Crispy Salmon & Rice Bowl is a simple, satisfying meal that combines golden, crunchy salmon fillets with fluffy rice and fresh veggies. The salmon’s crispy skin adds a wonderful texture that pairs perfectly with a light drizzle of soy sauce or your favorite dressing. This bowl is all about balance — warm rice, tender fish, and crisp greens.
I love making this dish when I want something quick but still feel like I’m treating myself. Cooking the salmon skin to crispy perfection can be so relaxing, and it smells amazing in the kitchen. I usually like to add some sliced avocado and a sprinkle of sesame seeds to make it a little extra special. It’s a great way to enjoy dinner that feels both homey and a bit fancy.
One of my favorite ways to eat this bowl is to mix everything together before taking a bite. I like how all the flavors come together, and the crispy bits of salmon keep things exciting with each mouthful. It’s perfect for weeknights when you want something nourishing without spending too much time cooking. Plus, leftovers make a great lunch the next day!
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Key Ingredients & Substitutions
Salmon Fillets: Skin-on fillets give the best crispy texture and flavor. If you can’t get fresh salmon, frozen works fine—just thaw fully first. For a lighter option, try skin-on trout or Arctic char.
Rice: Jasmine or sushi rice is perfect for this bowl because of its sticky, tender texture. If unavailable, short-grain rice or even brown rice can work, though brown rice will be chewier and take longer to cook.
Japanese Mayonnaise: It has a milder, slightly sweet flavor that complements the salmon well. You can substitute with regular mayo or a light drizzle of yogurt if you want to reduce richness.
Pickled Radish & Ginger: These add a tangy, refreshing flavor to balance richness. You can swap for kimchi, pickled cucumbers, or any quick-pickled vegetable you like.
Avocado & Mango: Both add creaminess and sweetness. If you don’t like mango, pineapple or cucumber can give a fresh contrast instead.
How Can You Get the Salmon Skin Crispy Without Sticking?
Getting crispy salmon skin is about preparation and patience:
- Dry the skin as much as possible with paper towels before cooking — moisture is the enemy of crispiness.
- Use a non-stick or well-seasoned skillet and heat your oil over medium-high heat until shimmering.
- Place the salmon skin-side down gently in the pan. Press lightly with a spatula to stop curling and keep the skin flat against the pan.
- Don’t move or flip it too soon — wait about 4-5 minutes until the skin is golden and releases easily.
- Once crispy, flip carefully and cook the flesh side just until done, about 2-3 minutes more.
With these tips, you’ll get perfect crunchy skin that stays on the fish and adds amazing texture to your bowl!
Equipment You’ll Need
- Non-stick skillet – helps get the salmon skin crispy without sticking or tearing.
- Medium saucepan with lid – perfect for cooking fluffy jasmine or sushi rice evenly.
- Sharp knife – makes slicing avocado, mango, and green onion easy and neat.
- Mixing bowl – handy for tossing pickled veggies or mixing sauces.
- Spatula – great for gently flipping salmon without breaking it.
Flavor Variations & Add-Ins
- Swap salmon for seared tuna or cooked shrimp for a different seafood twist.
- Add steamed edamame or snap peas for extra crunch and protein.
- Use spicy mayo (mix mayo with sriracha) instead of plain Japanese mayo to add heat.
- Top with toasted nori strips or crispy fried onions for extra texture and flavor.
How to Make a Crispy Salmon & Rice Bowl
Ingredients You’ll Need:
For The Salmon and Rice:
- 2 salmon fillets (skin on)
- Salt and pepper, to taste
- 1 tbsp vegetable oil (for frying)
- 1 cup jasmine or sushi rice
For The Toppings and Garnishes:
- ½ avocado, sliced
- ¼ cup diced mango
- ¼ cup pickled radish (pink)
- ¼ cup pickled ginger
- 2 tbsp Japanese mayonnaise (e.g., Kewpie)
- 1 green onion, thinly sliced
- 1 tbsp black sesame seeds
- 1 tsp furikake seasoning (optional)
- 1 tbsp chopped herbs (such as cilantro or shiso) for garnish
- Soy sauce or tamari, for serving
How Much Time Will You Need?
This recipe takes about 30 minutes from start to finish. You’ll spend 15-20 minutes cooking the rice and crisping the salmon, then just a few minutes assembling the bowl and adding fresh toppings.
Step-by-Step Instructions:
1. Cook The Rice:
Follow the package instructions to cook your jasmine or sushi rice. Once cooked, fluff it with a fork and keep it warm while you prepare the salmon.
2. Prepare and Cook The Salmon:
Pat the salmon fillets dry with paper towels and season both sides with salt and pepper. Heat the vegetable oil in a non-stick skillet over medium-high heat. Carefully place the salmon fillets skin-side down and cook without moving for 4-5 minutes until the skin is crispy and golden. Flip the fillets gently and cook for another 2-3 minutes or until cooked to your liking. Remove from heat.
3. Assemble Your Bowl:
Place a generous scoop of cooked rice at the base of your bowl. Arrange the crispy salmon fillets on top. Add slices of avocado, diced mango, pickled radish, and pickled ginger around the salmon.
4. Garnish and Serve:
Drizzle Japanese mayonnaise over the salmon and rice in a fun zigzag pattern. Sprinkle thinly sliced green onions, black sesame seeds, and furikake seasoning over the top. Finish with fresh chopped herbs for a burst of color and flavor. Serve with soy sauce or tamari on the side for an extra boost of savory goodness.
Enjoy this delicious, fresh, and satisfying crispy salmon and rice bowl—perfect for a quick weeknight dinner or a nourishing lunch!
Can I Use Frozen Salmon for This Recipe?
Yes! Just make sure to fully thaw the salmon in the fridge overnight and pat it dry before cooking to get that crispy skin texture.
Can I Substitute the Rice?
Absolutely. While jasmine or sushi rice works best for texture and flavor, you can use brown rice or quinoa for a healthier twist. Just adjust the cooking time accordingly.
How Should I Store Leftovers?
Store any leftover salmon bowls in airtight containers in the fridge for up to 2 days. Reheat the salmon gently in a skillet to keep the skin crispy, or enjoy cold as a salad.
Can I Make This Recipe Vegan?
You can swap salmon for grilled tofu or tempeh and use vegan mayo to keep it plant-based while still enjoying a delicious bowl full of flavors.
