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Crispy Salmon Bowls with Fresh Veggies and Sesame Soy Glaze Recipe

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3.9 from 26 reviews

These crispy salmon bowls are a delightful combination of tender, pan-seared salmon coated in a crispy cornstarch crust, served over seasoned white rice with fresh avocado, cucumbers, shredded carrots, and green onions. The dish is dressed with a savory-sweet soy-honey-ginger sauce and topped with optional spicy mayo and nori for added flavor and texture, making it a perfect quick and healthy meal.

  • Total Time: 35 minutes
  • Yield: 4 servings

Ingredients

Salmon

  • 1 1/2 pounds salmon fillets
  • 1 tablespoon corn starch or arrowroot powder
  • 2 tablespoons sesame oil
  • 1 tablespoon sesame seeds

Sauce

  • 3 tablespoons soy sauce
  • 1 tablespoon honey
  • 1/2 teaspoon ginger powder

Rice

  • 2 cups cooked white rice
  • 1 tablespoon rice wine vinegar
  • 1/3 teaspoon sea salt

Vegetables and Garnish

  • 1 large avocado, cubed
  • 2 to 3 Persian cucumbers, sliced
  • 1 carrot, shredded
  • 3 green onions, diced
  • Optional toppings: spicy mayo, chopped nori paper, white and black sesame seeds

Instructions

  1. Prepare the Rice: Cook 2 cups of white rice according to the package directions. Once cooked, mix in 1 tablespoon rice wine vinegar and 1/3 teaspoon sea salt to season. Set aside and keep warm.
  2. Prep the Salmon: Gently remove the skin from the salmon fillets by pulling it away with your fingers. Cut the skinless salmon fillets into bite-sized pieces, ensuring even sizing for consistent cooking.
  3. Coat the Salmon: Place the salmon pieces in a large bowl and toss them with 1 tablespoon cornstarch or arrowroot powder. This coating will create a crispy crust during cooking.
  4. Cook the Salmon: Heat 2 tablespoons of sesame oil in a large skillet over medium-high heat until hot. Arrange the salmon pieces in a single layer and cook without moving for 3 minutes. Flip the salmon pieces and continue turning occasionally until all sides are crisped, about 5 to 6 minutes total cooking time.
  5. Make the Sauce: While the salmon cooks, whisk together 3 tablespoons soy sauce, 1 tablespoon honey, 1/2 teaspoon ginger powder, and 1 tablespoon sesame seeds in a small bowl until the honey fully dissolves.
  6. Toss Salmon with Sauce: Pour the prepared sauce into the skillet with the cooked salmon. Toss gently to coat each piece evenly and cook for an additional 1 to 2 minutes until the sauce thickens and sticks to the salmon.
  7. Assemble the Bowls: Divide the seasoned rice evenly between four bowls. Top each bowl with the coated salmon pieces, cubed avocado, sliced Persian cucumbers, shredded carrot, and diced green onions.
  8. Add Optional Toppings: If desired, drizzle spicy mayo over the bowls, sprinkle with chopped nori paper, and scatter additional white and black sesame seeds for extra flavor and texture.

Notes

  • Use arrowroot powder as a gluten-free alternative to cornstarch if preferred.
  • Removing salmon skin carefully helps achieve a crispy exterior without toughness.
  • Adjust the honey in the sauce for desired sweetness.
  • Spicy mayo can be made by mixing mayonnaise with sriracha or another hot sauce of choice.
  • The Persian cucumbers add a mild flavor and crunch; regular cucumbers can be used if unavailable.
  • This recipe can be served warm or at room temperature, making it versatile for meal prep.
  • Author: Madelynn
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Category: Main Dish
  • Method: Frying
  • Cuisine: Asian

Find it online: https://allyumcooks.com/crispy-salmon-bowls-with-fresh-veggies-and-sesame-soy-glaze-recipe/