Go Back
–+ servings
Crispy Salmon and Rice Bowl - Tasty

Crispy Salmon and Rice Bowl

After a long day, this bowl offers a satisfying meal made with simple ingredients. The aroma of the crisping salmon brings a moment of enjoyment to your evening.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes
Servings: 2 people
Course: Main Course
Cuisine: Asian
Calories: 665
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Salmon Marinade/Sauce
  • 450 g 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 whole lime, zested and juiced
  • 4 cloves garlic, freshly minced
To garnish and serve
  • As needed Fluffy steamed rice
  • As needed Finely chopped spring onion
  • As needed Thinly sliced cucumber
  • As needed Avocado thinly sliced
  • As needed Steamed broccoli for added nutrients
  • As needed Sesame seeds

Equipment

  • Jug
  • Mixing Bowl
  • Large skillet

Method
 

  1. Add all of the marinade ingredients into a jug and mix until combined. Add the salmon cubes and half the marinade into a mixing bowl and mix to coat the salmon well. Cover with plastic wrap and let it marinate in the fridge for 30 minutes.
  2. While the salmon marinates, make your rice. Prepare a simple fluffy steamed rice.
  3. Once the 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 to avoid oil splatter when placing the salmon.
  4. Cook until you reach a deep, golden color. Turn the salmon over and cook for another minute.
  5. Serve the salmon on top of rice. Brush with the remaining marinade, sprinkle with sesame seeds, and serve with sliced avocado and sliced spring onion.

Nutrition

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

Notes

Select good quality, fresh salmon. Atlantic and Tasmanian, wild caught salmon is a good choice, but sustainably farmed salmon is also an option. Check the fillet for any small bones before cooking, even if they should be removed.
Cooked salmon can be stored in an airtight container in the fridge for up to two days.

Tried this recipe?

Let us know how it was!