Ginger-Sesame Salmon Rice Bowl
A customizable Asian-inspired bowl with tender glazed salmon, fragrant rice, and swappable vegetables finished with a savory ginger-sesame dressing. Build your own variation by choosing your protein, grain, and fresh toppings.
Ingredients
Method
Rinse rice under cold water until water runs clear. Cut salmon into a single fillet or portion. Slice cucumber, shred cabbage, chop green onion, and mince ginger.
In a rice cooker or pot, combine rice with 1.5 cups water. Bring to a boil, reduce heat to low, cover, and simmer for 15–18 minutes until rice is tender and liquid is absorbed. Let rest 5 minutes off heat.
In a small bowl, whisk together minced ginger, tamari, rice vinegar, sesame oil, and honey. Set aside.
Heat 1 tbsp sesame oil in a skillet over medium-high heat. Season salmon with salt and white pepper. Cook skin-side down for 4–5 minutes, then flip and cook flesh-side for 3–4 minutes until just cooked through. Brush with half the ginger-sesame glaze in the last minute. Transfer to a plate.
Divide cooked rice between bowls. Arrange salmon fillet on top, then arrange cucumber, cabbage, edamame, and green onion around the grain.
Drizzle remaining ginger-sesame glaze over the bowl. Sprinkle sesame seeds generously on top. Serve warm.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
Pick a night and it lands in your plan, with the missing ingredients added to your grocery list.
Plan this in GreenplateAi →