Crispy Rice Salmon Bowl

The Crispy Rice Salmon Bowl is a vibrant Mediterranean fusion dish that combines the satisfying crunch of golden rice with perfectly seared salmon and a fresh medley of vegetables. This pescatarian and gluten-free meal is as visually stunning as it is delicious, making it an ideal choice for a wholesome dinner that feels like a special occasion.

Save

This recipe transforms simple ingredients like leftover rice and fresh salmon fillets into a gourmet experience. The addition of a creamy, citrus-infused Greek yogurt drizzle ties all the elements together, ensuring every bite is rich and flavorful.

Ingredients

• 4 salmon fillets (about 150 g each), skin removed
• 1 tablespoon olive oil
• 1/2 teaspoon sea salt
• 1/4 teaspoon freshly ground black pepper

• 2 cups cooked jasmine or basmati rice (preferably cold, leftover rice)
• 2 tablespoons olive oil
• 1/2 teaspoon salt

• 1 red bell pepper, diced
• 1 small zucchini, diced
• 1/2 red onion, thinly sliced
• 1 cup cherry tomatoes, halved
• 1/2 cup pitted Kalamata olives, halved
• 2 tablespoons capers (optional)
• 1 tablespoon olive oil
• 1 teaspoon dried oregano
• 1/2 teaspoon salt
• 1/4 teaspoon pepper

• 1/2 cup plain Greek yogurt
• 2 tablespoons lemon juice
• 1 teaspoon lemon zest
• 1 tablespoon chopped fresh dill or parsley
• Salt and pepper, to taste

• Fresh dill or parsley, chopped
• Lemon wedges

Instructions

1. Prepare the Lemon-Yogurt Drizzle

In a small bowl, whisk together Greek yogurt, lemon juice, zest, dill or parsley, and a pinch of salt and pepper. Cover and refrigerate until ready to serve.

2. Sauté the Vegetables

Heat 1 tablespoon olive oil in a large skillet over medium heat. Add bell pepper, zucchini, and red onion. Cook for 4–5 minutes until softened. Add cherry tomatoes, olives, capers (if using), oregano, salt, and pepper. Sauté for another 2–3 minutes. Remove from skillet and keep warm.

3. Crisp the Rice

In the same skillet, heat 2 tablespoons olive oil over medium-high heat. Add the cooked rice, pressing it down into an even layer. Cook undisturbed for 6–8 minutes, until the bottom turns golden and crispy. Season with salt. Flip or stir to crisp more sides if desired. Divide among serving bowls.

4. Cook the Salmon

Pat salmon fillets dry and season with salt and pepper. In a separate nonstick skillet, heat 1 tablespoon olive oil over medium-high heat. Add salmon fillets and cook for 3–4 minutes per side, until golden and just cooked through.

5. Assemble the Bowls

Top the crispy rice with sautéed vegetables. Place a salmon fillet on each bowl. Drizzle with lemon-yogurt sauce, garnish with fresh herbs, and serve with lemon wedges.

Zusatztipps für die Zubereitung

For an extra layer of flavor, consider marinating the salmon fillets in a mixture of olive oil, fresh lemon juice, and minced garlic for approximately 30 minutes before you begin cooking.

Varianten und Anpassungen

You can easily adapt this bowl to your preferences. Substitute the salmon with pan-seared chicken breast or firm tofu. For added richness, top your bowl with sliced avocado or crumbled feta cheese.

Serviervorschläge

To complete the dining experience, pair this dish with a crisp glass of Sauvignon Blanc or a dry rosé. These wines complement the Mediterranean spices and the citrus notes of the yogurt drizzle perfectly.

Save

Serve this Crispy Rice Salmon Bowl while hot to enjoy the full effect of the textures. This meal contains 480 calories and 32g of protein per serving, making it a nutritionally balanced choice for any day of the week.

Recipe FAQs

→ What type of rice works best for crispy rice?

Cold, leftover jasmine or basmati rice works best because the grains have dried out slightly, allowing them to crisp up beautifully without becoming mushy. Freshly cooked rice can work if spread thin and cooled completely first.

→ Can I use frozen salmon fillets?

Yes, thaw the salmon completely in the refrigerator overnight and pat it very dry before cooking. This ensures proper searing and prevents excess moisture from interfering with the crispy texture.

→ How do I get the rice really crispy?

Press the rice firmly into the hot skillet with a spatula and let it cook undisturbed for 6–8 minutes. The key is patience—resist the urge to stir too early. A golden crust forms when the rice has prolonged contact with the hot oil.

→ What can I substitute for the yogurt drizzle?

For a dairy-free option, try tahini blended with lemon juice and water to reach drizzling consistency. Alternatively, a simple olive oil and lemon vinaigrette works beautifully with the Mediterranean flavors.

→ Can I prepare components in advance?

The vegetables can be chopped and stored in the refrigerator a day ahead. The lemon-yogurt sauce also keeps well for 2–3 days. However, for the best crispy rice texture, cook and assemble just before serving.

→ What sides pair well with this bowl?

A simple arugula salad with shaved parmesan, roasted cauliflower, or warm pita bread complement the flavors nicely. The bowl is quite filling on its own, so light sides work best.