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Crispy salmon rice bowl topped with fresh ingredients and garnishes.

Crispy Salmon and Rice Bowl

A delightful dinner featuring crispy salmon, vibrant veggies, and rich flavors, perfect for weeknight meals.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 2 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 600
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 pieces salmon fillets (skin-on)
  • 1 tablespoon olive oil for cooking
  • 1 teaspoon garlic powder
  • 1 teaspoon smoked paprika
  • 2 cups cooked jasmine rice or brown rice
  • 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
Sauce Ingredients
  • 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 and season both sides with salt, pepper, garlic powder, and smoked paprika.
Cooking
  1. In a non-stick skillet, heat the olive oil over medium-high heat.
  2. Add the salmon, skin-side down. Cook for 4-5 minutes until the skin is crispy, then flip and cook for an additional 3-4 minutes until it's 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 the sauce over the top and sprinkle with sesame seeds before serving.

Notes

For best results, use fresh salmon. Feel free to customize with seasonal veggies or switch out salmon for crispy tofu for a vegan option.