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A close-up of a Crispy Salmon Rice Bowl with a golden salmon fillet, avocado slices, and sesame seeds.

Crispy Salmon Rice Bowl with Golden Crunch Rice

This recipe features perfectly flaky salmon with shatteringly crisp skin, served over a bed of day-old rice that's pan-fried to golden, crunchy perfection. A savory, tangy sauce and fresh toppings like avocado and cucumber bring the bowl together for a satisfying weeknight meal full of incredible textures.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 2
Course: Dinner, Main Course
Cuisine: Japanese-inspired, Pan-Asian
Calories: 680
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 tbsp avocado oil or other high-smoke-point oil, divided
  • 2 cups cooked and chilled day-old jasmine or sushi rice
  • 1/2 tsp salt, for seasoning
  • 1/4 tsp black pepper, for seasoning
  • 2 tbsp low-sodium soy sauce or tamari
  • 1 tbsp rice vinegar
  • 1 tsp toasted sesame oil
  • 1 tsp minced fresh ginger
  • 1 clove garlic, minced
  • 1 avocado, sliced
  • 1/2 English cucumber, thinly sliced
  • 1/2 cup shelled edamame, cooked
  • 2 scallions, thinly sliced
  • 1 tsp toasted sesame seeds, for garnish
  • 1 tsp furikake optional garnish

Equipment

  • Large non-stick or cast-iron skillet
  • Fish spatula or a firm spatula
  • Small bowl
  • Whisk
  • Cutting board
  • Chef's knife
  • Paper towels

Method
 

  1. Prepare the Sauce and Toppings: In a small bowl, whisk together the soy sauce, rice vinegar, toasted sesame oil, minced ginger, and minced garlic. Set aside. Prepare all toppings by slicing the avocado, cucumber, and scallions.
  2. Cook the Salmon: Pat the salmon fillets completely dry with a paper towel, especially the skin. Season the flesh side generously with salt and pepper. Heat 1 tablespoon of avocado oil in a large non-stick skillet over medium-high heat until shimmering.
  3. Sear the Salmon: Carefully place the salmon fillets skin-side down in the hot pan. Immediately press down firmly on each fillet with a spatula for 15-20 seconds to ensure the skin makes full contact and doesn't curl. Cook for 4-6 minutes, without moving, until the skin is deeply golden brown and releases easily.
  4. Finish Cooking Salmon: Flip the fillets and cook for another 2-3 minutes on the flesh side, or until cooked to your desired doneness. Remove the salmon from the pan and set aside to rest.
  5. Crisp the Rice: Using the same skillet, add the remaining 1/2 tablespoon of oil if needed. Crumble the cold, day-old rice into the pan, breaking up any large clumps. Spread it into an even layer and press down gently.
  6. Form the Crust: Let the rice cook undisturbed for 4-5 minutes to allow a golden, crispy crust to form on the bottom. Then, use your spatula to stir and flip the rice in sections, cooking for another 2-3 minutes until you have a pleasant mix of crispy and soft grains.
  7. Assemble the Bowls: Divide the crispy rice between two bowls. Flake the cooked salmon over the rice, making sure to include pieces of the crispy skin. Arrange the sliced avocado, cucumber, and edamame around the salmon. Drizzle generously with the prepared sauce, and garnish with sliced scallions, toasted sesame seeds, and optional furikake. Serve immediately.

Notes

The key to this recipe is using cold, day-old rice; fresh rice has too much moisture and will become gummy. For the crispiest salmon skin, it is crucial to pat the fillets completely dry with paper towels before searing. For variations, try a spicy mayo (Kewpie mayo and sriracha) as a sauce, or add quick-pickled red onions for a tangy crunch. Skin-on arctic char or steelhead trout are excellent substitutes for salmon.