Crispy Rice Bowls with Thai Peanut Salmon

Name: Crispy Rice Bowls with Thai Peanut Salmon
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Thai
Ingredients: 3 cups cooked and cooled jasmine rice; 2 tablespoons avocado oil; 1 tablespoon red curry paste; ¼ teaspoon salt; 1 ¼ lbs. salmon (four 5-oz fillets); salt and pepper; drizzle of avocado oil; 1 tablespoon red curry paste; 1 tablespoon brown sugar; ¼ cup sweet chili sauce; 2 tablespoons peanut butter; 1 tablespoon fish sauce; 1 tablespoon lime juice; ½ teaspoon ground ginger; 1 teaspoon sriracha (optional); 1-3 tablespoons warm water; green cabbage, finely shredded; carrots, grated or shredded; cucumbers, thinly sliced; avocado, cubed; lime or seasoned rice vinegar, for spritzing; crushed peanuts; fresh herbs – green onions, mint, Thai basil, cilantro (at least one or all of these!)

by Erica Baty on September 30, 2026 0 comments

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Oof these crispy rice bowls have it ALL – crunchy curried rice, flaky salmon, crisp veggies, creamy avocado, fresh herbs and a ridiculously good sweet chili peanut sauce drizzled over everything. The rice and salmon cook together on one sheet pan, making this one heck of an easy meal in just 35 minutes. With Thai-inspired flavors and layers of texture in every bite, this is one weeknight dinner that’s anything but boring.

Crispy rice bowl with Thai peanut salmon, crunchy vegetables, avocado and fresh herbs

Crispy rice. Yes, my friends, it is indeed as good as the internet makes it out to be.

And the perfect way to use up leftover rice! Toss up leftover rice with a little oil and red curry paste, roast until crispy and muah! It’s like rice bowls reimagined.

I do prefer to make this with cooked and cooled rice, but if you don’t have leftover rice, you could make a batch of rice and then bake or air-fry until crispy.

This peanut sauce is a kinda glorious shortcut. Peanut butter + sweet chili sauce!? Who knew. The sweet chili sauce gives it a different ‘vibe of sweet’ than something more basic like brown sugar or honey; it’s a little tangy from the lime, with umami notes from the fish sauce, and a tiny kick from sriracha. It’s sooooo good! Paired with the curried crispy rice and salmon, we’ve got all the Thai vibes going on.

So, NGL, I do generally serve this meal with plain ‘not crispy’ rice for my little eaters, since that’s just more appealing to them. They love a rice bowl with avocado, cucumbers, carrots, peanuts, and surprisingly, at least one of mine loved the peanut sauce!

With the rice adjustment for my littles, the whole family devoured this. WINNING. Without further ado, let’s get after it.

What Ingredients You’ll Need to Make Crispy Rice Bowls:

Ingredients for crispy rice bowls with salmon, peanut butter, red curry paste, fish sauce, sweet chili sauce and cooked jasmine rice

Jasmine rice: This is a GREAT use for leftover rice so you can get those crispy edges. If you’re using freshly cooked rice, refer to the notes in the recipe card below. If you don’t have jasmine rice, another long grain rice like basmati or medium-grain white rice will work. You can use brown rice if you want, but when I trialed the recipe with it, I didn’t love the texture.
Avocado oil: You’ll want a neutral oil that can handle high heat and help the rice crisp up. If you don’t have avocado oil, canola oil, vegetable oil or refined olive oil will work in its place.
Red curry paste: You can usually find Thai red curry paste in the international or Asian foods aisle near the coconut milk. Keep in mind that different brands may vary in spice level.
Salmon: I use wild-caught Alaskan salmon, but Atlantic or another variety of salmon works great too. Individually portioned 4-5-ounce fillets will make assembling the bowls super easy.
Peanut sauce: This ridiculously easy sauce is made with sweet chili sauce, creamy peanut butter, fish sauce, lime juice, ground ginger and optional sriracha. Fish sauce is usually found in the international or Asian foods aisle near soy sauce and the other bottled sauces.
For assembly: I use finely shredded green cabbage, shredded carrots, sliced cucumber and diced avocado, then pile on crushed peanuts and all the fresh herbs. Green onions, mint, Thai basil and cilantro are all fabulous, so use at least one or a combination of whatever you like.

How to Make Crispy Rice Bowls with Peanut Sauce:

Preheat the oven to 425°F and line a large rimmed baking sheet with parchment paper or a silicone baking mat. In a large bowl, toss the cooked and cooled jasmine rice with avocado oil, red curry paste and salt until evenly coated. Pat the salmon dry with a paper towel, season with salt and pepper, then rub each fillet with avocado oil, red curry paste and brown sugar.

