Name: Crispy Salmon and Rice Bowl
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: Asian-inspired
Ingredients: 2 salmon fillets (about 6 oz each); 1 tablespoon olive oil; Salt and pepper to taste; 1 cup cooked rice (white, brown, or jasmine); 1 tablespoon soy sauce; 1 tablespoon rice vinegar; 1 teaspoon honey; 1/2 teaspoon sesame oil; 1/4 cucumber, thinly sliced; 1/4 avocado, sliced; 1 tablespoon sesame seeds; 1 green onion, chopped

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This crispy salmon and rice bowl is the perfect balance of flavors and textures. The salmon is perfectly pan-seared to a crispy, golden crust, while the rice serves as a fluffy, comforting base. The tangy dressing ties everything together, and with the added crunch of cucumber, creamy avocado, and a sprinkle of sesame seeds, each bite is a delightful combination of fresh and savory. Whether you're looking for a quick weeknight dinner or a satisfying lunch, this recipe is easy to make and sure to become a favorite!

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

2 salmon fillets (about 6 oz each)

1 tablespoon olive oil

Salt and pepper to taste

1 cup cooked rice (white, brown, or jasmine)

1 tablespoon soy sauce

1 tablespoon rice vinegar

1 teaspoon honey

½ teaspoon sesame oil

¼ cucumber, thinly sliced

¼ avocado, sliced

1 tablespoon sesame seeds

1 green onion, chopped

Directions

I start by heating olive oil in a skillet over medium-high heat. I season the salmon fillets with salt and pepper on both sides.

Once the skillet is hot, I add the salmon fillets, skin-side down. I cook them for 4-5 minutes until the skin is crispy, then flip them over and cook for another 3-4 minutes, until the salmon is crispy on the outside and cooked through.

In a small bowl, I whisk together the soy sauce, rice vinegar, honey, and sesame oil to create the dressing.

To assemble the bowl, I place the cooked rice at the bottom of each bowl. I then top it with the crispy salmon fillet, cucumber slices, and avocado.

I drizzle the dressing over the top, then sprinkle sesame seeds and chopped green onion for added flavor and texture.

I serve the bowl immediately, and enjoy this delicious and satisfying meal!

Servings and timing

Servings: 2 servings

Prep Time: 10 minutes

Cooking Time: 10 minutes

Total Time: 20 minutes

Variations

Rice Substitutes: You can swap out the rice for quinoa or cauliflower rice for a lighter alternative.

Toppings: Add additional toppings such as pickled ginger, shredded carrots, or a drizzle of spicy mayo for an extra kick.

Grilled Salmon: If you prefer, you can grill the salmon instead of pan-searing it for a slightly smokier flavor.

Vegetables: For extra veggies, try adding steamed broccoli or edamame to the bowl.

Vegan Version: Substitute the salmon with crispy tofu or tempeh for a plant-based twist on this dish.

Storage/Reheating

Storage: I recommend storing the cooked salmon, rice, and veggies separately in airtight containers. This will help maintain the texture of the salmon and rice. The dish will stay fresh for up to 2 days in the refrigerator.

Reheating: To reheat, I suggest gently warming the rice in the microwave or on the stove. For the salmon, I would recommend reheating it in a skillet over medium heat for 2-3 minutes until warmed through to avoid overcooking it.

FAQs

Can I make this recipe ahead of time?

Yes, you can prepare the rice and dressing in advance, but I recommend cooking the salmon just before serving to maintain its crispiness.

Can I use frozen salmon?

Yes, you can use frozen salmon fillets. Just make sure to thaw them completely before cooking for the best results.

How do I know when the salmon is cooked properly?

The salmon should be cooked through but still slightly tender inside. A quick check with a fork will show if the salmon flakes easily. The internal temperature should reach 145°F (63°C).

Can I use other vegetables in this recipe?

Absolutely! You can substitute cucumber with bell peppers, carrots, or any other crunchy vegetable you enjoy.

Is this recipe gluten-free?

Yes, this recipe is naturally gluten-free if you use gluten-free soy sauce. Just double-check the label to be sure.

Conclusion

This crispy salmon and rice bowl is a delicious and quick meal that I love to make when I'm craving something healthy, satisfying, and flavorful. The combination of crispy salmon, fluffy rice, and fresh toppings makes every bite feel like a treat. Whether I’m looking for a filling lunch or a light dinner, this dish never disappoints. It’s easy to prepare, packed with nutrients, and absolutely delicious.

Recipe:

Crispy Salmon and Rice Bowl

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Author: Cheryl
Total Time: 20 minutes
Yield: 2 servings
Diet: Gluten Free

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Description

This Crispy Salmon and Rice Bowl is the perfect meal for any time of day. Featuring a crispy salmon fillet atop fluffy rice, fresh cucumber, creamy avocado, and a tangy dressing, this bowl is a delightful blend of flavors and textures. The dish is easy to prepare in just 20 minutes and can be customized with various toppings like pickled ginger or spicy mayo. Whether you're craving a quick weeknight dinner or a healthy lunch, this recipe offers a nutritious, satisfying, and delicious option.

Instructions

Heat olive oil in a skillet over medium-high heat. Season the salmon fillets with salt and pepper on both sides.
Place the salmon fillets in the hot skillet, skin-side down. Cook for 4-5 minutes until the skin is crispy. Flip the fillets and cook for another 3-4 minutes until the salmon is cooked through and crispy on the outside.
In a small bowl, whisk together soy sauce, rice vinegar, honey, and sesame oil to make the dressing.
To assemble, place the cooked rice in a bowl. Top with the crispy salmon fillet, cucumber slices, and avocado.
Drizzle the dressing over the bowl and sprinkle with sesame seeds and chopped green onion.
Serve immediately and enjoy!