How to Make the Perfect Crispy Salmon Rice Bowl
Asian-American · Easy · 30 min · 2 servings
Golden crispy skinned salmon served over fluffy jasmine rice with fresh vegetables and a tangy sesame soy dressing. This nourishing bowl is packed with omega 3s and bold Asian inspired flavors.
Why this recipe works
This Crispy Salmon Rice Bowl recipe has been crafted to deliver restaurant-quality results in your home kitchen. At just 30 minutes from start to finish, it fits perfectly into a busy schedule without sacrificing flavor. Each serving comes in at 620 calories with 42g of protein, making it a balanced choice for any meal.
What you will need
This recipe uses 10 simple ingredients that you can find at any grocery store:
- 2 fillets salmon skin on each 6 oz
- 1.5 cups cooked jasmine rice
- 2 tbsp soy sauce
- 1 tbsp sesame oil
- 1 tbsp rice vinegar
- 1 tsp honey
- 1 cup edamame shelled
- 1 whole avocado sliced
- 1 tbsp sesame seeds
- 2 tbsp neutral oil for cooking
Step by step instructions
Step 1: Make the Sesame Dressing
In a small bowl whisk together soy sauce, sesame oil, rice vinegar, and honey until the honey is fully dissolved. Taste and adjust the balance of sweet and salty to your preference. Set aside until serving time.
Step 2: Prepare the Salmon
Pat salmon fillets completely dry on all sides especially the skin. Season generously with salt and pepper on both sides. Dry skin is the most important step for achieving a crispy crust so do not skip this.
Step 3: Sear the Salmon
Heat neutral oil in a nonstick or stainless steel skillet over medium high heat until shimmering. Place salmon skin side down and press gently with a spatula for 30 seconds. Cook undisturbed for 5 to 6 minutes until the skin is deeply golden and crisp. Flip and cook for 2 more minutes.
Step 4: Warm the Edamame
While the salmon cooks place edamame in a small bowl with a splash of water and microwave for 90 seconds until heated through. Season with a pinch of salt and a few drops of sesame oil and toss to combine.
Step 5: Assemble the Bowls
Divide cooked jasmine rice between two bowls. Place a salmon fillet skin side up on top of each bowl. Arrange edamame and sliced avocado alongside the fish. Drizzle generously with the sesame soy dressing and finish with sesame seeds.
Easy substitutions
Missing an ingredient? Here are some swaps that work perfectly:
- jasmine rice → brown rice or cauliflower rice for lower carbs
- edamame → frozen peas or shelled fava beans
- avocado → thinly sliced cucumber for a lighter option
Common mistakes to avoid
Watch out for these pitfalls that can affect your results:
- Not drying the salmon skin thoroughly which results in steaming instead of crisping
- Moving the salmon too soon while it is cooking which tears the skin and prevents even browning
- Using too low heat which makes the salmon stick to the pan and the skin soft rather than crispy
Nutrition facts
Per serving: 620 calories, 42g protein, 58g carbs, 22g fat, 5g fiber.
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