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Crispy Salmon and Rice Bowl

A flavorful, high-protein meal featuring perfectly seared salmon with crispy skin served over fluffy rice and topped with fresh vegetables and savory sesame sauce.
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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings: 2 portions
Course: Dinner, Main Course
Cuisine: Asian, Japanese
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

  • 2 salmon fillets skin-on, about 6 oz each
  • 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 prepare ahead or use leftover rice
  • ½ avocado sliced
  • ¼ cup cucumber sliced
  • ¼ cup shredded carrots
  • ¼ cup edamame steamed
  • 1 tablespoon sesame seeds for garnish
  • 2 tablespoons soy sauce low sodium
  • 1 tablespoon sesame oil
  • 1 teaspoon honey
  • 1 teaspoon rice vinegar
  • ½ teaspoon sriracha optional for spice

Equipment

  • Large non-stick skillet
  • Paper towels
  • Small bowl for sauce
  • Serving bowls
  • Whisk

Method
 

  1. Pat the salmon fillets completely dry with paper towels. Season both sides generously with salt, pepper, garlic powder, and smoked paprika.
  2. Heat olive oil in a non-stick skillet over medium-high heat until it shimmers (about 2 minutes). Place salmon skin-side down and let it cook undisturbed for 4-5 minutes until the skin releases easily from the pan and turns golden brown. Flip carefully and cook for 3-4 minutes more until the salmon reaches 145°F internally and flakes easily with a fork.
  3. While the salmon cooks, whisk together soy sauce, sesame oil, honey, rice vinegar, and sriracha (if using) in a small bowl.
  4. Divide the warm cooked rice between two serving bowls. Top each with a crispy salmon fillet, sliced avocado, cucumber, shredded carrots, and steamed edamame.
  5. Drizzle the sauce generously over each bowl and sprinkle with sesame seeds. Serve immediately while the salmon is still hot and crispy.

Notes

For best results, use skin-on salmon fillets and pat them completely dry before cooking. Rice should be cooked ahead of time. Store components separately in airtight containers for up to 2 days. Reheat salmon in a skillet to maintain crispy skin.