Crispy Salmon And Rice Bowl (Print Version)
Crispy skin salmon fillets over fluffy jasmine rice with cucumber, carrot, avocado, and tangy sesame-ginger sauce.
# 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 - 1/2 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
# How to Prepare:
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 the cucumber, julienne the carrots, slice the avocado, finely slice the scallions, and cut the 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 that shattering crispy skin and fluffy rice is absolutely addictive
- You get all those restaurant bowl vibes without any complicated techniques
- Everything can be prepped ahead so actual cooking time is minimal
02 -
- Dry the salmon thoroughly before cooking—any moisture will steam the skin instead of crisping it
- Do not flip the salmon too early, let that skin get golden and crisp before touching it
- Let the fish rest for a minute after cooking so the juices redistribute
03 -
- Press down gently on the salmon skin while searing to ensure even contact with the pan
- Warm your sauce slightly if it has been in the fridge—it drizzles better when not cold