For the Crispy Salmon:

• Salmon Fillets: 4 (about 6-8 ounces each), skin-on or skinless, pin bones removed. For optimal crispiness, skin-on fillets are highly recommended. Look for fillets that are roughly the same thickness for even cooking. Sockeye, Coho, or King salmon all work beautifully.
• Olive Oil: 2 tablespoons. Extra virgin olive oil is preferred for its flavor and health benefits, but avocado oil or canola oil can also be used. This is essential for pan-frying the salmon and achieving that perfect crispy skin.
• Salt: 1 teaspoon, or to taste. Kosher salt or sea salt enhances the flavor of the salmon and helps to draw out moisture for crispier skin.
• Black Pepper: ½ teaspoon, freshly ground, or to taste. Freshly ground black pepper adds a robust, aromatic spice that complements the richness of the salmon.
• Paprika: 1 teaspoon. Smoked paprika adds a subtle smoky depth and vibrant color to the salmon. Regular paprika can be used as a substitute, but smoked paprika is highly recommended for its unique flavor profile.
• Garlic Powder: ½ teaspoon. Garlic powder provides a savory, aromatic base note to the salmon seasoning, enhancing its overall flavor.
• Optional Spices: For an extra layer of flavor, consider adding a pinch of cayenne pepper for a touch of heat, or onion powder for added savory depth. Dried herbs like thyme or oregano can also be incorporated for a more herbaceous flavor.

For the Rice Bowl:

• Cooked Rice: 3 cups, cooked according to package directions. Choose your favorite type of rice. Brown rice offers a nuttier flavor and higher fiber content, while white rice like jasmine or sushi rice provides a fluffier texture and subtle sweetness. Quinoa or farro can also be used for a different grain base.
• Avocado: 1 large, ripe, diced. Creamy avocado adds healthy fats and a smooth, buttery texture that contrasts beautifully with the crispy salmon and rice. Make sure your avocado is ripe but firm enough to hold its shape when diced.
• Edamame: 1 cup, shelled and steamed or boiled. Edamame adds a vibrant green color, a slightly sweet and nutty flavor, and a satisfying bite to the bowl. Frozen edamame is perfectly convenient for this recipe.
• Cucumber: 1 medium, thinly sliced or diced. Cool and crisp cucumber provides a refreshing element and textural contrast to the richer components of the bowl. English cucumber or Persian cucumbers are excellent choices due to their mild flavor and fewer seeds.
• Carrots: 1 cup, shredded or julienned. Shredded carrots add sweetness, color, and a slight crunch to the bowl. Pre-shredded carrots are a time-saving option, or you can shred them yourself using a box grater or food processor.
• Scallions: 2-3, thinly sliced, green parts only. Scallions (green onions) offer a mild oniony flavor and a pop of freshness as a garnish.
• Sesame Seeds: 1 tablespoon, toasted. Toasted sesame seeds add a nutty aroma, visual appeal, and a subtle crunch to the bowl. Toasting sesame seeds enhances their flavor significantly.
• Optional Vegetables: Feel free to customize your bowl with other vegetables you enjoy. Bell peppers (sliced or diced), cherry tomatoes (halved), spinach or kale (lightly sautéed or raw), pickled ginger, or seaweed salad (wakame) are all fantastic additions.

For the Sauce:

• Soy Sauce: ¼ cup. Low-sodium soy sauce is recommended to control the saltiness of the sauce. Tamari (gluten-free soy sauce) can be used as a substitute. Soy sauce provides the umami base of the sauce.
• Honey or Maple Syrup: 2 tablespoons. Honey or maple syrup adds sweetness to balance the saltiness of the soy sauce and the acidity of the rice vinegar. Agave nectar can also be used as a vegan alternative.
• Rice Vinegar: 2 tablespoons. Rice vinegar provides a mild acidity and tanginess that brightens the sauce and cuts through the richness of the salmon. Apple cider vinegar or white wine vinegar can be used as substitutes in a pinch, but rice vinegar is preferred for its delicate flavor.
• Sesame Oil: 1 tablespoon. Toasted sesame oil adds a distinctive nutty aroma and flavor that is characteristic of Asian-inspired cuisine. A little goes a long way, so be sure to use toasted sesame oil and not regular sesame oil.
• Fresh Ginger: 1 tablespoon, grated or minced. Fresh ginger adds a warm, zesty, and slightly spicy flavor to the sauce. Use a microplane or fine grater for finely grated ginger, or mince it very finely with a knife.
• Garlic: 2 cloves, minced. Fresh garlic adds a pungent, aromatic flavor that complements the ginger and other sauce ingredients. Minced garlic is best for this sauce, but garlic paste can also be used in a pinch.
• Optional Spice: Sriracha or red pepper flakes to taste for heat. If you enjoy a spicy kick, add a dash of sriracha or a pinch of red pepper flakes to the sauce.