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A close-up of a Crispy Salmon and Rice Bowl, featuring glazed salmon cubes, rice, sliced cucumbers, and green onions.

Crispy Salmon and Rice Bowl

This recipe offers a quick and flavorful way to prepare salmon and rice, perfect for a healthy and satisfying meal.
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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
  • Tongs

Method
 

  1. Add all marinade ingredients into a jug and mix until combined. Place salmon cubes and half the marinade in a mixing bowl. Mix to coat the salmon. Cover and marinate in the fridge for 30 minutes.
  2. While the salmon marinates, prepare your steamed rice.
  3. Heat a large skillet over medium-high heat with 1 tbsp of oil. Place salmon cubes in the skillet one by one, being careful of oil splatter. Cook until deep golden brown, then turn and cook for another minute.
  4. Serve the salmon over rice. Brush with remaining marinade, sprinkle with sesame seeds, and serve with sliced avocado and spring onion.

Nutrition

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

Notes

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 best results.

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