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Crispy Salmon Rice Bowls with Ginger-Soy Glaze

A close-up of a Crispy Salmon Rice Bowls featuring a perfectly seared salmon fillet over white rice with steamed broccoli and shredded carrots.
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Make satisfying rice bowls featuring pan-seared salmon with perfectly crispy skin and a simple ginger-soy glaze, served over seasoned rice and fresh vegetables.

Ingredients

Scale
  • 2 (6 ounce) salmon fillets, skin on
  • 1 tablespoon neutral oil (like canola or grapeseed)
  • 1 cup uncooked short-grain white rice
  • 1 1/4 cups water
  • 2 tablespoons rice vinegar
  • 1 tablespoon sugar
  • 1/2 teaspoon salt
  • 1 cup broccoli florets
  • 1 large carrot, julienned
  • 2 green onions, sliced
  • For the Glaze: 3 tablespoons soy sauce
  • 1 tablespoon honey
  • 1 teaspoon grated fresh ginger
  • 1 clove garlic, minced
  • For Serving: Sriracha or mayonnaise (optional)

Instructions

  1. Prepare the rice: Rinse the rice until the water runs clear. Cook the rice with water according to package directions or in a rice cooker.
  2. Season the rice: While the rice cooks, combine rice vinegar, sugar, and salt in a small bowl. Once the rice is cooked, gently fold the vinegar mixture into the hot rice. Keep warm.
  3. Prepare the vegetables: Steam or lightly blanch the broccoli florets until tender-crisp. Toss the julienned carrot with a pinch of salt and set aside.
  4. Make the glaze: Whisk together soy sauce, honey, grated ginger, and minced garlic in a small bowl. Set aside.
  5. Cook the salmon: Pat the salmon skin completely dry with paper towels. Season the flesh side with salt and pepper. Heat the oil in a non-stick skillet over medium-high heat until shimmering.
  6. Sear the salmon: Place the salmon fillets skin-side down in the hot oil. Press gently on the fillets for 10 seconds to ensure full contact. Cook undisturbed for 5 to 7 minutes until the skin is deeply golden brown and crispy.
  7. Finish cooking: Flip the salmon and cook on the flesh side for 1 to 2 minutes, depending on thickness, until cooked through (internal temperature reaches 145°F).
  8. Glaze the salmon: Pour half of the prepared glaze over the salmon during the last minute of cooking, allowing it to thicken slightly around the fish.
  9. Assemble the bowls: Divide the seasoned rice among two bowls. Top with the crispy salmon. Arrange the broccoli and carrots around the rice. Drizzle the remaining glaze over the salmon and vegetables. Garnish with sliced green onions and Sriracha mayo, if using.

Notes

  • For extra crispy skin, lightly dust the skin side with cornstarch before searing.
  • You can substitute the vegetables with sliced cucumber or quick-pickled red onions.
  • This recipe works well for meal prepping; store the cooked salmon, rice, and vegetables separately and assemble just before eating.

Nutrition

Find it online: https://spoonfulsnap.com/crispy-salmon-rice-bowls/