Description
This Crispy Salmon & Rice Bowl is a fresh, flavorful meal featuring crispy, pan-seared salmon over a bed of rice with an array of delicious toppings. Finished with a savory soy sauce drizzle, this bowl is quick to prepare and perfect for a healthy lunch or dinner.
Ingredients
Units
Scale
- For the Salmon:
- 2 salmon fillets (about 6 oz each), skin on
- Salt and pepper, to taste
- 1 tbsp olive oil
- For the Bowl:
- 2 cups cooked white or brown rice
- 1/2 cucumber, thinly sliced
- 1 avocado, sliced
- 1/2 cup shredded carrots
- 2 green onions, sliced
- 1 tbsp sesame seeds
- Fresh cilantro or microgreens, for garnish (optional)
- For the Sauce:
- 2 tbsp soy sauce (or tamari for gluten-free)
- 1 tsp sesame oil
- 1 tsp rice vinegar
- 1 tsp honey or maple syrup
- 1/2 tsp sriracha (optional, for heat)
Instructions
- Prepare the Salmon:
- Pat the salmon fillets dry with paper towels and season the flesh side with salt and pepper.
- Heat olive oil in a large skillet over medium-high heat.
- Place the salmon fillets skin-side down in the skillet. Cook for 4-5 minutes without moving until the skin is crispy.
- Flip and cook the other side for 1-2 minutes, or until the salmon is cooked to your preferred doneness. Remove from the skillet and let rest for a few minutes, then flake into bite-sized pieces.
- Make the Sauce:
- In a small bowl, whisk together soy sauce, sesame oil, rice vinegar, honey, and sriracha (if using).
- Assemble the Bowls:
- Divide the cooked rice between two bowls. Arrange the cucumber, avocado, shredded carrots, and flaked salmon on top.
- Drizzle the sauce over each bowl and sprinkle with green onions and sesame seeds.
- Serve:
- Garnish with fresh cilantro or microgreens if desired, and serve immediately.
Notes
- For extra flavor, marinate the salmon in a bit of soy sauce and sesame oil before cooking.
- Substitute rice with quinoa or cauliflower rice for a low-carb option.
- This recipe works well with leftover salmon or even canned salmon in a pinch.