Sesame Salmon Bowls

Published: Dec. 3, 2022

A vibrant, balanced bowl celebrating tender salmon, nutty sushi rice, and a zesty vinaigrette. Perfect for a quick, nutrient-dense meal or a showstopping dinner party starter.

Prep & Total Time

• Prep Time: 15 minutes

• Cook Time: 25 minutes

• Total Time: 40 minutes

Ingredients (Serves 4)

For the Rice

• 1½ cups sushi rice (short-grain white rice), rinsed until water runs clear

• ¼ cup unseasoned rice vinegar

• 3 tablespoons granulated sugar

• 1 teaspoon kosher salt (plus extra for seasoning)

• 1¾ cups cold water

For the Salmon

• 1½ pounds skinless salmon fillet (ideally sushi-grade, fresh)

• ½ teaspoon toasted sesame oil

• Kosher salt (for seasoning)

For the Vinaigrette

• ¼ cup low-sodium soy sauce

• 3 tablespoons distilled white vinegar

• 2 tablespoons safflower or canola oil

• 2 tablespoons coarsely chopped scallions (white and green parts separated if preferred)

• 2 tablespoons minced fresh ginger (from a 2-inch piece)

• ¼ teaspoon toasted sesame oil (remaining)

For Assembly

• 3 Persian cucumbers, thinly sliced

• 8 ounces green coleslaw mix (about 3 packed cups)

• 1 ripe avocado, halved, pitted, and thinly sliced

• Torn toasted nori sheets (for garnish, optional)

Preparation

Step 1: Cook the Sushi Rice

In a large heavy-bottomed saucepan, combine the unseasoned rice vinegar, granulated sugar, and kosher salt. Stir over medium heat until the sugar dissolves (about 2 minutes). Add the rinsed sushi rice and 1¾ cups cold water, stirring gently to mix.

Bring to a rolling boil over high heat, then reduce to the lowest heat setting, cover tightly with a heatproof lid, and simmer undisturbed for 20 minutes. Once the rice is tender and most liquid is absorbed, remove from heat and let rest, covered, for 5 minutes. Fluff with a fork and set aside.

Step 2: Season & Steam the Salmon

Pat the salmon fillet dry with paper towels. Cut into 1-inch cubes. Season with ¼ teaspoon kosher salt and ¼ teaspoon toasted sesame oil.

After the rice has rested, spread it evenly in the same saucepan (or transfer to a heatproof dish). Arrange the seasoned salmon cubes in a single, even layer on top. Cover tightly with a lid or foil, return to low heat, and steam for 12 minutes. The salmon should reach an internal temperature of 145°F (63°C) and be opaque with a slight pink center (medium doneness).

Step 3: Prepare the Vinaigrette

In a small bowl, whisk together the low-sodium soy sauce, distilled white vinegar, safflower/canola oil, coarsely chopped scallions, minced ginger, and remaining ¼ teaspoon toasted sesame oil. Season with additional kosher salt to taste (start with ¼ teaspoon and adjust to preference). Set aside.

Step 4: Assemble the Bowls

Use wide, shallow bowls for optimal presentation. Divide the salmon-rice mixture evenly among the bowls (about 1 cup per serving).

Top each bowl with:

• ⅓ of the thinly sliced Persian cucumbers

• ⅔ cup green coleslaw mix

• ¼ of the thinly sliced avocado

Drizzle with 2–3 tablespoons of the vinaigrette, ensuring even coverage. Garnish with torn toasted nori sheets (optional) for a subtle umami and textural contrast.

Chef’s Tips & Community Adaptations

• Rice Substitutions: If sushi rice is unavailable, jasmine rice works well (rinse thoroughly). For a heartier option, use short-grain brown rice (cook 25–30 minutes for full absorption).

• Crispy Salmon Skin Garnish: Ask the fishmonger to keep the skin on the fillet. Dry the skin, season with salt, and pan-fry in 1 tablespoon canola oil until golden and crispy (3–4 minutes per side). Chop into small squares and sprinkle over bowls for crunch.

• Rice Cooker Hack: Prepare rice in a rice cooker per package instructions. Add seasoned salmon on top during the final 10 minutes of cooking for seamless synchronization.

• Time-Saving: Freeze peeled, minced ginger for quick access. Add a pinch of red pepper flakes to the vinaigrette for heat, or lime juice for brightness.

Community Highlights

• “Using ultra-fresh salmon is key—this dish lets the fish shine. I substituted brown rice and added cilantro; it was a hit!”

• “Dry, salt, and fry the salmon skin for a crispy garnish. The vinaigrette’s ginger-scallion kick ties everything together.”

• “For a quicker fix, use a rice cooker and steam salmon on top for 10 minutes. My partner called it ‘the best thing I’ve ever cooked!’”

Enjoy this balanced, vibrant bowl—light enough for lunch, elegant enough for dinner, and endlessly adaptable to your taste! 🥢