Crispy Salmon Bowls
Directions
- 1Cook the rice according to package directions and combine it with the rice wine vinegar and sea salt.
- 2Gently remove the salmon skin from the fillets and cut the fillets into bite-size pieces.
- 3Place the salmon pieces in a large bowl and toss with the cornstarch to coat.
- 4Heat the sesame oil in a large skillet over medium-high heat. Once hot, add the salmon in a single layer and cook for 3 minutes, then flip and continue cooking until all sides are crisped, about 5 to 6 minutes.
- 5Combine soy sauce, honey, ginger powder, and sesame seeds in a small bowl and whisk until the honey is fully dissolved.
- 6Pour the sauce into the skillet with the salmon, toss to coat, and cook for another minute or two until the sauce sticks to the salmon.
- 7Split the salmon, rice, avocado, cucumbers, carrots, and green onions between four bowls and top with desired optional toppings.
Ingredients
- 1 1/2 pounds salmon fillet
- 1 tbsp corn starch
- 2 tbsp sesame oil
- 3 tbsp soy sauce
- 1 tbsp honey
- 1/2 tsp ginger powder
- 1 tbsp sesame seeds
- 2 cup cooked white rice
- 1 tbsp rice wine vinegar
- 1/3 tsp sea salt
- 1 large avocado, cubed
- 2 to 3 persian cucumber, sliced
- 1 carrot, shredded
- 3 green onion, diced
- spicy mayo (optional)
- optional nori paper, chopped
- white and black sesame seeds (optional)
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