili onion crisp
1 cup jasmine rice
1 ripe mango, diced
1 avocado, sliced
1 red chili or jalapeño, finely chopped
1/4 red onion, finely diced
2 tablespoons lime juice
1/4 cup chopped fresh cilantro
salt and pepper to taste
1 tablespoon olive oil
Instructions
1. Cook the jasmine rice according to package instructions using a rice cooker or pot with lid. Fluff and set aside.
2. In a bowl, mix mango, red chili, red onion, cilantro, lime juice, olive oil, and salt. Let the salsa sit to marinate.
3. Heat olive oil in a skillet over medium heat. Season the salmon with salt and pepper.
4. Sear the salmon skin-side down for 3–4 minutes. Flip and cook for another 2–3 minutes until golden.
5. Turn off heat and spoon chili onion crisp over the salmon, letting it infuse with residual heat.
6. Assemble the bowl with jasmine rice, salmon, mango salsa, and avocado slices. Add extra cilantro and lime if desired.
Notes
Let the chili onion crisp sit on the hot salmon for maximum flavor infusion—don’t add it while the heat is still on to prevent burning.
Dice the mango slightly larger for better texture contrast with the creamy avocado.
To prevent browning, slice avocado just before serving or squeeze lime juice over it if prepping ahead.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Pan-seared
- Cuisine: Fusion
Nutrition
- Serving Size: 1 bowl
- Calories: 550
- Sugar: 8g
- Sodium: 550mg
- Fat: 30g
- Saturated Fat: 6g
- Unsaturated Fat: 22g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 6g
- Protein: 30g
- Cholesterol: 70mg
Keywords: salmon bowl, mango salsa, chili crisp, weeknight dinner