Crispy Sesame Salmon Rice Bowls
Crispy salmon with Asian sauce over rice with veggies
Prep Time 10 minutes mins
Cook Time 20 minutes mins
Total Time 30 minutes mins
Course Lunch, Main Course
- 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.
Keyword Asian, Lunch, Main Dish, Seafood