Crispy Salmon Rice Bowl
This mouthwatering Crispy Salmon Rice Bowl Recipe packs a huge flavor punch and it’s so easy to make! The tangy Asian inspired sauce is the star of the show with its mixture of aromatics, salty, sweet and tangy flavors.
Texture wise, you have fluffy steamed rice, crispy salmon on the outside that’s juicy and flavorful on the inside. You can dress it up with your favorite veggies like my steamed broccoli which is super easy to make and nutrient packed or keep it simple with some freshly sliced cucumber like I did!
Overall, this dish is quick, easy and so tasty, making it a super satisfying crowd-pleasing weeknight meal with little effort.
Before we get stuck into the recipe, check out my Steamed Rice recipe which I served this salmon with, it’s so easy to make and using my simple tips and tricks you get perfect rice every time without ever needing a rice cooker. I also have a yummy Garlic and Lemon Salmon recipe if you want more salmon recipe ideas!
Table of Contents
Why you’ll love this Crispy Salmon Rice Bowl!
- Quick and Simple – this recipe takes about 30 minutes to put together. Marinade ahead of time and it’s ready in 10 minutes!
- Delicious Flavor – the marinade is a mixture of sweet, salty, and tangy flavors, but you can add your own favorite flavors and make it your own!
- Juicy Salmon – the salmon takes a couple minutes to cook. What you’re left with is crispy salmon bites that are juicy on the inside.
- Make it your own! – Add your favorite veggies, flavors or even use noodles instead of rice!
Looking for more yummy seafood recipes?
How to prep salmon for perfect cooking results!
- Check for bones – run your fingers over your salmon to feel for any bones. Use tweezers to take them out. They’ll be long and slightly translucent.
- Pat dry your salmon to make sure it gets that nice crispy outside.
- Season with salt and pepper to get that flavor going right off the bat before you cook it.
- Make sure you use a little oil when cooking and use a non-stick frypan to cool to lessen the chances of it sticking to the pan.
How to cook salmon perfectly!
- Heat your pan up really hot and make sure it’s nonstick!
- Use a high heat point oil like avocado oil or canola oil. I used olive oil, which when combined with butter doesn’t burn as easy.
- Cook for 2-3 minutes on each side only flipping once.
- Salmon will be cooked when it turns from pink to opaque.
- The internal temperature of the salmon should reach 60C / 140F when an instant thermometer is inserted into the center.
Ingredients You Need To Make this salmon recipe!
Note: the whole recipe, including the ingredient quantities, can be found at the bottom of this page – just scroll down to the bottom, or click the ‘Jump to Recipe’ button at the top of this post.
- Salmon – opt in for a good quality, fresh salmon. Atlantic and Tasmanian, wild caught salmon is best. You get what you pay for with salmon! Look for salmon fillets that are roughly the same thickness all along the fillet. Before cooking, use your fingers to feel for any bones. The bones should already be taken out, but it’s best to check to be on the safe side. Make sure your salmon is as close to room temperature as possible before starting.
- Miso paste – I used white miso paste. Miso paste ads so much flavor. It’s a thick paste made from fermented soybeans and adds so much flavor to this dish. You can find it in the Asian isle of your supermarket.
- Worcestershire sauce – is a fermented vinegar made from anchovies, molasses, tamarind onion and garlic and adds so much flavor to this marinade.
- Olive oil – I used extra virgin olive oil in this dish.
- Sesame oil – I bloody love sesame oil and it adds so much flavor to this Asian inspired dish.
- Fish sauce – adds saltiness- A little goes a long way!
- Rice wine vinegar – helps ads a little punch of sour to this sauce.
- Ginger – fresh is always best! Although I’ve been known to use the jarred stuff.
- Lime – you can sub with lemon juice.
- Garlic – freshly minced is best.
- Fluffy steamed rice – I have an easy-to-follow recipe on the blog on how to make this! It’s so quick and comes out perfectly steamed every time!
- Spring onion – also known as green onion. Just finely chop the green bits at the top.
- Steamed broccoli
- Sesame seeds
How to make this easy crispy salmon rice bowl!
- Mix your marinade ingredients together.
- Slice up your salmon into bite sized cubes.
- Marinade in the fridge for 30 minutes.
- Cook on each side for a couple minutes and serve with rice and your fave veggies!
Frequently Asked Questions about RECIPE
How do I store this?
Add to an airtight container and store in the fridge until ready to eat. This salmon is delicious cold or heated in the microwave for a couple minutes.
Can I make this ahead of time?
Yes! And can I just add, this salmon is really nice cold. Make it up to three days in advance an store in the fridge.
Can I make this with skin on?
Yep! Nothing like a good crispy salmon skin. Cook on the skin on side first. Get that nice and crispy in a little oil then cook on the other side as instructed in the recipe card.
Crispy Salmon Rice Bowl
- 1 lbs (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 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
- 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 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.
- 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.
Did you make this? Be sure to leave a review below and tag me @thescranline on Facebook and Instagram!