Go Back
Crispy salmon rice bowl topped with colorful vegetables and sauce

Crispy Salmon and Rice Bowl

A delightful dish that combines crunchy salmon with fluffy rice, fresh veggies, and flavorful sauces, perfect for dinner or meal prep.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 2 servings
Course: dinner, Main Course
Cuisine: Asian, Fusion
Calories: 550
Ingredients Method Notes

Ingredients
  

For the Salmon
  • 2 fillets salmon fillets (skin-on)
  • 1 tablespoon olive oil For cooking the salmon
  • Salt and pepper to taste
  • 1 teaspoon garlic powder
  • 1 teaspoon smoked paprika
For the Bowl
  • 2 cups cooked jasmine rice or brown rice Base of the bowl
  • 1/2 piece 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 the Salmon
  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.
  2. Flip and cook for an additional 3-4 minutes until the salmon is cooked through.
Making the Sauce
  1. In a small bowl, whisk together soy sauce, sesame oil, honey, rice vinegar, and sriracha (if using).
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

Enhance flavor with lime or fresh herbs. Customize with your favorite vegetables, or swap salmon for chicken or tofu. Serve with a side salad for extra crunch.