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Crispy Salmon and Rice Bowl

Crispy Salmon and Rice Bowl

Crispy Salmon and Rice Bowl is a culinary delight that brings together tender, flaky salmon with perfectly cooked rice in a harmonious and incredibly satisfying meal. This recipe is your go-to for a quick, healthy, and utterly delicious dinner that’s as impressive as it is easy to prepare, making weeknight meals a joyous occasion.
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Prep Time 10 minutes
Cook Time 20 minutes
Resting Time 5 minutes
Total Time 30 minutes
Servings: 4 bowls
Course: Dinner, Main Course
Cuisine: Asian-inspired
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pound salmon fillets skin on or off
  • 1 tablespoon olive oil
  • Salt to taste
  • Black pepper to taste
  • 1 cup uncooked white rice such as jasmine or basmati
  • 2 cups water or vegetable broth
  • 1 tablespoon soy sauce or tamari for gluten-free
  • 1 teaspoon sesame oil
  • 1 teaspoon honey or maple syrup
  • 1 teaspoon rice vinegar
Optional toppings
  • sliced avocado
  • chopped green onions
  • toasted sesame seeds
  • chili flakes
  • shredded carrots
  • edamame
  • a drizzle of sriracha mayo

Equipment

  • Medium Saucepan
  • Small Bowl
  • Non-stick skillet

Method
 

  1. Rinse the rice under cold water until the water runs clear. In a medium saucepan, combine the rinsed rice with water or vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes, or until all the liquid is absorbed and the rice is tender. Once cooked, let it sit, covered, for 5 minutes before fluffing with a fork.
    1 cup uncooked white rice, 2 cups water or vegetable broth
  2. Pat the salmon fillets completely dry with paper towels. This is crucial for achieving crispy skin or a golden-brown exterior. Season generously on all sides with salt and black pepper.
    1 pound salmon fillets, Salt, Black pepper
  3. In a small bowl, whisk together the soy sauce, sesame oil, honey or maple syrup, and rice vinegar. Set aside.
    1 tablespoon soy sauce, 1 teaspoon sesame oil, 1 teaspoon honey or maple syrup, 1 teaspoon rice vinegar
  4. Heat the olive oil in a non-stick skillet over medium-high heat. Once the oil is shimmering, carefully place the salmon fillets into the skillet, skin-side down if using skin-on. If using skinless, place the presentation side down.
    1 tablespoon olive oil, 1 pound salmon fillets
  5. Let the salmon cook undisturbed for 4-5 minutes, or until the skin is crispy and golden brown, or the bottom is nicely seared.
  6. Gently flip the salmon fillets. Cook for another 3-5 minutes, depending on the thickness of the fillets and your desired level of doneness. The salmon should be cooked through and flake easily with a fork.
  7. Divide the cooked rice among serving bowls. Top each bowl with a pan-seared salmon fillet.
  8. Drizzle the prepared soy-sesame sauce generously over the salmon and rice. Arrange your desired optional toppings such as sliced avocado, chopped green onions, toasted sesame seeds, shredded carrots, edamame, or a swirl of sriracha mayo.
    sliced avocado, chopped green onions, toasted sesame seeds, shredded carrots, edamame, a drizzle of sriracha mayo

Notes

Store components separately and allow to cool completely before refrigerating in airtight containers. Rice: 3-4 days. Salmon: 1-2 days.