Crispy Rice Salmon Bowls

Crispy skillet rice bowls topped with salmon, cucumber, avocado, and a simple soy-sesame drizzle. An easy stovetop dinner ready in about 30 minutes.

Prep: 15 min · Cook: 20 min · Yield: 4 · Method: Stovetop

Ingredients

• 1 lb salmon fillets
• 3 cups cooked white rice
• 1 cucumber
• 1 avocado
• 2 tbsp soy sauce
• 1 tbsp sesame oil
• 1 tbsp neutral cooking oil
• 1 tbsp rice vinegar
• 1 tsp honey
• 1 clove garlic
• 0.5 tsp kosher salt
• 0.25 tsp black pepper

Cooking instructions

1. Pat the salmon dry and season both sides with the salt and pepper. Slice the cucumber and avocado. (about 5 min)
2. Whisk the soy sauce, sesame oil, rice vinegar, honey, and minced garlic in a small bowl. (about 2 min)
3. Heat the cooking oil in a large nonstick skillet over medium-high heat. Press the cooked rice into an even layer and cook until the bottom is deeply golden and crisp, 6 to 8 minutes. (about 8 min) — medium-high
4. Break the crisp rice into large pieces, turn them, and cook until the second side is lightly crisp, 3 to 4 minutes. Transfer to bowls. (about 4 min) — medium-high
5. Place the salmon in the skillet and cook until browned and opaque, 3 to 4 minutes per side, or until the thickest part reaches 145°F. (about 8 min) — medium
6. Top the crisp rice with salmon, cucumber, and avocado. Spoon the soy-sesame drizzle over each bowl and serve. (about 1 min)