Crispy Salmon and Rice Bowl: Easy Weeknight Flavor (Print Version)

Craving a healthy, quick dinner? This Crispy Salmon and Rice Bowl Recipe delivers flaky salmon, vibrant veggies, and a tangy dressing. My go-to for busy nights!

# Recipe Info:

Prep Time: 15 Minutes minutes
Cook Time: 20 Minutes minutes
Total Time: 35 minutes
Servings: 2-3 Servings
Difficulty: Beginner
Cuisine: Fusion
Dietary: Pescatarian, Gluten-Free (if using tamari), Dairy-Free

# Ingredients:

→ Crispy Salmon Elements

01 - 2 (6 oz) skin-on salmon fillets
02 - 1 tbsp olive oil (or avocado oil)
03 - Salt and freshly ground black pepper, to taste

→ Flavorful Rice Base

04 - 1 cup sushi rice (or jasmine rice)
05 - 1.5 cups water (for rice)

→ Tangy Sesame Dressing

06 - 3 tbsp soy sauce (or tamari for GF)
07 - 1 tbsp rice vinegar
08 - 1 tsp sesame oil
09 - 1 tsp grated fresh ginger
10 - 1/2 tsp sugar

→ Fresh Bowl Toppings

11 - 1/2 English cucumber, diced
12 - 1 ripe avocado, diced
13 - 2 scallions, thinly sliced
14 - 1 tbsp toasted sesame seeds

# Instructions:

01 - First things first, get that rice going. Rinse your sushi rice under cold water until it runs clear – this is crucial for that perfect fluffy, non-gummy texture, a step I always used to rush! Cook it according to package directions. While it simmers, I can already smell that comforting, starchy aroma filling my kitchen. Once done, let it sit, covered, for a few minutes; don't peek! This helps it steam perfectly. I always forget to salt the water, but a pinch makes a difference!
02 - Pat your salmon fillets super dry with paper towels. Seriously, this is THE secret to crispy skin. If they're damp, they'll steam, not crisp. Season generously with salt and pepper on both sides. I sometimes add a tiny sprinkle of garlic powder too, just because I can't resist. Feel the texture of the skin – you want it to be ready for some serious heat. This prep sets up our amazing Crispy Salmon and Rice Bowl Recipe.
03 - Heat a non-stick skillet over medium-high heat with a tablespoon of oil until it shimmers. Place the salmon skin-side down. Press gently with a spatula for the first 30 seconds to ensure even contact. Let it cook, undisturbed, for about 4-6 minutes until the skin is golden brown and seriously crispy – you'll hear it sizzle! Flip and cook for another 2-4 minutes, depending on thickness, until it's cooked through but still flaky. The smell of that browning skin? Divine!
04 - While the salmon finishes, whisk together the soy sauce, rice vinegar, sesame oil, grated fresh ginger, and a pinch of sugar in a small bowl. Give it a good stir to dissolve the sugar. Taste it! Does it need more tang? More ginger? Adjust to your liking. This dressing is what ties the whole Crispy Salmon and Rice Bowl together, so make it sing!
05 - Dice your cucumber and avocado. If you're feeling fancy, slice a few radishes thinly for an extra pop of color and crunch. Chop those scallions for garnish. This is where the bowl starts to look really vibrant. I once chopped everything way too early, and the avocado turned a bit brown – lesson learned: do this just before serving for peak freshness!
06 - Divide the warm, fluffy rice among your bowls. Flake the crispy salmon over the rice, skin and all! Arrange the diced cucumber and avocado around it. Drizzle generously with that amazing sesame-ginger dressing. Finish with a sprinkle of toasted sesame seeds and fresh scallions. Take a moment to admire your handiwork – it looks, smells, and tastes incredible!

# Notes:

01 - Always pat the salmon skin bone dry for true crispiness – it’s a game changer.
02 - Store salmon, rice, and dressing separately for best leftovers, reheating salmon gently in a skillet.
03 - Tamari is a fantastic gluten-free swap for soy sauce, I use it often.
04 - Serve with quick pickled red onions for an extra pop of flavor and color.

# Equipment Needed:

01 - Baking sheet
02 - small saucepan with lid
03 - mixing bowls
04 - sharp knife
05 - whisk
06 - non-stick skillet.

# Nutrition (Per Serving):

Calories: 450-550
Total Fat: 25-35g
Total Carbohydrate: 35-45g
Protein: 30-40g

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