Crispy Salmon Rice Bowl (Printable view)
Crispy salmon fillets served over fluffy jasmine rice with fresh cucumber, carrot, avocado, and edamame, drizzled with a tangy honey-soy ginger sauce.
# What You'll Need:
→ Salmon
01 - 4 skin-on salmon fillets (about 5 oz each)
02 - 1 tbsp soy sauce
03 - 1 tbsp sesame oil
04 - 1 tbsp cornstarch
05 - Salt and black pepper, to taste
→ Rice
06 - 2 cups jasmine or sushi rice
07 - 4 cups water
08 - Pinch of salt
→ Vegetables and Toppings
09 - 1 cup cucumber, thinly sliced
10 - 1 cup carrot, julienned
11 - 1 avocado, sliced
12 - ½ cup edamame, shelled and steamed
13 - 2 scallions, finely sliced
14 - 1 tbsp toasted sesame seeds
15 - 1 sheet nori, cut into thin strips (optional)
→ Sauce
16 - 3 tbsp soy sauce
17 - 1 tbsp rice vinegar
18 - 1 tbsp honey or maple syrup
19 - 1 tsp sriracha (optional)
20 - 1 tsp grated fresh ginger
# Steps:
01 - Rinse the rice in cold water until the water runs clear. Combine rice, water, and a pinch of salt in a pot. Bring to a boil, cover, lower the heat, and simmer for 12–15 minutes or until the water is absorbed. Fluff with a fork and keep warm.
02 - Pat salmon fillets dry with paper towels. In a small bowl, mix soy sauce, sesame oil, salt, and pepper. Brush the marinade evenly over the salmon fillets. Dust the skin side lightly with cornstarch to ensure crispy skin.
03 - Heat a nonstick skillet over medium-high heat. Place salmon fillets skin-side down and cook for 4–5 minutes, pressing gently with a spatula to crisp the skin. Flip carefully and cook for another 2–3 minutes until the flesh is opaque and flakes easily. Remove from heat and set aside.
04 - Thinly slice the cucumber and julienne the carrots. Slice the avocado and finely chop the scallions. Toast the sesame seeds in a dry pan if not already toasted. Cut the nori sheet into thin strips if using.
05 - In a small bowl, whisk together soy sauce, rice vinegar, honey or maple syrup, sriracha if using, and grated fresh ginger until well combined and slightly emulsified.
06 - Divide the warm rice among 4 serving bowls. Arrange cucumber, carrot, edamame, and avocado sections on top of the rice. Place a crispy salmon fillet on each bowl. Drizzle generously with the prepared sauce, then garnish with scallions, sesame seeds, and nori strips.
# Expert Advice:
01 -
- The contrast between crispy skin and tender fish is absolutely addictive
- Everything comes together in one bowl, meaning dinner feels fancy but cleanup is remarkably simple
02 -
- Patting the salmon completely dry before marinating is the difference between crispy skin and sad flabby skin
- Cornstarch on just the skin side transforms it into something truly spectacular
03 -
- Start with a cold pan and heat it gradually, this helps prevent the skin from sticking
- Use tamari instead of soy sauce to keep the entire bowl gluten-free without sacrificing flavor