Description
This Crispy Salmon and Rice Bowl features perfectly seared salmon fillets with crisp skin served over a bed of jasmine or brown rice. Fresh avocado, cucumber, shredded carrots, and steamed edamame add vibrant colors and textures, while a flavorful soy-based sauce with sesame oil, honey, and a hint of sriracha ties everything together in a wholesome, satisfying dish.
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 and Vegetables
- 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
- 2 tablespoons soy sauce (low sodium)
- 1 tablespoon sesame oil
- 1 teaspoon honey
- 1 teaspoon rice vinegar
- 1/2 teaspoon sriracha (optional for spice)
- 1 tablespoon sesame seeds (for garnish)
Instructions
- Prepare the salmon: Pat the salmon fillets dry with paper towels to remove excess moisture. Season both sides evenly with salt, pepper, garlic powder, and smoked paprika to enhance flavor.
- Cook the salmon: Heat olive oil in a non-stick skillet over medium-high heat. Place the salmon fillets skin-side down carefully in the hot pan. Cook for 4-5 minutes until the skin is crispy and golden brown. Flip the fillets and cook for an additional 3-4 minutes, or until the salmon is opaque and cooked through.
- Make the sauce: In a small bowl, whisk together the low sodium soy sauce, sesame oil, honey, rice vinegar, and sriracha if using. This will create a balanced, flavorful dressing for the bowl.
- Assemble the 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 for a colorful and nutritious presentation.
- Garnish and serve: Drizzle the prepared sauce over each bowl generously. Sprinkle sesame seeds on top as a final garnish. Serve immediately to enjoy the contrast of warm salmon and rice with fresh vegetables.
Notes
- For a gluten-free option, ensure the soy sauce used is labeled gluten-free.
- You can substitute jasmine rice with quinoa or cauliflower rice for a different texture or lower carb option.
- Adjust the amount of sriracha according to your preferred spice level or omit it entirely.
- Salmon fillets can be cooked skinless if preferred, but the skin adds a nice crispy texture.
- Leftover rice works well for this recipe, so it’s great for meal prep.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Asian Fusion
Keywords: Salmon bowl, crispy salmon, rice bowl, healthy dinner, quick salmon recipe, Asian-inspired salmon, sesame soy sauce, easy salmon dinner
