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A vibrant Crispy Salmon Rice Bowl with seared salmon, avocado, and edamame.

Crispy Salmon Rice Bowl

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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 2 servings
Calories 680 kcal

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.