Recipes for Dad

Crunchy brown rice bowls w/ salmon and herbed tahini Happy Monday! Today I’m go…

Crunchy brown rice bowls w/ salmon and herbed tahini✨

Happy Monday! Today I’m going to talk for a little too long about my new favorite thing: crunchy rice. This stuff is highly addictive and can be made with any leftover rice that’s sitting in your fridge. From there, all you do is press it into hot pan with a bit of oil and about 15 minutes this amazing golden brown crust will form on the bottom. Very similar to a Persian Tahdig or Spanish Socarrat. And trust me, this stuff tastes SO GOOD. Kind reminds me of buttered popcorn?

While the main star of the show here is definitely the rice, these bowls also have an easy broiled honey glazed salmon and creamy tahini dressing to top it off. It sounds fancy but everything is actually pretty simple and easy to make!

Recipe is below, but make sure you check out the blog post for more tips!


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

1. Preheat the broiler and place the salmon filets on an oiled sheet pan.
In a small bowl, whisk together honey, soy sauce, lime juice and sesame oil. Brush over each piece of salmon. Broil for 10-15 minutes until the salmon is browned and flakes apart.
2. To make the crunchy rice, heat 1/4 cup oil in 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 you see a golden crust start to form on the sides. Run the spatula along the bottom of the pan and carefully flip the rice onto a plate.
3. To make the herbed tahini, place tahini. olive oil, lime juice honey and salt in a high speed blender. Blend until smooth. Add in herbs plus 1/2 cup water and blend again. If it still seems too thick, add another 1/4-1/2 cup of water until the desired consistecy is reached.
4. To serve, divide the crunchy rice among bowls, top with salmon, sliced cucumber and a squeeze of fresh lime juice.

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  1. Oh love this. the tahdig style rice must be incredibly delicious. Love this shortcut. Adopting this…saving.

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