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Crispy Salmon & Rice Bowl

A viral dinner favorite featuring pan-seared glazed salmon cubes over fluffy jasmine rice with a creamy spicy mayo drizzle.
Print Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 2 bowls
Course: Dinner, Lunch
Cuisine: Asian Fusion, Japanese Inspired
Calories: 550
Ingredients Equipment Method Notes

Ingredients
  

Salmon & Marinade
  • 1 lb salmon fillet skinless, cut into 1-inch cubes
  • 3 tbsp soy sauce low sodium preferred
  • 1 tbsp honey or maple syrup
  • 1 tsp sesame oil
  • 1 clove garlic minced
  • 0.5 tsp fresh ginger grated
Bowl Components
  • 2 cups cooked jasmine rice
  • 2 tbsp mayonnaise Kewpie preferred
  • 1 tbsp sriracha adjust to spice preference
  • 1 tbsp green onions chopped
  • 1 tsp sesame seeds toasted
  • 0.5 avocado sliced (optional)

Equipment

  • Large Skillet or Air Fryer
  • Rice cooker or pot
  • Mixing bowls
  • Sharp knife

Method
 

  1. Prepare rice according to package instructions.
  2. Cut salmon into 1-inch cubes. Whisk soy sauce, honey, sesame oil, garlic, and ginger in a bowl.
  3. Toss salmon cubes in the marinade and let sit for 5-10 minutes.
  4. Heat oil in a large skillet over medium-high heat. Add salmon cubes (do not overcrowd) and sear for 2-3 minutes per side until golden and cooked through.
  5. Mix mayonnaise and sriracha in a small bowl to make the spicy drizzle.
  6. Assemble bowls with rice, cooked salmon, and avocado. Drizzle with spicy mayo.
  7. Garnish with green onions and sesame seeds before serving.

Notes

For extra crispiness, lightly dust marinated salmon in cornstarch before frying.