Description
A delightful and easy-to-make crispy salmon and rice bowl featuring succulent salmon, fragrant rice, and fresh vegetables, drizzled with a savory sauce.
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 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
- Heat olive oil in a non-stick skillet over medium-high heat.
- Season salmon fillets on both sides with salt, pepper, garlic powder, and smoked paprika.
- Carefully add salmon to the skillet, skin-side down, and cook for 4-5 minutes until crispy.
- Flip the fillets and cook for an additional 3-4 minutes until fully cooked.
- In a small bowl, mix soy sauce, sesame oil, honey, rice vinegar, and sriracha (if desired).
- Divide cooked rice into serving bowls.
- Place crispy salmon on top, then arrange sliced avocado, cucumber, shredded carrots, and steamed edamame around it.
- Drizzle the sauce over each bowl and sprinkle with sesame seeds.
Notes
For additional flavor, consider marinating the salmon in a mix of soy sauce and honey for 15-30 minutes before cooking. Adjust sriracha to your spice preference.
