Description
A cozy bowl featuring crispy salmon, comforting rice, and seasonal toppings, perfect for a warm autumn meal.
Ingredients
- 1 1/2 cups short-grain or jasmine rice, rinsed
- 2 cups water or low-sodium broth
- 1 lb salmon fillet, skin removed and cut into 2–3 portions
- 1/2 cup panko breadcrumbs
- 2 tbsp cornstarch
- 1 tsp garlic powder
- 1 tsp smoked paprika
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 large eggs, beaten
- 2 tbsp neutral oil (vegetable or canola) for frying
- 2 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tbsp honey or maple syrup
- 1 tsp toasted sesame oil
- 2 cups mixed roasted vegetables (seasonal: squash, Brussels sprouts, or carrots)
- 1 green onion, thinly sliced
- 1 tbsp sesame seeds
- Optional: quick-pickled red onions or a simple cabbage slaw
Instructions
- Combine rinsed rice and 2 cups water (or broth) in a medium pot. Bring to a boil, reduce to low, cover and simmer 15 minutes. Remove from heat and let rest covered 10 minutes.
- Pat salmon dry and cut into fillets. In one shallow bowl, whisk cornstarch and seasonings. In a second bowl, beat the eggs. In a third bowl, place panko breadcrumbs.
- Dredge each salmon piece in the cornstarch mixture, dip into the egg, then press into panko to coat evenly. Heat oil in a skillet over medium-high heat. Add salmon, cooking 3–4 minutes per side until golden and cooked through (thicker pieces may need an extra minute). Transfer to a rack or paper towel.
- In a small pan, warm soy sauce, rice vinegar, honey, and sesame oil until slightly reduced — about 2 minutes. Brush over the crispy salmon just before serving.
- Divide rice into bowls, top with roasted vegetables, place a salmon piece on each bowl, drizzle remaining glaze, and finish with green onions and sesame seeds.
Notes
For best crisp, store components separately and assemble just before serving. To reheat salmon, use a hot skillet or oven for a few minutes.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Pan-Frying
- Cuisine: American