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Crispy Salmon Bowl Recipe

Print Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 2 servings
Calories: 680
Ingredients Method Notes

Ingredients
  

  • 2 skin-on salmon fillets, about 6 oz each
  • 1 cup jasmine rice
  • 1 Persian cucumber, thinly sliced
  • 3 tbsp rice vinegar
  • 1 tbsp sugar
  • 1 avocado, sliced
  • 4 radishes, thinly sliced
  • 2 tbsp neutral oil
  • Salt
  • 3 tbsp mayonnaise
  • 1 tbsp sriracha
  • 1 tsp lime juice

Method
 

  1. Rinse the rice, cook with 1 1/2 cups water and a pinch of salt, covered, for about 15 minutes. Let sit.
  2. Toss cucumber with rice vinegar, sugar, and a pinch of salt. Set aside for at least 10 minutes.
  3. Season salmon with salt. Heat oil in a skillet over medium-high heat, sear skin-side down 4–5 minutes, press gently at the start, flip and cook 1–2 minutes.
  4. Whisk mayonnaise, sriracha, and lime juice. Slice avocado and radishes. Drain pickles.
  5. Divide rice among bowls, top with salmon, arrange vegetables, drizzle with spicy mayo, and serve right away.

Notes

Use a rice cooker to make the rice even more hands-off, and start the pickles while the rice cooks. The spicy mayo can be whisked together up to a week ahead. For the crispiest skin, make sure the fish is very dry and the pan is properly hot before adding the salmon.