Crispy Salmon and Rice Bowl (Printable)
Crispy salmon with fluffy rice, cucumber, avocado, edamame and soy-ginger sauce for a vibrant, easy weeknight bowl.
# What You'll Need:
→ Salmon
01 - 4 skin-on salmon fillets (approximately 5.3 oz each)
02 - 1 tablespoon soy sauce
03 - 1 tablespoon sesame oil
04 - 1 tablespoon cornstarch
05 - Salt and freshly ground 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 - 1/2 cup edamame, shelled and steamed
13 - 2 scallions, finely sliced
14 - 1 tablespoon toasted sesame seeds
15 - 1 sheet nori, cut into thin strips (optional)
→ Sauce
16 - 3 tablespoons soy sauce
17 - 1 tablespoon rice vinegar
18 - 1 tablespoon honey or maple syrup
19 - 1 teaspoon sriracha (optional)
20 - 1 teaspoon fresh ginger, grated
# Directions:
01 - Rinse rice under cold water until the water is clear. Combine rice, water, and a pinch of salt in a saucepan. Bring to a boil, cover, reduce heat to low, and simmer for 12 to 15 minutes until water is fully absorbed. Fluff with a fork and keep warm.
02 - Pat salmon fillets dry thoroughly. In a small bowl, whisk together soy sauce, sesame oil, salt, and black pepper. Using a brush, coat the salmon fillets evenly with marinade, then dust the skin side lightly with cornstarch.
03 - Heat a nonstick skillet over medium-high heat. Place salmon fillets skin-side down and cook for 4 to 5 minutes, pressing gently to ensure even crisping. Flip and sear for an additional 2 to 3 minutes until flesh is opaque and fully cooked. Remove and let rest.
04 - Slice cucumber and avocado, julienne carrots, steam and shell edamame, finely slice scallions, and cut nori into thin strips if desired.
05 - Whisk together soy sauce, rice vinegar, honey or maple syrup, sriracha if preferred, and grated ginger in a small mixing bowl until well combined.
06 - Divide cooked rice evenly among 4 bowls. Arrange cucumber, carrot, avocado, and edamame on top. Position a salmon fillet over each bowl. Drizzle with sauce and finish with scallions, sesame seeds, and nori strips as garnish.
# Expert Advice:
01 -
- This is the quick weeknight dinner that secretly feels like a treat out at your favorite restaurant.
- You can swap in any vegetable in your fridge, and it still comes out photogenic and full of flavor.
02 -
- Don’t rush the rice – undercooked grains are gritty, but waiting for those last few steam puffs makes all the difference.
- Let your salmon rest skin-side up for a minute after searing to preserve that prized crispness.
03 -
- Use a super sharp knife to slice your salmon for cleaner portions and prettier bowls.
- Toasted sesame seeds and nori are an easy way to impress guests with zero extra effort.