Description

This Crispy Salmon and Rice Bowl is a flavorful and easy weeknight dinner that combines crispy pan-seared salmon with fragrant jasmine or basmati rice and fresh vegetables. Marinated in a savory-sweet blend of soy sauce, sesame oil, honey, garlic, and ginger, the salmon gets perfectly crispy skin for a satisfying texture. Served alongside shredded carrots, cucumber, avocado, and garnished with green onions and sesame seeds, this bowl is a balanced, healthy meal that comes together quickly. Optional spicy mayo adds a creamy kick to elevate the dish.

Ingredients

Scale

Salmon and Marinade

4 salmon fillets (about 6 oz each)
2 tablespoons soy sauce
1 tablespoon sesame oil
1 tablespoon honey
1 teaspoon garlic (minced)
1 teaspoon fresh ginger (grated)
Salt and pepper to taste
1 tablespoon olive oil

Rice and Vegetables

3 cups cooked jasmine or basmati rice
1 cup shredded carrots
1 cucumber (thinly sliced)
1 avocado (sliced)
2 green onions (chopped)
1 tablespoon sesame seeds

Optional Sauce

2 tablespoons mayo
1 tablespoon sriracha
1 teaspoon lime juice

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Instructions

Prepare Marinade and Marinate Salmon: In a small bowl, combine soy sauce, sesame oil, honey, minced garlic, and grated ginger. Pat the salmon fillets dry and season both sides with salt and pepper. Pour half of the marinade evenly over the salmon and let it marinate for 10 to 15 minutes while preparing the rest of the ingredients.
Cook the Salmon: Heat olive oil in a large nonstick skillet over medium-high heat. Once hot, add the salmon fillets skin-side down. Cook for 4 to 5 minutes without disturbing to achieve crispy skin. Carefully flip the fillets and cook for another 2 to 3 minutes until salmon is fully cooked through and flakes easily with a fork.
Assemble the Bowls: Divide the cooked jasmine or basmati rice evenly among 4 bowls. Top each bowl with shredded carrots, cucumber slices, avocado slices, and the crispy salmon fillets. Drizzle the remaining half of the marinade over the bowls or, if desired, mix together mayo, sriracha, and lime juice to create a spicy mayo sauce to spoon on top.
Garnish and Serve: Sprinkle chopped green onions and sesame seeds over each bowl for color and crunch. Serve the bowls warm and enjoy a quick, nutritious dinner packed with fresh flavors.

Notes

Use leftover cooked rice to save time in preparation.
You can substitute brown rice or cauliflower rice for a healthier or lower-carb option.
Feel free to add steamed edamame or pickled vegetables for extra flavor and texture variations.
For a gluten-free meal, ensure that the soy sauce used is gluten-free.
The optional spicy mayo sauce can be adjusted in heat level by varying the amount of sriracha.