Description
A quick, healthy, and delicious crispy salmon and rice bowl featuring perfectly seared salmon with fresh vegetables and a flavorful sauce.
Ingredients
- 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
Instructions
- Pat salmon fillets dry with a paper towel, then season with salt, pepper, garlic powder, and smoked paprika.
- Heat olive oil in a skillet over medium-high heat. Place salmon skin-side down and cook for 4–5 minutes until skin is crispy. Flip and cook another 3–4 minutes.
- In a small bowl, mix sesame oil, soy sauce, honey, sriracha (if using), and rice vinegar to make the sauce.
- Place cooked rice in serving bowls. Top with avocado, shredded carrots, cucumber, edamame, and the cooked salmon.
- Drizzle sauce over the top and sprinkle with sesame seeds.
- Serve immediately while the salmon is crispy.
Notes
- Use leftover rice for better texture or fry it lightly for extra flavor.
- Adjust sriracha to control spice level.
- Substitute tofu or tempeh for a vegetarian version.
- Prep vegetables and rice ahead for quick assembly.
Nutrition
- Serving Size: 1 bowl
- Calories: 520
- Sugar: 5g
- Sodium: 620mg
- Fat: 25g
- Saturated Fat: 4g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 5g
- Protein: 35g
- Cholesterol: 70mg
