Crispy Salmon & Rice Bowl is a satisfying meal that brings together tender, flaky salmon with a delightful crispy outside, all served over a bed of fluffy rice. The mix of textures—from the crunchy salmon skin to the soft rice—makes every bite a little exciting. Fresh veggies or a tangy sauce often finish this bowl, adding a pop of color and extra flavor.
I love making this dish because it feels like a restaurant meal but comes together pretty quickly at home. I usually season the salmon simply with salt and pepper, then pan-fry it until that crispy skin forms. It’s always fun to hear that crackle when the fish hits the hot pan. I also find that using day-old rice helps keep the grains separate and makes the bowl even better.
My favorite way to eat this is with a drizzle of soy sauce or a squeeze of fresh lemon on top. Sometimes I add sliced cucumber or avocado for a fresh, cool contrast. It’s the kind of dish that feels light but still satisfying, perfect for a weeknight dinner that doesn’t take too long but still feels special.
Key Ingredients & Substitutions
Salmon: Skin-on fillets are best for crispiness. If you can’t find skin-on, use skinless but expect less crunch. Wild salmon has a richer flavor, but farmed works fine too.
Rice: Sushi or jasmine rice gives a sticky, soft base. If you prefer, use brown rice for more fiber—just cook it longer. Day-old rice works great to keep grains separate.
Pickled Red Onions & Grapefruit: These add tang and brightness. If you don’t have pickled onions, thinly sliced raw red onion or quick-pickled onions can work. Citrus like orange can replace grapefruit if needed.
Furikake & Sesame Seeds: These give an extra umami boost and crunch. If you don’t have furikake, sprinkle toasted sesame seeds and a bit of seaweed flakes instead.
How Do You Get Perfectly Crispy Salmon Skin?
Getting that crispy skin is the key part of this recipe. Here’s what I do:
- Pat the salmon skin very dry with paper towels before cooking. Moisture stops crisping.
- Heat oil on medium-high until shimmering but not smoking.
- Place the fillets skin side down and press gently so the skin makes full contact with the pan.
- Cook undisturbed for 5-6 minutes until skin is golden and crisp. Avoid flipping too soon!
- Flip quickly and cook 2-3 more minutes until the salmon is just cooked through but still moist.
Rest for a few minutes before cutting so juices stay locked in. This technique gives you the best contrast between crispy skin and tender fish.
Equipment You’ll Need
- Nonstick skillet – perfect for cooking salmon without sticking and helps crisp the skin evenly.
- Medium pot with lid – for cooking rice fluffy and tender.
- Sharp knife – makes slicing salmon and veggies clean and easy.
- Grater – handy for shredding the carrot finely.
- Mixing bowl – to whisk together the dressing quickly and smoothly.
- Measuring spoons – keep your seasonings and dressing balanced every time.
Flavor Variations & Add-Ins
- Swap salmon for crispy tofu or grilled chicken for a vegetarian or different protein option.
- Add a soft-boiled egg on top for extra richness and protein.
- Mix in pickled ginger or kimchi for a tangy, spicy twist.
- Use mango or pineapple chunks instead of grapefruit for a sweeter, tropical note.
How to Make Crispy Salmon & Rice Bowl
Ingredients You’ll Need:
For the Rice and Salmon:
- 1 cup sushi or jasmine rice
- 1 ½ cups water
- 2 salmon fillets (skin-on, about 6 oz each)
- Salt and black pepper, to taste
- 1 tbsp vegetable oil
For the Toppings:
- 1 avocado, sliced
- 1 small carrot, grated
- ¼ cup pickled red onions
- ¼ cup diced fresh grapefruit or pomelo segments
- ¼ cup chopped kale or seaweed salad
- 2 tbsp fresh herbs (cilantro, mint, or shiso), chopped
- 1 tbsp sesame seeds (white and black mixed)
- 1 tbsp furikake seasoning (optional, for extra umami)
For the Dressing:
- 3 tbsp rice vinegar
- 1 tbsp soy sauce
- 1 tbsp honey or maple syrup
- 1 tsp mustard seeds or whole grain mustard
- 1 tsp toasted sesame oil
- ½ tsp chili flakes (optional)
- Salt and pepper, to taste
How Much Time Will You Need?
This recipe takes about 10 minutes of prep time and 25 minutes of cooking, for a total of around 35 minutes. It’s a quick yet impressive meal to prepare on any weeknight.
Step-by-Step Instructions:
1. Cook the Rice:
Rinse the rice under cold water until the water runs clear to remove excess starch. In a pot, combine rice and water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let the rice steam, still covered, for 10 minutes. Fluff the rice gently with a fork and keep warm.
2. Prepare and Cook the Salmon:
Pat the salmon fillets dry using paper towels. Season both sides with salt and black pepper. Heat vegetable oil in a nonstick skillet over medium-high heat. Place salmon skin-side down in the hot pan. Cook without moving for 5-6 minutes until the skin is crispy and the salmon is cooked halfway through. Flip the salmon and cook for an additional 2-3 minutes until cooked through but still moist inside. Remove from the heat and let rest for a few minutes. Then, cut into bite-sized pieces.
3. Make the Dressing and Assemble the Bowl:
Whisk together rice vinegar, soy sauce, honey (or maple syrup), mustard, toasted sesame oil, chili flakes (if using), salt, and pepper in a small bowl. Divide the cooked rice between two bowls. Top with crispy salmon pieces, sliced avocado, grated carrot, pickled red onions, grapefruit segments, and kale or seaweed salad. Sprinkle fresh herbs, sesame seeds, and furikake seasoning (if using) over the top. Serve the dressing on the side for drizzling. Enjoy your colorful, fresh, and tasty bowl!
Can I Use Frozen Salmon for This Recipe?
Yes! Just make sure to fully thaw the salmon in the fridge overnight before cooking. Pat it dry well to ensure the skin crisps up nicely in the pan.
Can I Make the Rice Ahead of Time?
Absolutely. Cooking the rice a day ahead can actually improve texture, as day-old rice tends to be less sticky and easier to separate for the bowl.
What Can I Substitute for Furikake?
If you don’t have furikake, toasted sesame seeds mixed with a pinch of crushed seaweed flakes or dried nori strips work great for adding umami and crunch.
Can I Use Other Proteins Instead of Salmon?
Sure! Crispy tofu, grilled chicken, or shrimp can be delicious alternatives while keeping the bowl fresh and flavorful.
