Go Back
Creating a memorable Crispy Salmon and Rice Bowl starts with understanding the key ingredients that come together to elevate this dish. Each component plays a vital role in enhancing flavor, texture, and nutritional value.

Crispy Salmon and Rice Bowl

Discover the ultimate Crispy Salmon and Rice Bowl that blends flavors and textures in every bite! This easy recipe features perfectly cooked sushi rice topped with crunchy, skin-on salmon, creamy avocado, and fresh cucumber. Drizzled with a delicious soy-honey glaze and garnished with green onions and sesame seeds, it's a feast for your taste buds. Perfect for a quick dinner or meal prep, this bowl is both satisfying and nutritious. Dive in and enjoy!
Print Recipe Pin Recipe

Ingredients
  

2 salmon fillets (skin-on for extra crispiness)

1 cup sushi rice

1 1/4 cups water

1 tablespoon rice vinegar

1 teaspoon sugar

1/2 teaspoon salt

1 tablespoon soy sauce

1 tablespoon honey

1 teaspoon sesame oil

1 teaspoon olive oil

1 tablespoon cornstarch

1 avocado, sliced

1 small cucumber, julienned

2 green onions, chopped

Sesame seeds, for garnish

Seaweed snacks, for garnish (optional)

Pickled ginger, for serving (optional)

Instructions
 

Prepare the Sushi Rice: Start by rinsing the sushi rice under cold water until the water runs clear. Combine the rinsed rice and water in a medium saucepan, and let it soak for 30 minutes. After soaking, bring the water to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until water is absorbed. Remove from heat and let it sit covered for 10 minutes.

    Season the Rice: In a small bowl, combine rice vinegar, sugar, and salt. Microwave for about 20 seconds to dissolve the sugar. Once the rice has sat, fluff it with a fork and drizzle the vinegar mixture over the top. Mix gently until well combined. Set aside to cool.

      Prep the Salmon: Pat the salmon fillets dry and sprinkle both sides with salt and pepper. Lightly coat the skin side with olive oil and dust with cornstarch for that extra crispiness.

        Cook the Salmon: In a large skillet, heat a tablespoon of sesame oil over medium-high heat. Place the salmon fillets skin side down in the hot skillet. Cook for about 4-5 minutes until the skin is crispy and golden brown. Carefully flip the salmon and cook for an additional 2-3 minutes, or until it reaches your desired doneness. Remove from the skillet and let it rest before flaking.

          Make the Saucy Glaze: In a small bowl, mix soy sauce and honey. Once the salmon is cooked, pour the glaze into the pan to pick up any residual flavors, cooking for about 1 minute until slightly thickened.

            Assemble the Bowl: In serving bowls, add a portion of sushi rice at the bottom. Top with flaked crispy salmon, avocado slices, and julienned cucumber. Drizzle with the soy-honey glaze and garnish with chopped green onions and sesame seeds. Add seaweed snacks and pickled ginger, if desired.

              Serve and Enjoy: Enjoy your crispy salmon and rice bowl while fresh, savoring the delightful flavors and textures!

                Prep Time: 15 minutes | Total Time: 45 minutes | Servings: 2