Description

This crispy salmon and rice bowl features a golden, crunchy exterior of salmon that perfectly complements fluffy rice, creating a dish that is both visually stunning and delicious. It’s a healthy lunch option that’s quick and easy to prepare.

Ingredients

Scale

2 salmon fillets (skin-on preferred for extra crispiness)
1 tablespoon olive oil (for frying)
1 teaspoon salt (to taste)
1/2 teaspoon black pepper (to taste)
1 teaspoon garlic powder (optional, for extra flavor)
1 cup jasmine rice (or brown rice for a healthier option)
2 cups water or broth (for cooking the rice)
1 tablespoon soy sauce (or tamari for gluten-free)
1 teaspoon sesame oil (for flavor)
1 cup steamed broccoli (or any preferred vegetable)
1/2 avocado, sliced (for creaminess)
Sesame seeds (for garnish)
Chopped green onions (optional, for freshness)
Sriracha or your favorite sauce (for a kick)

Instructions

Rinse 1 cup of jasmine rice under cold water until the water runs clear. In a medium pot, combine the rice with 2 cups of water (or broth) and a pinch of salt. Bring to a boil, then reduce to a simmer, cover, and cook for about 15-20 minutes or until the rice is tender. Remove from heat and let it sit for 5 minutes, then fluff with a fork.
While the rice is cooking, pat the salmon fillets dry with a paper towel. Season both sides with salt, pepper, and garlic powder if using.
In a non-stick skillet, heat 1 tablespoon of olive oil over medium-high heat. Once the oil is hot and shimmering, carefully place the salmon skin-side down in the pan.
Let the salmon cook for about 4-5 minutes without moving it. You want that skin to get nice and crispy! Flip the fillets over and cook for another 3-4 minutes until the salmon is cooked through and flakes easily with a fork.
While the salmon cooks, steam your broccoli (or preferred veggies) until tender, about 3-4 minutes.
In a serving bowl, add a generous scoop of rice followed by the crispy salmon on top. Add your steamed veggies, sliced avocado, and sprinkle with sesame seeds and chopped green onions. Drizzle with soy sauce and a touch of sesame oil for flavor.
Finish with a drizzle of Sriracha for some heat, if desired. Dig in and enjoy your crispy salmon and rice bowl!

Notes

Patting the salmon dry before cooking ensures it crisps up beautifully. Don’t overcrowd the pan to maintain heat and achieve that crispy texture.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Main Course
Cuisine: American

Nutrition

Serving Size: 1 bowl
Calories: 450
Sugar: 1
Sodium: 600
Fat: 20
Saturated Fat: 3
Carbohydrates: 45
Fiber: 3
Protein: 30

Keywords: salmon, rice bowl, healthy lunch, quick meal, easy recipe