Crunchy Brown Rice Bowls with Salmon and Herbed Tahini Dressing

This crunchy brown rice bowl with honey-glazed salmon, crispy rice, and creamy herbed tahini dressing is a flavor-packed, healthy meal that’s perfect for any day of the week. The combination of savory, sweet, and fresh elements makes it irresistible, offering a satisfying balance of textures and flavors.

Why You’ll Love This Recipe

These crunchy brown rice bowls are an absolute treat! The sweet, sticky honey-glazed salmon pairs beautifully with the crispy, golden brown rice, creating a perfect contrast in textures. The herbed tahini dressing adds a creamy, fragrant finish to each bite, with the cilantro and/or mint lending freshness and vibrancy. It’s a simple yet impressive meal that comes together quickly, making it ideal for a weeknight dinner. Plus, it’s gluten-free and dairy-free, so it’s a great option for a variety of dietary needs.

Ingredients

• 4 salmon filets (about 6 oz each)

• 2 tbsp honey

• 1 tbsp soy sauce

• 2 tsp lime juice

• 1 tsp sesame oil

• Sliced cucumber for serving

• For the Crunchy Brown Rice:

  • 1 1/2 cups cooked brown rice, chilled

  • 1/4 cup oil

• For the Herbed Tahini:

  • 1/3 cup tahini

  • 2 tbsp olive oil

  • Juice from 1 lime

  • 1 tbsp honey

  • 1/2 tsp salt

  • 1/2 cup packed cilantro and/or mint

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Preheat the broiler and place the salmon filets on an oiled sheet pan.

2. In a small bowl, whisk together honey, soy sauce, lime juice, and sesame oil. Brush the mixture over each piece of salmon.

3. Broil the salmon for 10-15 minutes until browned and the fish flakes apart easily with a fork.

4. For the crunchy rice, heat 1/4 cup oil in a pan over medium-high heat until shimmering. Use a spatula to press the brown rice into the pan. Cook uncovered for 15-20 minutes, until a golden crust forms on the sides of the rice. Carefully flip the rice onto a plate.

5. For the herbed tahini, place tahini, olive oil, lime juice, honey, and salt in a high-speed blender. Blend until smooth. Add in the herbs and 1/2 cup of water, then blend again. If the dressing is too thick, add an additional 1/4-1/2 cup of water to achieve the desired consistency.

6. To serve, divide the crunchy rice among bowls, top with the broiled salmon, sliced cucumber, and a squeeze of fresh lime juice.

Servings and Timing

• Servings: 4 servings

• Prep Time: 10 minutes

• Cook Time: 25 minutes

• Total Time: 35 minutes

Variations

• Vegetarian Version: Swap the salmon for roasted vegetables like sweet potatoes, cauliflower, or chickpeas for a plant-based alternative.

• Rice Options: Try using other grains like quinoa or farro in place of brown rice for a different texture and flavor.

• Add-ins: Top the bowl with avocado slices, pickled onions, or a sprinkle of sesame seeds for extra flavor and texture.

Storage/Reheating

• Storage: Store the cooked salmon, rice, and tahini dressing separately in airtight containers in the fridge for up to 3 days.

• Reheating: To reheat, gently warm the rice in a pan over medium heat until crispy again. Warm the salmon in the oven at 350°F for about 5-10 minutes or until heated through. The tahini dressing can be stored at room temperature or refrigerated, and should be stirred before using as it may thicken.

FAQs

How can I make the rice extra crispy?

To achieve the perfect crispy rice, make sure to press the rice firmly into the pan and allow it to cook undisturbed for 15-20 minutes until the edges form a golden crust. You can also flip it halfway through for even crispiness.

Can I make this dish ahead of time?

Yes! You can prepare the components of this dish ahead of time—cook the salmon, rice, and dressing, and store them in separate containers in the fridge. Assemble just before serving.

Can I use a different fish for this recipe?

Yes! This recipe works well with other types of fish like trout, cod, or halibut. Just adjust the cooking time according to the thickness of the fillets.

Is this recipe gluten-free?

Yes, this recipe is naturally gluten-free, especially if you use a gluten-free soy sauce or tamari.

Can I use a different oil for cooking the rice?

Yes, you can substitute the oil for any high-heat oil, such as avocado oil, coconut oil, or vegetable oil.

Can I make the herbed tahini dressing in advance?

Yes, you can make the herbed tahini dressing ahead of time and store it in an airtight container in the fridge for up to 5 days. Just stir before using.

How do I know when the salmon is done?

The salmon is ready when it flakes easily with a fork and reaches an internal temperature of 145°F (63°C).

Can I use fresh herbs instead of dried herbs in the dressing?

Yes, fresh cilantro and mint work best for the herbed tahini dressing to give it a fresh, vibrant flavor.

Can I skip the sesame oil in the glaze?

The sesame oil adds a nutty, toasted flavor, but if you don’t have it, you can substitute it with a little olive oil or simply skip it for a slightly different taste.

How should I store leftover rice and salmon?

Store the rice and salmon in separate airtight containers in the fridge for up to 3 days. When ready to eat, reheat the rice in a pan to get it crispy again.

Conclusion

These Crunchy Brown Rice Bowls with Salmon and Herbed Tahini Dressing are a delightful combination of flavors and textures. With crispy rice, sweet and savory salmon, and creamy dressing, it’s a well-rounded dish that satisfies both your taste buds and your nutritional needs. Whether you’re preparing it for a weeknight dinner or meal prepping for the week, this recipe is sure to impress. Enjoy!