Crispy Salmon And Rice Bowl (Printable)
Crispy skin salmon over fluffy rice with fresh veggies and a savory soy-ginger glaze, ready in 35 minutes.
# What You Need:
→ Salmon
01 - 4 skin-on salmon fillets (approximately 5.3 oz each)
02 - 1 tablespoon soy sauce
03 - 1 tablespoon sesame oil
04 - 1 tablespoon cornstarch
05 - Salt, to taste
06 - Black pepper, to taste
→ Rice
07 - 2 cups jasmine or sushi rice
08 - 4 cups water
09 - Pinch of salt
→ Vegetables and Toppings
10 - 1 cup cucumber, thinly sliced
11 - 1 cup carrot, julienned
12 - 1 avocado, sliced
13 - 1/2 cup edamame, shelled and steamed
14 - 2 scallions, finely sliced
15 - 1 tablespoon toasted sesame seeds
16 - 1 sheet nori, sliced into thin strips (optional)
→ Sauce
17 - 3 tablespoons soy sauce
18 - 1 tablespoon rice vinegar
19 - 1 tablespoon honey or maple syrup
20 - 1 teaspoon sriracha (optional)
21 - 1 teaspoon fresh ginger, grated
# How To Make It:
01 - Rinse rice under cold water until water runs clear. Combine with water and a pinch of salt in a small saucepan. Bring to a boil over medium heat, cover, reduce heat, and let simmer for 12 to 15 minutes until water is absorbed. Fluff with a fork and keep warm.
02 - Pat salmon fillets dry with paper towels. In a mixing bowl, blend soy sauce, sesame oil, salt, and black pepper. Brush marinade evenly over fillets. Lightly dust the skin side with cornstarch.
03 - Heat a nonstick skillet over medium-high heat. Place salmon fillets skin-side down and press gently to ensure even contact. Cook 4 to 5 minutes to render the skin crispy, then flip and cook another 2 to 3 minutes until just opaque. Remove and set aside.
04 - Slice cucumber, julienne carrots, slice avocado, finely slice scallions, steam edamame, and cut nori into thin strips if using. Set all toppings aside for assembly.
05 - In a small bowl, whisk together soy sauce, rice vinegar, honey or maple syrup, sriracha if desired, and grated ginger until smooth.
06 - Divide cooked rice among four serving bowls. Top with cucumber, carrot, edamame, and avocado. Place a crispy salmon fillet on each bowl, drizzle with sauce, and garnish with scallions, toasted sesame seeds, and nori strips.
# Expert Advice:
01 -
- Crisping salmon skin is deeply satisfying—and easier than you think, once you know the trick.
- Building your own bowl means everyone gets exactly what they’re craving each time.
02 -
- I once rushed and put the salmon in a pan that wasn’t hot enough—the skin stuck and tore, taking all the fun with it.
- Slicing the avocado just before serving keeps it from browning (I learned this after prepping it too early and watching it go sad and soft).
03 -
- Pressing gently on the salmon with a spatula for those first few minutes ensures the skin cooks evenly and gets shatteringly crisp.
- Resting the cooked fish for a couple of minutes before serving locks in the juiciness and keeps it from falling apart in the bowl.