Looking for a meal that feels light and fresh today? This Crispy Salmon Rice Bowl is exactly what you need for a quick spring evening.
It is 6pm and you want something healthy. This recipe delivers a restaurant-quality meal right in your own kitchen. It is fast, colorful, and so satisfying to eat.
Why This Recipe Is a Winner
This recipe is a winner for your next healthy reset. It combines warm, seasoned rice with cool, crisp vegetables. You get a perfect balance of textures in every single bite.
The salmon skin gets perfectly golden and crunchy every time. It is a great way to feed your family something nutritious. Even picky eaters love the creamy avocado and mild rice.
Simple Method
You will start by searing the salmon to perfection. While it cooks, you can prep your fresh toppings. It is a simple process that any beginner can master easily. Using pre-cooked rice can even save you more time tonight.
Ingredients You’ll Need
Most of these items are likely already in your pantry or fridge.
- 2 center-cut salmon fillets (6 oz each), skin-on
- 1 teaspoon kosher salt
- 0.5 teaspoon black pepper
- 1 tablespoon avocado oil
- 2 cups cooked jasmine rice
- 1 tablespoon rice vinegar
- 1 teaspoon toasted sesame oil
- 0.5 cup cucumber, thinly sliced
- 1 small avocado, sliced
- 0.25 cup shelled edamame
- 2 tablespoons mayonnaise
- 1 tablespoon sriracha
- 1 teaspoon sesame seeds
- 1 stalk scallion, thinly sliced
Step-by-Step
- Pat the salmon fillets completely dry with paper towels and season both sides with salt and pepper.
- Heat avocado oil in a non-stick or cast-iron skillet over medium-high heat until shimmering.
- Place salmon skin-side down in the skillet and press gently with a spatula for 10 seconds to ensure contact.
- Cook undisturbed for 5 to 6 minutes until the skin is crispy and the flesh is cooked halfway up the side.
- Flip the fillets and cook for an additional 2 to 3 minutes until desired doneness is reached.
- In a small bowl, whisk together mayonnaise and sriracha until smooth.
- In a separate bowl, toss the warm jasmine rice with rice vinegar and sesame oil.
- Divide the rice between two bowls and top each with a salmon fillet, cucumber, avocado, and edamame.
- Drizzle with sriracha mayo and garnish with sesame seeds and sliced scallions.
Best Ways to Enjoy It
Serve this bowl while the salmon is still warm and crackling. The contrast with the cold cucumbers is wonderful. Pair it with a light green tea or a simple miso soup. Set the table and enjoy this fresh spring dinner with your family.
Storage & Reheating
Keep leftovers in an airtight container for up to two days. Store the salmon and rice separately from the fresh vegetables. Reheat the salmon in an air fryer to keep the skin crispy and delicious. Avoid the microwave for the fish if you can. The vegetables are best enjoyed fresh and cold.
Recipe Tips
- Don’t skip drying the salmon with paper towels first.
- Avoid moving the fish until the skin releases naturally.
- Use a cast-iron skillet for the best crispy skin results.
- Swap jasmine rice for brown rice to add more fiber.
- Double the sauce if you love extra creaminess and heat.
- Add a squeeze of fresh lime for a bright summer twist.
- Make the rice ahead of time to save precious minutes.
- Press the salmon down firmly to prevent the skin from curling.
Ways to Switch It Up
- Try cauliflower rice for a low-carb option that stays light.
- Add pickled ginger for an extra pop of bright flavor.
- Swap the sriracha mayo for a sweet teriyaki glaze instead.
- Use frozen mango chunks in summer for a tropical fruit vibe.
- Add shredded carrots for extra crunch and vibrant color.
Common Questions
Can I use skinless salmon?
Yes, you can certainly use skinless fillets for this bowl. However, you will miss out on that signature crispy crunch. Just cook the flesh until it is golden and opaque.
Is this recipe kid-friendly?
Most kids love the mild flavor of salmon and rice. You can serve the spicy mayo on the side. This lets them control the level of heat themselves.
How do I know the salmon is done?
The salmon should flake easily with a fork when finished. It will look opaque and pale pink in the center. Do not overcook it or it may become dry.
I hope this fresh bowl brings joy to your table today. It is the perfect way to reset and feel good. Happy cooking!
— Lidia
Crispy Salmon Rice Bowl
Ingredients
- 2 center -cut salmon fillets (6 oz each), skin-on
- 1 teaspoon kosher salt
- 0.5 teaspoon black pepper
- 1 tablespoon avocado oil
- 2 cups cooked jasmine rice
- 1 tablespoon rice vinegar
- 1 teaspoon toasted sesame oil
- 0.5 cup cucumber , thinly sliced
- 1 small avocado , sliced
- 0.25 cup shelled edamame
- 2 tablespoons mayonnais e
- 1 tablespoon srirach a
- 1 teaspoon sesame seeds
- 1 stalk scallion , thinly sliced
Instructions
- Pat the salmon fillets completely dry with paper towels and season both sides with salt and pepper.
- Heat avocado oil in a non-stick or cast-iron skillet over medium-high heat until shimmering.
- Place salmon skin-side down in the skillet and press gently with a spatula for 10 seconds to ensure contact.
- Cook undisturbed for 5 to 6 minutes until the skin is crispy and the flesh is cooked halfway up the side.
- Flip the fillets and cook for an additional 2 to 3 minutes until desired doneness is reached.
- In a small bowl, whisk together mayonnaise and sriracha until smooth.
- In a separate bowl, toss the warm jasmine rice with rice vinegar and sesame oil.
- Divide the rice between two bowls and top each with a salmon fillet, cucumber, avocado, and edamame.
- Drizzle with sriracha mayo and garnish with sesame seeds and sliced scallions.
