These crispy rice salmon bowls are a go-to weeknight dinner that feels restaurant-worthy, but are secretly simple to make. They’re packed with flavor, naturally gluten-free, soy-free, and dairy-free—and fit perfectly into a pescatarian diet.
The real star? The creamy homemade tahini honey glaze. It’s garlicky, citrusy, and just sweet enough to balance the rich salmon and crispy rice. Pair that with fresh toppings like avocado, cucumber, and edamame, and you’ve got a nourishing bowl that’s as satisfying as it is nourishing.
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Why You’ll Love This Recipe
- Loaded with flavor thanks to fresh herbs, lime, garlic, and sesame oil
- Gluten-free, soy-free, dairy-free, and pescatarian-friendly
- High in protein & healthy fats from salmon and tahini
- Crispy rice texture makes the bowl feel indulgent and filling
- Naturally sweetened with honey—no refined sugar
- Loaded with flavor thanks to fresh herbs, lime, garlic, and sesame oil
Why I Choose Wild-Caught Salmon from ButcherBox
When it comes to salmon, quality truly matters. I always use wild-caught Alaskan sockeye salmon from ButcherBox—a subscription-based service that delivers the highest quality proteins straight to your door.
ButcherBox sources its salmon sustainably, and their fish is wild-caught—not farmed—so it’s free of antibiotics, added hormones, and questionable feed. It’s one of the cleanest sources of protein you can find.
👉 Bonus: When you sign up through my ButcherBox link, you get to choose free protein at checkout—a rotating offer that might include free salmon, ground beef, chicken, or even bacon. It’s the perfect way to stock your freezer with clean, high-quality proteins.
Health Benefits
- Salmon is rich in omega-3 fatty acids, which support heart and brain health.
- Brown rice offers fiber and complex carbs to keep you full longer.
- Tahini provides plant-based calcium and healthy fats.
- Coconut aminos are a great soy sauce alternative that are lower in sodium and soy-free.
- Avocado oil and olive oil are heart-healthy oils rich in antioxidants.
Topping Suggestions
Elevate your bowls by adding fresh toppings that bring extra color, crunch, and nutrients:
- Diced avocado for creaminess
- Thinly sliced cucumber for crunch
- Steamed edamame for plant-based protein
- Chopped cilantro or green onions for freshness
- Sprinkle of sesame seeds or furikake for texture
- A dash of lime juice for extra brightness
Ingredients
For the Salmon:
- 4 (6 oz.) salmon filets
- 2 tbsp honey
- 2 tbsp coconut aminos
- 1 tbsp lime juice
- 1 tbsp sesame seed oil
- 1 tsp minced garlic
- 1 tsp grated ginger
- Salt & pepper to taste
For the Crispy Rice:
- 2 cups cooked brown rice (cold or leftover rice works best)
- 1/3 cup avocado oil
For the Tahini Honey Glaze:
- 1/3 cup tahini
- 1 tbsp olive oil
- 2 tbsp lime juice (about 1 lime)
- 2 tbsp honey
- 1/2 cup fresh cilantro, chopped
- 1/2 tsp parsley (dried)
- 1 tsp minced garlic
- 1/4 tsp pepper
- 1/2 tsp sea salt
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Instructions
- Preheat the oven to 450°F. Line a baking sheet with foil and lightly spray with avocado oil.
- Make the salmon glaze: In a small bowl or measuring cup, whisk together the honey, coconut aminos, lime juice, sesame oil, garlic, ginger, salt, and pepper. Set aside.
- Prepare the crispy rice: In a skillet, heat avocado oil over medium to medium-high heat. Add your cooked brown rice and press it down evenly using a spatula. Let it cook undisturbed for 15–20 minutes, until golden and crispy. Flip any overly dark pieces if needed. You don’t want it to burn!
- Bake the salmon: Place salmon filets on the prepared baking sheet, season with salt and pepper, then brush generously with the glaze. Bake for 10 minutes, then broil for 5 minutes.
