Description
These Crispy Salmon Bowls are a delicious and nutritious meal featuring perfectly seared salmon coated in a savory-sweet sesame soy glaze, served over seasoned white rice with fresh avocado, cucumbers, carrots, and green onions. This recipe combines crispy texture with vibrant fresh veggies for a satisfying, well-balanced bowl that's ready in just 35 minutes.
Ingredients
Salmon and Coating
- 1 1/2 pounds salmon fillets
- 1 tablespoon corn starch or arrowroot powder
- 2 tablespoons sesame oil
- 1 tablespoon sesame seeds
Sauce
- 3 tablespoons soy sauce
- 1 tablespoon honey
- 1/2 teaspoon ginger powder
Rice and Seasoning
- 2 cups cooked white rice
- 1 tablespoon rice wine vinegar
- 1/3 teaspoon sea salt
Vegetables and Toppings
- 1 large avocado, cubed
- 2 to 3 Persian cucumbers, sliced
- 1 carrot, shredded
- 3 green onions, diced
- Optional toppings - spicy mayo, chopped nori paper, white and black sesame seeds
Instructions
- Cook the rice: Prepare the white rice according to the package directions. Once cooked, stir in the rice wine vinegar and sea salt to season the rice evenly. Set aside and keep warm.
- Prepare the salmon: Carefully remove the skin from the salmon fillets by pulling it off with your fingers. Then cut the salmon into bite-sized pieces for even cooking and easy serving.
- Coat the salmon: Place the cut salmon pieces into a large bowl. Sprinkle with corn starch or arrowroot powder and toss gently to coat each piece evenly. This helps achieve a crispy exterior when cooked.
- Cook the salmon: Heat sesame oil in a large skillet over medium-high heat until hot. Arrange the salmon pieces in a single layer in the skillet. Let them cook undisturbed for about 3 minutes, then flip and continue turning the pieces frequently to crisp all sides, about 5 to 6 minutes total.
- Make the sauce: While the salmon cooks, whisk together soy sauce, honey, ginger powder, and sesame seeds in a small bowl until the honey is fully dissolved and the mixture is smooth.
- Glaze the salmon: Pour the prepared sauce into the skillet with the salmon and gently toss to coat every piece. Continue cooking for another 1 to 2 minutes to let the sauce thicken and stick to the salmon.
- Assemble the bowls: Divide the cooked rice evenly between four bowls. Top each bowl with cooked salmon pieces, cubed avocado, sliced cucumbers, shredded carrot, and diced green onions. Add optional toppings such as spicy mayo, chopped nori, and additional sesame seeds to taste.
Notes
- To remove salmon skin easily, ensure you pull gently and steadily.
- Use arrowroot powder as a gluten-free alternative to corn starch.
- Adjust the amount of honey in the sauce to control sweetness according to preference.
- Spicy mayo can be made by mixing mayonnaise with Sriracha or another hot sauce for an added kick.
- This recipe works well with white or brown rice depending on your preference.
- Leftover salmon bowls can be stored in the fridge for up to 2 days; reheat salmon gently to avoid drying out.
