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–+ servings
Crispy Salmon and Rice Bowl - Tasty

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

Equipment

  • Jug
  • Mixing bowl
  • Large skillet

Method
 

  1. Add all marinade ingredients into a jug and mix until well combined. Add the salmon cubes and half the marinade into a medium mixing bowl and mix to coat well. Cover with plastic wrap and marinate in the fridge for 30 minutes.
  2. While the salmon is marinating, prepare your rice.
  3. Once the salmon has marinated, heat a large skillet on medium-high heat and add 1 tbsp of avocado or canola oil. Place the salmon on the skillet one by one, being careful of oil splatter. Cook until a deep golden color is reached, then turn over and cook for another minute.
  4. Serve salmon on top of rice. Brush with 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

For best results, use good quality, fresh salmon. Ensure salmon is as close to room temperature as possible 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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