Classic Crispy Salmon Rice Bowl
Enjoy a delightful and healthy Classic Crispy Salmon Rice Bowl, featuring perfectly cooked salmon with a crispy skin, served over fluffy rice and an assortment of fresh vegetables, all drizzled with a flavorful homemade sauce.
Equipment
- non-stick or cast-iron skillet
- paper towels
- small bowl
- serving bowls
Ingredients
Main Ingredients
- 2 fillets Salmon fillets (4-6oz each), skin-on
- 1 cup Cooked sushi rice (or jasmine, brown rice)
- 1/2 Red bell pepper thinly sliced
- 1/2 cup Edamame shelled
- 1/4 cup Shredded carrots
- 1/4 Avocado sliced
For the Sauce
- 2 tbsp Soy Sauce (or Tamari)
- 1 tsp Sesame Oil
- 1 tbsp Rice Vinegar
- 1/2 tsp Honey (or maple syrup)
- 1/2 tsp Sriracha (optional)
- 1 tsp Fresh lime juice
Other
- 1 tbsp Olive oil or avocado oil
- Salt and black pepper to taste
- 1 tsp Sesame seeds for garnish
- 1 Green onion sliced, for garnish
Instructions
Cooking Steps
- Cook your rice according to package directions and keep it warm.
- Pat the salmon fillets dry with paper towels and season generously with salt and pepper.
- Heat olive oil in a skillet over medium-high heat, then place salmon skin-side down and press gently.
- Cook skin-side down for 5-7 minutes until the skin is crispy and golden brown.
- Flip the salmon and cook for another 2-4 minutes until desired doneness, then let it rest.
- Whisk together soy sauce, sesame oil, rice vinegar, honey, lime juice, and Sriracha for the sauce.
- Divide rice among bowls, arrange vegetables, and top with the crispy salmon fillet.
- Drizzle generously with the prepared sauce and garnish with sesame seeds and green onions before serving.
Notes
For extra flavor, marinate the salmon fillets for 15 minutes in a tablespoon of the sauce before cooking. Adjust the amount of Sriracha to your preferred spice level, or omit for a milder dish. You can also add other fresh vegetables like cucumber or radish for more crunch and variety.