Description

These Crispy Salmon Bowls are a delightful combination of perfectly seared salmon coated in a light cornstarch crust and glazed with a savory-sweet sesame soy sauce. Served over fluffy, seasoned white rice and topped with fresh avocado, cucumbers, shredded carrots, and green onions, this dish offers a satisfying blend of textures and flavors. Optional spicy mayo and nori provide an extra kick and complexity, making it an ideal quick and healthy dinner for four.

Ingredients

Scale

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

Rice

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

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Instructions

Prepare the Rice: Cook the white rice according to the package instructions. Once cooked, transfer it to a bowl and gently fold in the rice wine vinegar and sea salt to season and add a slight tang to the rice.
Prepare the Salmon: Using your fingers, carefully peel off the skin from the salmon fillets. Then cut the salmon into bite-sized pieces for even cooking and easy serving.
Coat the Salmon: Place the salmon pieces in a large bowl and toss them well with the corn starch or arrowroot powder until each piece is evenly coated. This will help achieve a crispy texture 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 and let them cook undisturbed for about 3 minutes. Flip the pieces and continue flipping every minute or so, ensuring all sides become crisp and golden, which should take 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. Mix thoroughly until the honey dissolves, creating a smooth glaze.
Glaze the Salmon: Pour the prepared sauce into the skillet with the salmon. Toss the salmon pieces gently to coat them evenly in the sauce. Cook for another 1 to 2 minutes, allowing the sauce to thicken and cling to the salmon pieces beautifully.
Assemble the Bowls: Divide the seasoned rice evenly among four bowls. Top each bowl with the glazed salmon pieces, cubed avocado, sliced cucumbers, shredded carrot, and diced green onions. Add optional toppings such as a drizzle of spicy mayo, chopped nori, and additional sesame seeds to enhance flavor and presentation.

Notes

Ensure the skillet is hot before adding the salmon to achieve the perfect crispiness without sticking.
If you prefer a milder flavor, reduce the amount of ginger powder or omit the spicy mayo.
For a gluten-free version, use tamari instead of soy sauce and arrowroot powder instead of cornstarch.
Leftover salmon bowls can be stored in an airtight container in the refrigerator for up to 2 days.
Use sushi-grade salmon for the freshest taste and texture.