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4.7 from 9 votes

Crispy Salmon Skin Rice Bowls

Pay for sushi or make your own crispy salmon skin bowl? what you get is crispy salmon skin goodness, perfect with rice, avocado, and a drizzle of soy sauce.

Prep Time
5 mins
Cook Time
5 mins
Total Time
15 mins
Servings: 2
Calories: 483 kcal
Course: Main Course
Cuisine: Asian

Ingredients

  • Salmon filet with the skin on (or a piece of trimmed salmon skin)
  • 2 tablespoons oil
  • 2 cups cooked white rice
  • 1 avocado (sliced)
  • soy sauce (to taste)

Instructions

    Cup of Yum
  1. Prepare your salmon skin. You can sear a piece of salmon with the skin-on, saving the salmon filet for other pursuits. Just sear the salmon on each side in a pan over medium-high heat with 2 tablespoons of oil until just cooked through. Or you can pre-trim a piece of salmon to remove the skin, and fry that. If you use the latter method, you’ll want to heat a pan or cast-iron skillet with 2 tablespoons of oil over medium-high heat, and fry the salmon skin until it’s golden and crisp.
  2. Once the salmon skin is cooked, set it aside to cool slightly. Slice the salmon skin into thin strips. Portion out the cooked rice into bowls, and top each one with some sliced avocado and a handful of salmon skin. Drizzle with soy sauce to taste. Serve with roasted nori sheets if you have them on hand, and dig into an easy, pared down, yet epically delicious meal.

Nutrition Information

Calories 483kcal (24%) Carbohydrates 54g (18%) Protein 13g (26%) Fat 25g (38%) Saturated Fat 3g (15%) Cholesterol 16mg (5%) Sodium 524mg (22%) Potassium 701mg (20%) Fiber 7g (28%) Sugar 1g (2%) Vitamin A 145IU (3%) Vitamin C 10.1mg (11%) Calcium 28mg (3%) Iron 1.3mg (7%)

Nutrition Facts

Serving: 2Serving

Amount Per Serving

Calories 483

% Daily Value*

Calories 483kcal 24%
Carbohydrates 54g 18%
Protein 13g 26%
Fat 25g 38%
Saturated Fat 3g 15%
Cholesterol 16mg 5%
Sodium 524mg 22%
Potassium 701mg 15%
Fiber 7g 28%
Sugar 1g 2%
Vitamin A 145IU 3%
Vitamin C 10.1mg 11%
Calcium 28mg 3%
Iron 1.3mg 7%

* Percent Daily Values are based on a 2,000 calorie diet.