Description
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.
Nutrition
- Serving Size: 1 bowl
- Calories: 550
- Sugar: 2g
- Sodium: 620mg
- Fat: 30g
- Saturated Fat: 6g
- Unsaturated Fat: 21g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 35g
- Cholesterol: 70mg
