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In the world of culinary delights, few dishes can rival the appeal of a crispy salmon and rice bowl. This vibrant dish merges the rich flavors of perfectly cooked salmon with the satisfying texture of fluffy rice and a medley of fresh vegetables. Not only is it a feast for the eyes, but it also serves as a nourishing meal option that caters to health-conscious individuals. With increasing interest in wholesome eating, rice bowls have surged in popularity across various cuisines, delighting food enthusiasts with their versatility and flavor.

Crispy Salmon and Rice Bowl

Indulge in this delicious Crispy Salmon and Rice Bowl, perfect for a quick weeknight dinner! Tender salmon fillets are pan-seared for a golden crisp, served over fluffy jasmine rice with fresh cucumber, creamy avocado, and vibrant edamame. Drizzle a flavorful sauce made with soy sauce, rice vinegar, and honey for a touch of sweetness. Top with sesame seeds and fresh herbs for an irresistible finish. Easy to make and packed with flavor, this bowl is sure to become a favorite!
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Ingredients
  

2 salmon fillets (skin-on for extra crispiness)

1 cup jasmine rice

2 cups water or broth

1 cup cucumber, thinly sliced

1 avocado, sliced

1 cup edamame, shelled and cooked

2 green onions, chopped

2 tablespoons soy sauce

1 tablespoon sesame oil

1 teaspoon rice vinegar

1 teaspoon honey or maple syrup

1 tablespoon sesame seeds

Salt and pepper, to taste

Optional: chili flakes for spice

Fresh cilantro or parsley, for garnish

Instructions
 

Prepare the Rice: Rinse the jasmine rice under cold water until the water runs clear to remove excess starch. In a saucepan, combine the rinsed rice and water (or broth) and bring to a boil. Lower the heat, cover, and simmer for 15-18 minutes or until the water is absorbed. Remove from heat and let it sit covered for 5 minutes. Fluff with a fork.

    Crispy Salmon: While the rice is cooking, heat a non-stick skillet over medium-high heat. Pat the salmon fillets dry with paper towels and season with salt and pepper. Add a tablespoon of sesame oil to the skillet and place the salmon skin side down. Cook for 4-5 minutes until the skin is crispy and golden. Carefully flip the salmon and cook for another 3-4 minutes until cooked through. Remove from heat and let it rest for a minute before slicing.

      Prepare the Sauce: In a small bowl, whisk together the soy sauce, rice vinegar, honey, and sesame seeds. Adjust seasoning with additional salt, pepper, or chili flakes according to taste.

        Assemble the Bowl: In serving bowls, add a generous scoop of jasmine rice as the base. Top with sliced crispy salmon, cucumber, avocado, and edamame. Drizzle the sauce over the top and sprinkle with chopped green onions and additional sesame seeds.

          Garnish: Add fresh cilantro or parsley for an extra burst of flavor and freshness.

            Serve and Enjoy: Serve your crispy salmon and rice bowl warm, and enjoy the delightful combination of textures and flavors!

              Prep Time: 15 minutes | Total Time: 35 minutes | Servings: 2