Description
Enjoy a Crispy Salmon & Rice Bowl! Perfectly seared salmon, fluffy rice, and a flavorful sauce make this dish a must-try.
Ingredients
Scale
For the Salmon:
- 2 salmon fillets (skin-on, about 6 oz each)
- 1 tablespoon olive oil or avocado oil
- 1 teaspoon soy sauce
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika
- 1/4 teaspoon garlic powder
- 1/4 teaspoon red pepper flakes (optional)
For the Rice:
- 1 cup jasmine or basmati rice
- 2 cups water or low-sodium chicken broth
- 1/2 teaspoon salt
- 1 teaspoon sesame oil (optional)
For the Sauce:
- 2 tablespoons soy sauce
- 1 tablespoon honey or maple syrup
- 1 tablespoon rice vinegar
- 1 teaspoon sriracha or chili paste
- 1 teaspoon sesame oil
- 1 teaspoon grated ginger
- 1 clove garlic, minced
- 1/2 teaspoon cornstarch (to thicken)
For the Toppings:
- 1/2 avocado, sliced
- 1/2 cucumber, thinly sliced
- 1/4 cup shredded carrots
- 2 tablespoons green onions, chopped
- 1 tablespoon sesame seeds
- 1 sheet nori, cut into thin strips (optional)
- 1 tablespoon pickled ginger (optional)
- 1 tablespoon crispy fried onions (optional)
Instructions
Step 1: Prepare the Rice
- Rinse the rice under cold water until the water runs clear.
- In a medium saucepan, bring water or broth to a boil.
- Add the rice and salt, cover, and reduce heat to low.
- Cook for 15-18 minutes, then remove from heat and let sit covered for 5 minutes.
- Fluff with a fork and stir in sesame oil (if using).
Step 2: Make the Sauce
- In a small saucepan, whisk together soy sauce, honey, rice vinegar, sriracha, sesame oil, ginger, and garlic.
- Heat over medium-low heat until slightly thickened (about 2-3 minutes).
- Stir in cornstarch dissolved in 1 teaspoon of water to thicken the sauce.
- Remove from heat and set aside.
Step 3: Cook the Crispy Salmon
- Pat the salmon fillets dry with paper towels to remove excess moisture.
- Rub with olive oil, soy sauce, salt, pepper, paprika, garlic powder, and red pepper flakes.
- Heat a skillet over medium-high heat.
- Place salmon skin-side down and press lightly for 2-3 minutes to ensure crispiness.
- Flip and cook for another 2-3 minutes until the salmon is golden brown.
- Remove from heat and let rest for 1-2 minutes before serving.
Step 4: Assemble the Bowl
- Divide the cooked rice into serving bowls.
- Place the crispy salmon fillet on top.
- Arrange sliced avocado, cucumber, shredded carrots, and green onions around the salmon.
- Drizzle the sauce over everything.
- Sprinkle with sesame seeds, nori strips, and crispy fried onions for added crunch.
- Serve immediately and enjoy!
Notes
- Dry the Salmon: Removing moisture ensures a crispy skin when searing.
- Use High Heat: A hot pan helps create a perfect golden crust.
- Don’t Overcook: Salmon should be moist and flaky inside (145°F/63°C internally).
- Customize Toppings: Add edamame, mango, radishes, or microgreens for variety.
- Double the Sauce: If you love extra flavor, make a larger batch of sauce.
- Prep Time: 15minutes
- Cook Time: 20minutes