Crispy Rice Salmon Bowl (Print Version)

Pan-seared salmon over crispy rice with Mediterranean vegetables and lemon-yogurt sauce

# What You'll Need:

→ Fish

01 - 4 salmon fillets (about 5.3 oz 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 black pepper to taste

→ Garnish

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

# How To Make It:

01 - 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.
02 - 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.
03 - In the same skillet, heat 2 tablespoons olive oil over medium-high heat. Add 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 additional sides if desired. Divide 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. Add salmon fillets and cook for 3–4 minutes per side until golden and cooked through.
05 - Top 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.

# Expert Tips:

01 -
  • The crispy rice base becomes irresistible once you master the pressing technique—it's like edible gold underneath everything else.
  • It comes together in under an hour, which means you can make it on a Tuesday night without fuss.
  • One bowl feels complete and balanced, no sides needed, yet it's flexible enough to swap proteins or vegetables depending on what's in your fridge.
02 -
  • Cold rice is non-negotiable for crispiness—I learned this the hard way when I tried using rice that had just cooled to room temperature and ended up with mushy, clumpy rice instead of that golden crust.
  • Don't overcrowd your skillet when sautéing vegetables or they'll steam instead of sauté; if you're doubling the recipe, work in batches.
  • Pat the salmon completely dry before cooking—any surface moisture will create steam and prevent that beautiful golden crust from forming.
03 -
  • Use a nonstick skillet for salmon so you don't lose that beautiful fillet to sticking—the oil on the skin helps, but nonstick is still your friend.
  • Taste your lemon-yogurt sauce before serving and adjust the lemon and salt; the creaminess can mute flavors, and you want it to sing across the entire bowl.
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