Description

This Crispy Salmon and Rice Bowl is a flavorful, high-protein meal featuring perfectly seared salmon served over fluffy rice and topped with fresh veggies. The crispy skin on the salmon adds a satisfying crunch, while the rice and veggies balance it out with lightness. A great choice for healthy dinner recipes, healthy recipes lunch, and quick dinner ideas.

Ingredients

Scale

2 salmon fillets (skin-on)

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

1/2 avocado (sliced)

1/4 cup cucumber (sliced)

1/4 cup shredded carrots

1/4 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

1/2 teaspoon sriracha (optional for spice)

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Instructions

1. Pat the salmon fillets dry and season both sides with salt, pepper, garlic powder, and smoked paprika.

2. Heat olive oil in a non-stick skillet. Add salmon skin-side down and cook 4–5 minutes until crispy. Flip and cook 3–4 minutes.

3. Mix soy sauce, sesame oil, honey, rice vinegar, and sriracha for the sauce.

4. Divide rice into bowls and top with crispy salmon, avocado, cucumber, carrots, and edamame.

5. Drizzle with sauce and garnish with sesame seeds.

Notes

Swap rice for cauliflower rice to make the bowl lighter.

Add pickled ginger or seaweed for extra flavor.

Peas or steamed spinach can replace edamame.

Prep Time: 10 minutes
Cook Time: 10 minutes
Category: Main Course
Method: Pan-seared
Cuisine: Japanese