Crispy Salmon and Rice Bowl

introduction

This Crispy Salmon and Rice Bowl is simple and tasty. It gives you crispy salmon, warm rice, and fresh veggies in one bowl. If you like quick bowls, try it with a side like a simple red beans and rice recipe for a fuller meal.

why make this recipe

You make this recipe because it is fast and balanced. It has protein, healthy fats, and vegetables. The sauce adds a bright flavor. You can change the vegetables to what you have. It cooks in one pan and comes together in about 20 minutes.

how to make Crispy Salmon and Rice Bowl

Ingredients :
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)

Directions :

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.

how to serve Crispy Salmon and Rice Bowl

Serve the bowl warm. Place rice first, then add vegetables and salmon on top. Drizzle the sauce just before eating. Use extra sauce on the side if you like more flavor. Serve with chopsticks or a fork.

how to store Crispy Salmon and Rice Bowl

Cool any leftovers to room temperature. Store in an airtight container in the fridge for up to 2 days. Keep the sauce separate if you can. Reheat the rice and salmon gently in a pan or microwave. If reheating in a pan, crisp the salmon skin again for best texture.

tips to make Crispy Salmon and Rice Bowl

• Dry the salmon well so the skin gets crispy.
• Use a hot pan but not smoking hot. This helps crisp the skin without burning.
• Cut the avocado just before serving to keep it fresh.
• Steam or boil edamame ahead to save time.
• For meal prep, keep sauce and avocado separate. You can also pair bowls with an easy red beans and rice recipe for variety.

variation (if any)

• Use brown rice or cauliflower rice for lower carbs.
• Swap salmon for tofu or cooked shrimp.
• Add pickled ginger or kimchi for a tangy kick.
• Make the sauce spicier with more sriracha or chili flakes.

FAQs

Q: Can I use frozen salmon?
A: Yes. Thaw in the fridge before cooking and pat dry well.

Q: Is skin-on necessary?
A: No, but skin-on gives extra crisp texture. You can remove it if you prefer.

Q: Can I make the sauce ahead?
A: Yes. Store it in a small jar in the fridge for up to 3 days.

Q: How do I know the salmon is done?
A: Cook until it flakes with a fork and the center is opaque. Internal temperature should reach 145°F (63°C).

Q: Can I add other vegetables?
A: Yes. Try bell peppers, spinach, or steamed broccoli.

Conclusion

For another version with tips and photos, see Crispy Salmon Rice Bowls – Fox and Briar. You can also compare techniques with a different take at The Best Crispy Rice & Salmon Bowl Recipe – nocrumbsleft.

Crispy Salmon and Rice Bowl

This Crispy Salmon and Rice Bowl is a quick and balanced meal combining crispy salmon, warm rice, and fresh veggies with a flavorful sauce.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 10 minutes mins

Total Time 20 minutes mins

Servings: 2 servings

Course: Dinner, Main Course

Cuisine: American, Healthy

Calories: 600

Ingredients Method Notes

Ingredients

  

For the salmon

• 2 pieces salmon fillets (skin-on)
• 1 tablespoon olive oil For cooking
• Salt and pepper to taste
• 1 teaspoon garlic powder
• 1 teaspoon smoked paprika

For the rice bowl

• 2 cups cooked jasmine rice or brown rice
• 1/2 piece avocado (sliced) Add just before serving for freshness
• 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) Adjust to taste

Method

 

Preparation

1. Pat the salmon fillets dry with paper towels and 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.
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

Cool any leftovers to room temperature. Store in an airtight container in the fridge for up to 2 days. Keep the sauce separate if possible, and reheat the rice and salmon gently.