Sesame Salmon Bowl – Our sesame-flavored salmon bowl is the answer to your weeknight woes. Like furikake salmon, our sesame salmon bowl is a versatile dish that quickly comes together in under an hour, making it a great addition to your quick dinner rotation. Plus, it’s gluten-free, dairy-free, and perfect for meal prep!
WHAT IS A SALMON RICE BOWL?
Salmon rice bowls include cooked salmon served on top of a bed of rice, typically with a combination of vegetables and other toppings. You can grill, bake, or pan-sear the salmon before adding it to the bowl. Customize the toppings to add ingredients like cucumbers, carrots, and avocado. Rice bowls are popular for being an easy, nutritious meal option for lunch or dinner.
WHAT YOU NEED TO MAKE THIS RECIPE
- Salmon: I buy frozen fillets at Costco. However, if you have access to fresh fish, use that instead. I defrost the fillets in the fridge the night before for easy preparation the next day.
- Marinade: Marinate the salmon in sesame oil, soy sauce, garlic, ginger, and mayonnaise.
- Sushi Rice: Feel free to make your sushi rice seasoned with rice wine vinegar or purchase Instant Rice for an easy dinner prep. Alternatively, serve the Salmon Bowl on a bed of greens if you prefer something lighter.
- Toppings: There is room to get creative, but I love the combination of carrots, cucumbers, edamame, and avocado.
- Dressing: Combine toasted sesame seeds, mayonnaise, soy sauce, rice wine vinegar, sugar, sesame oil, and black pepper to make a delicious homemade sesame dressing.
SUBSTITUTIONS AND VARIATIONS
- Toppings: Take our Sesame Salmon Bowl to the next level with diced mango, shredded cabbage, sliced jalapeño, cilantro, seaweed salad, scallions, furikake, or crispy fried onions.
- Dressings: Use the homemade sesame dressing in this recipe, but when I am in a hurry, I will use Kewpie Sesame Dressing instead. You can also try serrano crema, Sriracha aioli, eel sauce, wasabi aioli, or mango pico de gallo.
HOW TO MAKE A SESAME SALMON BOWL
The full recipe with measurements is in the recipe card below.
Combine sesame oil, soy sauce, garlic, and ginger in a mixing bowl. Add the salmon and toss to combine. Cover and marinate in the fridge for 10 minutes.
Drain the excess marinade and add one tablespoon of mayo to the salmon; stir to combine.
Set the oven to broil, and line a rimmed baking sheet with parchment paper or a silicon mat; arrange the salmon onto it.
Broil uncovered for 10-15 minutes, stirring the pieces halfway through. Cook until the salmon reaches an internal temperature of 125°F (51°C).
While the salmon broils, whisk together the ingredients for the dressing and set it aside.
Assemble the sesame salmon bowl by dividing the sushi rice into four plates. Add a portion of salmon, carrots, cucumber, edamame, and avocado to each plate and top them with sesame dressing.
EXPERT TIPS
- Leave the dressing and avocado off the Salmon Bowl if you’re prepping the bowls in advance.
- 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; this is the best way to ensure you don’t overcook the fish. The recommended cooking temperature for salmon is 125°F (51°C).
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SERVING SUGGESTIONS
- Sunomono, Cucumber Carrot Salad
- Miso Soup
- Coconut Rice, Cauliflower Rice, Cilantro Lime Rice, Quinoa
- Air Fried Plantains
- Mayak Eggs, Instant Pot Hard Boiled Eggs
- Kimchi
- Seaweed
WHAT TO DO WITH THE LEFTOVERS
- Refrigerate – Store leftovers in an airtight container; the ingredients to make the sesame salmon rice bowl will keep for 2 days.
- Reheat – Bring leftovers to temperature in the air fryer, oven, or microwave.
- Repurpose – Add the salmon and rice to a tortilla to make a fish taco or burrito and top it with serrano crema. The salmon is also great as a slider with thinly sliced avocado.
FREQUENTLY ASKED QUESTIONS
Is the sesame salmon bowl healthy?
Not only is this recipe tasty and satisfying- it’s also packed with nutrients that will fuel your body throughout the day. With omega-3 fatty acids from the salmon, fiber from the vegetables, and protein from both, this dish is an excellent part of a healthy diet.
Can I make this recipe in the air fryer?
Follow the instructions for this recipe, but instead of the oven, preheat the air fryer to 400°F (204°C). Cook the salmon for 5-8 minutes, depending on the strength of the air fryer you’re using.
Is the Sesame Salmon Bowl gluten free?
Replace the soy sauce in the recipe with Tamari or Liquid Aminos to make the meal gluten-free.
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Sesame Salmon Bowl
- 4 salmon fillets, cut into 1-inch pieces
- 1 tablespoon sesame oil
- 3 tablespoons soy sauce
- 2 cloves garlic, finely minced
- ½ -inch fresh ginger, finely minced
- 1 tablespoon Kewpie Mayonnaise
- 1½ cup sushi rice, (makes about 4 cups cooked rice)
- 2 cups water
- 2 tablespoons rice wine vinegar
- 1 cup carrots, julienned
- 1 cup cucumbers, thinly sliced
- 1 cup edamame
- 1 avocado, thinly sliced
- 3 tablespoons sesame seeds, toasted, white or black
- ⅓ cup Kewpie Mayonnaise
- 1½ tablespoons soy sauce
- 3 teaspoons rice wine vinegar
- 1 teaspoon sugar
- 1 teaspoon black pepper, coarse ground
- 2 teaspoons sesame oil
- Combine sesame oil, soy sauce, garlic, and ginger in a mixing bowl. Add the salmon and toss to combine. Cover and marinate in the fridge for 10 minutes.
- Drain the excess marinade and add one tablespoon of mayo to the salmon; stir to combine.
- Set the oven to broil, and line a rimmed baking sheet with parchment paper or a silicon mat; arrange the salmon onto it.
- Broil uncovered for 10-15 minutes, stirring the pieces halfway through. Cook until the salmon reaches an internal temperature of 125°F (51°C).
- While the salmon broils, whisk together the ingredients for the dressing and set it aside.
- Assemble the sesame salmon bowl by dividing the sushi rice into four plates. Add a portion of the salmon, carrots, cucumber, edamame, and avocado to each plate and top them with sesame dressing.
- Leave the dressing and avocado off the Salmon Bowl if you’re prepping the bowls in advance.
- 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; this is the best way to ensure you don’t overcook the fish. The recommended cooking temperature for salmon is 125°F (51°C).
- The nutritional information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for professional advice.