Classic Sesame Ginger Salmon Bowl — rice + cucumbers + quick sauce
This delicious Classic Sesame Ginger Salmon Bowl features perfectly cooked salmon, fluffy rice, refreshing cucumbers, and a savory quick sesame ginger sauce. It's a healthy and flavorful meal that's easy to prepare.
Equipment
- Saucepan
- Small bowl
- Non-stick skillet
Ingredients
For the Salmon
- 2 salmon fillets
- 1 tablespoon olive oil or sesame oil
- Salt and freshly ground black pepper to taste
For the Rice
- 1 cup uncooked sushi rice or jasmine rice
- 1 ¾ cups water
For the Quick Sesame Ginger Sauce
- ¼ cup soy sauce or tamari for gluten-free
- 1 tablespoon rice vinegar
- 1 tablespoon sesame oil
- 1 tablespoon honey or maple syrup
- 1 teaspoon grated fresh ginger
- ½ teaspoon minced garlic
- ¼ teaspoon red pepper flakes optional, for a little kick
For Assembly & Garnishes
- 1 large cucumber thinly sliced or spiraled
- Toasted sesame seeds
- Chopped green onions or cilantro for garnish
Instructions
Start the Rice
- Rinse the rice, then combine it with water in a saucepan. Bring to a boil, then simmer, covered, for 15-18 minutes until the water is absorbed.
- Remove the rice from heat, let it stand covered for 5 minutes, then fluff with a fork.
Prepare the Sauce
- Whisk together all sauce ingredients in a small bowl until well combined.
Cook the Salmon
- Pat the salmon fillets dry and season with salt and pepper.
- Heat oil in a skillet over medium-high heat, then cook the salmon for 4-6 minutes per side until flaky.
Assemble the Bowls
- Divide the cooked rice and flaked salmon between two serving bowls. Arrange the sliced cucumbers around the salmon.
Drizzle and Garnish
- Drizzle the sauce over the salmon and rice, then garnish with sesame seeds and green onions or cilantro. Serve immediately.
Notes
For extra flavor, marinate the salmon in a small amount of the sauce for 15-30 minutes before cooking. Adjust red pepper flakes to your spice preference.