Classic Crispy Salmon Rice Bowl
This Classic Crispy Salmon Rice Bowl features perfectly cooked salmon with a crispy skin, served over a bed of fluffy rice and topped with fresh vegetables and a delicious dressing.
Equipment
- saucepan
- non-stick or cast-iron skillet
- spatula
- serving bowls
Ingredients
Main Ingredients
- 2 (6-ounce) salmon fillets skin on or off (skin-on is best for crispiness!)
- 1 tablespoon olive oil or avocado oil
- Salt and freshly cracked black pepper to taste
- garlic powder or paprika Optional: A pinch of for extra flavor
For the Rice
- 1 cup uncooked rice sushi rice, jasmine, brown rice, or even quinoa works great!
- 2 cups water or as directed by rice package
- salt Pinch of
For the Toppings
- 1/2 English cucumber thinly sliced
- 1 large carrot julienned or grated
- 1 avocado sliced
- 1 cup edamame shelled, cooked
Dressing & Garnish
- teriyaki, soy ginger dressing, sriracha mayo, or a homemade tahini lemon dressing Your favorite store-bought
- Sesame seeds, chopped green onions, nori strips, a squeeze of lime or lemon for garnish.
Instructions
Prepare the Rice
- Rinse rice thoroughly, combine with water and salt in a saucepan. Bring to a boil, then simmer covered for 15-20 minutes.
Get the Salmon Ready
- Pat salmon fillets dry and season generously with salt, pepper, and optional garlic powder or paprika.
Achieve Crispy Perfection
- Heat oil in a skillet over medium-high heat. Place salmon skin-side down, press gently, and cook for 4-6 minutes until crispy.
Finish Cooking the Salmon
- Flip salmon and cook for another 2-4 minutes until desired doneness is reached. Remove from heat.
Assemble Your Bowls
- Divide cooked rice among bowls and top with the crispy salmon.
Add Your Toppings
- Arrange cucumber, carrot, avocado, and edamame around the salmon.
Drizzle and Garnish
- Drizzle with your favorite sauce and garnish with sesame seeds, green onions, and lime or lemon. Serve immediately.
Notes
For extra flavor, consider marinating the salmon for 15-30 minutes before cooking. Adjust cooking times based on the thickness of your salmon fillets.