Description
This Crispy Salmon Bowl recipe features tender salmon pieces lightly coated with cornstarch and pan-seared in sesame oil until perfectly crispy. Served over seasoned white rice and topped with fresh avocado, crisp cucumbers, shredded carrot, and green onions, this vibrant bowl is finished with a savory honey-soy-ginger sauce and optional spicy mayo and nori for added flavor and texture. It’s a delicious, balanced meal ideal for a quick weeknight dinner or meal prep.
Ingredients
Scale
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
- Prepare the rice: Cook the white rice according to package instructions, then transfer it to a bowl. Stir in the rice wine vinegar and sea salt evenly to season the rice well.
- Prep the salmon: Gently peel off the skin from the salmon fillets by pulling it with your fingers. Cut the skinless salmon into bite-size pieces for even cooking and easy eating.
- Coat the salmon: Place the salmon pieces in a large bowl and toss them with the cornstarch until each piece is lightly coated. This will help create a crispy exterior when cooked.
- Pan-sear the salmon: Heat sesame oil in a large skillet over medium-high heat. When hot, spread the salmon pieces in a single layer, allowing enough room for even crisping. Cook undisturbed for about 3 minutes, then start flipping the salmon pieces every minute or so, continuing until all sides are golden and crisped, about 5 to 6 minutes total.
- Make the sauce: While the salmon cooks, combine soy sauce, honey, ginger powder, and sesame seeds in a small bowl. Whisk thoroughly until the honey dissolves and the sauce is homogenous.
- Glaze the salmon: Pour the prepared sauce into the skillet with the salmon, tossing gently to coat each piece. Continue cooking for 1 to 2 minutes until the sauce thickens slightly and sticks to the salmon, enhancing its flavor.
- Assemble the bowls: Divide the seasoned rice evenly among four bowls. Top each bowl with the glazed salmon pieces, cubed avocado, sliced Persian cucumbers, shredded carrot, and diced green onions. Add optional toppings such as spicy mayo drizzle, chopped nori sheets, and additional sesame seeds to enhance texture and flavor.
Notes
- To remove salmon skin easily, make sure to grip the edges firmly and pull slowly to avoid breaking the fillet.
- If you prefer a gluten-free option, use tamari or gluten-free soy sauce.
- For a spicier kick, add Sriracha or chili paste to the spicy mayo topping.
- This recipe can be doubled or halved easily depending on serving needs.
- Use fresh cucumber slices and avocado at serving time to maintain their crispness and color.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Asian
Keywords: Crispy salmon bowl, salmon recipe, sesame salmon, honey soy salmon, healthy salmon bowl, Asian salmon dish, rice bowl recipe
