Crispy Rice Salmon Bowl (Printable)

Golden crispy rice topped with pan-seared salmon and Mediterranean vegetables

# What You Need:

→ Fish

01 - 4 salmon fillets (about 5.3 ounces each), skin removed
02 - 1 tablespoon olive oil
03 - 1/2 teaspoon sea salt
04 - 1/4 teaspoon freshly ground black pepper

→ Rice

05 - 2 cups cooked jasmine or basmati rice, preferably cold leftover rice
06 - 2 tablespoons olive oil
07 - 1/2 teaspoon salt

→ Mediterranean Vegetables

08 - 1 red bell pepper, diced
09 - 1 small zucchini, diced
10 - 1/2 red onion, thinly sliced
11 - 1 cup cherry tomatoes, halved
12 - 1/2 cup pitted Kalamata olives, halved
13 - 2 tablespoons capers, optional
14 - 1 tablespoon olive oil
15 - 1 teaspoon dried oregano
16 - 1/2 teaspoon salt
17 - 1/4 teaspoon black pepper

→ Lemon-Yogurt Drizzle

18 - 1/2 cup plain Greek yogurt
19 - 2 tablespoons fresh lemon juice
20 - 1 teaspoon lemon zest
21 - 1 tablespoon chopped fresh dill or parsley
22 - Salt and pepper to taste

→ Garnish

23 - Fresh dill or parsley, chopped
24 - Lemon wedges

# How To Make:

01 - In a small bowl, whisk together Greek yogurt, lemon juice, lemon zest, dill or parsley, and a pinch of salt and pepper until smooth. Cover and refrigerate until ready to serve.
02 - Heat 1 tablespoon olive oil in a large skillet over medium heat. Add bell pepper, zucchini, and red onion, cooking for 4 to 5 minutes until softened. Stir in cherry tomatoes, olives, capers if using, oregano, salt, and pepper. Continue sautéing for 2 to 3 minutes. Transfer to a warm plate.
03 - In the same skillet, heat 2 tablespoons olive oil over medium-high heat. Add cooked rice, pressing down into an even layer. Cook undisturbed for 6 to 8 minutes until the bottom turns golden and crispy. Season with salt. Flip or stir to achieve additional crispy edges as desired. Divide evenly among serving bowls.
04 - Pat salmon fillets dry and season with salt and pepper. In a separate nonstick skillet, heat 1 tablespoon olive oil over medium-high heat. Place salmon fillets in the skillet and cook for 3 to 4 minutes per side until golden brown and cooked through.
05 - Top each portion of crispy rice with sautéed vegetables. Position a salmon fillet on each bowl. Drizzle generously with lemon-yogurt sauce, garnish with fresh herbs, and serve with lemon wedges.

# Expert Advice:

01 -
  • It comes together faster than you'd think, especially if you have leftover rice waiting in the fridge.
  • The crispy rice base adds an unexpected textural contrast that makes every bite more interesting than a standard grain bowl.
  • Everything feels restaurant-quality but tastes like home cooking, which is honestly the best kind of magic.
02 -
  • Cold leftover rice is non-negotiable for crispiness because freshly cooked rice is too moist and will steam instead of crisp, so plan ahead or make rice the day before.
  • Don't move the rice around while it's crisping or you'll break up those golden layers that everyone really comes for.
03 -
  • Buy salmon from someone you trust and ask them to smell it with you before you leave the counter—it should smell like the ocean, not fishy, which is the telltale sign of freshness.
  • If your salmon sticks to the pan, it's not done yet, so give it another thirty seconds before you try to flip, it'll release naturally once the sear is complete.
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