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Chili Crisp Salmon Rice Bowl

Name: Chili Crisp Salmon Rice Bowl
Prep time: 15 min
Yield: 1 serving
Ingredients: 4 fillets (4-5 oz each) salmon skin on; 1 tbsp avocado oil; 1 tsp garlic powder; to taste salt; to taste pepper; 1/2 cup Greek yogurt; 1 1/2 tbsp chili crisp; 1 tsp sesame oil; 1 tbsp rice vinegar; 1 clove garlic; 1 tsp honey; 1 tbsp water; 2 cups cooked jasmine rice; 1 cup sliced cucumber; 1 sliced avocado; 2 soft boiled eggs; 2 tbsp scallions; to taste sesame seeds

Salmon • Chili Crisp • Greek Yogurt

Better than takeout and ready in under 30 minutes. Crispy pan-seared salmon sits on a bed of jasmine rice with fresh cucumber, avocado, and a creamy chili crisp sauce that comes together in one quick blend. Bold, protein-packed, and dangerously good.

Prep Time: 15

Ingredients: 18

Recipe Serving Size: 4

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Ingredients

4 fillets (4-5 oz each)
1 tbsp
1 tsp
to taste
to taste
1/2 cup
1 1/2 tbsp
1 tsp
1 tbsp
1 clove
1 tsp
1 tbsp
2 cups
1 cup
1
2
2 tbsp
to taste

salmon skin on
avocado oil
garlic powder
salt
pepper
Greek yogurt
chili crisp
sesame oil
rice vinegar
garlic
honey
water
cooked jasmine rice
sliced cucumber
sliced avocado
soft boiled eggs
scallions
sesame seeds

Preparation

Pat salmon fillets dry and season generously with salt, cracked pepper, and garlic powder.
Heat a pan over medium-high and add avocado oil.
Place salmon skin-side down and press gently for 10 seconds to prevent curling.
Cook 4–5 minutes until skin is crisp, then flip and cook 1–2 minutes more. Rest 5 minutes before flaking.
While salmon rests, make your sauce: add Greek yogurt, chili crisp, sesame oil, rice vinegar, garlic, honey, and water to your Beast vessel.
Blend until smooth, about 20–30 seconds.
To assemble: layer rice, then flaked salmon, then cucumber, avocado, eggs, and scallions.
Drizzle generously with chili crisp sauce and finish with sesame seeds.