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Crispy Salmon and Rice Bowl 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.

Ingredients

Scale

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

Find it online: https://thedishspot.com/crispy-salmon-and-rice-bowl-recipe/