Crispy Salmon Rice Bowls with Tangy Sauce (Print Version)
Quick and easy Crispy Salmon Rice Bowl recipe for a flavorful weeknight dinner. Get perfectly flaky salmon and a zesty sauce in this delightful meal.
# Recipe Info:
Prep Time: 15 Minutes minutes
Cook Time: 20 Minutes minutes
Total Time: 35 minutes
Servings: 2 Servings
Difficulty: Intermediate
Cuisine: Fusion
Dietary: Gluten-free (if using Tamari), Dairy-free
# Ingredients:
→ Salmon & Rice Base
01 -
2 (6 oz) salmon fillets, skin-on
02 -
2 cups cooked rice (jasmine, brown, or white)
→ Flavorful Sauce Components
03 -
1/4 cup soy sauce (or Tamari/Coconut Aminos)
04 -
2 tbsp rice vinegar
05 -
1 tbsp sesame oil
06 -
1 tbsp honey (or maple syrup)
07 -
1 tsp fresh ginger, grated
08 -
2 cloves garlic, minced
09 -
Pinch of chili flakes (optional)
→ Fresh Toppings
10 -
2 green onions, sliced
11 -
1/4 cup sesame seeds, toasted
12 -
1 avocado, sliced
→ Pantry Staples
13 -
1 tbsp neutral oil (like avocado or canola) for searing
14 -
Salt and black pepper to taste
# Instructions:
01 -
First things first, get that rice cooking if you haven't already. I usually use my rice cooker because, honestly, I'm prone to burning rice on the stove. While that's happening, whisk together your sauce components: soy sauce, rice vinegar, sesame oil, honey, grated ginger, and minced garlic in a small bowl. Give it a good stir, making sure the honey dissolves. This is where the magic starts to happen, you can already smell the potential for a Delicious Crispy Salmon and Rice Bowl!
02 -
Pat those salmon fillets super dry with paper towels—this is KEY for crispy skin, trust me! Season generously with salt and pepper. Heat a non-stick skillet over medium-high heat with a little oil until it shimmers. Place salmon skin-side down. Press gently with a spatula for the first 30 seconds to ensure even contact. Let it cook, undisturbed, for about 4-6 minutes until the skin is golden and super crispy. Don't peek too much! I made that mistake once, and the skin stuck to the pan, oops.
03 -
Carefully flip the salmon fillets. This is the moment of truth! Cook on the flesh side for another 2-4 minutes, or until cooked through to your liking. It should flake easily with a fork. You'll see the color change from translucent to opaque. The aroma filling your kitchen right now? That's the smell of a truly Delicious Crispy Salmon and Rice Bowl coming to life!
04 -
Once the salmon is nearly done, pour about half of your prepared sauce into the skillet with the salmon. Let it bubble gently for about 30 seconds, coating the salmon beautifully. This step adds so much flavor directly to the fish, giving it a lovely glaze. Be careful not to let it burn, just a quick simmer to warm it through and infuse the salmon.
05 -
Now for the fun part! Divide your cooked rice among two bowls. Flake the crispy salmon over the rice. Drizzle generously with the remaining sauce. This is where you can really get creative with how much sauce you want; I tend to go a little overboard, honestly. You're building your masterpiece, so make it look as delicious as it smells!
06 -
Top your Delicious Crispy Salmon and Rice Bowl with sliced green onions, a sprinkle of sesame seeds, and if you're feeling spicy, some chili flakes. Don't forget those creamy avocado slices! The contrast of the crispy salmon, fluffy rice, and fresh toppings is what makes this dish so good. Take a moment to admire your handiwork before digging in—it's a vibrant, comforting meal ready to be devoured.
# Notes:
01 -
Always pat your salmon skin super dry before searing; I learned this the hard way with soggy skin.
02 -
Don't overcrowd the pan, or your salmon won't get crispy; cook in batches if you need to.
03 -
Use fresh ginger and garlic, it makes a world of difference compared to dried or jarred.
04 -
For a brighter flavor, add a squeeze of fresh lime juice over the finished bowl.
# Equipment Needed:
01 -
Non-stick skillet
02 -
Small mixing bowl
03 -
Whisk
04 -
Rice cooker (optional)
# Nutrition (Per Serving):
Calories: 650 kcal
Total Fat: 35g
Total Carbohydrate: 50g
Protein: 40g