Crispy Salmon and Rice Bowl

Flaky, Crispy, and Oh-So-Tasty!

Ever bitten into a piece of salmon so crispy on the outside and juicy on the inside that it takes you on a flavor trip? Welcome to the land of Crispy Salmon and Rice Bowl, where wholesome ingredients collide in a delightful, colorful dish. This recipe is your ticket to an easy and satisfying dinner that’ll make you wonder why you ever settled for boring meals! Plus, it’s quick enough to whip up any night of the week without breaking a sweat.

Why Make This Recipe?

What’s not to love about a cozy bowl filled with crispy salmon and vibrant veggies? Here’s why you’ll want to make this beauty:

• Easy cleanup: Everything comes together in one pan and a couple of bowls. Less mess, more flavor!
• Affordable deliciousness: With just a few simple ingredients, you’ll create a meal that feels fancy without emptying your wallet.
• Family-friendly: The kids will gobble it up without complaint. Who knew a wholesome dinner could be so beloved?

Ingredients

You don’t need fancy stuff — just these basics!

• 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)

Directions

1. Pat your salmon fillets dry with paper towels. Season both sides generously with salt, pepper, garlic powder, and smoked paprika.
2. Heat the olive oil in a non-stick skillet over medium-high heat. Add the salmon, skin-side down, and cook for 4-5 minutes until the skin is crispy.
3. Flip the salmon and cook for an additional 3-4 minutes until it’s cooked through.
4. In a small bowl, whisk together soy sauce, sesame oil, honey, rice vinegar, and sriracha (if you’re feeling spicy).
5. Divide the cooked rice into bowls and top it with crispy salmon, avocado, cucumber, shredded carrots, and edamame.
6. Drizzle the sauce over everything and sprinkle with sesame seeds before serving.

How to Make Crispy Salmon and Rice Bowl (Overview)

Let’s break it down a bit, shall we? Start by seasoning your salmon to give it that flavor punch. While it cooks to crispy perfection, you can whip up a light, tangy sauce. Next, it’s all about layering! Place your soft rice at the bottom, add the salmon on top, and crown it with fresh veggies. Pro tip: Don’t skip letting the salmon get that nice crispy skin—that’s where the magic happens! 💫

How to Serve Crispy Salmon and Rice Bowl

Dishing out this bowl is like presenting a masterpiece! The deep golden-brown salmon topping, nestled on a bed of fluffy rice, creates a visual feast. Pair it with sliced avocado for creaminess, and a sprinkle of bright sesame seeds for that extra crunch. Imagine the aroma wafting through your kitchen—who could resist?

How to Store Crispy Salmon and Rice Bowl

Leftovers? Yes, please! This dish keeps well in the fridge for about 3 days. Just store it in an airtight container. For longer storage, you can freeze it for up to a month (just skip the toppings before freezing). When you’re ready to eat, just reheat gently in the microwave or on the stovetop. 👌

Tips to Make Crispy Salmon and Rice Bowl

• Use fresh salmon for maximum flavor—frozen works too but look for quality!
• Try different grains: Quinoa or farro can add a tasty twist.
• If you want to streamline, make the sauce ahead of time and store in the fridge!

Variation

Want to switch things up? Consider making it vegan by replacing salmon with crispy tofu! You can also change the flavors by swapping the rice for a spicy kimchi edition or adding more veggies like bell peppers or snap peas for a crunchier bite.

FAQs

Can I substitute the salmon?
Absolutely! You can use any fish you prefer, or even grilled chicken for a different protein.

Is this recipe good for meal prep?
Yep! It stores well, and you can portion it out for easy reheating during the week.

What can I use instead of rice?
Feel free to swap it for cauliflower rice for a low-carb option or mixed greens for a salad base!

📌 Pin this recipe for your next cozy dinner night!

Crispy Salmon and Rice Bowl

A delightful dish featuring crispy salmon on a bed of fluffy rice, topped with fresh veggies and a tangy sauce for a quick and satisfying dinner.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 10 minutes mins

Total Time 20 minutes mins

Servings: 2 servings

Course: Dinner, Main Course

Cuisine: Fusion, Japanese

Calories: 500

Ingredients Method Notes

Ingredients

  

For the Salmon

• 2 fillets salmon fillets (skin-on) Use fresh or quality frozen salmon.
• 1 tablespoon olive oil For frying.
• to taste Salt For seasoning.
• to taste Pepper For seasoning.
• 1 teaspoon garlic powder
• 1 teaspoon smoked paprika

For the Bowl

• 2 cups cooked jasmine rice or brown rice Use your preferred type of rice.
• 1/2 piece avocado (sliced) For creaminess.
• 1/4 cup cucumber (sliced) For freshness.
• 1/4 cup shredded carrots For crunch.
• 1/4 cup edamame (steamed)
• 1 tablespoon sesame seeds (for garnish)

For the Sauce

• 2 tablespoons soy sauce (low sodium)
• 1 tablespoon sesame oil
• 1 teaspoon honey
• 1 teaspoon rice vinegar
• 1/2 teaspoon sriracha (optional for spice) For added heat.

Method

 

Cooking the Salmon

1. Pat your salmon fillets dry with paper towels. Season both sides generously with salt, pepper, garlic powder, and smoked paprika.
2. Heat the olive oil in a non-stick skillet over medium-high heat. Add the salmon, skin-side down, and cook for 4-5 minutes until the skin is crispy.
3. Flip the salmon and cook for an additional 3-4 minutes until it’s cooked through.

Making the Sauce

1. In a small bowl, whisk together soy sauce, sesame oil, honey, rice vinegar, and sriracha (if you’re feeling spicy).

Assembling the Bowl

1. Divide the cooked rice into bowls and top it with crispy salmon, avocado, cucumber, shredded carrots, and edamame.
2. Drizzle the sauce over everything and sprinkle with sesame seeds before serving.

Notes

Leftovers keep well in the fridge for about 3 days. For longer storage, freeze for up to a month (skip toppings before freezing). Reheat gently in the microwave or stovetop.