Print

Crispy Salmon Rice Bowl for Easy Lunch or Dinner

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A quick, flavorful rice bowl with crispy-skinned salmon, fresh vegetables, and a savory soy-ginger sauce. Ready in just 25 minutes.

Ingredients

Scale

  • 2 salmon fillets (skin-on)

  • Salt and pepper

  • 1 tbsp oil

  • 2 cups cooked rice (warm)

  • 1 small cucumber, sliced

  • 1 small avocado, diced

  • 1 carrot, shredded

  • 2 tbsp sliced scallions

  • Nori strips or furikake (optional)

  • Sesame seeds

Sauce:

  • 2 tbsp soy sauce (or tamari)

  • 1 tbsp rice vinegar

  • 1 tsp sesame oil

  • 1 tsp honey or brown sugar

  • 1 clove garlic, grated

  • ½ tsp grated ginger

  • Optional: ½–1 tsp sriracha or gochujang

Instructions

  • Cook rice and prep veggies.

  • Mix all sauce ingredients and set aside.

  • Pat salmon dry and season. Heat oil in a pan and cook salmon skin-side down for 4–5 min. Flip and cook another 2–3 min.

  • Assemble bowls: rice, salmon, veggies, sauce, and garnishes.

  • Serve hot with sesame seeds and optional chili crisp or mayo drizzle.

Notes

Use leftover rice or microwave packets for speed. Swap salmon for tofu or chicken if preferred.

Find it online: https://dryrecipes.com/crispy-salmon-rice-bowl-for-easy-lunch-or-dinner/