Description
This Crispy Salmon and Rice Bowl combines perfectly seared salmon fillets with a fresh and colorful assortment of vegetables over a bed of jasmine or brown rice. Enhanced by a tangy, slightly sweet, and spicy soy-based dressing, this dish offers a delightful balance of textures and flavors perfect for a nutritious and satisfying meal.
Ingredients
Scale
Salmon and Seasoning
- 2 salmon fillets (skin-on)
- 1 tablespoon olive oil
- Salt and pepper to taste
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
Rice and Vegetables
- 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)
Sauce and Garnish
- 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)
Instructions
- Season the Salmon: Pat the salmon fillets dry with paper towels to remove excess moisture and ensure a crispy skin. Season both sides evenly with salt, pepper, garlic powder, and smoked paprika to infuse flavor and prepare the fish for cooking.
- Cook the Salmon: Heat olive oil in a non-stick skillet over medium-high heat. Place the salmon skin-side down and cook undisturbed for 4 to 5 minutes until the skin is crispy and browned. Flip the fillets carefully and cook for an additional 3 to 4 minutes until the salmon is fully cooked but remains moist inside.
- Prepare the Dressing: In a small bowl, whisk together low sodium soy sauce, sesame oil, honey, rice vinegar, and optional sriracha. This creates a tangy, slightly sweet, and spicy sauce that complements the bowl beautifully.
- Assemble the Bowls: Divide the cooked jasmine or brown rice evenly into two serving bowls. Top each bowl with one crispy salmon fillet, sliced avocado, cucumber, shredded carrots, and steamed edamame to add texture and nutrition.
- Finish and Serve: Drizzle the prepared dressing generously over the assembled bowls. Sprinkle sesame seeds on top for garnish. Serve immediately to enjoy the contrast between the crispy salmon and fresh vegetables.
Notes
- Swap jasmine or brown rice with cauliflower rice for a lower-carb alternative.
- Add pickled ginger or seaweed to the bowl for extra flavor and umami.
- If edamame is unavailable, substitute with peas or steamed spinach.
- Increase sriracha quantity or add chili flakes for an extra spicy kick.
Keywords: salmon rice bowl, crispy salmon, healthy salmon recipe, Asian salmon bowl, quick dinner, sesame salmon, jasmine rice bowl, low fat salmon dish