Description
A flavorful crispy salmon and rice bowl featuring pan-seared salmon with crunchy skin, fluffy rice, fresh vegetables, and a savory sesame-soy sauce.
Ingredients
- 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
- 2 tablespoons low-sodium soy sauce
- 1 tablespoon sesame oil
- 1 teaspoon honey
- 1 teaspoon rice vinegar
- 1/2 teaspoon sriracha (optional)
Instructions
1. Pat the salmon fillets dry and season both sides with salt, pepper, garlic powder, and smoked paprika.
2. Heat olive oil in a skillet over medium-high heat. Place salmon skin-side down and cook for 4–5 minutes until crispy. Flip and cook another 3–4 minutes until fully cooked.
3. In a small bowl, whisk together soy sauce, sesame oil, honey, rice vinegar, and sriracha if using.
4. Divide cooked rice between bowls and top with salmon, avocado, cucumber, shredded carrots, and edamame.
5. Drizzle with sauce and sprinkle sesame seeds on top before serving.
Notes
Use cauliflower rice for a lower-carb option.
Add pickled ginger or seaweed for extra flavor.
Substitute edamame with peas or steamed spinach if needed.
For extra crispiness, press salmon gently while cooking skin-side down.