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.
