Description
This crispy salmon and rice bowl is a comforting meal with perfectly crisp, golden-brown salmon and tender, juicy rice. It offers a satisfying mix of textures and flavors, making it a modern classic.
Ingredients
Scale
- 2 salmon fillets (skin-on or skinless)
- Salt and pepper, to taste
- 1 tablespoon avocado oil (or any neutral oil)
- 2 cups cooked jasmine rice (day-old rice works best)
- 1 teaspoon sesame oil
- 1 tablespoon soy sauce or tamari (for gluten-free)
- 1 ripe avocado, sliced
- 1 green onion, chopped
- 1 teaspoon sesame seeds
- 1 tablespoon spicy mayo or sriracha mayo (optional)
- Pickled cucumbers or radishes (optional, for garnish)
Instructions
- Pat the crispy salmon fillets dry with paper towels. Season both sides with salt and pepper.
- Heat avocado oil in a non-stick or cast-iron skillet over medium-high heat. Add the crispy salmon fillets skin-side down (or presentation side down if skinless). Cook undisturbed for 3–4 minutes until a golden crust forms, then flip and cook for another 2–3 minutes. Remove from heat and set aside.
- In the same pan, reduce the heat to medium. Add a teaspoon of sesame oil, then toss in the cooked jasmine rice. Stir-fry for about 2–3 minutes until the rice is heated through and slightly crispy. Drizzle soy sauce over the rice and stir to combine.
- Scoop the fried rice into a bowl. Top with your crispy salmon fillet. Add sliced avocado, green onions, and sesame seeds. For extra flavor and spice, drizzle with spicy mayo or a touch of sriracha.
- If you have pickled cucumbers or radishes, add them for a fresh, tangy contrast. Serve the crispy salmon rice bowl warm and enjoy immediately.
Notes
- You can easily scale this crispy salmon rice bowl recipe up to feed a family or downsize it for a solo lunch.
- This crispy salmon bowl is just as good cold, making it a great option for next-day leftovers.
- For extra crispy skin, press the salmon gently with a spatula while it cooks skin-side down.
- Day-old rice works best for this crispy salmon and rice dish as it’s drier and crisps up beautifully in the pan.
- If you want a lower-carb version, try swapping the rice with cauliflower rice.
- Not a fan of spicy mayo? Use plain Greek yogurt with a squeeze of lime for a creamy, tangy topping.
- Want to meal-prep? Cook the crispy salmon and rice ahead of time and assemble bowls fresh during the week.
- Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat the rice and salmon separately to maintain texture. The salmon can be reheated in a skillet or air fryer to keep it crispy.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Pan-seared
- Cuisine: Asian-inspired, Fusion
Nutrition
- Serving Size: 1 bowl
- Calories: 520
- Sugar: 2g
- Sodium: unknown
- Fat: 30g
- Saturated Fat: unknown
- Unsaturated Fat: unknown
- Trans Fat: unknown
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 32g
- Cholesterol: unknown