This Crispy Salmon & Rice Bowl is a simple and tasty dish that brings together perfectly cooked, crunchy salmon and fluffy rice. The crispy skin on the salmon adds a really nice texture that contrasts with the tender fish inside. Along with some fresh veggies and maybe a drizzle of sauce, it’s a balanced meal that feels both fresh and satisfying.
I love making this salmon bowl when I want something that feels a little special but isn’t complicated at all. The trick is getting the salmon skin really crisp, which makes every bite super enjoyable. I usually cook the rice while the salmon sizzles in the pan, so everything comes together quickly. It’s one of those meals I feel good about eating any time.
My favorite way to eat this bowl is to mix everything up so the crispy bits of salmon, warm rice, and fresh veggies all blend on the fork. It’s an easy meal to customize too—sometimes I add a little soy sauce or a squeeze of lemon on top. This bowl always feels like a small celebration of flavors and textures, and it’s a great go-to when I want a comforting, balanced dinner.
Key Ingredients & Substitutions
Salmon fillets: Skin-on salmon is key here to get that wonderful crispiness. If you can’t find fresh salmon, frozen works too—just thaw it gently. For a milder flavor, try trout or Arctic char.
Rice: Sushi or short-grain rice gives a nice sticky texture that holds the bowl together well. You can use jasmine or basmati if you prefer fluffier rice, but the feel of the dish will change a bit.
Avocado: Creamy avocado balances the crispy fish perfectly. If you’re avoiding avocado, cucumber or edamame add a fresh crunch.
Pickled red cabbage: This adds tang and color. If unavailable, quick-pickled cucumbers or radishes make excellent alternatives.
Orange segments: They bring juicy brightness. If out of season, try grapefruit or mango chunks for a fruity twist.
Sauce ingredients: Soy sauce forms the savory base, but tamari is great for gluten-free needs. Honey or maple syrup sweetens; adjust to taste. Mustard and vinegar lift the flavors nicely, but lemon or lime juice work too.
How Do You Get the Salmon Skin Perfectly Crispy?
Getting crispy skin is the star technique here. Here’s how I do it:
- Pat the salmon dry with paper towels to remove moisture—this prevents steaming.
- Heat the pan well before adding oil. Use a non-stick or cast iron skillet for the best sear.
- Place salmon skin-side down and press lightly with a spatula for about 30 seconds to keep it flat.
- Cook without moving for 4-5 minutes until skin is golden and crisp. Avoid flipping too soon.
- Flip the salmon gently and cook 2-3 minutes more for tender, moist flesh.
- Rest briefly before serving; this helps the juices redistribute inside.
Patience is key! Rushing or crowding the pan can stop the skin from crisping properly. I like using a little high-smoke-point oil like avocado or grapeseed oil for a clean, hot sear.
Equipment You’ll Need
- Non-stick or cast iron skillet – perfect for getting that salmon skin crispy without sticking.
- Medium pot with lid – to cook the rice evenly and keep it fluffy.
- Sharp chef’s knife – makes slicing salmon, avocado, and veggies clean and easy.
- Cutting board – a sturdy surface for safe, precise chopping.
- Mixing bowl – to whisk together the sauce ingredients smoothly.
Flavor Variations & Add-Ins
- Swap salmon for tofu or tempeh to make a vegetarian-friendly bowl with crisp edges.
- Add steamed edamame or snap peas for extra crunch and protein.
- Top with spicy Sriracha mayo instead of the soy-honey sauce for a creamy kick.
- Include pickled ginger or fresh herbs like cilantro for a fresh, zesty note.
Crispy Salmon & Rice Bowl
Ingredients You’ll Need:
For the Bowl:
- 2 salmon fillets (skin-on, about 6 oz each)
- 1 cup sushi or short-grain rice
- 1 ¼ cups water (for cooking rice)
- 1 ripe avocado, sliced
- ½ cup kale, chopped (lightly sautéed or raw)
- ¼ cup pickled red cabbage or pickled veggies
- 1 small orange, peeled and segmented
- 1 tbsp sesame seeds (black and white mixed)
- 1 tsp furikake seasoning (optional)
- 1 tsp fried shallots or onions (optional)
- 1 tsp red chili flakes or to taste
- 1 tbsp olive oil or neutral oil for cooking salmon
- Salt and pepper to taste
For the Sauce:
- 2 tbsp soy sauce
- 1 tbsp honey or maple syrup
- 1 tsp sesame oil
- 1 tsp Dijon mustard or whole grain mustard
- 1 tsp rice vinegar or lemon juice
- 1 garlic clove, minced
- Pinch of red pepper flakes (optional)
How Much Time Will You Need?
This dish takes about 30 minutes total. You’ll spend around 15 minutes cooking the rice and 10 minutes pan-searing the salmon. Mixing the sauce and assembling the bowl takes just a few extra minutes. It’s a quick and rewarding meal!
Step-by-Step Instructions:
1. Cook the Rice:
Rinse the rice under cold water until the water runs clear. In a pot, combine rice with 1 ¼ cups water. Bring it to a boil, then reduce heat to low, cover, and simmer for about 15 minutes until water is absorbed and the rice is tender. Remove the pot from heat and keep it covered to let the rice steam for 10 minutes.
2. Make the Sauce:
While the rice cooks, mix the soy sauce, honey (or maple syrup), sesame oil, mustard, rice vinegar (or lemon juice), minced garlic, and optional red pepper flakes in a small bowl. Stir well to combine. Adjust flavors to your liking.
3. Cook the Salmon:
Heat a non-stick or cast iron skillet over medium-high heat. Pat the salmon dry with paper towels and season both sides with salt and pepper. Add oil to the hot pan. Place the salmon fillets skin-side down and gently press for about 30 seconds to make sure the skin touches the pan evenly. Let cook without moving for 4–5 minutes until the skin is crispy and golden.
Flip the salmon gently and cook another 2–3 minutes until the fish is cooked through but still moist inside. Remove the salmon and let it rest briefly.
4. Assemble the Bowl:
Divide the cooked rice between serving bowls. On top or to one side, arrange the crispy salmon pieces. Add slices of avocado, sautéed or raw kale, pickled red cabbage, and orange segments in sections around the rice and salmon.
5. Add the Finishing Touches:
Drizzle the prepared sauce over the salmon and rice. Sprinkle generously with sesame seeds, furikake seasoning, fried shallots, and red chili flakes for extra flavor and crunch.
6. Serve:
Serve your Crispy Salmon & Rice Bowl right away. Mix the ingredients as you enjoy, savoring the balance of crispy salmon, soft rice, creamy avocado, and fresh, tangy veggies.
Can I Use Frozen Salmon for This Recipe?
Yes! Just be sure to thaw it completely in the fridge overnight or under cold running water before cooking. Pat it dry thoroughly to get that crispy skin.
How Can I Make This Bowl Gluten-Free?
Simply substitute the soy sauce with tamari or a gluten-free soy sauce alternative. Everything else in the recipe is naturally gluten-free.
Can I Prepare This Meal Ahead of Time?
You can cook the rice and make the sauce in advance. Store them separately in the fridge for up to 2 days. Cook the salmon fresh for the best crispiness and assemble the bowl just before serving.
What Are Good Substitutes for Pickled Red Cabbage?
If you don’t have pickled red cabbage, try quick-pickled cucumbers, radishes, or even kimchi for a tangy, flavorful alternative.
