Description
This Crispy Salmon and Rice Bowl recipe combines perfectly seared salmon with fresh vegetables and a tangy, slightly sweet dressing for a delicious and nutritious meal. Featuring crispy skin-on salmon fillets served over jasmine or brown rice, topped with creamy avocado, crunchy cucumbers, shredded carrots, steamed edamame, and a flavorful sesame-soy sauce, it’s a balanced bowl packed with textures and flavors, perfect for a quick and satisfying lunch or dinner.
Ingredients
Scale
Salmon and Seasoning
- 2 salmon fillets (skin-on)
- 1 tablespoon olive oil
- Salt and pepper to taste
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
Rice Bowl Components
- 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)
Sauce and Garnish
- 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
- Season the Salmon: Pat the salmon fillets dry using paper towels. Season both sides evenly with salt, pepper, garlic powder, and smoked paprika to enhance the flavor and prepare the fillets for crisping.
- Cook the Salmon: Heat olive oil in a non-stick skillet over medium-high heat. Place the salmon fillets skin-side down and cook for 4 to 5 minutes until the skin is crispy and browned. Flip the fillets and cook for an additional 3 to 4 minutes until the salmon is cooked through but remains moist inside.
- Prepare the Sauce: In a small bowl, whisk together the low sodium soy sauce, sesame oil, honey, rice vinegar, and the optional sriracha for a tangy, slightly sweet, and spicy dressing.
- Assemble the Rice Bowl: Divide the cooked jasmine or brown rice evenly into serving bowls. Top each bowl with a crispy salmon fillet, sliced avocado, cucumber, shredded carrots, and steamed edamame to add varied texture and nutrition.
- Finish and Serve: Drizzle the prepared sauce generously over the assembled bowls and sprinkle with sesame seeds as garnish. Serve immediately to enjoy the contrast between crispy salmon and fresh vegetables.
Notes
- You can swap the rice for cauliflower rice for a lower-carb option.
- Add pickled ginger or seaweed to the bowl for extra flavor and umami notes.
- If you do not have edamame, substitute with peas or steamed spinach.
- For a spicier kick, increase the amount of sriracha or add chili flakes.
Keywords: Crispy Salmon, Rice Bowl, Healthy Dinner, Asian-inspired, Quick Meal, Sesame Soy Sauce, Avocado Bowl, Easy Salmon Recipe