Crispy Salmon and Rice Bowl
A harmonious blend of crispy salmon, creamy avocado, and fresh vegetables atop seasoned rice for a comforting and delicious meal.
Ingredients
For the Salmon
- 2 pieces salmon fillets (skin-on) Freshness is key. Preferably wild-caught.
- 1 tablespoon olive oil For cooking the salmon.
- to taste salt and pepper To enhance flavors.
- 1 teaspoon garlic powder For depth of flavor.
- 1 teaspoon smoked paprika Adds warmth and smokiness.
For the Rice and Toppings
- 2 cups cooked jasmine or brown rice Choose based on your texture preference.
- 1/2 piece avocado (sliced) Select a ripe but firm avocado.
- 1/4 cup cucumber (sliced) For a refreshing crunch.
- 1/4 cup shredded carrots Adding color and sweetness.
- 1/4 cup edamame (steamed) Provides protein.
- 1 tablespoon sesame seeds (for garnish) For a nutty flavor.
For the Sauce
- 2 tablespoons soy sauce (low sodium) Adds umami.
- 1 tablespoon sesame oil For a toasty flavor.
- 1 teaspoon honey Balancing sweetness.
- 1 teaspoon rice vinegar Enhances flavors.
- 1/2 teaspoon sriracha (optional) For heat.
Instructions
Preparation
- Pat the salmon fillets dry with paper towels and season both sides generously with salt, pepper, garlic powder, and smoked paprika.
- In a non-stick skillet, heat the olive oil over medium-high heat until glimmering.
- Add the salmon skin-side down and cook for 4-5 minutes until the skin is crispy.
- Carefully flip the fillets and cook for an additional 3-4 minutes until cooked through.
- Meanwhile, whisk together the soy sauce, sesame oil, honey, rice vinegar, and sriracha (if using) in a small bowl.
Assembly
- Divide the cooked rice into bowls.
- Top each bowl with a crispy salmon fillet, sliced avocado, cucumber, shredded carrots, and edamame.
- Drizzle the prepared sauce generously over everything and sprinkle with sesame seeds.
Notes
Store leftovers in an airtight container in the fridge for up to three days. Best to add avocado fresh if you are storing leftovers. To freeze, keep salmon separate from rice and veggies.