Go Back
Crispy salmon and rice bowl topped with fresh vegetables

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
Cook Time 10 minutes
Total Time 20 minutes
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.