Crispy Salmon and Rice Bowl

Crispy Salmon and Rice Bowl is a flavorful, satisfying dish that brings together perfectly seared salmon, fluffy rice, and fresh toppings—all in one comforting bowl. With crispy golden edges on the fish and endless customization options, it’s a balanced meal I love making for lunch or dinner when I want something quick, healthy, and full of texture.

Why You’ll Love This Recipe

I love this recipe because it’s simple, fresh, and loaded with flavor. The salmon gets a deliciously crisp crust in the pan, while the rice soaks up every bit of sauce and seasoning. I can top it with anything I like—veggies, pickles, a fried egg, or a drizzle of spicy mayo—making it feel new every time. Best of all, it comes together in one pan and one bowl, making cleanup easy.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Salmon fillets (skin on or off)

• Cooked rice (white, brown, jasmine, or sushi rice)

• Olive oil or sesame oil

• Salt and pepper

• Soy sauce

• Garlic (minced)

• Green onions (sliced)

• Optional toppings: avocado, cucumber, pickled onions, shredded carrots, sesame seeds, spicy mayo, fried egg, sriracha, nori strips

Directions

1. I pat the salmon fillets dry and season them with salt and pepper.

2. I heat oil in a nonstick skillet over medium-high heat.

3. I place the salmon in the pan skin-side down (if using skin-on) and sear for 4–5 minutes until crispy and golden. I flip and cook another 2–3 minutes until the salmon is cooked through, then set it aside.

4. In the same pan, I add a bit more oil if needed and sauté the garlic until fragrant.

5. I stir in the cooked rice, breaking up clumps and letting it crisp slightly for a few minutes. I drizzle soy sauce over the rice and stir to coat evenly.

6. I flake the cooked salmon into bite-sized chunks and place it back on top of the rice.

7. I add fresh toppings like avocado, cucumber, green onions, and spicy mayo.

8. I serve warm, with a sprinkle of sesame seeds and an optional drizzle of sriracha or extra soy sauce.

Servings and timing

This recipe makes about 2–3 servings. It takes around 10 minutes to prep and another 15 minutes to cook, so I usually have it ready in about 25 minutes.

Variations

Sometimes I mix in kimchi or a fried egg for a Korean-inspired version. I’ve also used teriyaki or hoisin sauce instead of soy for a sweeter flavor. When I want a lighter bowl, I skip the crispy rice step and just serve the salmon over steamed rice with fresh veggies and a squeeze of lemon or lime.

Storage/reheating

I store leftovers in an airtight container in the fridge for up to 2 days. To reheat, I warm everything in a skillet over medium heat to keep the rice crispy and the salmon from drying out. A splash of soy sauce or water helps bring the rice back to life.

FAQs

Can I use leftover salmon?

Yes, this recipe is perfect for repurposing leftover cooked salmon. I just reheat it briefly or flake it cold over hot rice.

What rice works best?

I prefer jasmine or short-grain rice, but any cooked rice works. Day-old rice is great if I want a crispier texture.

Can I make it spicy?

Absolutely. I add sriracha, spicy mayo, chili flakes, or even a little gochujang for heat.

Can I use salmon with the skin on?

Yes, I often keep the skin on and sear it until extra crispy—it adds flavor and texture.

What can I use instead of salmon?

I’ve used shrimp, tofu, or even leftover rotisserie chicken when I want to switch things up.

Conclusion

Crispy Salmon and Rice Bowl is a fresh, flavorful meal that’s just as fun to make as it is to eat. With tender, crispy salmon and a base of seasoned rice, it’s endlessly customizable and always satisfying. Whether I’m using leftovers or starting from scratch, this bowl always makes a delicious, fuss-free meal.