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Crispy Salmon and Rice Bowl

A delicious, easy-to-make meal featuring perfectly seared salmon on a bed of fluffy rice and vibrant veggies, drizzled with a flavorful sauce.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 2 servings
Course: Dinner, Main Course
Cuisine: Asian, Healthy
Calories: 550
Ingredients Method Notes

Ingredients
  

Salmon and Seasoning
  • 2 fillets salmon fillets (skin-on)
  • 1 tablespoon olive oil For cooking
  • to taste Salt and pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon smoked paprika
Bowl Ingredients
  • 2 cups cooked jasmine rice or brown rice Use pre-cooked rice for convenience.
  • 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)
Sauce
  • 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. Season both sides with salt, pepper, garlic powder, and smoked paprika.
  2. Heat olive oil in a non-stick skillet over medium-high heat. Add the salmon, skin-side down, and cook for about 4-5 minutes until the skin is crispy. Flip and cook for an additional 3-4 minutes until it’s fully cooked through.
  3. In a small bowl, whisk together the soy sauce, sesame oil, honey, rice vinegar, and sriracha if you like it spicy.
Assembly
  1. Divide the cooked rice into bowls.
  2. Top the rice with crispy salmon, avocado, cucumber, shredded carrots, and edamame.
  3. Drizzle with the sauce and sprinkle with sesame seeds before serving.

Notes

For extra crispy salmon, pat it dry well before seasoning. You can substitute quinoa or cauliflower rice for a twist. If you prefer less spice, adjust or skip the sriracha.