why make this recipe
Crispy Salmon Bowls are a delicious and fun meal that the whole family can enjoy. This recipe is quick and easy to make, which makes it perfect for busy weeknights. Plus, it’s customizable! You can adjust the ingredients to suit your family’s tastes, making it a versatile option. The combination of crispy salmon, fresh veggies, and fluffy rice makes for a balanced and satisfying dish that everyone will love.
how to make Crispy Salmon Bowls
Ingredients
- 4 fillets Salmon (skin-on or skinless)
- 1/4 cup Corn Starch (can swap with arrowroot powder for gluten-free option)
- 3 tablespoons Sesame Oil (or use vegetable oil in a pinch)
- 1/4 cup Soy Sauce (or tamari for gluten-free)
- 2 tablespoons Honey (or maple syrup for vegan option)
- 1 teaspoon Ginger Powder (or use fresh grated ginger)
- 1 tablespoon Sesame Seeds (toasted for extra flavor)
- 2 cups White Rice (or brown rice/quinoa for more fiber)
- 2 tablespoons Rice Wine Vinegar (or apple cider vinegar)
- 1 teaspoon Sea Salt (or kosher salt)
- 1 medium Fresh Avocado (or tahini if unavailable)
- 2 medium Persian Cucumbers (or regular cucumber/bell peppers)
- 1 medium Carrot (or radish for sharper flavor)
- 2 stalks Green Onions (or shallots for different flavor)
- 1/4 cup Spicy Mayo (to taste)
- Nori Sheets (optional)
Directions
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Prepare the rice: Cook the white rice according to package instructions. Once cooked, mix in the rice wine vinegar and a pinch of salt. Set aside.
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Make the crispy salmon: In a bowl, coat each salmon fillet with corn starch. This will help it get that nice crispy texture when cooked.
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Heat the oil: In a large skillet, heat the sesame oil over medium-high heat.
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Cook the salmon: Once the oil is hot, place the salmon fillets in the skillet skin-side down. Cook for about 4-5 minutes on each side, or until they’re golden brown and cooked through.
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Prepare the sauce: While the salmon is cooking, mix the soy sauce, honey, and ginger powder in a small bowl.
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Finish the salmon: When the salmon is done, drizzle the sauce over it and sprinkle the sesame seeds on top. Allow it to cook for another minute.
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Prepare the toppings: While the salmon cooks, slice the avocado, cucumbers, and carrot.
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Assemble the bowls: In each bowl, add a scoop of rice, topped with a crispy salmon fillet, avocado slices, cucumbers, carrot, and green onions. Drizzle with spicy mayo if desired.
how to serve Crispy Salmon Bowls
Serve the Crispy Salmon Bowls warm. You can let everyone customize their own bowl, adding as many or as few toppings as they like. The nori sheets can be placed on the side for those who enjoy an extra pop of flavor.
how to store Crispy Salmon Bowls
If you have leftovers, store the salmon and rice separately in airtight containers in the refrigerator. The crispy texture of the salmon may soften when reheated, so it’s best to consume it within 2 days for the best quality.
tips to make Crispy Salmon Bowls
- Ensure the oil is hot enough before adding the salmon to get that crispy result.
- For added flavor, you can marinate the salmon in the soy sauce mixture for 15-30 minutes before cooking.
- Don’t skip the sesame seeds; they add a great crunch and flavor.
variation
You can swap out the salmon for other proteins, such as chicken or tofu, depending on your preference. You can also add different vegetables like bell peppers or broccoli for a variety of textures and flavors.
FAQs
Can I use frozen salmon for this recipe?
Yes, you can! Just make sure to thaw it completely before cooking.
Can I make this recipe in advance?
Yes, you can prepare the rice and salmon ahead of time. Just reheat the salmon gently to maintain some crispness.
What can I use instead of soy sauce?
You can use coconut aminos or tamari for a gluten-free option, or simply use a low-sodium soy sauce.
