Crispy Salmon and Rice Bowl
This crispy salmon and rice bowl combines flavorful salmon, fluffy rice, and vibrant veggies for a delightful and customizable meal.
Ingredients
For the Salmon
- 2 fillets salmon fillets (skin-on) Fresh salmon gives the best flavor. Look for vibrant color and a firm texture!
- 1 tablespoon olive oil Helps crisp the skin beautifully and adds richness.
- to taste Salt and pepper Season generously for maximum flavor.
- 1 teaspoon garlic powder Elevates the flavor and provides that cozy garlic aroma.
- 1 teaspoon smoked paprika Adds depth and interest to each bite.
For the Bowl
- 2 cups cooked jasmine rice or brown rice Fluffy rice is the heart of the bowl, soaking up all the delicious flavors.
- 1/2 whole avocado (sliced) Adds a dreamy texture and is good for you.
- 1/4 cup cucumber (sliced) Brightens the bowl and adds a refreshing bite.
- 1/4 cup shredded carrots Brings a hint of sweetness and color.
- 1/4 cup edamame (steamed) Packed with protein; a great addition.
- 1 tablespoon sesame seeds (for garnish) Adds a nutty flavor and a delightful presentation.
For the Sauce
- 2 tablespoons soy sauce (low sodium) Brings umami goodness.
- 1 tablespoon sesame oil Adds a gorgeous depth of flavor.
- 1 teaspoon honey Balances the savory elements beautifully.
- 1 teaspoon rice vinegar Brightens and rounds out the flavors.
- 1/2 teaspoon sriracha (optional) Adds spice to your liking.
Instructions
Preparation
- Pat the salmon fillets dry with paper towels and season both sides with salt, pepper, garlic powder, and smoked paprika.
Cooking the Salmon
- Heat olive oil in a non-stick skillet over medium-high heat. Add the salmon, skin-side down, and cook for 4-5 minutes until the skin is crispy. Flip and cook for an additional 3-4 minutes until cooked through.
Making the Sauce
- Whisk together soy sauce, sesame oil, honey, rice vinegar, and sriracha in a small bowl.
Assembling the Bowls
- Divide the cooked rice into bowls, top with the crispy salmon, avocado, cucumber, shredded carrots, and edamame.
- Drizzle with sauce and sprinkle sesame seeds on top before serving.
Notes
You can prep the salmon and sauce ahead of time. Store the sauce in the fridge for up to a week. Leftover components can be stored separately in the fridge for about 3 days.