Crunchy Brown Rice Salmon Bowl with Tahini Dressing
This wholesome bowl features nutty brown rice with a crispy texture, perfectly baked salmon, and a rainbow of crunchy vegetables, all tied together with a luscious lemon-tahini dressing. It’s balanced, filling, and fresh — perfect for lunch, dinner, or meal prep.
⏱ Time
Prep: 15 minutes
Cook: 25 minutes
Total: 40 minutes
Ingredients
For the salmon
2 salmon fillets (about 5 oz / 140 g each, skin-on if possible for crispiness)
1 tbsp olive oil
1 tsp lemon juice
½ tsp garlic powder
Salt & black pepper, to taste
For the crunchy rice
2 cups cooked brown rice (day-old works best)
1 tbsp olive oil or sesame oil
Pinch of salt
Bowl toppings
½ cup cucumber, diced
½ cup red cabbage, shredded
½ cup carrots, julienned
¼ avocado, sliced (optional)
1 tbsp toasted sesame seeds or pumpkin seeds
Fresh parsley or cilantro, chopped
Tahini dressing
3 tbsp tahini
1 tbsp lemon juice
1 tsp Dijon mustard
1 tsp honey or maple syrup
2–3 tbsp warm water (to thin)
Salt & pepper, to taste
Instructions
1. Prepare salmon
Preheat oven to 400°F (200°C).
Place salmon on a baking sheet, rub with olive oil, lemon juice, garlic powder, salt, and pepper.
Bake for 12–15 minutes, until salmon flakes easily. (Optional: broil for 1–2 minutes for crispy edges.)
2. Make crunchy rice
Heat oil in a skillet over medium-high heat.
Add cooked brown rice, press gently into the pan, and cook undisturbed for 3–4 minutes until crispy on the bottom. Stir and repeat for crunchy bits throughout.
3. Prepare dressing
In a bowl, whisk tahini, lemon juice, Dijon, honey, and warm water until smooth. Season with salt & pepper.
4. Assemble bowls
Divide crunchy rice between bowls.
Flake salmon into large chunks and place on top.
Add cucumber, red cabbage, carrots, and avocado.
Drizzle with tahini dressing.
Sprinkle sesame seeds and fresh herbs.
5. Serve
Enjoy warm with extra dressing on the side.
Notes & Tips
For more crunch, add roasted chickpeas or crispy seaweed strips.
Use quinoa or farro instead of brown rice for variety.
The tahini dressing keeps in the fridge for up to 5 days — just thin with a splash of water before using.
❓ Frequently Asked Questions FAQ
Q: Can I make this ahead for meal prep?
A: Yes — store salmon, rice, veggies, and dressing separately. Assemble when ready to eat for best texture.
Q: Can I cook salmon differently?
A: Absolutely — pan-searing or air frying also works great.
Q: Is this bowl gluten-free?
A: Yes, as long as you use gluten-free Dijon mustard.
Nutrition information
Calories: 510
Protein: 34g
Carbs: 42g
Fat: 22g
Fiber: 7g
Omega-3 s: high from salmon