Sesame Salmon Bowls Recipe

Introduction

Sesame Salmon Bowls are a vibrant, healthy meal combining tender salmon, perfectly cooked sushi rice, and fresh vegetables. This dish is flavorful and satisfying, perfect for a weeknight dinner or a casual gathering.

Ingredients

• 1/4 cup unseasoned rice vinegar
• 3 tablespoons granulated sugar
• 1 teaspoon kosher salt, plus more for seasoning
• 1 1/2 cups sushi rice (short-grain white rice), rinsed until water runs clear
• 1 1/2 pounds skinless salmon fillet, cut into 1-inch cubes
• 1/2 teaspoon toasted sesame oil
• 1/4 cup low-sodium soy sauce
• 3 tablespoons distilled white vinegar
• 2 tablespoons safflower or canola oil
• 2 tablespoons coarsely chopped scallions
• 2 tablespoons minced fresh ginger (from one 2-inch piece)
• 3 Persian cucumbers, thinly sliced
• 8 ounces green coleslaw mix (about 3 packed cups)
• 1 avocado, halved, pitted and thinly sliced
• Torn toasted nori sheets, for garnish (optional)

Instructions

1. Step 1: In a large saucepan, combine the rice vinegar, sugar, and 1 teaspoon of salt. Stir until the sugar dissolves. Add the rinsed sushi rice and 1 3/4 cups of water. Mix well, bring to a boil over high heat, then cover and reduce the heat to low. Cook until the rice is tender and most of the liquid is absorbed, about 20 minutes.
2. Step 2: In a small bowl, toss the salmon cubes with 1/4 teaspoon toasted sesame oil and season lightly with salt. Once the rice is cooked, arrange the salmon in an even layer on top of the rice. Cover and steam over low heat until the salmon is cooked to medium, about 12 minutes.
3. Step 3: While the salmon cooks, prepare the vinaigrette. In a small bowl, combine the soy sauce, white vinegar, safflower oil, scallions, minced ginger, and the remaining 1/4 teaspoon toasted sesame oil. Mix well and season with salt to taste.
4. Step 4: Scoop the salmon and rice mixture into serving bowls. Top each bowl with cucumber slices, coleslaw mix, and avocado slices. Drizzle the vinaigrette over the top and garnish with torn toasted nori sheets if desired.

Tips & Variations

• For extra flavor, marinate the salmon in the vinaigrette for 10 minutes before cooking.
• Substitute coleslaw mix with shredded kale or spinach for a different texture.
• Use brown sushi rice for a nuttier taste and extra fiber.
• To spice it up, add a drizzle of Sriracha or sprinkle red pepper flakes over the finished bowls.

Storage

Store leftover salmon bowls in an airtight container in the refrigerator for up to 2 days. Keep the vinaigrette separate until ready to serve to maintain freshness. Reheat gently in the microwave or steam until warmed through, then add fresh toppings and dressing before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen salmon for this recipe?

Yes, you can use thawed frozen salmon. Be sure to pat it dry before seasoning and steaming to avoid excess moisture.

Is it necessary to rinse the sushi rice?

Rinsing sushi rice removes excess starch, helping prevent the rice from becoming too sticky or gummy. It’s recommended for the best texture.

Sesame Salmon Bowls Recipe

Print Recipe

★★★★★

4.4 from 56 reviews

Delicious and healthy Sesame Salmon Bowls featuring tender steamed salmon over sushi rice, topped with fresh cucumbers, crunchy coleslaw mix, creamy avocado, and a tangy sesame-ginger vinaigrette. This vibrant dish is perfect for a nutritious lunch or dinner with an Asian-inspired flair.

• Author: Bella
• Prep Time: 10 minutes
• Cook Time: 32 minutes
• Total Time: 42 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Asian
• Diet: Low Fat

Ingredients

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Rice and Vinegar Mixture

• 1/4 cup unseasoned rice vinegar
• 3 tablespoons granulated sugar
• 1 teaspoon kosher salt, plus more for seasoning
• 1 1/2 cups sushi rice (short-grain white rice), rinsed until water runs clear
• 1 3/4 cups water

Salmon

• 1 1/2 pounds skinless salmon fillet, cut into 1-inch cubes
• 1/2 teaspoon toasted sesame oil (divided)
• Salt, to season

Vinaigrette

• 1/4 cup low-sodium soy sauce
• 3 tablespoons distilled white vinegar
• 2 tablespoons safflower or canola oil
• 2 tablespoons coarsely chopped scallions
• 2 tablespoons minced fresh ginger (from one 2-inch piece)
• 1/4 teaspoon toasted sesame oil
• Salt, to taste

Bowls Toppings

• 3 Persian cucumbers, thinly sliced
• 8 ounces green coleslaw mix (about 3 packed cups)
• 1 avocado, halved, pitted and thinly sliced
• Torn toasted nori sheets, for garnish (optional)

Instructions

1. Prepare the Rice: In a large saucepan, combine rice vinegar, sugar, and 1 teaspoon kosher salt; stir until the sugar dissolves. Add the rinsed sushi rice and 1 3/4 cups water. Mix well, bring to a boil over high heat, then cover and reduce heat to low. Cook until the rice is tender and most of the liquid is absorbed, approximately 20 minutes.
2. Season and Steam the Salmon: While the rice cooks, toss the salmon cubes in a small bowl with 1/4 teaspoon toasted sesame oil and season with salt. Once the rice is tender, arrange the salmon evenly on top of the rice in the saucepan. Cover and continue steaming on low heat until the salmon is cooked to medium, about 12 minutes.
3. Make the Vinaigrette: In a small bowl, combine low-sodium soy sauce, distilled white vinegar, safflower or canola oil, chopped scallions, minced fresh ginger, and the remaining 1/4 teaspoon toasted sesame oil. Mix thoroughly and season with salt to taste.
4. Assemble the Bowls: Scoop the cooked rice and salmon mixture into serving bowls. Top each with thinly sliced cucumbers, green coleslaw mix, and avocado slices. Drizzle generously with the prepared vinaigrette. Garnish with torn toasted nori sheets, if desired, before serving.

Notes

• For best results, rinse sushi rice thoroughly until the water runs clear to remove excess starch and achieve the perfect texture.
• Use a gentle heat for steaming the salmon to ensure it remains tender and moist.
• You can substitute Persian cucumbers with English cucumbers if unavailable.
• To make this dish gluten-free, ensure the soy sauce is tamari or gluten-free certified.
• Leftover rice and salmon can be refrigerated separately and combined fresh when serving.

Keywords: sesame salmon bowls, sushi rice, steamed salmon, Asian salmon recipe, healthy salmon bowl, salmon with vinaigrette