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–+ servings
A delicious Crispy Salmon and Rice Bowl topped with sesame seeds and green onions, served with avocado and broccoli.

Crispy Salmon and Rice Bowl

A flavorful and healthy salmon and rice bowl recipe.
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Prep Time 30 minutes
Cook Time 10 minutes
Marinating Time 30 minutes
Total Time 1 hour 10 minutes
Servings: 2 people
Course: Main Course
Cuisine: Asian
Calories: 665
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Salmon Marinade/Sauce
  • 1 lbs fresh salmon skin removed, cut into 1-inch cubes
  • 1 tbsp miso paste red or white
  • 1 tbsp Worcestershire sauce
  • 1 tbsp olive oil
  • 1 tbsp sesame oil
  • 1 tbsp fish sauce
  • 1 tbsp rice wine vinegar
  • 2 tbsp light soy sauce
  • 1 tsp ginger freshly grated
  • 1 lime zested and juiced
  • 4 cloves garlic freshly minced
To garnish and serve
  • 1 Fluffy steamed rice
  • 1 Finely chopped spring onion
  • 1 Thinly sliced cucumber
  • 1 avocado thinly sliced
  • 1 Steamed broccoli for added nutrients!
  • 1 Sesame seeds

Equipment

  • Skillet
  • Mixing bowl
  • Jug

Method
 

  1. Add all of the marinade ingredients into a jug, mix until well combined. Add the salmon cubes and half the marinade into a medium sized mixing bowl and mix to coat well. Cover with plastic wrap and marinade in the fridge for 30 minutes.
  2. While your salmon is marinading, make your rice.
  3. Once your salmon has marinated, heat a large skillet on medium high heat and add 1 tbsp of avocado or canola oil. Use tongs to place your salmon on the skillet one by one. Take care not to get oil splatter when you put the salmon on. Cook until you reach a deep, golden color and turn over to cool for another minute.
  4. Serve salmon on top of rice, brush with marinade, sprinkle with sesame seeds and serve with some sliced avocado and a sprinkling of sliced spring onion.

Nutrition

Calories: 665kcalCarbohydrates: 19gProtein: 51gFat: 44gSaturated Fat: 6gCholesterol: 125mgSodium: 2248mgPotassium: 1811mgFiber: 8gSugar: 3gVitamin A: 270IUVitamin C: 23mgCalcium: 83mgIron: 4mg

Notes

For best results, use good quality, fresh salmon. Ensure salmon is close to room temperature before cooking. Cooked salmon can be stored in an airtight container in the fridge for up to two days. Measurements are provided in Australian cup and weight measurements; using kitchen scales is recommended for accuracy.

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