Crispy Asian Salmon Rice Bowl
A quick and flavorful Asian-inspired salmon bowl perfect for weeknight dinners.
Equipment
- 1 non-stick skillet
- 1 rice cooker or pot
- 1 Mixing Bowl
Ingredients
Salmon
- 4 salmon fillets skin-on
- 2 tbsp soy sauce
- 1 tbsp sesame oil
Rice
- 2 cups jasmine rice
- 4 cups water
Sauce
- 3 tbsp soy sauce
- 1 tbsp honey
- 1 tsp grated ginger
- 1 clove garlic minced
Garnish
- 2 tbsp sesame seeds
- 2 scallions sliced
Instructions
Preparation
- Pat the salmon fillets dry with a paper towel. Season with salt and pepper. In a small bowl, mix the soy sauce and sesame oil. Brush the mixture over the salmon fillets.
- Heat a non-stick skillet over medium-high heat. Once hot, place the salmon fillets skin-side down. Cook for 5-7 minutes without moving, until the skin is crispy. Flip and cook for another 2-3 minutes until the salmon is cooked through.
Rice
- Rinse the jasmine rice under cold water until the water runs clear. Combine the rice and water in a rice cooker or pot. Cook according to rice cooker instructions or bring to a boil, then reduce to a simmer until the water is absorbed and rice is tender.
Sauce
- In a small bowl, whisk together soy sauce, honey, grated ginger, and minced garlic. Adjust seasoning to taste if necessary.
Assembly
- Divide the cooked rice among four bowls. Place a salmon fillet on top of each. Drizzle with the prepared sauce. Garnish with sesame seeds and sliced scallions.
Serving
- Serve the bowls while the salmon is still hot and crispy. Enjoy your meal!
Storage
- Store any leftover salmon and rice in separate airtight containers in the refrigerator for up to 2 days. Reheat gently before serving.
Notes
Pro Tips: For the crispiest skin, ensure the salmon is dry before cooking and do not move it until it's ready to flip. Ingredient Substitutions: Try using brown rice or quinoa for different textures and nutritional benefits. How to Serve: This dish is best served immediately to enjoy the crispy texture of the salmon. Storage & Freshness: Store leftovers in airtight containers for up to 2 days. Make-Ahead Tips: You can prep the sauce and marinade the salmon a few hours ahead of time for a quicker meal prep.