Crispy Salmon & Rice Bowl is a simple, delicious dish that combines the crispiness of pan-seared salmon with fluffy rice and fresh veggies. The salmon’s golden crust is the star here, giving texture and flavor that pairs perfectly with the tender rice and whatever you like to add on top, like crunchy cucumbers or creamy avocado. It’s a great mix of textures and tastes that feels both satisfying and light.
I love making this bowl because it’s quick but feels special. Getting the salmon skin nice and crispy is my favorite part—it’s like a little cooking win every time. I usually season it just with salt and pepper, and then let the natural flavor shine through. For a quick sauce, a drizzle of soy sauce or a squeeze of lemon really brings everything together, and I always get excited seeing how easy it is to customize with different veggies or toppings.
This is my go-to meal when I want something healthy but still comforting. It’s packed with protein and easy to throw together after a busy day. Sometimes I make an extra batch of rice just so I can enjoy the bowl again for lunch the next day. Honestly, this dish always feels like a little treat that’s good for me, and I’m pretty sure it’ll become one of your favorites too.
Key Ingredients & Substitutions
Salmon: Choose skin-on fillets for the best crispiness. Fresh or thawed wild-caught salmon works great. If you prefer, steelhead trout can be a tasty substitute.
Rice: Jasmine or sushi rice adds stickiness and softness. Brown rice can work too, just note it will take longer to cook and has a nuttier texture.
Avocado: This adds creaminess and a cool contrast. If you want, sliced mango or edamame beans make fresh, flavorful swaps.
Spinach: Sautéed spinach brings a warm, tender green note. Kale or bok choy can be used if you want a bit more bite.
Soft-boiled eggs: They add richness and a silky texture. For a dairy-free option, skip the eggs or use tofu cubes for extra protein.
How Do You Get Perfectly Crispy Salmon Skin?
The secret is to keep the salmon skin dry and cook it over medium-high heat without moving it.
- Pat dry the skin side with paper towels so it crisps well.
- Heat oil in a nonstick pan until shimmering but not smoking.
- Place salmon skin side down gently in the pan.
- Press down lightly for 10-15 seconds to keep it flat and crisp.
- Cook skin side for 4-5 minutes without flipping to build crispiness.
- Flip carefully and cook 2-3 minutes more until just cooked through.
Doing this every time guarantees crunchy skin that’s full of flavor and texture.
Equipment You’ll Need
- Nonstick skillet – perfect for crisping salmon skin without sticking or breaking the fillet.
- Medium saucepan – for cooking rice evenly and keeping it fluffy.
- Slotted spatula – helps flip the salmon gently to keep the skin intact and crispy.
- Sharp knife – makes slicing avocado, cucumbers, and green onions easy and clean.
- Small bowl – handy for soft-boiling eggs and prepping small ingredients.
Flavor Variations & Add-Ins
- Swap salmon for seared tofu or tempeh for a plant-based version that still gives great texture.
- Add pickled ginger or kimchi on the side for a tangy, spicy kick that brightens the bowl.
- Mix in cooked edamame or snap peas for an extra burst of crunch and protein.
- Top with a drizzle of spicy mayo or sriracha sauce for creaminess with heat.
Crispy Salmon & Rice Bowl
Ingredients You’ll Need:
For the Salmon and Rice Bowl:
- 2 salmon fillets (about 6 oz each), skin on
- Salt and black pepper, to taste
- 1 tablespoon olive oil or vegetable oil
- 1 cup cooked jasmine or sushi rice
- 1 ripe avocado, sliced
- 1/2 cup fresh cucumber, thinly sliced
- 1 cup sautéed spinach or other leafy greens
- 2 soft-boiled eggs, halved
- 2 green onions, thinly sliced
- 1 teaspoon sesame seeds
- 1/2 teaspoon red chili flakes or to taste (optional)
- Soy sauce or tamari, for drizzling (optional)
How Much Time Will You Need?
This recipe takes about 25-30 minutes total. You’ll spend around 10-15 minutes cooking the rice and prepping ingredients, 7-10 minutes soft-boiling the eggs and sautéing the spinach, and about 7-8 minutes to perfectly pan-sear the salmon. Then just assemble everything in your bowls and enjoy!
Step-by-Step Instructions:
1. Prepare the Rice and Eggs:
Start by cooking the rice as per the package instructions, then keep it warm. While the rice cooks, bring water to a boil and gently add your eggs. Boil them for 6-7 minutes for soft yolks, then transfer the eggs to ice water right away. Once cool, peel and cut them in halves.
2. Cook the Spinach and Salmon:
In a small pan, sauté your spinach over medium heat with a drizzle of oil until wilted, about 3-4 minutes. Next, season the salmon fillets with salt and pepper. Heat a nonstick skillet with oil over medium-high heat. Place the salmon skin side down and cook without moving for 4-5 minutes, until the skin is crispy and golden. Flip carefully and cook for another 2-3 minutes, until just cooked through.
3. Assemble Your Bowl:
Place warm rice at the bottom of each bowl. Arrange sliced avocado, cucumber, sautéed spinach, and the soft-boiled egg halves around the rice. Lay the crispy salmon fillet on top. Sprinkle with sliced green onions, sesame seeds, and red chili flakes if you like a bit of heat. Drizzle with soy sauce or tamari if you want an extra burst of flavor. Serve immediately and enjoy your fresh, healthy bowl!
Can I Use Frozen Salmon for This Recipe?
Yes! Just make sure to fully thaw the salmon in the fridge overnight or in cold water before cooking. Pat it dry well to help get that crispy skin.
How Can I Make This Dish Gluten-Free?
Use tamari or a gluten-free soy sauce alternative for drizzling instead of regular soy sauce. Double-check your other ingredients like sesame seeds to ensure they’re gluten-free.
What’s the Best Way to Store Leftovers?
Keep leftovers in an airtight container in the fridge for up to 2 days. Reheat gently in a skillet or microwave, but note the salmon skin may soften when reheated.
Can I Swap Out the Spinach for Other Veggies?
Definitely! Kale, bok choy, or even steamed broccoli make great substitutes. Just sauté or steam them as you would the spinach to keep the bowl warm and fresh.
