The Crispy Salmon & Rice Bowl is a simple and satisfying meal featuring perfectly crispy salmon fillets served over a bed of fluffy rice. The salmon’s golden skin adds a nice crunch, while the soft rice balances everything out beautifully. Fresh veggies and a light sauce often complete the bowl, making it feel fresh and filling at the same time.
I love making this dish when I want something quick but still impressive. The crispy skin on the salmon is my favorite part—it adds such a great texture contrast that makes every bite interesting. Plus, it’s easier to make than you might think, and the ingredients come together in no time.
For serving, I usually add a squeeze of lemon or a drizzle of soy sauce on top to bring a little zing and extra flavor. It’s great as a weekday dinner or even packed for lunch the next day. Honestly, this bowl feels like a little celebration of simple, good food that always hits the spot for me.
Key Ingredients & Substitutions
Sushi rice: This type of rice is sticky and perfect for bowls. If you don’t have sushi rice, short-grain rice or even jasmine rice works well. Just rinse it well to remove extra starch for fluffier rice.
Salmon fillets: Skin-on salmon is best because the crispy skin adds texture. If you prefer, you can remove the skin, but you’ll miss out on the crispiness that makes the dish special. Wild-caught salmon tends to have richer flavor.
Avocado: Adds a creamy, mild contrast to the crispy salmon. If you’re avoiding avocado, try sliced cucumber or a dollop of plain yogurt for creaminess.
Pickled ginger or cabbage: This brings acidity and brightness. If unavailable, substitute with a little rice vinegar mixed with thinly sliced fresh cabbage or cucumber for a fresh tang.
Seaweed salad or wakame: Adds a salty umami punch. If you don’t have seaweed salad, chopped spinach or kale sautéed briefly can be a good green substitute.
How Do I Get the Salmon Skin Perfectly Crispy Without Sticking?
Crispy salmon skin makes the bowl special, but it can be tricky to get it right. Here’s how I do it easily:
- Pat your salmon skin dry with paper towels—moisture keeps it from crisping.
- Heat your oil in a non-stick pan over medium-high heat until shimmering.
- Place salmon skin-side down gently—don’t move it around so the skin can crisp up evenly.
- Cook for 4-5 minutes until golden and crisp. Use a spatula to gently lift and check.
- Flip salmon carefully and cook 2-3 minutes more until done.
Pro tip: Press the fish lightly with the spatula for the first minute to keep the skin flat and in contact with the pan. This helps create that satisfying crispiness that makes this bowl a winner.
Equipment You’ll Need
- Non-stick skillet – perfect for crisping salmon skin without it sticking.
- Medium saucepan with lid – cooks the rice evenly and keeps it fluffy.
- Rice paddle or wooden spoon – helps fluff the rice without mashing it.
- Sharp knife – for slicing avocado and scallions cleanly and safely.
- Mixing bowl – handy for combining spicy mayo or mixing ingredients.
Flavor Variations & Add-Ins
- Swap salmon for cooked shrimp or tofu to change up the protein with similar textures.
- Add pickled carrots or cucumber for extra tang and crunch.
- Mix in toasted nuts like cashews or almonds for a nutty crunch.
- Use a drizzle of teriyaki or ponzu sauce instead of soy sauce for a different zing.
How to Make Crispy Salmon & Rice Bowl?
Ingredients You’ll Need:
For The Rice:
- 1 cup sushi rice (or short-grain rice)
- 1 1/4 cups water
For The Salmon:
- 2 salmon fillets, skin-on (about 5-6 oz each)
- Salt and pepper, to taste
- 1 tbsp vegetable oil or sesame oil
For The Toppings:
- 1 ripe avocado, sliced
- 1/4 cup pickled ginger or pickled red cabbage
- 1/4 cup chopped scallions (green onions)
- 1/4 cup seaweed salad or wakame (rehydrated if dried)
- 2 tbsp mayonnaise (optional)
- 1 tsp sriracha or chili garlic sauce (optional)
- Crushed red pepper flakes, to taste
- Toasted sesame seeds or furikake seasoning (optional)
- Soy sauce or tamari, for serving
- Lemon or lime wedge, for serving
How Much Time Will You Need?
The total time to prepare this dish is about 30 minutes. It takes around 15 minutes to cook the rice, 7-10 minutes to get the salmon perfectly crispy, and a few minutes to assemble the bowl with all the delicious toppings.
Step-by-Step Instructions:
1. Cooking the Rice:
Start by rinsing the sushi rice under cold water until it runs clear to remove excess starch. Then combine the rice and water in a medium saucepan. Bring it to a boil, then lower the heat to a simmer, cover, and cook for 15 minutes. After cooking, remove the pot from heat and let it sit, covered, for 10 minutes. Fluff the rice gently with a fork before serving.
2. Preparing and Cooking the Salmon:
Pat the salmon fillets dry with paper towels. Lightly season both sides with salt and pepper. Heat the oil in a non-stick skillet over medium-high heat. Place the salmon fillets skin-side down in the pan, cooking without moving them for about 4-5 minutes until the skin is crispy and golden. Carefully flip the salmon and cook for another 2-3 minutes until cooked through to your liking. Remove from heat.
3. Making Optional Spicy Mayo:
Mix mayonnaise and sriracha in a small bowl until well combined. Set aside for drizzling or dipping later.
4. Assembling Your Crispy Salmon & Rice Bowl:
Spoon the cooked rice into serving bowls. Place the crispy salmon on top. Arrange slices of avocado, pickled ginger or cabbage, seaweed salad, and chopped scallions around the bowl. Add a scoop of the spicy mayo if you like a bit of heat. Finally, sprinkle crushed red pepper flakes and toasted sesame seeds or furikake seasoning for extra flavor and crunch.
5. Serving Suggestions:
Serve the bowls with soy sauce or tamari on the side and a wedge of lemon or lime for squeezing over the top. This adds a fresh and tangy brightness that balances the richness of the salmon perfectly.
Can I Use Frozen Salmon for This Recipe?
Yes! Just make sure to thaw the salmon completely in the refrigerator overnight before cooking. Pat it dry thoroughly to help achieve that crispy skin.
Can I Make the Rice Ahead of Time?
Absolutely. Cook the rice and store it in an airtight container in the fridge for up to 2 days. Reheat gently with a sprinkle of water to keep it moist before assembling your bowl.
What Can I Substitute for Seaweed Salad?
If you don’t have seaweed salad, try using sautéed spinach or kale for a similar green, nutritious element. You can also omit it if needed without losing the overall flavor.
How Should I Store Leftovers?
Store leftover salmon and rice separately in airtight containers in the refrigerator for up to 3 days. Reheat the salmon gently in a pan to keep the skin crispy before serving again.
