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Crunchy Brown Rice Bowls with Salmon and Herbed Tahini Recipe
Ash Tyrrell

Crunchy Brown Rice Bowls with Salmon and Herbed Tahini Recipe

I absolutely loved making these Crunchy Brown Rice Bowls with Salmon and Herbed Tahini Dressing — it quickly became one of my favorite weeknight meals. The first time I prepared it, I was amazed at how simple ingredients created such bold flavor.
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Total Time 35 minutes
Servings: 4
Ingredients Method Notes

Ingredients
  

  • 4 salmon filets about 6 oz each – Fresh salmon gives the best texture and flavor.
  • 2 tablespoons honey – Helps create a caramelized glaze on the salmon.
  • 1 tablespoon soy sauce – Adds savory depth and balance.
  • 2 teaspoons lime juice – Brightens the overall flavor.
  • 1 teaspoon sesame oil – Adds a subtle nutty aroma.
  • Sliced cucumber – Provides refreshing crunch and contrast.
  • 1½ cups cooked brown rice chilled – Chilled rice crisps better and forms a golden crust.
  • ¼ cup oil avocado or canola recommended – Use a high smoke-point oil for best results.
  • ⅓ cup tahini – Creates a creamy nutty base.
  • 2 tablespoons olive oil – Makes the dressing smooth and rich.
  • Juice of 1 lime – Adds freshness and tang.
  • 1 tablespoon honey – Balances flavors with light sweetness.
  • ½ teaspoon salt – Enhances all ingredients.
  • ½ cup packed cilantro and/or mint – Fresh herbs give vibrant flavor.

Method
 

  1. Mix honey, soy sauce, lime juice, and sesame oil in a small bowl. Brush the mixture generously over the salmon filets. Place them under the broiler and cook until flaky and caramelized. The glaze should look slightly golden and glossy.
  2. Heat oil in a skillet over medium-high heat. Add chilled brown rice and press it firmly into the pan. Let it cook undisturbed until a deep golden crust forms. This crispy layer adds amazing texture to the bowls.
  3. Combine tahini, olive oil, lime juice, honey, salt, and fresh herbs in a blender. Blend until smooth and creamy. Add a small amount of water if needed to reach a pourable consistency. Taste and adjust seasoning if desired.
  4. Spoon the crispy rice into serving bowls. Top with a piece of salmon and add sliced cucumber. Drizzle generously with the herbed tahini dressing. Serve immediately while warm and fresh.

Notes

  • I always use rice that has been chilled overnight — it crisps much better.
  • I press the rice firmly into the pan and avoid stirring too soon.
  • I prefer fresh herbs instead of dried for the dressing.
  • I let the salmon rest briefly before serving for better texture.
  • I like adding extra lime juice right before eating for brightness.