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.

Crispy Rice Bowls Recipe 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!)

Description

Crispy rice is officially worth the hype! These easy 35-minute salmon bowls put leftover rice to very good use with Thai-inspired flavors, fresh crunchy veggies and a sweet chili peanut sauce tying it all together.

Ingredients

Crispy Rice

3 cups cooked and cooled jasmine rice
2 tablespoons avocado oil
1 tablespoon red curry paste
¼ teaspoon salt

Salmon

1 ¼ lbs. salmon (four 5-oz fillets)
salt and pepper
drizzle of avocado oil
1 tablespoon red curry paste
1 tablespoon brown sugar

Sweet Chili Peanut Sauce

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

Bowls

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!)

Instructions

Preheat oven to 425°F. Line a large rimmed baking sheet with parchment paper or a silicone baking mat.
In a large bowl, toss together 3 cups cooked and cooled rice, 2 tablespoons avocado oil, 1 tablespoon red curry paste and ¼ teaspoon salt until the rice is evenly coated in oil and curry paste. Spread the rice out on the prepared baking sheet, kinda smashing a few clumps together and really pressing it down into the pan. Bake for 15 minutes.
Pat the salmon dry with a paper towel and season all over with big pinches of salt and pepper. Drizzle each with a brief glug of avocado oil. Divide 1 tablespoon each red curry paste and brown sugar between your fillets and rub them all over the salmon.
After its 15-minute head start, take the rice out of the oven, scooch it over a little to make room for the salmon, 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.
In a small bowl, whisk together ¼ cup sweet chili sauce, 2 tablespoons peanut butter, 1 tablespoon fish sauce, 1 tablespoon lime juice, ½ teaspoon ground ginger, and 1 teaspoon sriracha. Add a tablespoon of warm water at a time, until your desired consistency is reached.
Assemble your bowls. I like to season the cabbage, carrots, avocado, and cucumber with a squeeze of lime or a splash of rice vinegar and pinches of salt. Add all of the veggies, avocado, and crispy rice into the bowl. Top with a piece of salmon and drizzle everything with peanut sauce. Sprinkle on crushed peanuts and lots of fresh herbs.Yum. What a great day to be eating dinner.

Notes

Rice: If you don’t have three cups of cooked rice, rinse one cup of uncooked rice in a fine mesh sieve until the water runs clear and add it to a small saucepan with 1 ½ cups water and a big pinch of salt. Bring to a boil, reduce to a constant simmer and cover for 10 minutes. Without removing the lid, turn the heat off and let sit another 10 minutes. Fluff with a fork and proceed with the recipe!

Protein thoughts: I’ve made this exact recipe with both chicken thighs and shrimp, both are very good! Season the same as the salmon, but adjust the cook time depending on what protein you’re using.

Refer to the above blog post for ingredient information, step-by-step instructions, variation ideas and answers to frequently asked questions.

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Nutrition

Serving Size: 1 bowl = ¾ cup crispy rice, 1 (5-oz) salmon fillet, 2 ½ tablespoons peanut sauce, ¼ avocado, 1 tablespoon crushed peanuts
Calories: 618
Sugar: 13 g
Sodium: 949 mg
Fat: 27.4 g
Carbohydrates: 56.6 g
Fiber: 6.6 g
Protein: 40.9 g
Cholesterol: 72.4 mg