A healthy sesame salmon bowl is the answer to your weeknight dinner woes. The flavorful bowl features simple ingredients and it’s ready in under an hour– perfect for busy nights and quick lunches. Craving more sesame flavor? Try sesame tofu and mushroom stir fry!

What is a Salmon Bowl?
Grain and rice bowls are a big deal and for a good reason! They are versatile, easy to make, and an excellent part of a well-balanced diet.
Salmon rice bowls often feature cooked salmon (and sometimes salmon sashimi for a poke bowl) served over mixed greens, white rice, quinoa, or brown rice, and it’s typically served with fresh vegetables, fruit, and other toppings to finish the meal.
Key Ingredients
The one-bowl meal is gluten-free, dairy-free, and perfect for meal prep! Here is everything you need to get started.
- 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.
- Swap the dressing. I drizzle Kewpie sesame dressing over the salmon bowl, but experiment with other dressings recipes like miso vinaigrette. You can also add a dollop of spicy Sriracha mayo, serrano crema, wasabi aioli, avocado green goddess dressing, pineapple corn salsa, or mango pico de gallo.
- Replace the veggies. Try tangy cucumber carrot salad instead of sliced carrots and cucumbers.
- Experiment with a different base. Try using brown rice, cauliflower rice, cilantro-lime rice, coconut rice, or quinoa instead of white rice or sticky rice. Flavor the white rice or grain of your choice with a teaspoon of unseasoned rice vinegar and a generous 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 fillets into small pieces (1-inch cubes) to ensure they cook evenly at the same rate.
- Overcooked salmon can be dry and tough, so keep a close eye on it as it cooks. Use a food thermometer to check the internal temperature of the salmon; the recommended cooking temperature for salmon is 125°F (51°C).
- Leave the dressing and fresh avocado slices off the salmon bowl if prepping the bowls in advance.
If you enjoy this healthy bowl recipe, try more salmon recipes from Jamil Ghar!

Serving Suggestions
The easy sesame salmon bowl recipe is excellent for a quick, delicious lunch or dinner. And it is perfect for meal prep! Pair the bowl with piping hot miso soup or air-fried plantains. I love snacking on roasted seaweed (nori) or a tangy seaweed salad while I enjoy the bowl.
One of my favorite things about making bowls is how easy they are to customize with different ingredients. Here are a few of my favorite toppings:
- Mayak Eggs
- Hard-Boiled Eggs
- Kimchi
- Sunomono
- Hakusai
- Pickled Ginger
- Pineapple Chunks
- Jalapeño Slices
- Shredded Cabbage
- Cilantro
- Mango Chunks
- Snap Peas
- Crispy Onions
- Blanched Bok Choy
- Green Onions
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.
Healthy Bowl Recipes:

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 fillets into small pieces (1-inch cubes) to ensure they cook evenly at the same rate.
- Overcooked salmon can be dry and tough, so keep a close eye on it as it cooks. Use a food thermometer to check the internal temperature of the salmon; the recommended cooking temperature for salmon is 125°F (51°C).
- Leave the dressing and fresh avocado slices off the salmon bowl if prepping the bowls in advance.