Sesame Crusted Salmon Bowls

Salmon rice bowls, also known as salmon sushi bowls, are the new viral sensation on social media, and I totally understand why. They are jam-packed with crave-worthy flavors. And because the preparation is so easy, I like to think of this as a great new go-to weeknight dinner for busy nights.

If you love salmon as much as we do, be sure to also make Baked Sockeye Salmon and Salmon Nicoise.

Ingredients

If this is your first time combining salmon and sesame seeds, this salmon with sesame seed crust is going to blow your mind! I have divided the ingredients below into three categories: dressing, sesame salmon, and rice bowl. You can make the sesame salmon recipe alone, serve it over a simple green salad or with seaweed salad, or turn it into a rice bowl like I did.

No matter which adventure you choose, all the ingredients are easy to find these days at the grocery store. Here’s a bit more detail about what we need:

For the Sesame Salmon

The key to delicious fresh salmon bowls is the right balance of flavors. We will need the following:

• Salmon: Look for a center-cut salmon filet for even thickness (about a 1-inch-thick fillet). If the salmon has the skin-on, either remove it when you get home or ask the fishmonger to do it for you. If you can find it, go for Wild Alaskan or fresh Atlantic salmon, which is the best quality.
• Sesame seeds: A combination of white and black sesame seeds provides a visual contrast to the salmon’s orangey-pink hue, along with a nutty richness and great crunch. If you only have one color on hand, that works, too.
• Olive oil: I prefer the milder flavor of olive oil to toasted sesame oil, as I feel the sesame oil overpowers the sesame seeds, but either one will work. Avocado oil is a good substitute, too.
• Soy sauce: Soy sauce adds that special salty, umami bite. Use low-sodium soy sauce or tamari for gluten-free. Coconut aminos is another great sub if you want to keep the recipe soy-free.
• Sweetener: Honey or brown sugar balances the salty, spicy notes. Coconut sugar is another good alternative.
• Lime Juice: For a nice citrus kick, use either freshly squeezed lime juice or lemon juice. Rice vinegar can replace the acid in the marinade.
• Garlic: One fresh garlic clove gives it a nice, punchy, aromatic flavor. 
• Sriracha: Sriracha adds both tang and spice. Other options include Sambal Oelek (chili garlic sauce) or Gochujang (aka Korean pepper paste.)

For the Dressing

The dressing is a powerhouse of creamy, spicy, tangy, salty, and umami. It’s the ultimate finishing touch. We will need:

• Mayonnaise: I like avocado oil mayonnaise, but any mayo you have on hand will work.
• Sriracha: I used a small amount of Sriracha, but you can always increase it to make it spicier.
• Soy sauce: Soy sauce adds a salty kick. As mentioned, you can use tamari or coconut aminos instead.

For the Bowl

Now, for some color! If you decide to make sesame salmon bowls, here are my favorite accompaniments:

• Rice: Fluffy white rice is a comforting bed and makes it into a rice bowl. You can make regular long-grain white rice, Jasmine rice, sushi rice, or jasmine brown rice. Or, think outside the box and go low-carb with cauliflower rice or Stovetop Quinoa for extra protein.
• Avocado: Creamy avocado adds color, fat, and fiber. I like to cut it into cubes roughly the same size as the salmon, but slices work, too.
• Cucumber: Slice up a regular cucumber or a few small cucumbers for a layer of freshness.
• Scallions: A final flourish of green onion compliments those Asian flavors. Fresh cilantro or fresh basil would be a nice addition, too.
• Edamame: I like the frozen shelled edamame beans for ease, but you can also use edamame in the pod if preferred.
• Picked vegetables: Store-bought pickled ginger, and Pickled Red Onions are like the secret weapon that takes the sesame soy salmon bowl recipe to another level. Make sure to have extra pickled vegetables handy because there will never be enough.

How to Make Sesame Crusted Salmon?

This sesame seed crusted salmon is a flavorful dish that is rather easy to make. The key is to have all the other ingredients prepped, cooked, and ready because the salmon cooks in just a few minutes. Here’s how to do it:

1. Make the dressing: In a small bowl, combine mayonnaise, Sriracha, and soy sauce.
2. Mix sesame seeds: In a shallow bowl, mix both sesame seeds.
3. Prepare marinade: In a separate bowl, whisk together 1 tablespoon olive oil, soy sauce, honey, lime juice, garlic, and Sriracha.
4. Prep salmon: Pat the salmon filets dry with paper towels. Check for any pin bones, remove the skin (if needed), and cut into bite-size chunks. 

5. Marinate salmon: Place the salmon cubes into the marinade. Give it a gentle toss to ensure that the salmon is fully coated. Marinate the salmon pieces for 5-10 minutes.
6. Coat salmon with sesame seeds:  Using tongs, dip each piece of salmon into the sesame seeds, turning a few times to make sure all the sides are coated. Transfer the now-sesame-coated salmon to a large platter or small sheet pan.
7. Cook salmon: Place a large skillet over medium-high heat and heat the remaining 1 tablespoon of olive oil just until it begins to smoke. Arrange sesame-crusted salmon cubes in a single layer and cook, without touching, for 1 minute. Then start turning each salmon piece and cook for 30 seconds. The cooking process happens very quickly, and it can easily be overdone. It is best to keep a close eye on it and gauge doneness by checking a salmon cube. Do not overcrowd the skillet. Sear the salmon cubes in two batches, if necessary, using more oil as needed. Transfer the cooked salmon cubes onto a plate.
8. Assemble salmon bowls: To assemble the spicy sesame salmon bowls, divide the cooked rice into 4 shallow bowls, creating a bed for the remaining ingredients. Layer on all your vegetables, including avocado, cucumbers, scallions, edamame, pickled ginger, and pickled onions. You can scatter them throughout or position them in quadrants, like in the photos. Add the cooked sesame-crusted salmon on top and drizzle with the creamy mayo Sriracha dressing.

How to Store and Reheat?

Wild salmon can be on the pricey side, so we don’t want any of this luxurious fish to go to waste. Here are my best storage and reheating tips for crispy sesame salmon:

• Storage: Store the salmon and the respective bowl ingredients in individual airtight containers for maximum freshness. Or, assemble the bowls in meal prep containers. The salmon and assembled bowls will keep for up to 2 days. The good news is that this salmon with sesame seeds can be enjoyed cold or warm.
• Reheat: If you prefer your salmon sesame recipe warm, reheat the salmon on a sheet pan in a low oven (about 275 degrees F) until just heated through, no longer than 4-5 minutes. The low-temperature oven prevents the salmon from overcooking.

If you try this Sesame Crusted Salmon recipe or any other recipe on Foolproof Living, please take a minute to rate the recipe and leave a comment below. It helps others who are thinking of making the recipe. And if you took some pictures, be sure to share them on Instagram using #foolproofeats so I can share them on my stories.