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Crispy salmon rice bowl topped with fresh vegetables and sauce

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.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
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.