Bowls, Dinner, Gluten Free, Healthy, Lunch, Stove Top

Crunchy Brown Rice Bowls with Salmon and Herbed Tahini Dressing

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!

brown rice bowls with salmon

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. 

brown rice bowls with salmon

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!

brown rice bowls with salmon and tahini dressing

More Recipes To Try:

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crunchy brown rice bowls

Crunchy Brown Rice Bowls with Salmon and Herbed Tahini

Yield: 4-6 servings
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes

With sweet honey glazed salmon, crispy golden brown rice and a creamy tahini dressing, these bowls are perfect for any night of the week. (DF, GF)

Ingredients

  • 4 salmon filets (about 6 oz each)
  • 2 tbsp honey
  • 1 tbsp soy sauce
  • 2 tsp lime juice
  • 1 tsp sesame oil
  • Sliced cucumber for serving

For the Crunchy Brown Rice

  • 1 1/2 cups cooked brown rice, chilled
  • 1/4 cup oil

For the Herbed Tahini

  • 1/3 cup tahini
  • 2 tbsp olive oil
  • Juice from 1 lime
  • 1 tbsp honey
  • 1/2 tsp salt
  • 1/2 cup packed cilantro and/or mint

Instructions

    1. Preheat the broiler and place the salmon filets on an oiled sheet pan.
      In a small bowl, whisk together honey, soy sauce, lime juice and sesame oil. Brush over each piece of salmon. Broil for 10-15 minutes until the salmon is browned and flakes apart.
    2. To make the crunchy rice, heat 1/4 cup oil in pan over medium high heat until shimmering. Use a spatula to press the brown rice into the pan. Cook uncovered for 15-20 minutes until you see a golden crust start to form on the sides. Run the spatula along the bottom of the pan and carefully flip the rice onto a plate.
    3. To make the herbed tahini, place tahini. olive oil, lime juice honey and salt in a high speed blender. Blend until smooth. Add in herbs plus 1/2 cup water and blend again. If it still seems too thick, add another 1/4-1/2 cup of water until the desired consistecy is reached.
    4. To serve, divide the crunchy rice among bowls, top with salmon, sliced cucumber and a squeeze of fresh lime juice.
Nutrition Information:
Yield: 6 Serving Size: 1/6 recipe
Amount Per Serving: Calories: 615Total Fat: 41gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 32gCholesterol: 95mgSodium: 440mgCarbohydrates: 25gFiber: 2gSugar: 10gProtein: 37g

All nutritional info is an estimation

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  1. Pingback: Honey BBQ Salmon Tacos with Mango Slaw ~ Wandering Chickpea

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