Sizzling Ginger-Scallion Salmon Protein Power Bowl with Crispy Rice Crust & Quick Cucumber Salad

This bowl combines the viral appeal of crispy rice crusts with the classic, aromatic punch of ginger and scallion. Sizzling salmon gets a flavorful glaze while resting on a crispy sesame-soy rice base. Topped with a bright, quick-pickled cucumber salad, it's a complete, high-protein meal that's as delicious as it is Instagram-worthy.

Prep Time 15 minutes

Cook Time 20 minutes

Total Time 35 minutes

Servings 4 servings

Ingredients

• For the Salmon & Marinade:
• 1 lb (450g) salmon filets, skin-on or skinless
• 3 tbsp soy sauce or tamari
• 2 tbsp finely grated fresh ginger
• 4 scallions, finely chopped (white and green parts separated)
• 2 tbsp honey or maple syrup
• 1 tbsp toasted sesame oil
• 1 tsp rice vinegar
• For the Crispy Rice:
• 1.5 cups cooked white or brown rice (day-old rice works best)
• 1 tbsp neutral oil (like avocado or grapeseed)
• 1 tbsp soy sauce
• 1 tsp sesame seeds
• For the Quick Cucumber Salad:
• 1 large English cucumber, thinly sliced
• 1/4 cup rice vinegar
• 1 tsp sugar or honey
• 1/2 tsp salt
• 1 tsp sesame seeds
• For Serving (Optional):
• Sliced avocado
• Additional chopped scallions
• Sriracha or chili crisp

Instructions

1. 1. Marinate the Salmon: In a small bowl, whisk together 3 tbsp soy sauce, grated ginger, white parts of the scallions, honey, sesame oil, and 1 tsp rice vinegar. Place salmon filets in a shallow dish and pour half of the marinade over them, reserving the other half. Let marinate for 15 minutes at room temperature.
2. 2. Make Quick Cucumber Salad: While salmon marinates, combine sliced cucumber, 1/4 cup rice vinegar, sugar, and salt in a bowl. Toss well and set aside to quick-pickle.
3. 3. Cook the Crispy Rice: Heat 1 tbsp oil in a large non-stick skillet over medium-high heat. Press the cooked rice into an even layer across the skillet. Cook without stirring for 4-5 minutes, until the bottom is golden and crispy. Drizzle 1 tbsp soy sauce over the rice and sprinkle with 1 tsp sesame seeds. Carefully flip sections to crisp the other side for 2-3 minutes. Transfer crispy rice to a plate and break into pieces.
4. 4. Cook the Salmon: In the same skillet, add a tiny bit more oil if needed. Place salmon filets in the skillet (skin-side down if skin-on). Cook for 4-5 minutes per side, or until cooked to your liking, basting occasionally with the reserved marinade during the last minute of cooking.
5. 5. Glaze & Finish Salmon: In the last 30 seconds of cooking, pour the remaining reserved marinade over the salmon and let it bubble and thicken slightly into a glaze. Remove from heat.
6. 6. Assemble Bowls: Divide the crispy rice pieces among four bowls. Top each with a piece of glazed salmon.
7. 7. Add Toppings: Drain the quick cucumber salad and toss with 1 tsp sesame seeds. Arrange the cucumber salad and the green parts of the chopped scallions over the salmon and rice.
8. 8. Serve: Serve immediately, with optional avocado slices and a drizzle of sriracha or chili crisp if desired.

Chef's Note

For the crispiest rice, use day-old, cold rice straight from the fridge and press it firmly into the hot skillet. Don't stir it! Let it form a solid, golden crust before flipping.

Make-Ahead Tips

The quick cucumber salad can be made up to 2 days ahead and stored in the fridge. The ginger-scallion marinade can be mixed 1 day in advance.

Substitutions

Salmon can be swapped for firm tofu or chicken breasts. Tamari can replace soy sauce for gluten-free. Honey can be replaced with maple syrup for vegan.