Description

Crispy Salmon and Rice Bowl combines seared salmon with fluffy rice, fresh veggies, and a savory sauce. Quick and easy, this dish is customizable, making it perfect for any occasion while delivering rich flavor and nourishment.

Ingredients

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 rice (jasmine 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)

For the optional 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)

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Instructions

Pat the salmon fillets dry with paper towels and season generously with salt, pepper, garlic powder, and smoked paprika.
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 an additional 3-4 minutes until cooked through.
In a small bowl, whisk together soy sauce, sesame oil, honey, rice vinegar, and sriracha (if using).
Divide the cooked rice into bowls. Top with crispy salmon, avocado, cucumber, shredded carrots, and edamame.
Drizzle with the sauce and sprinkle with sesame seeds before serving.

Notes

Substitute salmon with other firm fish like cod, tilapia, or tuna if desired.
Experiment with different veggies like bell peppers, spinach, or pickled ginger.
For a low-carb option, replace the rice with cauliflower rice.
If you prefer more heat, add more sriracha or chili flakes to the sauce.
Store leftovers in the refrigerator for up to 2 days and reheat gently.

Prep Time: 10 minutes
Cook Time: 10 minutes
Category: Main Course
Method: Pan-searing
Cuisine: Asian

Nutrition

Serving Size: 1 serving
Calories: 450
Sugar: 7g
Sodium: 600mg
Fat: 21g
Saturated Fat: 3g
Unsaturated Fat: 17g
Trans Fat: 0g
Carbohydrates: 35g
Fiber: 4g
Protein: 34g
Cholesterol: 60mg