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Crispy Salmon and Rice Bowl

A delightful dish featuring crispy salmon served over fluffy rice and topped with vibrant vegetables, perfect for a quick and satisfying meal.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 2 servings
Course: Dinner, Main Course
Cuisine: American, Healthy
Calories: 600
Ingredients Method Notes

Ingredients
  

For the Salmon
  • 2 pieces salmon fillets (skin-on)
  • 1 tablespoon olive oil
  • Salt and pepper to taste
  • 1 teaspoon garlic powder
  • 1 teaspoon smoked paprika
For the Bowl
  • 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)
For the Sauce
  • 2 tablespoons soy sauce (low sodium)
  • 1 tablespoon sesame oil
  • 1 teaspoon honey
  • 1 teaspoon rice vinegar
  • 1/2 teaspoon sriracha (optional for spice)

Method
 

Preparation
  1. Pat the salmon fillets dry and season with salt, pepper, garlic powder, and smoked paprika.
Cooking Salmon
  1. Heat olive oil in a skillet over medium-high heat, then cook the salmon skin-side down for about 4-5 minutes.
  2. Flip and cook for an additional 3-4 minutes until perfectly cooked.
Making the Sauce
  1. In a bowl, whisk together soy sauce, sesame oil, honey, rice vinegar, and sriracha (if you like it spicy).
Assembly
  1. Divide the cooked rice into bowls, then top with salmon, avocado, cucumber, shredded carrots, and edamame.
  2. Drizzle with sauce and sprinkle with sesame seeds before serving.

Notes

Tip: Don't skip the sriracha if you're looking for a kick! Avocado should be added right before serving to prevent browning. For a lighter option, substitute rice with quinoa or cauliflower rice.