This healthy sesame salmon bowl is the answer to your weeknight dinner woes. It features fresh, simple ingredients and is ready in under an hour– perfect for busy weeknights and quick lunches. Craving more sesame flavor? Try sesame tofu and mushroom stir fry!
What is a Salmon Bowl?
Grain and rice bowls are popular for a reason—they’re versatile, easy to make, and flavorful! Salmon rice bowls typically feature cooked salmon (or salmon sashimi for poke salmon bowls) served over a base of mixed greens or grains. You can even top the bowls with veggies, fruit, and garnishes to round out the meal.
Key Ingredients
- Salmon: I use frozen salmon fillets from Costco. However, if you have access to fresh salmon, use that instead. Defrost the fillets in the fridge overnight for easy preparation the next day.
- Marinade: Marinate the salmon in toasted sesame oil, soy sauce, fresh garlic cloves, and grated fresh ginger. Finish the salmon pieces with a coating Kewpie mayonnaise and toasted sesame seeds before baking them in the oven.
- Rice: Use whatever rice or grain you prefer for this recipe. I enjoy white rice or sushi simmered in vinegar-seasoned water. You can also purchase Instant Rice for an easy dinner prep or serve the sesame salmon rice bowls on a bed of mixed greens for a low-carb option.
- Toppings: There is plenty of room to get creative with toppings and dressing, which is one of the reasons I enjoy making protein bowls for my family. I add my favorite Kewpie sesame dressing, fresh pineapple, edamame beans, and sliced carrots and cucumber to finish the bowl, but feel free to use what you have.
Additions and Substitutions
- Choose a different cooking method. Grill or pan-sear the salmon in a large skillet instead of baking them on a sheet pan.
- Boost the base. Flavor the rice or grain of your choice with a teaspoon of unseasoned rice vinegar and a sprinkle furikake seasoning.
How to Make a Sesame Salmon Bowl
The full recipe with measurements is in the recipe card below.
Step 1: Combine soy sauce, sesame oil, garlic, and ginger in a large bowl. Add the salmon pieces and toss to combine. Cover and marinate for 10 minutes.
Step 2: Transfer the salmon to a colander to drain the excess marinade. Then, add mayonnaise and toasted sesame seeds to the salmon and gently stir to coat.
Step 3: Set the oven to broil and line a rimmed baking sheet with parchment paper. Arrange the salmon pieces onto the baking sheet in a single layer.
Step 4: Broil uncovered for 10-15 minutes until golden brown, stirring the pieces halfway through.
Step 5: Add a scoop of the cooked rice to a shallow bowl or airtight container, followed by a portion of the salmon bites. Finish with your favorite toppings and a drizzle of sesame dressing to serve.
Expert Tips
- Cut the salmon the same size. Slice the salmon fillets into 1-inch cubes to ensure they cook evenly at the same rate.
- Use a Thermometer. Overcooked salmon can turn dry and tough, so keep an eye on it. Use a food thermometer to check for doneness—according to America’s Test Kitchen, the ideal internal temperature for salmon is 125°F (51°C)
If you enjoy a healthy bowl recipe, try more salmon recipes from Jamil Ghar!
Serving Suggestions
This easy sesame salmon bowl recipe is a quick, delicious option for lunch or dinner—and perfect for weekly meal prep. Pair the bowls with piping hot miso soup or air-fried plantains. I also love enjoying it with roasted seaweed or a tangy seaweed salad on the side.
Build Your
Salmon Bowl
Bowls are one of my go-to meals because they’re quick, healthy, and you can mix and match the ingredients based on what’s available.
