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–+ servings
Crispy Salmon Rice Bowl

Crispy Salmon Rice Bowl

This Crispy Salmon Rice Bowl is a delicious blend of flavors with tangy Asian sauces, ginger, and lime, perfect for meal prep.
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Prep Time 30 minutes
Cook Time 10 minutes
Total Time 30 minutes
Course Main Course
Cuisine Asian
Servings 2 servings
Calories 665 kcal

Equipment

  • medium sized mixing bowl
  • large skillet
  • jug
  • plastic wrap
  • tongs

Ingredients
  

Salmon Marinade/Sauce

  • 1 lbs fresh salmon, skin removed, cut into 1-inch cubes
  • 1 tablespoon miso paste red or white
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon olive oil
  • 1 tablespoon sesame oil
  • 1 tablespoon fish sauce
  • 1 tablespoon rice wine vinegar
  • 2 tablespoon light soy sauce
  • 1 teaspoon ginger freshly grated
  • 1 lime lime zested and juiced
  • 4 cloves garlic freshly minced

To garnish and serve

  • Fluffy steamed rice
  • Finely chopped spring onion
  • Thinly sliced cucumber
  • 1 avocado thinly sliced
  • Steamed broccoli for added nutrients!
  • Sesame seeds

Instructions
 

Salmon Marinade

  • 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.
  • While your salmon is marinading, make your rice. I have a simple a easy fluffy steamed rice recipe here!
  • Once your salmon has marinated, heat a large skillet on medium high heat and add 1 tablespoon 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 cook for another minute.
  • 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.

Notes

Opt in for a good quality, fresh salmon. Atlantic and Tasmanian, wild caught salmon is best, although sustainably farmed salmon is also a good option. Cooked salmon can be stored in an airtight container, in the fridge for up to two days.

Nutrition

Serving: 1servingCalories: 665kcalCarbohydrates: 19gProtein: 51gFat: 44gSaturated Fat: 6gPolyunsaturated Fat: 12gMonounsaturated Fat: 23gCholesterol: 125mgSodium: 2248mgPotassium: 1811mgFiber: 8gSugar: 3gVitamin A: 270IUVitamin C: 23mgCalcium: 83mgIron: 4mg
Keyword Asian cuisine, Crispy Salmon Rice Bowl, meal prep, Rice Bowl, Salmon
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