Description
A vibrant bowl featuring crispy salmon, fluffy rice, and fresh vegetables, all drizzled with a zesty homemade sauce.
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)
Instructions
- Pat the salmon fillets dry with paper towels and season both sides generously with salt, pepper, garlic powder, and smoked paprika.
- In a non-stick skillet, heat the olive oil over medium-high heat. Once it shimmers, carefully place the salmon in the skillet, skin-side down. Cook for 4-5 minutes until crispy.
- Gently flip the salmon and cook for an additional 3-4 minutes until the flesh is opaque and flakes easily.
- In a small bowl, whisk together the soy sauce, sesame oil, honey, rice vinegar, and sriracha, adjusting the spice level to your preference.
- Divide cooked rice into bowls and top each with the crispy salmon, avocado slices, cucumber, shredded carrots, and edamame.
- Drizzle the prepared sauce over each bowl and garnish with sesame seeds.
Notes
Make-ahead: Prep rice and vegetables in advance. Store leftovers in an airtight container for up to 2 days.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Pan-Searing
- Cuisine: Asian Fusion
Nutrition
- Serving Size: 1 bowl
- Calories: 600
- Sugar: 7g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 8g
- Protein: 35g
- Cholesterol: 80mg
Keywords: salmon, rice bowl, crispy, healthy, easy dinner