Description
There’s something so comforting about a rice bowl, especially when it’s topped with crispy, flavorful salmon and an array of fresh, vibrant toppings. This Crispy Salmon Rice Bowl is the perfect balance of textures and flavors—crispy, tender salmon paired with warm, fluffy rice, creamy avocado, and a drizzle of savory sauce. It’s a meal that feels special but comes together easily, making it great for weeknight dinners or a quick yet satisfying lunch.
This dish is inspired by Japanese and Korean rice bowls, where simple ingredients come together to create something truly delicious. The crispy salmon adds a delightful crunch, while the toppings bring freshness and balance. Plus, it’s completely customizable—you can add your favorite vegetables, swap out the sauce, or even use different types of rice to make it your own.
Ingredients
For the Salmon:
- 2 salmon fillets, skin removed
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- 1 teaspoon honey
- 1 teaspoon garlic powder
- ½ teaspoon salt
- ½ teaspoon black pepper
For the Rice Bowl:
- 2 cups cooked white or brown rice
- 1 teaspoon rice vinegar
- 1 teaspoon sesame oil
Toppings (Customize to Your Liking):
- 1 avocado, sliced
- 1 cucumber, thinly sliced
- 1 carrot, julienned
- 1 tablespoon sesame seeds
- 2 green onions, chopped
- 1 sheet nori, cut into strips
- 1 tablespoon sriracha (optional, for spice)
- 1 tablespoon mayo (for a creamy drizzle)
Instructions
Start by patting the salmon fillets dry with a paper towel. This helps achieve that golden, crispy texture when cooking. Cut the fillets into bite-sized cubes for even cooking and more surface area for crispiness.
In a bowl, mix together soy sauce, sesame oil, honey, garlic powder, salt, and black pepper. Add the salmon pieces to the bowl and toss until they’re well coated. Let them marinate for about 5-10 minutes while you prepare the rest of the ingredients.
If you haven’t already, cook your rice according to package instructions. Once cooked, fluff it with a fork and mix in a teaspoon of rice vinegar and sesame oil for added flavor. Keep it warm while preparing the salmon.
Heat a non-stick pan over medium-high heat. Once hot, add a little oil and place the marinated salmon pieces in a single layer. Let them sear undisturbed for about 2 minutes to get that crispy golden crust. Then, gently toss and continue cooking for another 3-4 minutes until the salmon is cooked through and beautifully crisp.
Now for the fun part! Divide the warm rice between two bowls. Arrange the crispy salmon pieces on top. Then, add your favorite toppings—sliced avocado, cucumber, carrot, sesame seeds, chopped green onions, and nori strips.
For an extra kick, drizzle some sriracha or a mix of mayo and sriracha for a creamy, spicy finish.
Grab a pair of chopsticks, mix everything together, and enjoy every bite of this delicious, satisfying rice bowl!
Notes
- If you prefer a lighter version, use an air fryer to crisp up the salmon with less oil.
- Short on time? Use microwave rice packs for an even quicker meal.
- Leftover salmon works great in this bowl, so feel free to repurpose last night’s dinner.