Crispy Salmon and Rice Bowl (Printable)
Crispy salmon fillets on jasmine rice with fresh veggies, edamame, avocado and a ginger-sesame soy glaze.
# What You'll Need:
→ Salmon
01 - 4 skin-on salmon fillets (about 5 oz each)
02 - 1 tablespoon soy sauce
03 - 1 tablespoon sesame oil
04 - 1 tablespoon cornstarch
05 - Salt, to taste
06 - Freshly ground black pepper, to taste
→ Rice
07 - 2 cups jasmine or sushi rice
08 - 4 cups water
09 - Pinch of salt
→ Vegetables and Toppings
10 - 1 cup cucumber, thinly sliced
11 - 1 cup carrot, julienned
12 - 1 avocado, sliced
13 - 1/2 cup shelled edamame, steamed
14 - 2 scallions, finely sliced
15 - 1 tablespoon toasted sesame seeds
16 - 1 sheet nori, cut into thin strips (optional)
→ Sauce
17 - 3 tablespoons soy sauce
18 - 1 tablespoon rice vinegar
19 - 1 tablespoon honey or maple syrup
20 - 1 teaspoon sriracha (optional)
21 - 1 teaspoon fresh ginger, grated
# How to Make It:
01 - Rinse rice under cold running water until the water runs clear. Combine rice, water, and a pinch of salt in a small saucepan. Bring to a boil, cover, reduce heat to low, and simmer for 12 to 15 minutes until all water is absorbed. Remove from heat, fluff with a fork, and keep warm.
02 - Pat salmon fillets dry with paper towels. In a small mixing bowl, blend soy sauce, sesame oil, salt, and black pepper. Brush marinade evenly over salmon fillets. Lightly dust the skin side of each fillet with cornstarch.
03 - Heat a nonstick skillet over medium-high heat. Arrange salmon fillets skin side down in the skillet and cook for 4 to 5 minutes, pressing gently to ensure even crisping. Flip fillets and cook for an additional 2 to 3 minutes until flesh turns opaque and reaches desired doneness. Transfer salmon to a plate and set aside.
04 - Slice cucumber thinly, julienne carrot, slice avocado, steam edamame, and finely slice scallions. Cut nori 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 ginger until well combined.
06 - Divide cooked rice among four serving bowls. Arrange cucumber, carrot, avocado, edamame, and scallions over the rice. Place one salmon fillet on each bowl. Drizzle with prepared sauce and sprinkle with sesame seeds and nori strips if desired.
# Expert Suggestions:
01 -
- You get that irresistible contrast of crispy salmon and fluffy rice—it's a little secret that always wins hearts.
- Leftovers reheat surprisingly well, which means an easy, craveable lunch the next day.
02 -
- If you try to flip the salmon too early, the skin will stick and lose its crunch—wait until it releases easily.
- Dusting the skin with cornstarch transformed my results from limp to restaurant-worthy crispiness.
03 -
- Let the salmon come to room temperature before cooking so it browns evenly.
- A splash of vinegar in the rice water keeps the grains extra perky and flavorful.