Salmon Bites Bowl
Crispy, caramelised, umami salmon bites with a cucumber salad that delivers a hit of fresh ginger and sesame oil, brought together in a nourishing bowl with creamy avocado and rice is a flavour sensation you will keep craving for.
Salmon Bites Bowl
Salmon Bites Bowl
Salmon Bites Bowl
I’ve been making variations of salmon bites for over 10 years. It’s so easy, fresh and light yet satisfying and satiating as well, and perfect for weeknights or weekend lunches. This version I am sharing here is cooked under the grill or broiler. This is by far the cleanest and most fuss free way to caramelise salmon.
If you have an air fryer you can absolutely use it to cook these crispy salmon bites in, but if you’re old school, never fear, all you need is a grill or broiler to make them in. I’ve listed both versions down below in the method section.
To make the salmon bites bowl I’ve paired the salmon with a Japanese inspired cucumber salad. The freshness and sharpness of the ginger and rice wine offset the richness of the salmon in such a delicious way, and added in some rice and avocado. You can customise the ingredients to whatever you have in the fridge, it's so versatile. But vampires beware, the raw garlic gives a delicious punch to the salad, but can be a little full on, so use sparingly or omit if you don't like raw garlic.
If you’re always on the hunt for a new crowd pleasing 30 minute meal that ticks all the flavour boxes, you’re info a treat.
Looking for more salmon recipe inspo? you’ll love this crispy salmon with roast potatoes recipe for a mediterranean salmon vibe.
What you'll need
How to make this recipe
Preheat grill broiler to 250c / 480 f. wrack set about 10 cm / 4 inches from the element. Or preheat the air fryer 200c / 400f. Cook rice to packet instructions, add 1 tbsp of rice wine vinegar or sushi seasoning to the rice and stir through.
To make the cucumber salad, add cucumber to a bowl, finely grate in garlic and 2 tsp ginger. Add 1 tbsp rice wine vinegar, ½ tbsp sesame oil and 1 tsp brown sugar together in a bowl, mix and set aside in the fridge until needed
Slice your salmon into big bite size pieces, add to a bowl along with 1 tbsp soy sauce, 1 tsp garlic powder, 1 tsp sesame oil and 1 tsp brown sugar, mix to combine.
Line a baking tray and lay out salmon onto the tray, place under the grill for 6-8 minutes or until you see some caramelisation on the salmon. Turn salmon pieces over and grill again for another 3 minutes. For air fryer method, place parchment paper in the air fryer, then add salmon bites on one layer, try not to overcrowd. Cook for 5-7 minutes.
Divide rice, avocado, pickled cucumber and crispy salmon into bowls. Drizzle over a little kewpie mayo and dust over some furikake.
Preheat grill broiler to 250c / 480 f. wrack set about 10 cm / 4 inches from the element. Or preheat the air fryer 200c / 400f. Cook rice to packet instructions, add 1 tbsp of rice wine vinegar or sushi seasoning to the rice and stir through.
To make the cucumber salad, add cucumber to a bowl, finely grate in garlic and 2 tsp ginger. Add 1 tbsp rice wine vinegar, ½ tbsp sesame oil and 1 tsp brown sugar together in a bowl, mix and set aside in the fridge until needed
Slice your salmon into big bite size pieces, add to a bowl along with 1 tbsp soy sauce, 1 tsp garlic powder, 1 tsp sesame oil and 1 tsp brown sugar, mix to combine.
Line a baking tray and lay out salmon onto the tray, place under the grill for 6-8 minutes or until you see some caramelisation on the salmon. Turn salmon pieces over and grill again for another 3 minutes. For air fryer method, place parchment paper in the air fryer, then add salmon bites on one layer, try not to overcrowd. Cook for 5-7 minutes.
Divide rice, avocado, pickled cucumber and crispy salmon into bowls. Drizzle over a little kewpie mayo and dust over some furikake.
Watch the how to video
Watch the how to video
Frequently asked questions & tips
Salmon Bites Bowl
Salmon Bowl:
- 1 cup sushi rice
- 1 tsp rice wine vinegar
- 4 belly pieces of salmon, pin boned and skin off
- 1 tbsp soy sauce / tamari
- 1 tsp garlic powder
- 1 tsp toasted sesame oil
- 1 tsp brown sugar
- 2 avocado, halved and sliced
- 4 tsp Nori Furikake
- 3-4 tbsp Japanese mayonnaise
- 2 tbsp garnishing micro herbs (optional)
Cucumber salad:
- 2 cucumber, halved and sliced into ‘half moons’
- ½ small garlic clove
- 2 tsp ginger grated
- 1 tbsp rice wine vinegar
- ½ tbsp toasted sesame oil
- 1 tsp brown sugar
- Preheat grill broiler to 250c / 480 f. wrack set about 10 cm / 4 inches from the element. Or preheat the air fryer 200c / 400f. Cook rice to packet instructions, add 1 tbsp of rice wine vinegar or sushi seasoning to the rice and stir through.
- To make the cucumber salad, add cucumber to a bowl, finely grate in garlic and 2 tsp ginger. Add 1 tbsp rice wine vinegar, ½ tbsp sesame oil and 1 tsp brown sugar together in a bowl, mix and set aside in the fridge until needed.
- Slice your salmon into big bite size pieces, add to a bowl along with 1 tbsp soy sauce, 1 tsp garlic powder, 1 tsp sesame oil and 1 tsp brown sugar, mix to combine.
- Line a baking tray and lay out salmon onto the tray, place under the grill for 6-8 minutes or until you see some caramelisation on the salmon. Turn salmon pieces over and grill again for another 3 minutes. For air fryer method, place parchment paper in the air fryer, then add salmon bites on one layer, try not to overcrowd. Cook for 5-7 minutes.
- Divide rice, avocado, pickled cucumber and crispy salmon into bowls. Drizzle over a little kewpie mayo and dust over some furikake.