Why Make This Recipe
Crispy Salmon and Rice Bowl is a tasty and healthy meal that combines flavorful salmon with fresh vegetables and rice. It’s perfect for a quick weeknight dinner or meal prep for lunch. The crispy skin of the salmon adds a great texture, while the colorful veggies make the dish beautiful and nutritious. Plus, it’s easy to customize with your favorite ingredients.
How to Make Crispy Salmon and Rice Bowl
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)
Directions
- Pat the salmon fillets dry with paper towels. Season both sides with salt, pepper, garlic powder, and smoked paprika.
- 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 the salmon is cooked through.
- In a small bowl, whisk together soy sauce, sesame oil, honey, rice vinegar, and sriracha (if using).
- Divide the cooked rice into bowls. Top with crispy salmon, avocado, cucumber, shredded carrots, and edamame.
- Drizzle with the sauce and sprinkle with sesame seeds before serving.
How to Serve Crispy Salmon and Rice Bowl
Serve the bowl warm and enjoy it right away. This dish is perfect as is, but you can also add extra toppings like sliced radishes or seaweed for more flavor. It makes a great lunch or dinner option when you want something healthy and satisfying.
How to Store Crispy Salmon and Rice Bowl
If you have leftovers, store them in an airtight container in the fridge. The salmon can be kept for up to 2 days, while the rice and veggies will last for about 3 days. Reheat the salmon in a skillet or microwave, and it will still taste delicious!
Tips to Make Crispy Salmon and Rice Bowl
- Make sure to dry the salmon well before cooking to achieve that crispy skin.
- Use fresh, high-quality salmon for the best flavor.
- Adjust the amount of sriracha based on your preference for spice.
- Feel free to swap in different veggies based on what you have on hand.
Variation
You can change up this recipe by using different proteins like grilled chicken, tofu, or shrimp. You can also use quinoa or cauliflower rice instead of traditional rice for a low-carb option.
FAQs
1. Can I use frozen salmon?
Yes, frozen salmon works well. Just be sure to fully thaw it in the fridge before cooking.
2. What can I use instead of rice?
Quinoa, couscous, or even zoodles (zucchini noodles) are great alternatives to rice.
3. Is this recipe gluten-free?
To make this recipe gluten-free, use tamari instead of soy sauce. Make sure to check the labels of other ingredients as well.
Crispy Salmon and Rice Bowl
Ingredients
Salmon and Seasoning
- 2 fillets salmon fillets (skin-on)
- 1 tablespoon olive oil
- Salt and pepper to taste
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
Bowls Assembly
- 2 cups cooked jasmine rice or brown rice
- 1/2 unit 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)
Instructions
Preparation
- Pat the salmon fillets dry with paper towels. Season both sides with salt, pepper, garlic powder, and smoked paprika.
Cooking
- 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 the salmon is cooked through.
Sauce Preparation
- In a small bowl, whisk together soy sauce, sesame oil, honey, rice vinegar, and sriracha (if using).
Assembly
- Divide the cooked rice into bowls. Top with crispy salmon, avocado, cucumber, shredded carrots, and edamame.
- Drizzle with the sauce and sprinkle with sesame seeds before serving.