Crispy Salmon & Rice Bowl is a simple, tasty meal that brings together flaky, golden-brown salmon with a bed of fluffy rice. The crispy texture of the salmon skin adds a nice contrast to the soft rice, making every bite interesting and satisfying. It’s a great option when you want something that feels special but is still easy to put together.
I love making this bowl because it comes together quickly, but it looks like you’ve really put in some effort. I usually pan-sear the salmon skin-side down until it’s nice and crisp, then serve it over steamed rice with some fresh veggies or a drizzle of soy sauce. It’s one of those dinners I don’t get tired of because there are so many ways to change it up depending on what’s in my fridge.
This bowl is perfect for a weekday dinner or a casual lunch, and I especially like it when I pack extra rice and salmon for leftovers. It feels like a little treat that’s both filling and fresh. If you want a bit of crunch beyond the salmon skin, adding some sliced cucumbers or toasted sesame seeds on top never disappoints. Give it a try—I think you’ll find it quickly becomes one of your go-to meals.
Key Ingredients & Substitutions
Salmon: Fresh salmon fillets with skin work best for crispiness. If you can’t find salmon, try trout or also firm fish like cod, but adjust cooking time.
Rice: Jasmine rice is fragrant and fluffy, but you can use basmati or any long-grain rice. For a healthier twist, try brown rice or cauliflower rice.
Green onions: They add a mild onion crunch. If you don’t have green onions, chives or thinly sliced mild white onion work well too.
Avocado: Adds creaminess and balances the crispy salmon. If you prefer, substitute with mashed peas or a dollop of yogurt.
Egg: Soft-boiled gives a nice runny yolk that pairs great here. You can swap with a fried egg or skip it for a lighter version.
How Do You Get the Salmon Skin Really Crispy?
Getting crispy salmon skin is about patience and technique:
- First, pat the salmon skin completely dry with paper towels to remove moisture.
- Heat your pan on medium-high and add oil—it should shimmer but not smoke.
- Place salmon skin-side down. Press gently with a spatula for the first 30 seconds to keep skin flat.
- Cook without moving for 4-5 minutes until the skin is golden and releases easily from the pan.
- Flip the fillet carefully and cook the other side just until done; salmon is best moist inside.
Remember, don’t rush the skin side or constantly flip—it needs time to crisp up!
Equipment You’ll Need
- Non-stick skillet – perfect for frying salmon without sticking and helps get that crispy skin.
- Medium pot with lid – essential for cooking rice evenly and steaming eggs.
- Sharp knife – to slice cucumber, avocado, and green onions cleanly.
- Cutting board – keeps your prep organized and safe.
- Slotted spatula – great for flipping salmon gently without breaking the fillet.
Flavor Variations & Add-Ins
- Swap salmon for crispy tofu or tempeh to make a vegetarian-friendly bowl with plenty of protein.
- Add pickled radishes or carrots for a crunchy, tangy contrast that brightens the dish.
- Top with spicy mayo or sriracha for heat and creaminess if you like a little kick.
- Mix in steamed edamame or sautéed mushrooms to boost the veggies and texture variety.
How to Make Crispy Salmon & Rice Bowl?
Ingredients You’ll Need:
Main Ingredients:
- 1 cup jasmine rice (or preferred long grain rice)
- 2 salmon fillets (about 6 oz each), skin removed or on
- Salt and pepper, to taste
- 1 tbsp olive oil or vegetable oil
- 4-5 stalks green onions, trimmed
- 1 small cucumber, thinly sliced
- 1 ripe avocado, halved and sliced
- 2 large eggs
- Soy sauce or tamari, for drizzling
- Optional: chili flakes or chili oil for garnish
- Optional: toasted sesame seeds for garnish
How Much Time Will You Need?
This recipe takes about 25-30 minutes in total. You will spend around 10 minutes prepping and cooking the rice and eggs, about 10 minutes pan-searing the salmon and green onions, plus a few minutes to assemble your bowls. It’s a quick and satisfying meal!
Step-by-Step Instructions:
1. Cooking the Rice:
Follow the package instructions for your rice. Usually, combine 1 cup rice with 1½ cups water in a pot, bring to a boil, then reduce heat to low and cover. Let it simmer for about 15 minutes until all the water is absorbed. Fluff the rice with a fork and keep it warm while you prepare the rest.
2. Boiling the Eggs:
Bring a pot of water to a boil. Carefully add your eggs and cook them for 7 minutes for a slightly soft yolk. Once done, transfer the eggs to a bowl of ice water to cool down quickly. Peel the eggs and slice them in half.
3. Cooking the Salmon:
Pat each salmon fillet dry and season with salt and pepper. Heat the oil in a non-stick skillet over medium-high heat. Place the salmon fillets skin-side down (if the skin is on) and press gently with a spatula for about 30 seconds to keep them flat.
Cook for 4-5 minutes without moving the fillets, until the skin is crispy and golden. Carefully flip the salmon and cook the other side for 2-3 minutes or until the salmon is just cooked through but still moist inside. Remove from heat.
4. Sautéing Green Onions:
In the same skillet, add the trimmed green onions and cook them for 1-2 minutes until slightly softened. This brings out their mild sweetness and freshness.
5. Assembling the Bowl:
Divide the cooked rice evenly between two bowls. Arrange the sliced cucumbers, sautéed green onions, avocado halves, and boiled egg halves around the rice. Place a crispy salmon fillet on top of each bowl.
6. Final Touches:
Drizzle soy sauce or tamari over the bowls for a savory finish. If you like a little heat, sprinkle chili flakes or drizzle a bit of chili oil. Finish with toasted sesame seeds for extra crunch and flavor.
7. Serve and Enjoy:
Your crispy salmon and rice bowls are ready to serve! Enjoy them warm as a comforting, balanced meal that’s quick to make and delicious.
Can I Use Frozen Salmon for This Recipe?
Yes! Just be sure to fully thaw the salmon in the refrigerator overnight before cooking. Pat it dry thoroughly to ensure the skin crisps up nicely in the pan.
Can I Make This Bowl Ahead of Time?
Absolutely! Cook the rice and salmon in advance and store them separately in airtight containers in the fridge for up to 2 days. Reheat gently before assembling to keep textures intact.
How Should I Store Leftovers?
Keep leftover salmon and rice in separate airtight containers in the fridge for up to 3 days. Reheat salmon gently in a skillet to maintain crispiness, and warm rice in the microwave or on the stove.
What Are Good Substitutions for the Rice?
You can swap jasmine rice for brown rice, quinoa, or cauliflower rice for a low-carb option. Just adjust cooking times accordingly to ensure each grain or veggie is cooked properly.