In a small bowl, whisk together the sweet chili sauce, peanut butter, fish sauce, lime juice, ground ginger and sriracha if you want a little more heat. Add warm water a tablespoon at a time until the sauce is as thick or drizzle-y as you like.

Cooked jasmine rice with red curry paste and peanut sauce ingredients in separate bowls before mixing and seasoned salmon fillets on a plate

Red curry jasmine rice, sweet chili peanut sauce and salmon fillets prepared for baking each in separate dishes

Spread the rice onto the prepared baking sheet, pressing it firmly into the pan and kinda smashing a few clumps together. More contact with the hot pan means more crispy bits. Bake for 15 minutes.

Remove the pan from the oven, scooch the rice over and add the salmon fillets. Return to the oven for 10-12 minutes, until the salmon is just barely opaque and flakes easily with a fork.

Red curry rice spread in an even layer on a parchment-lined baking sheet

Salmon fillets added to the baking sheet alongside red curry rice

Season the cabbage, carrots, cucumber and avocado with a squeeze of lime or splash of seasoned rice vinegar and a pinch of salt. Divide the veggies, avocado and crispy rice between four bowls.

Top each with a salmon fillet and drizzle on the peanut sauce. Finish with crushed peanuts and your preference of fresh herbs. MUAH. Perfection.

Crispy rice bowl with salmon, shredded cabbage, shredded carrots, sliced cucumber and diced avocado

Thai salmon crispy rice salad topped with sweet chili peanut sauce, crushed peanuts and fresh herbs

Variation Ideas

Switch up the protein. I’ve made these crispy rice bowls with chicken thighs and shrimp, and both are delicious. If you want to skip the meat/seafood, try it with extra-firm tofu. Season them with the same avocado oil, red curry paste and brown sugar mixture, then adjust the cooking time depending on the protein you’re using.
Change up the veggies. Bell peppers, edamame, snap peas, radishes, or green beans would all be great additions. Basically, use whatever crunchy veggies are hanging out in your fridge.
Turn it into a crispy rice salad bowl. Go heavier on the shredded cabbage, carrots, cucumbers and fresh herbs. Toss everything together with clumps of crispy rice, then flake the salmon over the top. Drizzle with plenty of peanut sauce.
Make it peanut-free. Swap the peanut butter for cashew butter or sunflower seed butter and replace the crushed peanuts with sesame seeds. The flavor will be a little different, but you’ll still get that creamy, sweet and savory sauce.

Close-up of crispy rice and salmon with peanut sauce, avocado, cucumber, herbs and crushed peanuts

Sweet chili peanut sauce for salmon made with peanut butter, lime and fish sauce

That peanut sauce drizzle tho. I would like to dive directly into this bowl.

FAQs

Why isn’t my rice getting crispy?

Moisture and overcrowding are usually the culprits. Cooked and cooled rice works especially well because it’s drier than freshly cooked rice. You also want to spread the rice across a large pan rather than crowding it into a small pan. And make sure you’re using the full amount of avocado oil!

If you made fresh rice and have a little extra time, spread the cooked rice out so it can cool and release some steam before adding the oil, curry paste, and salt.

Can I make the crispy rice in the air fryer?

Yes! Toss the cooked and cooled rice with the avocado oil, red curry paste and salt, then spread it in an even layer in your air fryer basket. I recommend using a parchment liner or safe silicone liner if you’re concerned about the rice falling through the basket. Air fry at 375°F until deep golden brown, about 10 minutes.

How should I store and reheat leftovers?

Store the salmon, crispy rice, veggies and peanut sauce separately in airtight containers in the fridge for up to 4 days. Reheat the salmon gently in the microwave, on the stovetop or in the oven. I recommend reheating the rice in the oven or air fryer to help it crisp back up. Assemble your bowls as usual.

Are these crispy rice bowls gluten-free?

This recipe easily can be gluten-free. Just double-check that your red curry paste, fish sauce, sweet chili sauce and sriracha (if using) are certified gluten-free, as ingredients can vary between brands.

If you try and like this recipe, please don’t forget to leave a comment and star rating down below! For more lifestyle, behind-the-scenes and ‘eating in real life’ type of content, come find me over on Instagram, TikTok, Pinterest, Facebook, or Youtube – I love connecting with you all there!

If you love these crispy rice bowls, try these other Asian-inspired bowl recipes:

Korean Shredded Beef Rice Bowls

Better-Than-Takeout Peanut Noodles with Shrimp

Meal Prep Power Bowls with Garlic Ginger Chicken

Salmon Buddha Bowl with Ginger Lime Dressing

Crispy Tofu Bowls with Curry Noodles and Chili Green Beans

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by Erica Baty on September 30, 2026

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