Description
Indulge in the irresistible flavors of a Crispy Salmon and Rice Bowl. This vibrant dish features perfectly seared salmon with a crispy skin, served over fluffy rice and topped with fresh vegetables. It’s not only quick to prepare—taking just 20 minutes—but also packed with protein and nutrients, making it an ideal choice for a healthy lunch or dinner. With customizable vegetable options and a flavorful sauce, each bite is satisfying and balanced.
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 and season with salt, pepper, garlic powder, and smoked paprika.
- Heat olive oil in a non-stick skillet over medium-high heat. Cook the salmon skin-side down for about 4-5 minutes until crispy; flip and cook for another 3-4 minutes until done.
- In a small bowl, whisk together soy sauce, sesame oil, honey, rice vinegar, and sriracha (if using).
- In serving bowls, layer cooked rice topped with crispy salmon, avocado slices, cucumber, shredded carrots, and steamed edamame.
- Drizzle the sauce over each bowl and garnish with sesame seeds before serving warm.
Nutrition
- Serving Size: 1 bowl
- Calories: 550
- Sugar: 7g
- Sodium: 720mg
- Fat: 27g
- Saturated Fat: 4g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 8g
- Protein: 32g
- Cholesterol: 75mg