This Crispy Salmon Rice Bowl is one of my favorite meals when I want something that’s quick, balanced, and bursting with flavor. It’s got tender, golden-crusted salmon, fluffy rice, crunchy veggies, and a savory sauce to tie it all together. Whether I’m throwing it together on a busy weeknight or meal-prepping for a few days ahead, this bowl always hits the spot.
Why I Love This Recipe
I love this recipe because it’s fast, fresh, and packed with protein and texture. The salmon gets a delicious crispy edge when pan-seared or air-fried, while the rice and veggies bring warmth and crunch. I also like how easy it is to customize with different toppings and sauces depending on what I’m in the mood for.
Ingredients
For the salmon:
- 2 salmon fillets (skin on or off, your choice)
- 1 tablespoon soy sauce or tamari
- 1 teaspoon sesame oil
- ½ teaspoon garlic powder
- ½ teaspoon ground ginger
- 1 tablespoon cornstarch (for extra crispiness)
- 1 tablespoon olive oil (for pan frying)
For the bowl:
- 2 cups cooked rice (white, brown, or jasmine)
- ½ cucumber, thinly sliced
- 1 carrot, shredded or julienned
- ½ avocado, sliced
- 1–2 green onions, sliced
- Sesame seeds, for topping
Optional sauce (spicy mayo):
- 2 tablespoons mayo or vegan mayo
- 1 teaspoon sriracha
- ½ teaspoon soy sauce
- A squeeze of lime juice
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
Directions
- I pat the salmon dry and cut it into bite-sized cubes or leave it as fillets. Then I drizzle it with soy sauce, sesame oil, garlic powder, and ginger. I let it marinate for 10–15 minutes.
- I toss the salmon in cornstarch just before cooking to get it extra crispy.
- I heat the olive oil in a nonstick skillet over medium-high heat and cook the salmon for 2–3 minutes per side, until golden and cooked through. If using fillets, I sear skin-side down first until crisp.
- While the salmon cooks, I warm the rice and prep my toppings.
- To assemble, I scoop rice into a bowl, layer on the crispy salmon, and add the cucumber, carrot, avocado, and green onion.
- I drizzle everything with spicy mayo (or my sauce of choice), sprinkle on sesame seeds, and serve immediately.
Servings and Timing
- Servings: 2
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
Variations
- Use tofu: I swap the salmon with crispy tofu for a plant-based version.
- Make it gluten-free: I use tamari instead of soy sauce and check that all sauces are gluten-free.
- Add an egg: A soft-boiled or fried egg on top takes it to the next level.
- Change the base: I use cauliflower rice or quinoa when I want a lighter option.
- Try different sauces: Gochujang, ponzu, or teriyaki work great as alternate drizzles.
Storage/Reheating
I store any leftover salmon and rice separately in the fridge for up to 2 days. I reheat the rice and salmon gently in the microwave or on the stovetop, then reassemble the bowl with fresh toppings. I wait to add avocado and sauces until serving for the best texture and flavor.
FAQs
Can I make this with canned salmon?
Yes! I flake canned salmon and crisp it in a pan with a little oil and soy sauce. It’s not the same texture, but still tasty and fast.
What rice works best?
I like jasmine or sushi rice for its fluffy texture, but brown rice works great for a heartier option.
Can I bake or air fry the salmon?
Absolutely. I bake at 400°F for 12–15 minutes or air fry at 400°F for 8–10 minutes until crisp and cooked through.
What vegetables can I use?
I mix it up with shredded cabbage, edamame, radishes, or pickled onions depending on what I have on hand.
Is this good for meal prep?
Yes! I make a few servings of rice and salmon, store them in containers, and add fresh veggies and sauce just before eating.
Conclusion
This Crispy Salmon Rice Bowl is the kind of meal I can count on when I want something nourishing, satisfying, and full of texture. It’s fast, flexible, and always delicious—perfect for busy days or anytime I want a little restaurant-style comfort at home.
Print
Crispy Salmon Rice Bowl
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 2 servings
- Category: Main Dish
- Method: Pan-Seared, Air-Fried
- Cuisine: Asian-Inspired
- Diet: Gluten Free
Description
This Crispy Salmon Rice Bowl is a fast, flavorful, and balanced meal that comes together in just 25 minutes. Featuring pan-seared or air-fried salmon, fluffy rice, crunchy vegetables, and a creamy spicy mayo drizzle, this bowl delivers satisfying texture and bold flavor. Perfect for weeknight dinners or meal prep, it’s fresh, nourishing, and endlessly customizable.
Ingredients
For the Salmon:
- 2 salmon fillets (skin on or off)
- 1 tablespoon soy sauce or tamari
- 1 teaspoon sesame oil
- ½ teaspoon garlic powder
- ½ teaspoon ground ginger
- 1 tablespoon cornstarch (for crispiness)
- 1 tablespoon olive oil (for frying)
For the Bowl:
- 2 cups cooked rice (white, brown, or jasmine)
- ½ cucumber, thinly sliced
- 1 carrot, shredded or julienned
- ½ avocado, sliced
- 1–2 green onions, sliced
- Sesame seeds, for garnish
Optional Spicy Mayo:
- 2 tablespoons mayo or vegan mayo
- 1 teaspoon sriracha
- ½ teaspoon soy sauce
- Squeeze of lime juice
Instructions
- Pat salmon dry and cut into cubes or leave as fillets. Marinate with soy sauce, sesame oil, garlic powder, and ginger for 10–15 minutes.
- Toss salmon pieces in cornstarch just before cooking.
- Heat olive oil in a skillet over medium-high heat. Cook salmon 2–3 minutes per side until crispy and cooked through.
- While salmon cooks, warm the rice and prep veggies.
- In a small bowl, mix mayo, sriracha, soy sauce, and lime juice to make spicy mayo.
- Assemble bowls: add rice, salmon, cucumber, carrot, avocado, and green onion.
- Drizzle with spicy mayo, sprinkle with sesame seeds, and serve immediately.
Notes
- Tofu swap: Use crispy tofu instead of salmon for a plant-based version.
- Gluten-free option: Use tamari and ensure sauces are gluten-free.
- Add-ons: Soft-boiled eggs, pickled onions, or edamame make great additions.
- Change the base: Try cauliflower rice or quinoa.
- Sauce swap: Use teriyaki, gochujang, or ponzu for different flavor profiles.
- Storage: Store rice and salmon separately up to 2 days. Add toppings fresh before serving.
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