- Make the tahini glaze: In a measuring cup or bowl, whisk together tahini, olive oil, lime juice, honey, cilantro, parsley, garlic, salt, and pepper until smooth and creamy.
- Assemble the bowls: Place the crispy rice onto your serving plates. Top each with a salmon filet, & top each piece of salmon with the tahini glaze. Finish with your desired toppings. Enjoy!
Common FAQs
Can I use white rice instead of brown rice?
Yes! Just make sure it’s fully cooked and cooled before crisping it to ensure the best texture.
How do I store leftovers?
Store components separately in the fridge for up to 3 days. Re-crisp the rice in a skillet for best texture.
Is this recipe soy-free?
Yes! It uses coconut aminos instead of soy sauce. Skip the edamame as a topping if soy free.
Is this pescatarian?
Yes. Since it contains fish and no other meat or dairy, it fits perfectly into a pescatarian diet.
Can I make the tahini glaze in advance?
Definitely. Store it in the fridge for up to 5 days and stir well before using.
How do I store leftovers?
Store the salmon, rice, and tahini glaze separately. Reheat rice in a skillet to re-crisp before serving.
Check Me Out on Social Media
I post all my recipes on social media as well and you can stay up to date on what I am up to! Also, I love seeing people try my recipes! When make these, snap a picture, and share it to your socials. Tag @cookingkatielady and #cookingkatielady so I can admire your masterpiece and share with others!
Health Benefits of Salmon
- High in Omega-3s: These essential fatty acids help reduce inflammation, support heart health, and improve cognitive function.
- Complete Source of Protein: Great for muscle recovery and satiety.
- Rich in Vitamins B12, D, and Selenium: Supports immune function, energy metabolism, and thyroid health.
- Naturally low in mercury when sourced wild—especially from Alaskan waters.
hese crispy rice salmon bowls check all the boxes: easy, healthy, filling, and so delicious. Whether you’re eating clean, following a pescatarian lifestyle, or just love a good homemade bowl, this one is worth adding to your rotation.
And if you’re looking for the cleanest, most delicious salmon, don’t forget to grab your first ButcherBox using my link here and get free protein at checkout!
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Description
These crispy rice salmon bowls are a go-to weeknight dinner that feels restaurant-worthy, but are secretly simple to make. They’re packed with flavor, naturally gluten-free, soy-free, and dairy-free—and fit perfectly into a pescatarian diet.
Ingredients
For the Salmon:
For the Crispy Rice:
For the Tahini Honey Glaze:
Instructions
-
Preheat the oven to 450°F. Line a baking sheet with foil and lightly spray with avocado oil.
-
Make the salmon glaze: In a small bowl or measuring cup, whisk together the honey, coconut aminos, lime juice, sesame oil, garlic, ginger, salt, and pepper. Set aside.
-
Prepare the crispy rice: In a skillet, heat avocado oil over medium to medium-high heat. Add your cooked brown rice and press it down evenly using a spatula. Let it cook undisturbed for 15–20 minutes, until golden and crispy. Flip any overly dark pieces if needed. You don't want it to burn!
-
Bake the salmon: Place salmon filets on the prepared baking sheet, season with salt and pepper, then brush generously with the glaze. Bake for 10 minutes, then broil for 5 minutes.
-
Make the tahini glaze: In a measuring cup or bowl, whisk together tahini, olive oil, lime juice, honey, cilantro, parsley, garlic, salt, and pepper until smooth and creamy.
-
Assemble the bowls: Place the crispy rice onto your serving plates. Top each with a salmon filet, & top each piece of salmon with the tahini glaze. Finish with your desired toppings. Enjoy!
Note
Did you make this recipe?
The next time you make it, snap a picture, and share it to your socials. Tag @cookingkatielady and #cookingkatielady so I can admire your masterpiece and share with others!:)
Please note that my nutrition label is approximate and can have slight rounding.
