Print

Crispy Salmon and Rice Bowl

Print Recipe

A quick and flavorful crispy salmon and rice bowl, perfect for busy weeknights.

Ingredients

Scale
  • 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)

Instructions

  1. Pat the salmon fillets dry with paper towels. Season both sides with salt, pepper, garlic powder, and smoked paprika.
  2. 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 an additional 3-4 minutes until the salmon is cooked through.
  3. In a small bowl, whisk together soy sauce, sesame oil, honey, rice vinegar, and sriracha (if using).
  4. Divide the cooked rice into bowls. Top with crispy salmon, avocado, cucumber, shredded carrots, and edamame.
  5. Drizzle with the sauce and sprinkle with sesame seeds before serving.

Notes

For best texture, store components separately. Warm the sauce but do not boil it.

Nutrition

Find it online: https://voxrecipes.com/crispy-salmon-and-rice-bowl-2/