Crispy Salmon And Rice Bowl (Printable Version)
Crispy salmon fillets over fluffy rice with fresh vegetables and savory sauce, ready in 35 minutes.
# What You Need:
→ Salmon
01 - 4 skin-on salmon fillets (about 5 oz each)
02 - 1 tbsp soy sauce
03 - 1 tbsp sesame oil
04 - 1 tbsp cornstarch
05 - Salt and pepper, to taste
→ Rice
06 - 2 cups jasmine or sushi rice
07 - 4 cups water
08 - Pinch of salt
→ Vegetables and Toppings
09 - 1 cup cucumber, thinly sliced
10 - 1 cup carrot, julienned
11 - 1 avocado, sliced
12 - ½ cup edamame, shelled and steamed
13 - 2 scallions, finely sliced
14 - 1 tbsp toasted sesame seeds
15 - 1 sheet nori, cut into thin strips (optional)
→ Sauce
16 - 3 tbsp soy sauce
17 - 1 tbsp rice vinegar
18 - 1 tbsp honey or maple syrup
19 - 1 tsp sriracha (optional)
20 - 1 tsp grated fresh ginger
# How to Make It:
01 - Rinse rice in cold water until water runs clear. Combine rice, water, and pinch of salt in a pot. Bring to a boil, cover, lower heat, and simmer for 12–15 minutes until water is absorbed. Fluff with fork and keep warm.
02 - Pat salmon fillets completely dry. In small bowl, mix soy sauce, sesame oil, salt, and pepper. Brush marinade evenly over salmon. Dust skin side lightly with cornstarch for extra crispiness.
03 - Heat nonstick skillet over medium-high heat. Place salmon skin-side down and cook for 4–5 minutes, pressing gently to ensure skin crisps evenly. Flip and cook for 2–3 minutes until flesh is opaque throughout. Remove from heat and set aside.
04 - Thinly slice cucumber, julienne carrots, slice avocado, finely slice scallions. Steam edamame if not already prepared. Toast sesame seeds in dry pan until fragrant. Cut nori into thin strips if using.
05 - In small bowl, whisk together soy sauce, rice vinegar, honey or maple syrup, sriracha if desired, and grated ginger until fully combined and smooth.
06 - Divide warm rice evenly among 4 bowls. Arrange cucumber, carrots, edamame, and avocado on top of rice. Place crispy salmon fillet on each bowl. Drizzle with prepared sauce. Garnish with scallions, sesame seeds, and nori strips. Serve immediately.
# Expert Tips:
01 -
- The crispy salmon skin brings restaurant quality texture to your kitchen without any fancy techniques
- Everything cooks in under 40 minutes but tastes like you spent all day planning it
02 -
- Make sure your pan is properly hot before adding the salmon or the skin will stick and tear
- Do not flip the salmon too early or you will lose that crispy skin before it forms
03 -
- Pickled ginger or radishes add a bright tangy element that takes these bowls over the top
- Use tamari instead of soy sauce if you need this to be gluten free