Sushi or craft your own crispy salmon skin bowl? Experience the crispy goodness of salmon skin with rice, avocado, and a soy sauce drizzle.

Savor the Flavor: Crispy Salmon Skin Rice Bowls

Recipe by Annie Tibber


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Buy sushi or make your own crispy salmon skin bowl? Enjoy crispy salmon skin with rice, avocado, and a soy sauce drizzle.


  • Salmon fillet with the skin intact (or a piece of trimmed salmon skin)

  • 2 tablespoons of oil

  • 2 cups of cooked white rice

  • 1 sliced avocado

  • Soy sauce (to taste)


  • Preparing the Salmon Skin: You have two options for handling the salmon skin. First, you can sear a piece of salmon with the skin still on, saving the salmon fillet for other dishes. Simply sear the salmon in a pan over medium-high heat with 2 tablespoons of oil, cooking it until it’s just done. Alternatively, you can remove the skin from a piece of salmon before cooking. If you choose this method, heat a pan or cast-iron skillet with 2 tablespoons of oil over medium-high heat, and fry the salmon skin until it becomes golden and crispy.
  • After cooking, set the salmon skin aside to cool slightly. Slice it into thin strips. Then, portion out the cooked rice into bowls, and top each one with sliced avocado and a generous handful of the crispy salmon skin. Drizzle soy sauce over the top to taste. If you happen to have roasted nori sheets, they make a great addition. Enjoy this straightforward yet incredibly delicious meal

Recipe: How to Prepare Easy Crispy Salmon Skin Rice at Home

Are you torn between purchasing sushi or crafting your very own Crispy Salmon Skin Rice bowl? What you’ll end up with is irresistibly crispy salmon skin, ideally served with rice, butter, and a hint of soy sauce.

We’re passionate about minimizing food waste. As food enthusiasts and food bloggers, we consider it almost a culinary offense.

Sarah and I once hosted friends for dinner, and we squeezed only half a lemon. During the post-dinner cleanup, one of our friends earnestly inquired about discarding the forlorn remaining lemon half. Needless to say, Sarah and I exchanged glances, and although the conversation was friendly, it became quite animated.

While that may be a bit of an extreme example, our philosophy revolves around conserving and maximizing ingredients. We consistently utilize chicken bones to create stock, transform discarded lard into exceptional Chinese pastry recipes, and always seek ways to repurpose unused ingredients.

As for that half lemon I mentioned earlier? It would likely be zested for one use, juiced for another, and its peel would find its way into a glass of water to infuse it with additional vitamin C. That’s just how we operate.

What you’ll savor is the delectable, crispy salmon, harmoniously paired with rice, avocado, and a subtle drizzle of soy sauce. These were ingredients readily available to us and created a delightful chef’s snack. So, we decided to capture it in a photo, and there you have it! A new recipe!

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