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Crispy Salmon and Rice Bowl

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A quick and delicious crispy salmon and rice bowl with fresh vegetables and a savory soy-sesame sauce, 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 and 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.
  3. Flip the salmon and cook for an additional 3-4 minutes until cooked through.
  4. In a small bowl, whisk together soy sauce, sesame oil, honey, rice vinegar, and sriracha (if using).
  5. Divide the cooked rice into bowls. Top with crispy salmon, avocado, cucumber, shredded carrots, and edamame.
  6. Drizzle with the sauce and sprinkle with sesame seeds before serving.

Notes

Store leftovers in an airtight container. Best used within two days. Reheat gently in a skillet for best texture.

Nutrition

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