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Crispy Salmon and Rice Bowl

A delicious and healthy Crispy Salmon and Rice Bowl that combines rich salmon flavors with fresh vegetables and rice, making it perfect for a quick meal.

  • Total Time: 20 minutes
  • Yield: 2 servings 1x

Ingredients

Scale
  • 2 salmon fillets (skin-on)
  • 1 tablespoon olive oil
  • Salt and pepper to taste
  • 1 teaspoon garlic powder
  • 1 teaspoon smoked paprika
  • 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)
  • 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

  1. Pat the salmon fillets dry with paper towels. Season both sides with salt, pepper, garlic powder, and smoked paprika.
  2. Heat olive oil in a non-stick skillet over medium-high heat. Add the salmon, skin-side down, and cook for 4-5 minutes until the skin is crispy. Flip and cook for an additional 3-4 minutes until the salmon is cooked through.
  3. In a small bowl, whisk together soy sauce, sesame oil, honey, rice vinegar, and sriracha (if using).
  4. Divide the cooked rice into bowls. Top with crispy salmon, avocado, cucumber, shredded carrots, and edamame.
  5. Drizzle with the sauce and sprinkle with sesame seeds before serving.

Notes

Store leftovers in an airtight container in the refrigerator for 1-2 days. Reheat rice and vegetables before adding cold salmon on top.

  • Author: jessica-baker
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Category: Main Course
  • Method: Pan-frying
  • Cuisine: Asian
  • Diet: Paleo

Nutrition

  • Serving Size: 1 bowl
  • Calories: 450
  • Sugar: 7g
  • Sodium: 680mg
  • Fat: 18g
  • Saturated Fat: 3g
  • Unsaturated Fat: 12g
  • Trans Fat: 0g
  • Carbohydrates: 45g
  • Fiber: 5g
  • Protein: 27g
  • Cholesterol: 60mg

Keywords: salmon, rice bowl, healthy, quick meal, customizable