Salmon seems to be the most popular fish in Melbourne where I live. Fresh OR frozen Salmon fillets are available from any supermarket stores. I use skinless fillets to cook this easy Salmon Rice Bowl. There are many sauces that go well with the pan-fried Salmon, but this spicy sauce is my favourite at the moment. You can make it as spicy as you want.


1 Serving


150g Skinless Salmon Fillet *I used already diced Skinless Salmon
Sesame Oil for cooking
Toasted Sesame Seeds
Finely chopped Spring Onion
*Note: I added stir-fried Bok Choy.

1 small clove Garlic *grated
1/2 teaspoon grated Ginger
2 teaspoons Oyster Sauce
1 teaspoon Soy Sauce
2 teaspoons Sake (Rice Wine) OR Water
1/2 teaspoon Sugar
1/2 teaspoon Rice Venegar
1/2 teaspoon Toban Djan (Chilli Bean Sauce) *OR Chilli Flakes as required
Some sliced Fresh Chilli *optional

  1. Cut Salmon into bite-size pieces, remove all bones, lightly season with Salt, and set aside. *Note: If you prefer, you don’t need to cut it.
  2. Combine all the Sauce ingredients in a small bowl. Alter the amount to suit your taste.
  3. Prepare stir-fried vegetables OR salad before you start cooking Salmon. Today I stir-fried Bok Choy and seasoned with Salt, White Pepper and Asian Chicken Bouillon Powder.
  4. Heat a small amount of Sesame Oil in a frying pan over medium heat, cook Salmon pieces. When cooked and nicely browned, add the Sauce and combine.
  5. Half fill a bowl with warm Cooked Rice and cover it with Salmon and vegetables that you have prepares, sprinkle with some Toasted Sesame Seeds and Spring Onion, and enjoy.