I have to admit, I’m a huge fan of bowls—they just feel like a complete meal in one dish! Recently, I tried making this Crunchy Brown Rice Bowls with Salmon and Herbed Tahini Recipe, and wow, they were incredible.
The combination of crispy, golden rice, sweet honey-glazed salmon, and creamy herbed tahini is just irresistible. Every bite is a perfect mix of textures and flavors, and the recipe is surprisingly simple. I can’t wait to share it with you so you can enjoy it too.
Ingredients
Here’s everything you need to make this flavorful bowl. I’ve included a few tips based on my own experience to make it even better.
For the Salmon Glaze
- 4 salmon filets (about 6 oz each) – choose fresh for the best flavor.
- 2 tbsp honey – adds natural sweetness and helps caramelize the salmon.
- 1 tbsp soy sauce – opt for low-sodium to control saltiness.
- 2 tsp lime juice – fresh juice gives a bright, tangy kick.
- 1 tsp sesame oil – a little goes a long way for nutty aroma.
- Sliced cucumber for serving – keeps the dish fresh and crunchy.
For the Crunchy Brown Rice
- 1 1/2 cups cooked brown rice, chilled – chilling prevents mushiness and helps crisp up.
- 1/4 cup oil – use high smoke point oil like avocado or canola for a golden crust.
For the Herbed Tahini
- 1/3 cup tahini – the creamy base of the dressing.
- 2 tbsp olive oil – adds richness.
- Juice from 1 lime – balances the tahini’s earthiness.
- 1 tbsp honey – subtle sweetness complements the herbs.
- 1/2 tsp salt – enhances all the flavors.
- 1/2 cup packed fresh cilantro and/or mint – fresh herbs brighten the dish.
Note: Serves 4-6.
Variations
If you want to customize this bowl:
- Swap salmon with grilled tofu or tempeh for a plant-based version.
- Use cauliflower rice for a low-carb alternative.
- Add roasted sweet potatoes or avocado for extra creaminess.
- Make it sugar-free by replacing honey with a drizzle of maple syrup or date syrup.
- Sprinkle sesame seeds or chili flakes for added texture and heat.
- You can also explore comforting homemade ideas like pumpkin-bread-recipe for inspiration in your meal planning.
- For a bold and flavorful side option, you may also enjoy buffalo-chicken-bombs-recipe as part of a creative weekly menu rotation.
Cooking Time
- Prep Time: 10 minutes
- Cooking Time: 25 minutes
- Total Time: 35 minutes
Equipment You Need
- Broiler or oven – to cook the salmon to perfection.
- Skillet or frying pan – to crisp the brown rice.
- Spatula – for pressing and flipping the rice.
- Food processor or high-speed blender – for smooth tahini dressing.
- Measuring cups and spoons – for precise ingredient amounts.
How to Make Crunchy Brown Rice Bowls with Salmon and Herbed Tahini
Preparing the Herbed Tahini
Start by blending tahini, olive oil, lime juice, honey, and salt in a food processor. Add cilantro and/or mint with water until smooth. Let it sit to thicken if needed before serving.
Making the Crunchy Brown Rice
Heat oil in a skillet over medium-high heat. Press chilled brown rice into an even layer and cook undisturbed for 10-15 minutes until a golden crust forms. Carefully flip and keep warm.
Broiling the Salmon
Preheat the broiler and brush salmon with a glaze of honey, lime juice, sesame oil, and soy sauce. Broil about 10-15 minutes until caramelized and flaky on the edges.
Assembling the Bowls
Divide crispy rice into bowls, place the salmon on top, add cucumber slices, and drizzle generously with herbed tahini. Serve fresh for the best texture and flavor.
Additional Tips for Making This Recipe Better
- I like chilling the rice overnight for extra crispiness.
- Using fresh herbs makes the tahini dressing taste so much brighter.
- Don’t overcrowd the pan when crisping rice—it needs space to brown evenly.
- Taste the salmon glaze before broiling and adjust sweetness or tanginess to your liking.
How to Serve Crunchy Brown Rice Bowls with Salmon and Herbed Tahini
Serve these bowls in shallow, wide dishes to showcase the colors. Garnish with extra fresh herbs, a wedge of lime, or sesame seeds. I find adding thin avocado slices adds a creamy contrast that looks gorgeous on top.
Nutritional Information
Here’s a quick snapshot of what’s in each serving:
- Calories: 615
- Protein: 37g
- Carbohydrates: 25g
- Fat: 41g
Make Ahead and Storage
Storing: Keep salmon and rice in airtight containers in the fridge for up to 3 days.
Freezing: You can freeze cooked rice and salmon separately for up to a month; thaw in the fridge overnight before reheating.
Reheating: Reheat rice in a skillet to restore crispiness and gently warm salmon in the oven to avoid drying.
Why You’ll Love This Recipe
This bowl is more than just tasty—here’s why:
- Quick and easy – perfect weeknight meal ready in under 40 minutes.
- Versatile – swap ingredients to fit dietary preferences or seasonal produce.
- Flavor-packed – the mix of sweet, tangy, and savory keeps every bite exciting.
- Nutrient-rich – full of protein, healthy fats, and whole grains.
- Impressive presentation – looks restaurant-quality but easy to make at home.
Crunchy Brown Rice Bowls with Salmon and Herbed Tahini
Ingredients
Method
- Start by blending tahini, olive oil, lime juice, honey, and salt in a food processor. Add cilantro and/or mint with water until smooth. Let it sit to thicken if needed before serving.
- Heat oil in a skillet over medium-high heat. Press chilled brown rice into an even layer and cook undisturbed for 10-15 minutes until a golden crust forms. Carefully flip and keep warm.
- Preheat the broiler and brush salmon with a glaze of honey, lime juice, sesame oil, and soy sauce. Broil about 10-15 minutes until caramelized and flaky on the edges.
- Divide crispy rice into bowls, place the salmon on top, add cucumber slices, and drizzle generously with herbed tahini. Serve fresh for the best texture and flavor.
Notes
- I like chilling the rice overnight for extra crispiness.
- Using fresh herbs makes the tahini dressing taste so much brighter.
- Don’t overcrowd the pan when crisping rice—it needs space to brown evenly.
- Taste the salmon glaze before broiling and adjust sweetness or tanginess to your liking.