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Crunchy Brown Rice Bowls with Salmon and Herbed Tahini Recipe
Ben Carraoli

Crunchy Brown Rice Bowls with Salmon and Herbed Tahini

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 these Crunchy Brown Rice Bowls with Salmon and Herbed Tahini, and wow, they were incredible. The combination of crispy, golden rice, sweet honey-glazed salmon, and creamy herbed tahini is just irresistible
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Total Time 35 minutes
Servings: 4
Ingredients Method Notes

Ingredients
  

  • 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.
  • 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.
  • 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.

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.