Description
A delightful bowl featuring crispy salmon skin, tender fish, and well-seasoned jasmine or brown rice, topped with fresh vegetables and a tangy sesame-soy sauce.
Ingredients
Scale
- 2 salmon fillets (skin-on)
- 1 tablespoon olive oil
- Salt and pepper to taste
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 2 cups cooked jasmine or brown rice
- 1/2 avocado, sliced
- 1/4 cup cucumber, sliced
- 1/4 cup shredded carrots
- 1/4 cup edamame (steamed)
- 1 tablespoon sesame seeds
- 2 tablespoons soy sauce (low sodium)
- 1 tablespoon sesame oil
- 1 teaspoon honey
- 1 teaspoon rice vinegar
- 1/2 teaspoon sriracha (optional)
Instructions
- Pat salmon dry with paper towels. Season both sides with salt, pepper, garlic powder, and smoked paprika.
- Heat olive oil in a non-stick skillet over medium-high heat until shimmering.
- Add salmon, skin-side down, pressing lightly for full contact. Cook for 4–5 minutes until skin is golden and crispy.
- Flip fillets and cook for an additional 3–4 minutes until opaque and flakes easily.
- While the salmon is cooking, whisk together soy sauce, sesame oil, honey, rice vinegar, and sriracha.
- Divide cooked rice into bowls and top with salmon, avocado, cucumber, carrots, and edamame.
- Drizzle with sauce and sprinkle sesame seeds before serving.
Notes
Use skin-on trout or a firm white fish as a substitute. For a nuttier texture, serve with brown rice.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Pan-searing
- Cuisine: Asian Fusion
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 5g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 60mg
Keywords: salmon, rice bowl, weeknight dinner, healthy recipe, Asian flavors