Crispy Salmon and Rice Bowl
A delightful blend of crispy salmon, jasmine rice, and colorful toppings, perfect for busy weeknights or cozy dinners.
Equipment
- non-stick skillet
Ingredients
For the Salmon
- 2 fillets skin-on salmon fillets Essential for achieving a crispy texture
- 1 tablespoon olive oil For frying the salmon
- to taste salt
- to taste pepper
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
For the Rice Base
- 2 cups cooked jasmine rice Can substitute with brown rice
For the Toppings
- ½ whole avocado Sliced
- ¼ cup cucumber Sliced
- ¼ cup shredded carrots
- ¼ cup edamame Steamed for extra protein
- 1 tablespoon sesame seeds For garnish
For the Sauce
- 2 tablespoons low sodium soy sauce
- 1 tablespoon sesame oil
- 1 teaspoon honey
- 1 teaspoon rice vinegar
- ½ teaspoon sriracha Optional for heat
Instructions
Preparation of Salmon
- Pat the salmon fillets dry with paper towels.
- 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.
- Place the salmon skin-side down in the skillet and cook for 4-5 minutes until crispy.
- Flip and cook for another 3-4 minutes until the salmon is cooked through.
Making the Sauce
- In a small bowl, whisk together soy sauce, sesame oil, honey, rice vinegar, and sriracha.
Assembling the Bowl
- Divide the cooked rice among serving bowls.
- Place the crispy salmon fillet on top.
- Add avocado, cucumber, carrots, and edamame as toppings.
- Drizzle with the sauce and sprinkle sesame seeds on top.
Notes
You can customize the toppings with other vegetables like bell peppers or radishes. Store leftovers in airtight containers in the fridge. Salmon may lose crispiness but tastes great even cold.
Nutrition
Serving: 1bowlCalories: 600kcal
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