Ingredients
Method
- Pat the salmon fillets dry with paper towels. Season both sides with salt, pepper, garlic powder, and smoked paprika.
- Heat olive oil in a non-stick skillet over medium-high heat. Add the salmon, skin-side down, and cook for 4-5 minutes until the skin is crispy. Flip and cook for an additional 3-4 minutes until the salmon is cooked through.
- In a small bowl, whisk together soy sauce, sesame oil, honey, rice vinegar, and sriracha (if using).
- Divide the cooked rice into bowls. Top with crispy salmon, avocado, cucumber, shredded carrots, and edamame.
- Drizzle with the sauce and sprinkle with sesame seeds before serving.
Nutrition
Notes
Getting the skin perfectly crispy: Pat those salmon fillets really dry with paper towels before seasoning.
I've learned this the hard way, any moisture left on the skin will cause it to steam instead of crisp up beautifully.
Rice prep shortcut: Day-old rice works wonderfully here since it's a bit firmer and holds up better in the bowl.
If you're cooking fresh rice, spread it on a baking sheet to cool for a few minutes before assembling so it doesn't turn mushy.
Make ahead magic: The sauce can be whisked together up to three days in advance and stored in the fridge.
Just give it a good shake before drizzling over your bowl.
Serving flexibility: This bowl is incredibly forgiving with toppings.
I often swap in whatever vegetables I have on hand, thinly sliced bell peppers or quick pickled radishes add a lovely crunch when I'm out of cucumber.
Storage note: If you have leftovers, store the salmon and rice separately from the vegetables and sauce.
Reheat the salmon in a hot skillet for a minute per side to bring back some crispiness, then assemble fresh.
Avoiding a soggy bowl: Drizzle the sauce over everything right before serving, not earlier.
I've made the mistake of dressing the bowls ahead of time and ended up with sad, wilted vegetables and soggy rice.
Equipment alternative: No non-stick skillet? A well-seasoned cast iron pan works beautifully here.
Just give it a few extra minutes to heat up so the salmon doesn't stick.
