This Crispy Salmon and Rice Bowl is the perfect mix of texture and flavor. With crispy, pan-seared salmon pieces, fluffy white rice, and fresh toppings, this dish feels both satisfying and light. It’s a balanced meal I can throw together in under 30 minutes, making it a staple in my weekday routine.
Why You’ll Love This Recipe
I love how quick and easy this recipe is to prepare. The contrast between the crispy skin of the salmon and the softness of the rice creates such a great texture. It’s also incredibly versatile—I can switch up the toppings depending on what I have on hand. Whether I want something refreshing or spicy, this bowl delivers. Plus, it’s a wholesome way to enjoy a protein-rich, nutrient-packed meal.
ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
2 salmon fillets (about 6 oz each), skin-on
1 tablespoon soy sauce
1 tablespoon sesame oil
1 teaspoon garlic powder
1 teaspoon onion powder
1 tablespoon olive oil (for pan-frying)
2 cups cooked white rice (jasmine or basmati work great)
½ avocado, sliced
½ cup cucumber, thinly sliced
2 tablespoons pickled red onions
1 tablespoon sriracha mayo (or to taste)
1 tablespoon chopped green onions
1 teaspoon sesame seeds (optional)
directions
Pat the salmon fillets dry with a paper towel and cut them into bite-sized cubes.
In a bowl, I toss the salmon with soy sauce, sesame oil, garlic powder, and onion powder to coat.
Heat olive oil in a nonstick skillet over medium-high heat.
Once hot, I add the salmon pieces, skin-side down if possible, and cook for 2–3 minutes per side, or until golden and crispy.
While the salmon cooks, I warm the cooked rice and prepare the toppings: slice avocado, cucumber, and set aside the pickled onions.
To assemble the bowl, I scoop rice into a bowl, top with crispy salmon, avocado, cucumber, and pickled onions.
I drizzle with sriracha mayo, then finish with green onions and sesame seeds.
Servings and timing
This recipe makes 2 servings and takes about 25 minutes from start to finish, including prep and cooking time.
Variations
I sometimes swap white rice with brown rice, quinoa, or cauliflower rice for a lighter option. For a different flavor profile, I’ll marinate the salmon in teriyaki sauce or add a touch of gochujang for heat. If I’m craving more crunch, I’ll top the bowl with shredded carrots or edamame. When I want extra creaminess, I add a soft-boiled egg on top.
storage/reheating
Leftovers store well in an airtight container in the fridge for up to 2 days. I prefer to keep the toppings like avocado and cucumber separate and add them fresh when I reheat. To reheat the salmon and rice, I use a skillet over medium heat to bring back some of that crispiness, or I microwave it for 1–2 minutes, covering loosely with a damp paper towel.
FAQs
How do I make the salmon extra crispy?
I make sure to pat the salmon dry before cooking and avoid overcrowding the pan. Cooking skin-side down first on high heat helps get that perfect crisp.
Can I use leftover salmon?
Yes, leftover salmon works great. I reheat it in a skillet to bring back some crispiness and use it as-is or flake it into the bowl.
What can I use instead of sriracha mayo?
If I don’t have sriracha mayo, I mix mayonnaise with hot sauce or use plain Greek yogurt with chili flakes for a tangy, spicy kick.
Is this bowl good for meal prep?
Definitely. I prep the rice and salmon ahead of time, store them in containers, and add fresh toppings right before eating to keep everything fresh.
Can I make this recipe gluten-free?
To make it gluten-free, I just use tamari or a certified gluten-free soy sauce in place of regular soy sauce.
Conclusion
This Crispy Salmon and Rice Bowl is a go-to in my kitchen for its simplicity, versatility, and incredible flavor. Whether I’m whipping it up for a quick lunch or a satisfying dinner, it never disappoints. I love how customizable it is, and it always hits the spot.
A quick and delicious Crispy Salmon and Rice Bowl featuring pan-seared salmon, fluffy rice, and fresh toppings. Perfect for a balanced and satisfying weekday meal in under 30 minutes.
Ingredients
2 salmon fillets (about 6 oz each), skin-on
1 tablespoon soy sauce
1 tablespoon sesame oil
1 teaspoon garlic powder
1 teaspoon onion powder
1 tablespoon olive oil (for pan-frying)
2 cups cooked white rice (jasmine or basmati)
½ avocado, sliced
½ cup cucumber, thinly sliced
2 tablespoons pickled red onions
1 tablespoon sriracha mayo (or to taste)
1 tablespoon chopped green onions
1 teaspoon sesame seeds (optional)
Instructions
Pat the salmon fillets dry with a paper towel and cut them into bite-sized cubes.
In a bowl, toss the salmon with soy sauce, sesame oil, garlic powder, and onion powder to coat.
Heat olive oil in a nonstick skillet over medium-high heat.
Add the salmon pieces, skin-side down if possible, and cook for 2–3 minutes per side, or until golden and crispy.
While the salmon cooks, warm the cooked rice and prepare the toppings: slice avocado, cucumber, and set aside the pickled onions.
To assemble the bowl, scoop rice into a bowl, top with crispy salmon, avocado, cucumber, and pickled onions.
Drizzle with sriracha mayo, then finish with green onions and sesame seeds.
Notes
Pat salmon dry before cooking for extra crispiness.
Use tamari for a gluten-free version.
Store leftovers in an airtight container for up to 2 days.
Add fresh toppings after reheating for best taste.
Try swapping white rice with quinoa or cauliflower rice for variety.
