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Crispy Salmon and Rice Bowl

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A vibrant and comforting bowl of crispy salmon atop fluffy rice, accompanied by fresh veggies, combining delightful flavors and textures.

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. Prepare the salmon. Pat the salmon fillets dry and season with salt, pepper, garlic powder, and smoked paprika.
  2. Heat the skillet. Heat the olive oil in a non-stick skillet over medium-high heat until shimmering.
  3. Sauté the salmon. Add the salmon, skin-side down, and cook for 4-5 minutes until crispy and golden brown.
  4. Flip and cook. Gently flip the salmon and cook for an additional 3-4 minutes until cooked through.
  5. Whisk the sauces. In a small bowl, whisk together soy sauce, sesame oil, honey, rice vinegar, and sriracha.
  6. Start building the bowls. Divide the cooked rice into bowls.
  7. Arrange the toppings. Top the rice with salmon, avocado, cucumber, shredded carrots, and edamame.
  8. Drizzle and garnish. Drizzle the sauce over the top and sprinkle with sesame seeds.

Notes

Serve with miso soup or a green salad for a complete meal. Leftovers can be stored for up to two days.

Nutrition

Find it online: https://www.nailzspa.com/crispy-salmon-and-rice-bowl-recipe/

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