Crispy Salmon and Rice Bowl
This crispy salmon and rice bowl features crunchy salmon skin, tender salmon, and fresh vegetables over fragrant rice, all tied together with a delicious honey-sesame drizzle.
Ingredients
For the salmon
- 2 fillets salmon fillets (skin-on) — about 6–7 oz each (Use center-cut for even cooking.)
- 1 tablespoon olive oil (substitute: avocado oil for higher smoke point.)
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika (or regular paprika if you prefer less smoke.)
For the bowl
- 2 cups cooked jasmine rice or brown rice (use steamed frozen rice for quicker prep.)
- 1/2 cup avocado, sliced (ripe but firm.)
- 1/4 cup cucumber, thinly sliced
- 1/4 cup shredded carrots (pre-shredded is fine.)
- 1/4 cup edamame, steamed (shelled.)
- 1 tablespoon sesame seeds, for garnish (toasted for more flavor.)
For the sauce
- 2 tablespoons low-sodium soy sauce
- 1 tablespoon sesame oil (toasted sesame oil gives nuttier flavor.)
- 1 teaspoon honey (maple syrup works as a vegan substitute.)
- 1 teaspoon rice vinegar
- 1/2 teaspoon sriracha (optional — add to taste.)
Instructions
Preparation
- Pat the salmon very dry with paper towels to encourage a crisp skin.
- Season both sides with salt, pepper, garlic powder, and smoked paprika. Press the spices gently into the flesh.
Cooking the Salmon
- Heat the olive oil in a non-stick skillet over medium-high heat until shimmering.
- Add the salmon to the pan, skin-side down. Press lightly with a spatula for the first 20 seconds to keep the skin flat.
- Cook skin-side down for 4–5 minutes until deep golden-brown and crispy.
- Flip the fillets and cook for 3–4 more minutes until opaque through the center and flaking easily.
Making the Sauce
- While the salmon cooks, whisk together soy sauce, sesame oil, honey, rice vinegar, and sriracha in a small bowl. Taste and adjust balance.
Assembly
- Divide the cooked rice between two bowls.
- Arrange avocado, cucumber, shredded carrots, and edamame around the rice.
- Place the crispy salmon on top and drizzle the sauce over each bowl.
- Finish with a sprinkle of sesame seeds and serve immediately.
Notes
If you prefer less sodium, reduce soy sauce to 1 tablespoon and add a splash of water. For gluten-free, use tamari instead of soy sauce. Serve warm right after searing for the best texture.