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Crispy Salmon and Rice Bowl

Crispy Salmon and Rice Bowl

Crispy Salmon and Rice Bowls are the perfect fusion of crispy textures, bold flavors, and fresh ingredients—all in one nourishing and satisfying dish. Imagine buttery salmon with a crispy golden crust, fluffy rice, tangy sauce, and colorful toppings that bring it all together. Whether you're meal-prepping or whipping up a quick dinner, this bowl hits all the right notes: savory, crunchy, creamy, and fresh.
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Prep Time 15 minutes
Total Time 25 minutes
Servings 4

Ingredients
  

  • 1 pound skinless center-cut salmon fillet cut into 1 1/2-inch chunks
  • 1 tablespoon sesame oil
  • 1/4 cup teriyaki glaze preferably low-sodium
  • 2 cups hot cooked brown rice
  • 1 cup cooked shelled edamame
  • 2 scallions sliced
  • 1 cup diced cucumber
  • 1 medium avocado sliced
  • 2 tablespoons Sriracha mayonnaise
  • 2 teaspoons toasted sesame seeds optional

Instructions
 

  • Position oven rack in upper third; preheat to 450°F. Line a large rimmed baking sheet with foil and coat with cooking spray. Toss salmon and sesame oil together on the prepared baking sheet. Roast until opaque on the outside, about 6 minutes. Remove from the oven and turn the broiler to High. Drizzle the salmon with teriyaki glaze and toss to coat. Broil until browned, crispy and just cooked through, 2 to 3 minutes.
  • Meanwhile, stir rice, edamame and scallions together in a medium bowl; divide among 4 bowls.
  • Image of Crispy Salmon & Rice Bowl being made
  • Ali Redmond
  • Divide cucumber and avocado among the bowls. Top with the salmon. Drizzle with the remaining glaze from the baking sheet and Sriracha mayonnaise. Sprinkle with sesame seeds, if desired.
  • Image of Crispy Salmon & Rice Bowl