Crispy Salmon and Rice Bowl
A flavorful bowl featuring crispy salmon, fluffy rice, and vibrant veggies, perfect for a quick and customizable meal.
Ingrédients
For the Salmon
- 2 fillets salmon (skin-on)
- 1 tablespoon olive oil for cooking
- to taste Salt and pepper
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
For the Rice Bowl
- 2 cups cooked jasmine rice or brown rice for a healthier option
- 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
For the Sauce
- 2 tablespoons soy sauce (low sodium)
- 1 tablespoon sesame oil
- 1 teaspoon honey
- 1 teaspoon rice vinegar
- 1/2 teaspoon sriracha (optional) for spice
Instructions
Preparation
- Gather all your ingredients. Rinse the salmon fillets under cold water, pat them dry with paper towels, and ensure your rice is cooked and set aside. Slice the avocado and cucumber and shred the carrots.
- Season both sides of the salmon fillets with salt, pepper, garlic powder, and smoked paprika.
Cooking
- Heat olive oil in a non-stick skillet over medium-high heat until it shimmers.
- Add salmon fillets, skin-side down, and cook for about 4-5 minutes without moving.
- Flip the salmon and cook for an additional 3-4 minutes until fully cooked and flaky.
Sauce Preparation
- In a small bowl, whisk together the soy sauce, sesame oil, honey, rice vinegar, and sriracha if using.
Assembly
- Divide the rice into bowls and place the crispy salmon on top. Add avocado, cucumber, shredded carrots, and edamame.
- Drizzle the sauce over each bowl and sprinkle with sesame seeds.
- Serve immediately while the salmon is still hot and crispy.
Notes
Store leftovers in airtight containers in the refrigerator for up to 2 days. Reheat gently in a skillet to maintain texture.