Description
This Crispy Salmon and Rice Bowl is a flavorful, high-protein meal featuring pan-seared salmon with crispy skin, served over fluffy rice and topped with fresh veggies. A satisfying and healthy lunch or dinner option ready in just 20 minutes.
Ingredients
For the Salmon:
2 salmon fillets (skin-on)
1 tablespoon olive oil
Salt and pepper to taste
1 teaspoon garlic powder
1 teaspoon smoked paprika
For the Bowl:
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 steamed edamame
1 tablespoon sesame seeds (for garnish)
For the Sauce (Optional but delicious):
2 tablespoons low-sodium soy sauce
1 tablespoon sesame oil
1 teaspoon honey
1 teaspoon rice vinegar
1/2 teaspoon sriracha (if you like a little heat)
Instructions
1. Pat the salmon fillets dry with paper towels. Season both sides with salt, pepper, garlic powder, and smoked paprika.
2. Heat olive oil in a non-stick skillet over medium-high heat. Add the salmon, skin-side down, and cook for 4–5 minutes until the skin is crispy. Flip and cook for another 3–4 minutes until cooked through.
3. In a small bowl, whisk together soy sauce, sesame oil, honey, rice vinegar, and sriracha (if using) to make the sauce.
4. Divide the cooked rice into bowls. Top with crispy salmon, avocado slices, cucumber, shredded carrots, and edamame.
5. Drizzle sauce over each bowl and sprinkle with sesame seeds before serving.
Notes
Swap rice with cauliflower rice for a low-carb option.
Add pickled ginger or seaweed for an extra boost of flavor.
Peas or steamed spinach can be used in place of edamame if needed.
Best served fresh, but you can store components separately for meal prep.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Pan-seared
- Cuisine: Japanese
Nutrition
- Serving Size: 1 bowl
- Calories: 520
- Sugar: 6g
- Sodium: 750mg
- Fat: 28g
- Saturated Fat: 4g
- Unsaturated Fat: 22g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 7g
- Protein: 35g
- Cholesterol: 75mg