Start with a Base
- Jasmine Rice
- Mixed Green
- Sushi Rice
- Cauliflower Rice
- Quinoa
- Brown Rice
Select Your Toppings
- Pickled Ginger
- Sesame Seeds
- Shredded Nori
- Cucumber
- Pickled Onions
- Avocado
- Mukame
- Sliced Radishes
- Green Onions
- Pickled Daikon Radish
- Furikake Seasoning
- Air Fryer Soft Boiled Eggs
- Mayak Eggs
- Pineapple Chunks
- Jalapeño Slices
- Crispy Onions
- Hakusai
- Bok Choy
- Cucumber Carrot Salad
Choose a Sauce
- Kewpie Sesame Dressing
- Sesame Ginger Dressing
- Serrano Crema
- Wasabi Mayo
- Kimchi Aioli
- Ponzu Sauce
- Avocado Green Goddess Dressing
- Honey Ginger Dressing
- Sriracha Mayo
- Jalapeno Lime Vinaigrette
- Pineapple Corn Salsa
- Mango Pico de Gallo
What To Do With Leftovers
- Refrigerate: Store the fresh salmon bowls in an airtight container for 2-3 days.
- Reheat: Bring leftover salmon to temperature in the air fryer, oven, or microwave.
- Repurpose: Spoon the salmon pieces and rice into a corn tortilla to make salmon tacos, or add them to Hawaiian rolls with avocado slices for salmon sliders. You can also use the fish and salmon as a topping for vegetable chopped salad.
Frequently Asked Questions
Is the sesame salmon bowl gluten-free?
Replace the soy sauce in the recipe with tamari, coconut aminos, or liquid aminos to make the dish completely gluten-free.
Can I make my own sesame dressing?
I love Kewpie sesame dressing, but when I don’t have any on hand, here is the recipe I make:
3 tablespoons toasted sesame seeds
⅓ cup Kewpie mayonnaise
1½ tablespoons soy sauce
3 teaspoons rice vinegar
1 teaspoon white sugar
1 teaspoon black pepper
2 teaspoons sesame oil
Can I make the salmon in the air fryer?
Preheat an air fryer to 400°F (204°C). Arrange the salmon in a single layer in the air fryer basket. Cook for 5-8 minutes, shaking the basket halfway through.
Can I make this recipe in advance?
Leave the dressing and fresh avocado slices off the salmon bowl if prepping the bowls in advance.
Healthy Bowl Recipes:
- Bulgogi Rice Bowls
- Halal Chicken Over Rice
- Harissa Chicken Bowls
Sesame Salmon Bowl
- 4 salmon fillets, cut into 1-inch cubes
- 3 tablespoons soy sauce or shoyu sauce
- 1 tablespoon toasted sesame oil
- 2 garlic cloves, finely minced
- ½ -inch knob of ginger, finely grated
- 1 tablespoon Kewpie mayonnaise
- 1 teaspoon toasted sesame seeds
- 1½ cup white rice, cooked according to the package (makes about 4 cups cooked rice)
- carrots, thinly sliced
- cucumbers, thinly sliced
- mukimame
- avocado, thinly sliced
- Kewpie sesame dressing
- Prepare the white rice in a small saucepan according to the package, cover it with a lid, and set it aside to steam.
- Combine soy sauce, sesame oil, garlic, and ginger in a large bowl. Add the salmon pieces and toss to combine. Cover and marinate for 10 minutes.
- Transfer the salmon to a colander to drain the excess marinade. Then, add mayonnaise and toasted sesame seeds to the salmon and gently stir to coat.
- Set the oven to broil and line a rimmed baking sheet with parchment paper. Arrange the salmon pieces onto the baking sheet in a single layer.
- Broil uncovered for 10-15 minutes until golden brown, stirring the pieces halfway through.
- Add a scoop of the cooked rice to a shallow bowl or airtight container, followed by a portion of the salmon bites. Finish with your favorite toppings and a drizzle of sesame dressing to serve.
- Cut the salmon the same size. Slice the salmon fillets into 1-inch cubes to ensure they cook evenly at the same rate.
- Use a Thermometer. Overcooked salmon can turn dry and tough, so keep an eye on it. Use a food thermometer to check for doneness—according to America’s Test Kitchen, the ideal internal temperature for salmon is 125°F (51°C)