Crispy Salmon & Rice Bowl is a fresh and satisfying meal that brings together crispy seared salmon, fluffy rice, and plenty of colorful veggies. The salmon gets a nice golden crust on the outside while staying tender and juicy inside, making every bite full of flavor and texture. It’s a simple but tasty dish that feels light and filling at the same time.
I love making this bowl because it comes together so quickly, yet it feels like something special. I usually add avocado and a drizzle of soy sauce or a squeeze of lime on top to brighten things up even more. It’s the kind of meal that feels as good as it tastes, and it never gets boring because you can always switch up the veggies or sauce to match your mood.
When I serve this crispy salmon bowl, I like to layer the rice first and then pile on the salmon and veggies on top so all the flavors mix as I eat. It’s perfect for a cozy weeknight dinner or even meal prepping for the week ahead. Everyone I’ve shared it with asks for seconds, which is always a good sign in my book!
Key Ingredients & Substitutions
Salmon: Fresh salmon fillets are best for a crispy crust. If unavailable, try trout or even firm white fish. Skinless is easier for a quick crisp, but skin-on adds flavor and texture if you like it crispy.
Rice: Short-grain or sushi rice works well for stickiness and texture. For a healthier choice, brown rice or quinoa can be great swaps. Just note they’ll change bowl texture a bit.
Avocado: This adds creaminess to balance the crispy fish. If you’re allergic or don’t like avocado, sliced cucumber or steamed edamame offer fresh, mild flavor instead.
Pineapple salsa & pickled cabbage: The sweet and tangy combos brighten the bowl. You can swap pineapple salsa for mango salsa or a simple chopped tomato salad. Pickled cabbage can be replaced with kimchi or sauerkraut for a different twist.
Sauce: Soy sauce and sesame oil give an umami punch. Use tamari if gluten-free. Add sriracha for heat or leave it out if you prefer mild flavors.
How Do You Get the Salmon Crispy but Not Overcooked?
Crispy salmon skin or crust is all about temperature and timing. Here’s my simple method:
- Pat salmon dry with paper towels to remove moisture—it helps create a good crust.
- Heat the pan medium-high and add oil—wait until it’s shimmering but not smoking.
- Place salmon away from you in the pan and let it cook undisturbed for 3-4 mins. This helps form a crisp crust.
- Flip gently and cook another 3-4 mins until the inside is still pink and tender.
- Remove from heat and rest for a minute—this keeps it juicy inside.
Don’t press down on the fish while cooking and avoid moving it around too much. With practice, you’ll get perfectly crispy salmon every time!
Equipment You’ll Need
- Non-stick skillet – great for searing salmon evenly without sticking or losing the crispy crust.
- Sharp knife – makes cutting salmon and veggies clean and easy.
- Cutting board – to prep all your ingredients safely in one place.
- Measuring spoons – help you get sauce ingredients just right for balanced flavor.
- Mixing bowl – perfect for whisking the sauce and tossing salsa or cucumber mix.
Flavor Variations & Add-Ins
- Swap salmon for crispy tofu or tempeh to make this dish vegan and add protein with a different texture.
- Add pickled ginger or sliced radishes for extra zing and crunch.
- Use mango salsa instead of pineapple salsa for a sweeter, tropical twist.
- Mix in steamed edamame or snap peas for more fresh veggie crunch and nutrition.
Crispy Salmon & Rice Bowl
Ingredients You’ll Need:
For the Salmon & Rice:
- 2 salmon fillets (about 6 oz each), skin removed
- Salt and black pepper, to taste
- 1 tbsp olive oil (for searing)
- 2 cups cooked white rice (preferably sushi rice or short-grain rice)
For the Toppings:
- 1/2 avocado, sliced
- 1/2 cup diced pineapple mixed with chopped green onions and cilantro (pineapple salsa)
- 1/4 cup pickled red cabbage
- 1/4 cup finely diced cucumber mixed with herbs (cilantro, green onion)
- 1 tbsp microgreens or sprouts (optional)
- 1 tbsp black and white sesame seeds, for garnish
For the Sauce:
- 2 tbsp soy sauce or tamari
- 1 tbsp rice vinegar
- 1 tsp honey or maple syrup
- 1 tsp toasted sesame oil
- 1/2 tsp sriracha or chili garlic sauce (optional)
How Much Time Will You Need?
This recipe takes about 15 minutes for preparation and cooking. Since the rice is already cooked, you just need to sear the salmon, mix the sauce, and assemble the bowl quickly. Perfect for a fast, tasty meal!
Step-by-Step Instructions:
1. Make the Sauce:
In a small bowl, mix the soy sauce, rice vinegar, honey (or maple syrup), toasted sesame oil, and sriracha (if you like spice). Set this delicious sauce aside for drizzling later.
2. Cook the Salmon:
Heat olive oil in a non-stick skillet over medium-high heat. Season the salmon fillets with salt and pepper on both sides. Once the pan is hot, gently place the salmon in it. Let it sear without moving for 3-4 minutes until it’s golden and crispy. Flip and cook the other side for another 3-4 minutes until the salmon is tender but still juicy inside. Remove from heat and let it rest for a minute before cutting into bite-sized pieces.
3. Assemble the Bowl:
Lay your cooked rice as the base in each bowl, then arrange the crispy salmon pieces on top. Add a scoop of pineapple salsa, some pickled red cabbage, and cucumber herb mix around the salmon. Place the sliced avocado on one side. Drizzle the prepared sauce evenly over everything. Finally, sprinkle sesame seeds and top with microgreens for a fresh pop of color.
Serve right away and enjoy this fresh, crispy, and flavorful salmon & rice bowl!
Can I Use Frozen Salmon for This Recipe?
Yes! Just make sure to thaw the salmon completely in the refrigerator overnight. Pat it dry before cooking to help achieve that crispy sear.
Can I Make This Bowl Ahead of Time?
You can prepare the rice and sauce in advance and store them separately. Cook the salmon fresh just before serving for the best texture, but leftovers can be refrigerated for up to 2 days.
What Can I Substitute for Pineapple Salsa?
Mango salsa or a simple fresh tomato salsa are great alternatives. You can also use diced fresh fruit like peaches or papaya mixed with herbs for a similar sweet and tangy flavor.
How Should I Store Leftovers?
Keep leftovers in an airtight container in the fridge for up to 3 days. Reheat the salmon gently in a pan to maintain crispiness and serve with freshly sliced avocado for best results.
