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Crispy Salmon and Rice Bowl
Benchi

Crispy Salmon and Rice Bowl

This Crispy Salmon and Rice Bowl is a flavorful, high-protein meal featuring perfectly seared salmon served over fluffy rice and topped with fresh veggies. The crispy skin on the salmon adds a satisfying crunch, while the rice and veggies balance it out with lightness.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 2
Course: Main Course
Cuisine: Japanese
Calories: 520
Ingredients Equipment Method

Ingredients
  

Ingredients
  • 2 fillets salmon (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)

Equipment

  • non-stick skillet

Method
 

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.