Description
This Crispy Salmon and Rice Bowl combines perfectly seared salmon fillets with fresh vegetables and a flavorful sesame-soy dressing. Featuring a crispy skin salmon, nutritious jasmine or brown rice, creamy avocado, crunchy cucumber, and steamed edamame, this recipe delivers a delicious, balanced meal with a hint of spice from optional sriracha.
Ingredients
Scale
Salmon and Seasoning
- 2 salmon fillets (skin-on)
- 1 tablespoon olive oil
- Salt and pepper to taste
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
Rice and Vegetables
- 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)
Sauce and Garnish
- 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
- Season the Salmon: Pat the salmon fillets dry with paper towels. Season both sides evenly with salt, pepper, garlic powder, and smoked paprika to enhance flavor and prepare for crisping.
- Cook the Salmon: Heat olive oil in a non-stick skillet over medium-high heat. Place the salmon skin-side down and cook for 4 to 5 minutes until the skin becomes crispy and browned. Flip and cook for an additional 3 to 4 minutes until the salmon is cooked through but still moist.
- Prepare the Sauce: In a small bowl, whisk together the low sodium soy sauce, sesame oil, honey, rice vinegar, and optional sriracha to create a tangy, slightly sweet and spicy dressing.
- Assemble the Bowls: Divide the cooked jasmine or brown rice into serving bowls. Top each bowl with the crispy salmon fillet, sliced avocado, cucumber, shredded carrots, and steamed edamame for added texture and nutrition.
- Finish and Serve: Drizzle the prepared sauce generously over the assembled bowls and sprinkle with sesame seeds for garnish. Serve immediately to enjoy the contrast of crispy salmon and fresh vegetables.
Notes
- You can swap the rice for cauliflower rice for a lower-carb option.
- Add pickled ginger or seaweed to the bowl for extra flavor and umami notes.
- If you do not have edamame, substitute with peas or steamed spinach.
- For a spicier kick, increase the amount of sriracha or add chili flakes.
