Crispy Salmon And Rice Bowl (Printable)
Crispy salmon with fluffy rice, fresh vegetables, and savory ginger-soy sauce for a satisfying Asian-inspired meal ready in 35 minutes.
# What You Need:
→ Salmon
01 - 4 skin-on salmon fillets (about 5 oz each)
02 - 1 tbsp soy sauce
03 - 1 tbsp sesame oil
04 - 1 tbsp cornstarch
05 - Salt and pepper, to taste
→ Rice
06 - 2 cups jasmine or sushi rice
07 - 4 cups water
08 - Pinch of salt
→ Vegetables and Toppings
09 - 1 cup cucumber, thinly sliced
10 - 1 cup carrot, julienned
11 - 1 avocado, sliced
12 - ½ cup edamame, shelled and steamed
13 - 2 scallions, finely sliced
14 - 1 tbsp toasted sesame seeds
15 - 1 sheet nori, cut into thin strips (optional)
→ Sauce
16 - 3 tbsp soy sauce
17 - 1 tbsp rice vinegar
18 - 1 tbsp honey or maple syrup
19 - 1 tsp sriracha (optional)
20 - 1 tsp grated fresh ginger
# Steps:
01 - Rinse the rice in cold water until the water runs clear. Combine rice, water, and a pinch of salt in a pot. Bring to a boil, cover, lower the heat, and simmer for 12–15 minutes or until the water is absorbed. Fluff with a fork and keep warm.
02 - Pat salmon fillets dry. In a small bowl, mix soy sauce, sesame oil, salt, and pepper. Brush the marinade over the salmon. Dust the skin side lightly with cornstarch.
03 - Heat a nonstick skillet over medium-high heat. Place salmon, skin-side down, and cook for 4–5 minutes, pressing gently to crisp the skin. Flip and cook for another 2–3 minutes until opaque. Remove from heat and set aside.
04 - Thinly slice cucumber, julienne carrot, slice avocado, finely slice scallions, and cut nori into thin strips if using. Ensure edamame is shelled and steamed.
05 - In a bowl, whisk together soy sauce, rice vinegar, honey (or maple syrup), sriracha (if using), and grated ginger until well combined.
06 - Divide the rice among 4 bowls. Top each with vegetables, edamame, and avocado. Place a salmon fillet on top. Drizzle with sauce, then garnish with scallions, sesame seeds, and nori strips.
# Expert Advice:
01 -
- The contrast between crispy salmon skin and fluffy rice hits every texture craving in one bite
- Everything comes together in under 40 minutes but tastes like you spent much longer
02 -
- Cornstarch on the skin only, never the flesh, or you will end up with a weird gummy texture
- Let the pan get properly hot before adding the salmon, otherwise the skin will stick and tear
03 -
- Pat the salmon incredibly dry, I cannot stress this enough, water prevents crispy skin
- Room temperature salmon cooks more evenly, so take it out of the fridge 15 minutes early