Description

A flavorful and healthy Sesame Salmon Bowl featuring tender salmon steamed over perfectly cooked sushi rice, topped with fresh vegetables and a tangy soy-ginger vinaigrette. This Asian-inspired dish combines simple ingredients for a delicious and satisfying meal perfect for lunch or dinner.

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 and Seasoning

1 1/2 pounds skinless salmon fillet, cut into 1-inch cubes
1/2 teaspoon toasted sesame oil, divided
Salt, for seasoning

Soy-Ginger 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 (remaining from 1/2 teaspoon)
Salt, to taste

Vegetables and Garnish

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 mixture: In a large saucepan, combine rice vinegar, granulated sugar, and 1 teaspoon kosher salt. Stir until the sugar dissolves completely. Add the rinsed sushi rice and 1 3/4 cups water, stirring to mix well. Bring this mixture to a boil over high heat.
Cook the rice: Once boiling, cover the saucepan with a lid and reduce heat to low. Let it cook gently until the rice is tender and most of the liquid is absorbed, about 20 minutes, without lifting the lid.
Season and add salmon: Meanwhile, toss the cubed salmon in a small bowl with 1/4 teaspoon toasted sesame oil and a pinch of salt. When the rice is ready, evenly arrange the seasoned salmon cubes on top of the rice. Cover again and steam the salmon and rice together on low heat until the salmon is cooked to medium doneness, about 12 minutes.
Make the vinaigrette: While the salmon steams, in a small bowl combine low-sodium soy sauce, distilled white vinegar, safflower or canola oil, chopped scallions, minced fresh ginger, the remaining 1/4 teaspoon toasted sesame oil, and a pinch of salt. Whisk until well blended.
Assemble the bowls: Scoop the steamed salmon and rice into serving bowls. Top each bowl with thinly sliced cucumbers, green coleslaw mix, and sliced avocado.
Dress and garnish: Drizzle the soy-ginger vinaigrette over the bowls. If desired, finish with torn toasted nori sheets for an extra layer of flavor and texture. Serve immediately.

Notes

Rinsing sushi rice until water runs clear is key to removing excess starch and achieving the ideal texture.
Adjust salt to taste in both the rice mixture and vinaigrette to balance flavors as preferred.
Use fresh ginger for a bright, zesty flavor in the vinaigrette; grated ginger can be a substitute if finely minced is unavailable.
Steaming the salmon on top of the rice ensures the fish stays moist and infuses the rice subtly with its flavor.
Optional toasted nori adds a traditional umami-rich garnish, but can be omitted or replaced with sesame seeds if preferred.

Prep Time: 15 minutes
Cook Time: 32 minutes
Category: Main Course
Method: Stovetop
Cuisine: Japanese-inspired

Keywords: Sesame Salmon Bowl, Sushi Rice Bowl, Salmon Rice Bowl, Asian Salmon Bowl, Healthy Salmon Recipe