Crispy Salmon and Rice Bowl

Ready for a Flavor Explosion?

Imagine sinking your teeth into crispy salmon that’s perfectly seasoned, all nestled atop a fluffy bed of rice and vibrant veggies. Salivating yet? This Crispy Salmon and Rice Bowl isn’t just a dish; it’s a delightful experience that combines textures and flavors in every single bite. Quick to whip up and effortlessly delicious, it’s about to become your new favorite weeknight staple!

Why Make This Recipe?

Let’s be real: we all want meals that are easy and delicious, am I right? Here’s why this bowl deserves a spot on your table:

• Minimal cleanup: Who has time for endless dishes? This one-pan wonder saves the day!
• Family-friendly: Tailor it to picky eaters or adventurous palates, making it a win for everyone.
• Healthy yet satisfying: Packed with nutrients from salmon and fresh veggies, it’s good for you without skimping on flavor!

Ingredients

You don’t need fancy stuff — just these basics! Here’s what you’ll need for that gloriously crispy salmon fix:

• 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

Time to get cooking! Follow these easy-peasy steps for your Crispy Salmon and Rice Bowl:

1. Prepare the Salmon: Pat the salmon fillets dry with paper towels. Season both sides with salt, pepper, garlic powder, and smoked paprika.
2. Sizzle it Up: Heat 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. Flip and cook for another 3-4 minutes until it’s perfectly cooked through.
3. Make the Sauce: In a small bowl, whisk together soy sauce, sesame oil, honey, rice vinegar, and sriracha (if you like it spicy!).
4. Assemble Your Bowl: Divide the cooked rice into bowls. Top with crispy salmon, avocado, cucumber, shredded carrots, and edamame.
5. Finish It Off: Drizzle with the sauce and sprinkle with sesame seeds before serving.

How to Make Crispy Salmon and Rice Bowl (Overview)

Now that you’ve got the basics, let’s chat about whipping this up! Start with that salmon, letting it get that golden, crispy skin — trust me, you won’t regret it! While it cooks, whip up the sauce. Pro tip: don’t skip this step; it adds a delightful umami punch! Once everything’s done, layer your favorite toppings. The crunch of fresh veggies paired with the tender rice is simply to die for!

How to Serve Crispy Salmon and Rice Bowl

Serve this bowl with a sprinkle of sesame seeds for that extra touch of flair. The combination of bright colors from the avocado, carrots, and cucumber will make your plate pop! Plus, the aroma wafting through your kitchen might just convince your neighbors to invite themselves over. Who can resist that?

How to Store Crispy Salmon and Rice Bowl

Got leftovers? Lucky you! This bowl stores well in the fridge for up to 3 days. Just keep the salmon separate if possible to maintain its crispiness. For reheating, pop it in a skillet to revive that crunch or the microwave if you’re in a hurry — it’s all about balance!

Tips to Make Crispy Salmon and Rice Bowl

• Timing is everything: Get that salmon skin super crispy by letting it cook undisturbed at first.
• Ingredient swaps: Prefer more veggies? Toss in some bell peppers or snap peas!
• Texture tips: For extra crunch, consider adding some crushed nuts or crispy onions on top.

Variation

Feeling adventurous? Switch up the flavors by using a teriyaki sauce instead of the soy sauce or make it vegan by substituting the salmon with marinated tofu — it’ll soak in all those delicious flavors just as well!

FAQs

Can I use fresh salmon instead of frozen?
Absolutely! Fresh salmon will cook beautifully and have that amazing texture.

Can I prep this ahead of time?
You can cook the rice and veggies in advance, then just heat them with salmon for a quick assembly.

What can I serve this with?
Serve with a side of miso soup or spring rolls for a complete meal!

📌 Pin this recipe for your next cozy dinner night!

Crispy Salmon and Rice Bowl

A delightful experience combining crispy salmon atop fluffy rice and vibrant veggies, this bowl is quick, healthy, and family-friendly.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 25 minutes mins

Servings: 2 servings

Course: Dinner, Main Course

Cuisine: American, Healthy

Calories: 500

Ingredients Method Notes

Ingredients

  

For the Salmon

• 2 fillets salmon fillets (skin-on) Fresh or frozen, thawed
• 1 tablespoon olive oil For frying
• Salt and pepper to taste
• 1 teaspoon garlic powder
• 1 teaspoon smoked paprika

For the Bowl

• 2 cups cooked jasmine rice or brown rice Cook according to package instructions
• 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)

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

Method

 

Preparation

1. Pat the salmon fillets dry with paper towels. Season both sides with salt, pepper, garlic powder, and smoked paprika.

Cooking

1. Heat 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. Flip and cook for another 3-4 minutes until it's perfectly cooked through.

Making the Sauce

1. In a small bowl, whisk together soy sauce, sesame oil, honey, rice vinegar, and sriracha if you like it spicy.

Assembly

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

Notes

For extra crunch, consider adding crushed nuts or crispy onions on top. Store leftovers in the fridge for up to 3 days. Keep salmon separate if possible to maintain crispiness.