Description
Crispy Salmon Bowls combine tender, crispy salmon with fresh vegetables such as cucumber, carrot, and avocado. The sweet and savory soy-ginger sauce adds a delicious depth of flavor, while sesame seeds offer a delightful crunch. Quick to prepare and highly customizable, this dish is perfect for a weeknight dinner or a healthy lunch. Top it with spicy mayo or lime for an added kick!
Ingredients
Scale
- For the salmon and sauce:
- 1 1/2 pounds salmon fillets
- 1 tablespoon corn starch or arrowroot powder
- 2 tablespoons sesame oil
- 3 tablespoons soy sauce
- 1 tablespoon honey
- 1/2 teaspoon ginger powder
- 1 tablespoon sesame seeds
- For the rice:
- 2 cups cooked white rice
- 1 tablespoon rice wine vinegar
- 1/3 teaspoon sea salt
- For the bowl:
- 1 large avocado, cubed
- 2–3 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 rice according to package directions, then mix it with rice wine vinegar and sea salt. Set aside.
- Prep the salmon: Remove the skin from the salmon fillets and cut them into bite-sized pieces. Toss the pieces in cornstarch to coat.
- Cook the salmon: Heat sesame oil in a large skillet over medium-high heat. Add the salmon in a single layer, cooking for 3 minutes before flipping. Cook each side until crispy, about 5–6 minutes in total.
- Make the sauce: In a small bowl, whisk together soy sauce, honey, ginger powder, and sesame seeds.
- Coat the salmon: Pour the sauce over the salmon in the skillet, toss to coat, and cook for another 1–2 minutes until the sauce thickens and sticks to the salmon.
- Assemble the bowls: Divide the cooked salmon, rice, avocado, cucumbers, carrots, and green onions among four bowls. Top with optional toppings like spicy mayo, nori, and sesame seeds.
- Prep Time: 15 minutes
- Cook Time: 15 minutes