Salmon is such a hearty and versatile fish. You can make it so many different ways and it is delicious. I love salmon when it has crispy edges so this recipe sounded great to me. Crispy sesame salmon rice bowls are quick and easy to make and good for you too. I think this is my new favorite way to prepare salmon!
You can use whatever salmon you prefer in this. If you don’t live somewhere next to a large body of water, I actually recommend you buy frozen seafood vs fresh at the grocery store. When you buy fish from a chain grocery store counter, it was likely previously frozen and has already been sitting there defrosted. If you buy frozen, you can defrost yourself and cook right away. I do make an exception to that for Sam’s club salmon though. It is always fresh and delicious so if I can get that I do.
The sauce for this recipe is super simple and its basically the dipping sauce for use for any dumplings I make. Soy sauce, rice vinegar, sesame oil, garlic, scallions if I have any. Sometimes I add sesame seeds or some chili garlic sauce like sambal oelek.
This is great served on hot white rice, and I added some baby broccoli, shredded carrot and cucumber for veggies. Bok choy or napa cabbage would also be good with this. We added some kimchi on the side.
Crispy Sesame Salmon Rice Bowls
- 3 tbsp oil
- 1 1/4 lbs salmon cut into bite sized pieces
- 1/2 cup soy sauce
- 1/4 cup rice vinegar
- 6 cloves garlic sliced
- 1 tbsp sesame oil
- salt and pepper
- sesame seeds, chili sauce, scallions optional
- veggies like bok choy, broccoli, cucumber, shredded carrot, kimchi etc
- rice for serving
- Mix the soy sauce, vinegar, sesame oil, sesame seeds, scallions and chili sauce if using. Reserve about half the sauce for drizzling over the bowl while eating.
- Sprinkle the salmon with salt and pepper.
- Heat oil in a large skillet over high heat until quite hot. Add the salmon pieces and let them cook undisturbed for 2-4 minutes until they are deeply golden, then flip and do the other side.
- Reduce the heat to low and pour in 1/2 of the sauce and a few tbsp of water. Stir to coat all the salmon in the sauce. Cover and cook for a few more minutes, stirring occasionally until the salmon is cooked to your desired doneness. We prefer our salmon fully cooked through unless we are eating sushi.
- Remove the top and taste the salmon. If the sauce is really watery, turn up the heat and coat the salmon a bit more until it is reduced.
- Serve over rice with your desired toppings.