These crunchy brown rice bowls are simple, easy to make and packed with flavor and texture. Loaded with sweet honey glazed salmon, golden brown rice and a creamy herbed tahini dressing. So delicious and perfect for any night of the week!
I have always been a big fan of bowls. Doesn’t it just sound more appealing when you tack on the word “bowl” to any savory recipe? I guess it just makes it seem like more of whole meal. These crunchy brown rice *bowls* certainly are, with honey broiled salmon, my favorite tahini dressing and of course some cucumber, maybe avocado if you’re in the mood. The real star of the show is definitely the rice. Cooked brown rice, pan fried to form a toasted golden brown crust on the bottom. It’s fabulous.
Something that I love about this recipe is how there are many (well, three) different components, but all of which are super simple. Bring them all together and you’ve got a surprisingly impressive meal in under an hour.
How to Make Crunchy Brown Rice Bowls With Salmon
Make the herbed tahini dressing: The dressing can be made in advance and stored in the fridge for up to five days. It’s super simple, just tahini, olive oil, lime juice, a bit of honey and some fresh cilantro and mint. Everything goes into a food processor or high speed blender along with a little water to thin it out. When refrigerated, the dressing will become quite thick, so let it sit on the counter for a bit before serving.
Make the crunchy rice: I like to start cooking the rice right away as it takes the longest to cook. The key here is to use cooked, preferably chilled brown rice. You’ll want to use a skillet with a large surface area for maximum crispiness. Let the skillet heat up for a few minutes over medium high heat, then add your oil. I like to use an oil with a high smoke point, such as avocado oil. Tilt the pan so the oil covers the bottom and add the rice. Use a spatula to firmly press it down into an even layer. Cook the rice, undisturbed over medium high heat for about 10-15 minutes.
To make sure it’s ready, you can use your spatula to lift up a small section to check if a deep golden brown crust has formed. Turn off the heat and let the rice sit for another five minutes or so before running the spatula along the bottom and flipping the rice onto a plate. You can also leave it in the pan to stay warm and then flip it when everything else is ready.
Broil the salmon: While the rice cooks, get started on the salmon. The glaze is just honey, lime juice, a little sesame oil and soy sauce. Brush that over top and broil the salmon about six inches away from the heating element for about 10-15 minutes. When it’s ready, the top will be a dark caramel color and a bit charred on the edges. It should also flake easily when pierced with a fork.
Assemble the bowls: divide the crunchy brown rice among bowls and top with a filet of salmon along with some sliced cucumber and a drizzle of tahini dressing. Everything is best served fresh. Enjoy!
More Recipes To Try:
- Blackened Salmon Citrus Bowls
- Fluffy Baked Rice with Chickpeas and Crispy Tofu Feta
- Sticky Date Glazed Chicken with Coconut Lime Rice
- Italian Stuffed Peppers with Sun-dried Tomatoes