Sesame Salmon Rice Bowl with Ginger Sauce
A vibrant and nutritious grain bowl featuring pan-seared salmon glazed in a savory-sweet marinade. Paired with crisp, tender broccoli and fluffy sushi rice, the dish is finished with a velvety, creamy ginger sauce. Perfect for a quick weeknight dinner, this meal is naturally gluten-free and packed with healthy omega-3 fats, delivering restaurant-quality flavors right to your table.
- Prep Time: 15
- Cook Time: 20
- Total Time: 35
- Yield: 4 servings
- Category: Dinner
- Method: Pan-searing
- Cuisine: Fusion
- Diet: Gluten-free, Dairy-free
Ingredients
1.25 lbs fresh salmon fillets
1/4 cup tamari or lower-sodium soy sauce
1 tablespoon chili-garlic sauce
1 tablespoon honey
2 teaspoons toasted sesame oil
2 tablespoons extra-virgin olive oil
6 cups broccoli florets
1 cup Japanese short-grain sushi rice
2 cups filtered water
1/2 teaspoon salt
1 tablespoon rice vinegar
1/4 cup cashew or peanut butter (for ginger sauce)
1 tablespoon freshly grated ginger (for ginger sauce)
Sliced green onions and toasted sesame seeds for garnish
Instructions
Rinse the sushi rice under cold water until it runs clear and place in a pot with 2 cups of water and salt
Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes
Remove from heat, fluff with a fork, and stir in the rice vinegar
While rice cooks, whisk together tamari, chili-garlic sauce, honey, and sesame oil to make the marinade
Coat the salmon in the marinade and let sit for 10 minutes
Heat olive oil in a large skillet over medium-high heat and sear salmon until caramelized and cooked through
Remove salmon and add broccoli florets to the same pan with a splash of water, covering briefly to steam until tender-crisp
Whisk the cashew/peanut butter with grated ginger and a splash of warm water to reach a drizzling consistency
Assemble bowls with rice, broccoli, and salmon, then drizzle with the ginger sauce
Top with green onions and toasted sesame seeds
Notes
You can substitute almond butter if you have a peanut or cashew allergy. If you prefer the skin off the salmon, ask your fishmonger to remove it before starting. Store leftovers in an airtight container for up to 2 days.