Crispy Salmon and Rice Bowl Recipe

Introduction

This Crispy Salmon and Rice Bowl is a delicious and healthy meal that combines perfectly cooked salmon with fresh vegetables and a savory sauce. It’s easy to prepare and makes for a satisfying lunch or dinner that feels both comforting and vibrant.

Ingredients

• 2 salmon fillets (skin-on)
• 1 tablespoon olive oil
• Salt and pepper to taste
• 1 teaspoon garlic powder
• 1 teaspoon smoked paprika
• 2 cups cooked jasmine rice or brown rice
• 1/2 avocado (sliced)
• 1/4 cup cucumber (sliced)
• 1/4 cup shredded carrots
• 1/4 cup edamame (steamed)
• 1 tablespoon sesame seeds (for garnish)
• 2 tablespoons soy sauce (low sodium)
• 1 tablespoon sesame oil
• 1 teaspoon honey
• 1 teaspoon rice vinegar
• 1/2 teaspoon sriracha (optional for spice)

Instructions

1. Step 1: Pat the salmon fillets dry with paper towels. Season both sides evenly with salt, pepper, garlic powder, and smoked paprika.
2. Step 2: Heat the olive oil in a non-stick skillet over medium-high heat. Place the salmon fillets skin-side down and cook for 4 to 5 minutes until the skin crisps up.
3. Step 3: Flip the salmon and cook for another 3 to 4 minutes until the salmon is cooked through but still tender inside.
4. Step 4: While the salmon cooks, prepare the sauce by whisking together soy sauce, sesame oil, honey, rice vinegar, and sriracha (if using) in a small bowl.
5. Step 5: Divide the cooked rice evenly into serving bowls. Arrange the crispy salmon on top along with sliced avocado, cucumber, shredded carrots, and steamed edamame.
6. Step 6: Drizzle the prepared sauce over each bowl and sprinkle with sesame seeds before serving.

Tips & Variations

• For extra crispiness, press the salmon firmly with a spatula when cooking skin-side down.
• Swap the edamame for steamed broccoli or snap peas for different veggies.
• Use lime juice instead of rice vinegar in the sauce for a tangier flavor.
• Serve with pickled ginger or fresh herbs like cilantro for added brightness.

Storage

Store leftover salmon and rice separately in airtight containers in the refrigerator for up to 2 days. Reheat gently in a skillet or microwave before assembling. The sauce is best added fresh to maintain flavor and texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen salmon fillets for this recipe?

Yes, frozen salmon can be used. Thaw completely in the refrigerator before cooking to ensure even cooking and crisp skin.

What type of rice works best for this bowl?

Jasmine or brown rice both work well. Jasmine rice offers a fragrant, soft texture, while brown rice adds a nutty flavor and more fiber.

Crispy Salmon and Rice Bowl Recipe

Print Recipe

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4.8 from 61 reviews

A delicious and healthy Crispy Salmon and Rice Bowl featuring pan-seared salmon with a crispy skin, served over fluffy jasmine or brown rice and fresh vegetables, all drizzled with a savory and slightly sweet sesame-soy sauce. This meal is perfect for a quick, flavorful lunch or dinner packed with protein and vibrant textures.

• Author: Windy
• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Total Time: 20 minutes
• Yield: 2 servings 1x
• Category: Main Dish
• Method: Frying
• Cuisine: Asian-inspired
• Diet: Low Fat

Ingredients

Scale 1x2x3x

Salmon

• 2 salmon fillets (skin-on)
• 1 tablespoon olive oil
• Salt and pepper to taste
• 1 teaspoon garlic powder
• 1 teaspoon smoked paprika

Rice and Vegetables

• 2 cups cooked jasmine rice or brown rice
• 1/2 avocado (sliced)
• 1/4 cup cucumber (sliced)
• 1/4 cup shredded carrots
• 1/4 cup edamame (steamed)

Sauce and Garnish

• 1 tablespoon sesame seeds (for garnish)
• 2 tablespoons soy sauce (low sodium)
• 1 tablespoon sesame oil
• 1 teaspoon honey
• 1 teaspoon rice vinegar
• 1/2 teaspoon sriracha (optional for spice)

Instructions

1. Prepare the salmon: Pat the salmon fillets dry with paper towels. Season both sides of the salmon generously with salt, pepper, garlic powder, and smoked paprika to enhance flavor.
2. Cook the salmon: Heat 1 tablespoon of olive oil in a non-stick skillet over medium-high heat. Place the salmon fillets skin-side down and cook for 4 to 5 minutes until the skin becomes crispy. Flip the fillets and cook for an additional 3 to 4 minutes until the salmon is cooked through but still moist inside.
3. Make the sauce: In a small bowl, whisk together 2 tablespoons soy sauce, 1 tablespoon sesame oil, 1 teaspoon honey, 1 teaspoon rice vinegar, and 1/2 teaspoon sriracha if you prefer some heat. This sauce provides a perfect balance of savory, sweet, and tangy flavors.
4. Assemble the bowl: Divide the cooked jasmine or brown rice evenly into serving bowls. Top each bowl with a crispy salmon fillet, sliced avocado, sliced cucumber, shredded carrots, and steamed edamame for a fresh and colorful presentation.
5. Garnish and serve: Drizzle the prepared sauce over each assembled bowl and sprinkle with 1 tablespoon of sesame seeds. Serve immediately to enjoy the contrast between the crispy salmon skin and fresh vegetables.

Notes

• Use skin-on salmon fillets to get that desirable crispy skin texture.
• Adjust sriracha quantity or omit it if you prefer a milder sauce.
• Brown rice adds more fiber and a nuttier flavor but jasmine rice provides a softer, aromatic base.
• If edamame is unavailable, substitute with steamed peas or green beans.
• For additional protein, consider topping with a soft boiled egg or sliced scallions for extra freshness.

Keywords: Crispy Salmon, Rice Bowl, Pan-seared Salmon, Healthy Dinner, Asian Sauce, Sesame Soy Sauce, Low Fat Meal