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Crunchy Salmon Rice Bowls with avocado, crispy onions, sesame seeds, and rice.

Crunchy Salmon Rice Bowls

Tender salmon glazed with mustard and coconut sugar, served over rice with a crunchy snap pea and edamame salad, creamy avocado, crispy onions, and sesame seeds. Fresh, colourful, and packed with texture, these bowls are the perfect easy dinner.
5 from 1 vote
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Prep Time 15 minutes
Cook Time 15 minutes
Course Main Course
Cuisine American
Servings 2

Ingredients
  

For the Salmon:

  • 2 salmon fillets
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 1 Tbsp coconut sugar
  • 1 Tbsp Chinese/Dijon mustard

For the Edamame Snap Pea Salad:

  • 1 cups shelled edamame
  • 1 cups sugar snap peas thinly sliced
  • 2 baby cucumbers thinly sliced

For the Soy Ginger Dressing:

  • 2 Tbsp soy sauce
  • 2 Tbsp rice vinegar
  • 2 tsp sesame oil
  • 2 tsp honey
  • 2 tsp fresh ginger grated
  • 1 garlic clove minced
  • 2 Tbsp oil

For Serving:

  • 4 cups cooked sushi rice or jasmine rice
  • 1 avocado sliced
  • 1/2 cup crispy onions
  • 1 Tbsp sesame seeds
  • Optional: extra green onions sriracha, or chili crisp

Instructions
 

Cook the Salmon

  • Spread the mustard on the salmon and then sprinkle evenly with the coconut sugar, salt and pepper.
  • Air fry: at 400°F for 7–10 minutes, depending on thickness, until cooked through and lightly caramelized.
  • Oven: cook at 425 for 12-15 minutes.

Make the Salad:

  • Whisk together the soy sauce, rice vinegar, sesame oil, honey, ginger, and garlic.
  • In a bowl, combine the edamame, snap peas, and green onions.
  • Pour over the dressing and toss well.

Assemble the Bowls

  • ADD the rice to serving bowls.
  • Top with the salmon, edamame snap pea salad, avocado slices, crispy onions, and sesame seeds.
  • Serve immediately.
Keyword Crunchy Salmon Rice Bowls
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