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Honey Soy Salmon Bowl

Sweet, savoury and ready in 20 minutes. Golden seared salmon bites tossed in a sticky honey soy garlic sauce, served over fluffy rice with avocado, cucumber and shredded carrot.
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Course: Main Course
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 1
Calories: 663kcal
Ingredients Instructions Video Notes Nutrition

Ingredients

For the salmon:

  • 250 g salmon fillets cut into bite-sized cubes
  • Salt to taste
  • Black pepper to taste
  • A drizzle of cooking oil

For the honey soy sauce:

  • 1 tbsp cooking oil
  • 1 tbsp garlic minced
  • 1 tbsp light soy sauce
  • 1 tsp rice wine vinegar
  • 1 tbsp honey

For the bowl:

  • Steamed white rice as much as you like
  • 1/4 avocado sliced
  • 4 slices cucumber
  • 1/4 cup shredded carrot

To garnish:

  • Dried parsley
  • White sesame seeds

Instructions

  • Prepare and marinate the salmon: Pat 250g salmon dry with paper towel. Cut into even bite-sized cubes roughly 2-3cm each. Season with salt and black pepper, drizzle over a small amount of cooking oil and toss gently to coat. Set aside while you prepare the bowl ingredients.
  • Prepare the bowl ingredients: Slice 1/4 avocado into clean even slices. Slice 4 pieces of cucumber into rounds or on the diagonal. Shred 1/4 cup carrot. Cook your rice if not already done. Set all bowl components aside ready to assemble.
  • Sear the salmon: Heat 1 tbsp cooking oil in a non-stick pan over medium-high heat until shimmering. Add salmon cubes in a single layer with space between each piece. Cook undisturbed for 1.5-2 minutes until golden on the bottom, then flip and cook until golden all over and just cooked through. Remove from the pan and set aside.
  • Make the honey soy garlic sauce: In the same pan reduce heat to low. Add 1 tbsp minced garlic and cook for 30-60 seconds, stirring constantly, until fragrant and just lightly golden. Add 1 tbsp light soy sauce, 1 tsp rice wine vinegar and 1 tbsp honey all at once. Stir well and simmer until the sauce is glossy, slightly thickened and coating.
  • Toss the salmon in the sauce: Add the seared salmon cubes back into the pan. Gently toss with a spatula or tongs until every piece is fully coated in the glossy sauce. Remove from heat and scatter over dried parsley and white sesame seeds.
  • Assemble the bowl: Spoon steamed rice into a bowl. Arrange the salmon bites, avocado slices, cucumber slices and shredded carrot in separate sections over the rice. Spoon any remaining sauce over the salmon and rice. Finish with an extra pinch of dried parsley and white sesame seeds. Serve immediately.

Notes

  • Choosing the salmon: Fresh salmon with skin removed gives the best result. If using frozen salmon, thaw completely in the fridge overnight and pat thoroughly dry before seasoning.
  • Customising your bowl toppings: Edamame, thinly sliced red capsicum, pickled ginger, or a soft boiled egg all work beautifully as bowl additions or swaps based on what you have on hand.
  • Make the sauce your own: Add a teaspoon of sriracha or chilli flakes for heat. Add a drizzle of sesame oil before tossing the salmon for extra depth. Add a small knob of butter to the sauce just before finishing for extra richness.

Nutrition

Calories: 663kcal | Carbohydrates: 29g | Protein: 54g | Fat: 37g | Saturated Fat: 5g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 19g | Trans Fat: 0.1g | Cholesterol: 138mg | Sodium: 1144mg | Potassium: 1690mg | Fiber: 5g | Sugar: 20g | Vitamin A: 5540IU | Vitamin C: 10mg | Calcium: 70mg | Iron: 3mg

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