This crispy salmon and rice bowl is a delightful combination of textures and flavors. The golden, crispy-skinned salmon pairs perfectly with fluffy rice and fresh vegetables, creating a meal that’s both satisfying and easy to prepare. It’s a go-to recipe when I want something quick, healthy, and utterly delicious. Crispy Salmon and Rice Bowl

Why You’ll Love This Recipe

I find this recipe incredibly versatile and convenient. It’s perfect for busy weeknights when time is limited, yet I still crave a wholesome meal. The ingredients are simple and often already in my pantry, making it budget-friendly. Plus, the flavors are easily adjustable to suit my personal preferences, ensuring that everyone at the table is happy.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

2 salmon fillets, skin-on
2 cups cooked rice (white, brown, or jasmine)
1/2 avocado, sliced
1/4 cup shredded carrots
1/4 cup sliced cucumber
1/4 cup cooked edamame
1 tablespoon olive oil
1 tablespoon sesame oil
1 tablespoon soy sauce, low sodium
1 teaspoon honey
1/2 teaspoon sriracha (optional)
1 teaspoon garlic powder
1 teaspoon smoked paprika
1 teaspoon rice vinegar
Salt and pepper, to taste
1 tablespoon sesame seeds

Directions

Prepare the Salmon: I start by patting the salmon fillets dry with a paper towel, which helps achieve that crispy skin. Then, I season them with salt, pepper, garlic powder, and smoked paprika.
Cook the Salmon: In a skillet over medium-high heat, I add olive oil and place the salmon fillets skin-side down. I let them cook undisturbed for about 4-5 minutes until the skin is crispy. Then, I flip them and cook for another 3-4 minutes until the salmon is cooked through.
Prepare the Sauce: While the salmon is cooking, I mix together sesame oil, soy sauce, honey, sriracha (if using), and rice vinegar in a small bowl.
Assemble the Bowl: I place the cooked rice in a bowl, arrange the sliced avocado, shredded carrots, cucumber, and edamame on top, and then add the cooked salmon.
Drizzle and Garnish: I drizzle the prepared sauce over the bowl and sprinkle sesame seeds on top.
Serve: I serve the bowl immediately while the salmon is still warm and crispy.

Servings and Timing

Servings: 2
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes

Variations

Grain Swap: Sometimes, I use quinoa or cauliflower rice instead of traditional rice for a different texture or to keep it low-carb.
Vegetable Additions: I like to add steamed broccoli, sautéed spinach, or pickled radishes for extra flavor and nutrients.
Spice Level: For more heat, I increase the amount of sriracha or add a pinch of red pepper flakes.
Sauce Alternatives: Occasionally, I drizzle a bit of teriyaki sauce or a homemade spicy mayo for a different flavor profile.

Storage/Reheating

If I have leftovers, I store them in an airtight container in the refrigerator for up to 2 days. To reheat, I prefer using a skillet over medium heat to maintain the salmon’s crispiness. Microwaving is convenient but tends to soften the crispy skin.

FAQs

How can I ensure the salmon skin stays crispy?

I make sure to pat the salmon skin dry before cooking and avoid moving it in the pan until it’s ready to flip. Cooking skin-side down first helps achieve that desired crispiness.

Can I use frozen salmon fillets?

Yes, I just ensure they’re fully thawed and patted dry before cooking to prevent excess moisture, which can hinder crispiness.

What type of rice works best for this bowl?

I usually use jasmine or brown rice, but any cooked rice will work. Leftover rice is especially good as it tends to be drier and crisps up nicely if I choose to fry it slightly.

Is there a vegetarian alternative to salmon?

Absolutely. I sometimes use tofu or tempeh, marinated and pan-fried until crispy, as a delicious vegetarian substitute.

Can I prepare components of this bowl in advance?

Yes, I often cook the rice and chop the vegetables ahead of time. The salmon is best cooked fresh, but having other components ready makes assembly quick and easy.

Conclusion

This crispy salmon and rice bowl has become a staple in my meal rotation. It’s quick to prepare, customizable, and always hits the spot. Whether I’m cooking for myself or entertaining guests, this dish never fails to impress with its combination of textures and flavors.