Description
A delightful crispy salmon and rice bowl topped with fresh vegetables, perfect for any night of the week.
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 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 low sodium soy sauce
- 1 tablespoon sesame oil
- 1 teaspoon honey
- 1 teaspoon rice vinegar
- 1/2 teaspoon sriracha (optional for spice)
Instructions
- Dry the salmon fillets with paper towels. Season both sides with salt, pepper, garlic powder, and smoked paprika.
- Heat olive oil in a non-stick skillet over medium-high heat. Add the salmon, skin-side down, and cook for 4-5 minutes until the skin becomes crispy. Flip and cook for an additional 3-4 minutes until the salmon is cooked through.
- In a small bowl, whisk together soy sauce, sesame oil, honey, rice vinegar, and sriracha if you desire some spice.
- Divide the cooked rice into bowls. Top with the crispy salmon, avocado, cucumber, shredded carrots, and edamame.
- Drizzle with the prepared sauce and sprinkle with sesame seeds before serving.
Notes
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Dish
- Method: Pan-searing
- Cuisine: Japanese
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 5g
- Sodium: 300mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 60mg
Keywords: Crispy Salmon Rice Bowl