Sesame Salmon Rice Bowl with Ginger Sauce Recipe
This Sesame Salmon Rice Bowl with Ginger Sauce combines tender, flavorful salmon glazed with a savory-sweet sauce, perfectly steamed broccoli, and fluffy sushi rice, all topped with a creamy ginger sauce. This dish delivers a delightful balance of textures and vibrant flavors, ideal for a wholesome weeknight dinner or a special meal.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Entree
- Method: Stovetop
- Cuisine: Japanese-inspired
Ingredients
Sesame Salmon and Broccoli
- 1.25 lbs. salmon
- 1/4 cup lower-sodium soy sauce or tamari
- 1 Tbsp. chili-garlic sauce
- 1 Tbsp. honey
- 2 tsp. toasted sesame oil
- 2 Tbsp. extra-virgin olive oil
- 6 cups broccoli florets
- Optional garnishes: sliced green onion and toasted sesame seeds
Sushi Rice
- 1 cup Japanese short-grain rice (“sushi rice”)
- 2 cups water
- 1/2 tsp. salt
- 1 Tbsp. rice vinegar
- 1 tsp. granulated sugar
Creamy Ginger Sauce
- 1/3 cup creamy cashew butter (or peanut butter)
- 1-inch knob fresh ginger, peeled and finely grated on a microplane (about 1 Tablespoon)
- 1 Tbsp. rice vinegar
- 3/4 tsp. lower-sodium soy sauce or tamari
- 1/4 cup filtered water
- Kosher salt to taste
Instructions
- Prepare the Sushi Rice: Rinse the Japanese short-grain rice under cold water until the water runs clear to remove excess starch. Combine the rinsed rice, 2 cups water, and 1/2 teaspoon salt in a rice cooker or pot. Cook the rice until tender and water is absorbed. Once cooked, transfer rice to a bowl and gently stir in 1 tablespoon rice vinegar and 1 teaspoon sugar. Let the rice rest covered to maintain warmth.
- Prepare the Sesame Salmon Marinade: In a small bowl, mix 1/4 cup lower-sodium soy sauce (or tamari), 1 tablespoon chili-garlic sauce, 1 tablespoon honey, and 2 teaspoons toasted sesame oil. Stir well to combine.
- Marinate and Cook the Salmon: Place the salmon fillets in a shallow dish or resealable bag and pour the prepared marinade over them. Allow the salmon to marinate for at least 15 minutes to absorb the flavors. Heat 2 tablespoons extra-virgin olive oil in a skillet over medium heat. Remove salmon from marinade, reserving the marinade, and place salmon skin-side down in the skillet. Cook for about 4-5 minutes per side or until the salmon is cooked through and flakes easily with a fork.
- Cook the Broccoli: While the salmon cooks, steam the 6 cups of broccoli florets until tender-crisp, about 4-6 minutes. Alternatively, you can sauté the broccoli in a pan with a little olive oil until just tender.
- Prepare the Creamy Ginger Sauce: In a small bowl, combine 1/3 cup creamy cashew butter (or peanut butter), finely grated fresh ginger, 1 tablespoon rice vinegar, 3/4 teaspoon lower-sodium soy sauce or tamari, and 1/4 cup filtered water. Whisk until smooth and creamy. Adjust consistency with a bit more water if necessary. Season with kosher salt to taste.
- Assemble the Rice Bowls: Divide the sushi rice between bowls. Top with cooked salmon and steamed broccoli. Drizzle generously with the creamy ginger sauce. Garnish with sliced green onion and toasted sesame seeds if desired.
- Serve: Serve the sesame salmon rice bowls warm for a satisfying and healthy meal packed with umami flavors and bright ginger notes.
Notes
- For a nut-free option, substitute cashew or peanut butter in the ginger sauce with tahini or sunflower seed butter.
- To increase the protein content, add a soft-boiled egg or steamed edamame to the bowl.
- Marinating the salmon longer (up to 30 minutes) will intensify the flavor.
- Make sure to rinse the sushi rice well to prevent it from becoming too sticky or gummy.
- This dish can be prepared gluten-free by using tamari instead of soy sauce and ensuring that chili-garlic sauce contains no gluten ingredients.
