Description
Enjoy a delicious and healthy meal with this Crispy Salmon and Rice Bowl Recipe. Crispy salmon fillets are served over fluffy jasmine rice, topped with sliced avocado, cucumber, carrots, and edamame, and drizzled with a flavorful soy sesame sauce.
Ingredients
Scale
Main Ingredients:
- 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 rice or brown rice
Additional Ingredients:
- 1/2 avocado (sliced)
- 1/4 cup cucumber (sliced)
- 1/4 cup shredded carrots
- 1/4 cup edamame (steamed)
- 1 tablespoon sesame seeds (for garnish)
- 2 tablespoons soy sauce (low sodium)
- 1 tablespoon sesame oil
- 1 teaspoon honey
- 1 teaspoon rice vinegar
- 1/2 teaspoon sriracha (optional for spice)
Instructions
- Season the salmon: Pat the salmon fillets dry and season with salt, pepper, garlic powder, and smoked paprika.
- Cook the salmon: Heat olive oil in a skillet, cook the salmon skin-side down until crispy, then flip and cook until done.
- Prepare the sauce: Whisk together soy sauce, sesame oil, honey, rice vinegar, and sriracha.
- Assemble the bowl: Divide rice into bowls, top with salmon, avocado, cucumber, carrots, and edamame. Drizzle with sauce and sprinkle sesame seeds.
Notes
- You can swap rice for cauliflower rice for a lower-carb option.
- Add pickled ginger or seaweed for extra flavor.
- If you don’t have edamame, peas or steamed spinach can be used.
Nutrition
- Serving Size: 1 bowl
- Calories: Approx. 450 kcal
- Sugar: 3 g
- Sodium: 550 mg
- Fat: 20 g
- Saturated Fat: 3 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 6 g
- Protein: 30 g
- Cholesterol: 60 mg