Dinner

Crispy Salmon and Rice Bowl Recipe

Bylina Carter January 30, 2026January 30, 2026

Introduction

This Crispy Salmon and Rice Bowl is a delightful combination of tender salmon with a perfectly crisped skin, served over fluffy rice and fresh vegetables. It’s a balanced, flavorful meal that comes together quickly, perfect for a nutritious weeknight dinner.

A white bowl filled with several layers of fresh, glossy orange salmon pieces cut into bite-sized cubes placed on top, sprinkled with small white sesame seeds and chopped bright green spring onions. Next to the salmon is a neat mound of soft white rice grains, and behind them is a bed of dark green leafy vegetables, adding freshness and contrast to the dish. The bowl sits on a white marbled surface, and the colors of the food create a vibrant, fresh look. Photo taken with an iphone --ar 4:5 --v 7

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)

Instructions

Step 1: Pat the salmon fillets dry with paper towels, then season both sides with salt, pepper, garlic powder, and smoked paprika.
Step 2: Heat olive oil in a non-stick skillet over medium-high heat. Place the salmon skin-side down and cook for 4-5 minutes until the skin is crispy.

Step 3: Flip the salmon and cook for an additional 3-4 minutes until the salmon is cooked through and flakes easily.
Step 4: In a small bowl, whisk together soy sauce, sesame oil, honey, rice vinegar, and sriracha if using to make the sauce.
Step 5: Divide the cooked rice evenly into bowls. Top each bowl with crispy salmon, sliced avocado, cucumber, shredded carrots, and steamed edamame.

Step 6: Drizzle the sauce over the bowls and sprinkle with sesame seeds before serving.

Tips & Variations

Use brown rice for added fiber and a nuttier flavor.
Add pickled ginger or sliced radishes for extra brightness and crunch.

If you prefer less spice, omit the sriracha or serve it on the side.
To get extra crispy skin, avoid moving the salmon once it’s in the pan until it releases easily.

Storage

Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over medium heat to maintain the salmon’s crispy skin, or use a microwave but expect softer texture. Assemble fresh vegetables right before eating to keep them crisp.