Crispy Salmon Bowls Recipe
Let Me Tell You About These Salmon Bowls…
Alright, pull up a chair. These crispy salmon bowls have become one of those dishes I keep coming back to, especially when I’m too wiped out to do anything fancy but, like, still want something that feels like I went to one of those trendy poke spots. Last time I made these, my neighbor wandered in (she could see the sizzle from the window) and ended up staying for dinner—which, honestly, happens more than you’d think. The only downside? My kitchen smelled like cooked fish for, oh, two days. Worth it, though. Mostly.
Why You’ll Love This One
I make this when I’ve accidentally said yes to hosting dinner and then realized I only have a half hour. My family goes nuts for it because the salmon comes out ridiculously crispy (sometimes even too crispy because I get distracted texting). Plus, you can pile on all the toppings or just use whatever’s left in the veggie drawer. It’s a “clean the fridge” kinda meal, and I never get any complaints, even from my picky cousin—except, for the record, he doesn’t like avocado (his loss, really). Oh, and if you’ve ever struggled with soggy skin on your fish, this is the one that made me stop dreading the whole crispy skin debacle. At least 87% of the time, anyway.
Stuff You’ll Need (Substitutions Welcome)
- About 4 salmon fillets, skin on if you’re after that crunch (but hey, skinless works if you’re not fussed)
- 2 tablespoons soy sauce (sometimes I use tamari—if that’s all I’ve got)
- 1 tablespoon honey or maple syrup (one time I used agave, totally fine)
- 2 cloves garlic, grated (my friend used garlic powder in a pinch and swore it was still good)
- 1 thumb-sized bit of ginger, grated (no ginger? Try a teeny bit of ground ginger—you won’t get arrested)
- Salt and black pepper (I’m rarely precise here, just whatever feels right)
- 3 cups cooked rice (white, brown, jasmine, even cauliflower rice if you’re feeling virtuous)
- 1 avocado, sliced (optional but, in my world, necessary)
- 1 cup shredded carrots (or just rough-chop a whole one—who’s judging?)
- Chopped cucumber, scallions, sriracha mayo, toasted sesame seeds—go wild here, totally optional
How I Throw It All Together
- Pat the salmon fillets dry—seriously, get ‘em as dry as possible. This is where I usually end up with paper towel bits stuck to the fish… just pick ‘em off.
- Salt and pepper both sides. Not a crazy amount, just enough that it feels seasoned. (Don’t forget the skin side if you’re using it.)
- Mix up your marinade: soy sauce, honey, garlic, and ginger go in a little bowl. Give it a whisk. If it tastes too salty (I always check), add a splash more honey.
- Pour half the marinade over the salmon and let it sit for 10-ish minutes. Don’t worry if you forget and only do 2—still works.
- Meanwhile, get your rice warmed up and prep all the toppings. This is where I chop way too much cucumber or get distracted watching the news.
- Heat a nonstick or cast iron skillet (love my cast iron for this) over medium-high heat. Add a smidge of oil—my aunt uses avocado oil, but I just stick with whatever’s not solidified in the cupboard.
- Skin side down, press the salmon into the pan. You want that sizzle! Don’t move it for a bit—about 3–4 minutes—otherwise, the skin won’t crisp. I peek too early every time.
- Flip, cook another 2–3 minutes on the flesh side. Depending on how thick the pieces are, sometimes you need a minute more or less. This isn’t brain surgery.
- Drizzle the rest of the marinade over at the last minute, let it bubble for 20 seconds. This is when it gets sticky and everything smells amazing (and I have to shoo the dog away).
- Build your bowls: rice on the bottom, salmon on top, then load up veggies and a generous blob of sriracha mayo. A sprinkle of sesame seeds if you’re feeling posh.
Stuff I Wish I Knew Earlier (Notes)
- Leaving wet salmon on the counter for longer than 10 minutes—it gets weirdly mushy. Trust me, just don’t.
- The skin really does work better on cast iron than nonstick, but either option’s fine. I used a regular old frying pan once (wouldn’t recommend, but it’ll do in a fix).
- If your rice sticks together in one blob from the fridge, just sprinkle a little water on it before microwaving—learned that the hard way.
- Oh and if the marinade burns a little, it still tastes good. Honestly, a bit of caramelization is kinda the whole point.
How I Sometimes Mix Things Up (Variations)
- Once swapped the rice for soba noodles—super tasty; maybe not as filling, but fun.
