Sesame Salmon Bowls Recipe
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.
- 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
Scale
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
- 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.
- 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.
- 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.
- 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
Find it online: https://bitesizedbenny.com/sesame-salmon-bowls-recipe/
