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Crispy-skin Salmon Rice Bowls with Japan Crunch

  • This Little Goat went to Japan
  • This Little Goat went to Tokyo


4 servings


10 minutes

active time

10 minutes



4 (6-ounce) skin-on salmon filets 

Kosher salt

Canola oil 

2 cups cooked rice 

1-2 large carrots, shredded 

1 cup shredded purple cabbage

1 ripe avocado, thinly sliced

Fresh herbs, such as cilantro, mint, basil and/or scallions 

This Little Goat went to Tokyo, for drizzling

This Little Goat went to Japan Everything Crunch





Pat the salmon filets dry with paper towels or a clean kit towel. Season liberally on all sides with kosher salt. 

Coat a large oven-safe skillet (or 2 smaller skillets) with a drizzle of canola oil and heat over medium-high/high heat. Once the pan is very hot and the oil is shimmering, carefully place the salmon filets in the pan(s), skin side down. 

Press down lightly on the flesh side as you hear the salmon sizzle. Continue cooking, undisturbed, over medium-high heat, until the skin begins to turn golden brown and crisp up, about 2-3 minutes. If the edges of your salmon start to fold in, gently press on the fish with a spatula to ensure even browning. 

Once the skin is golden brown and crispy, flip the fish over. Let cook on the flesh side for about 2-3 minutes more for medium-rare doneness, Or, cook over high heat for about 1-2 minutes, allowing the flesh side to get a golden-brown sear, then reduce the heat to medium/medium-low and continue cooking until cooked through to desired doneness.  

Transfer salmon to a clean plate to rest. 

Serve crispy salmon, skin-side up, over a bed of cooked rice. Top with shredded carrot and cabbage and creamy avocado, or any other veggies of your choice!

Finish with fresh herbs, a drizzle of This Little Goat went to Tokyo sauce (if desired), and a sprinkle of Japan Everything Crunch for a bold pop of umami flavor.

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