- I’ve tried it with thinly sliced chicken thighs… not quite the same vibe, but still edible (the crispy part is trickier, go figure).
- Grilled pineapple as a topping? Dreamy. But celery? Don’t bother, it gets lost.
- Once I tossed in frozen edamame and felt weirdly proud of myself, so that’s always an option if you have a bag lurking in the back of your freezer.
Gadgets and Gear (But Don’t Stress)
- Cast iron skillet works best for that crispy skin, but a regular heavy pan totally gets the job done. Worst case, I’ve even done this under the broiler on a foil-lined tray—just keep an eye on it.
- Rice cooker for the rice, obviously, but stove-top or even those microwave pouches exist for a reason. No kitchen shame!
- Bowl, spoon, sharp knife. That’s it. If you don’t have a fish spatula, use a big pancake flipper. I absolutely have, more than once.
What About Leftovers? (Storage Tips)
Technically, you could keep these bowls in the fridge for maybe two days, if you keep the salmon separate so it doesn’t sog out the rice and veggies. I think it tastes better the next day, but, honestly, in my house it never lasts more than one day—the midnight fridge raids are, let’s say, frequent.
How I Like to Serve Mine
So I pile everything up in big bowls, and we all sit around the table pretending it’s a fancy fast-casual joint. Sometimes I throw one of those citrusy Japanese beers into the mix, or—if it’s a Tuesday—iced tea. My nephew insists on extra sauce, and if there’s pickled ginger in the fridge, that gets handed round too. In fact, we once tried using wasabi peas on top. Not bad, a bit too crunchy.
Hard-Earned Pro Tips
- I tried rushing the pan-searing step once, and regretted it because the skin stuck like nobody’s business. Slow and steady, honestly.
- Don’t skip drying the salmon or you’ll have limp skin—nobody wants that.
- And yeah, marinade is great, but if you use too much sugar it’ll burn; learned that one the smoky way.
- Actually, I find it works better if you don’t overcrowd the pan. Leave some space for the salmon to breathe (if that’s a thing?).
Real People, Real Questions (FAQ)
Can I use frozen salmon?
Heaps of times! Just make sure it’s thawed as much as possible and pat it really dry, otherwise it gets a bit watery and doesn’t crisp up. Trust me on this one, or you’ll have a weird steamy mess instead of crispiness.
Is there a no-cook version?
Sort of? I’ve cheated and used good quality tinned salmon for a cold rice bowl. Not the same, but surprisingly okay. Maybe add extra sauce or a squirt of lemon.
Any way to make this low-carb?
Yeah, I swap the rice for cauliflower rice or just go big on the veggies. (Honestly, sometimes I just need the regular rice, but you do you!)
How do I reheat crispy salmon?
It’s tricky. I sometimes use the toaster oven or a hot pan, but usually it’s just…less crispy the second time. Eat it cold? It’s not bad cold in a salad or lunchbox.
What can I prep ahead?
Toppings and sauce! You could even marinate the salmon for a few hours, though I once left it overnight and it got a bit too salty, so maybe don’t go overboard.
Anyway, I hope you love these crispy salmon bowls as much as my madhouse does. If you end up with an accidental dinner guest, just tell them it was all part of the plan.
Ingredients
- 4 salmon fillets (about 150g each), skin on
- 1 tablespoon olive oil
- 1 teaspoon soy sauce
- 1 cup jasmine rice, uncooked
- 1 avocado, sliced
- 1 cup cucumber, thinly sliced
- 1 medium carrot, julienned
- 2 tablespoons mayonnaise
- 1 tablespoon sriracha sauce
- Salt and black pepper, to taste
- 1 tablespoon sesame seeds
- 2 green onions, thinly sliced
Instructions
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1Cook the jasmine rice according to package instructions and set aside, keeping warm.
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2Pat the salmon fillets dry and season both sides with salt and black pepper. Drizzle with soy sauce.
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3Heat olive oil in a large skillet over medium-high heat. Place the salmon fillets skin-side down and cook for 4-5 minutes until the skin is crispy. Flip and cook for another 2-3 minutes until cooked through.
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4In a small bowl, mix mayonnaise and sriracha to make the spicy sauce.
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5Divide the cooked rice among bowls. Top each with crispy salmon, avocado, cucumber, and carrot.
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6Drizzle with spicy mayo, sprinkle with sesame seeds and green onions, and serve immediately.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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