Sesame Crusted Salmon Bowls Recipe
This Sesame Crusted Salmon Bowl is a weeknight dinner made by sauteing sesame-crusted salmon cubes and then turning them into a full meal by layering them with veggies like cucumbers, avocado, pickled onions, and pickled ginger. It is finished off with a drizzle of mayo and Sriracha sauce for a delicious meal for the whole family.
Servings: 4 servings
Ingredients
For The Dressing:
- 2 tablespoons mayonnaise
- 2 tablespoons Sriracha
- 1 tablespoon soy sauce
For The Sesame Crusted Salmon:
- ¼ cup white sesame seeds
- ¼ cup black sesame seeds*
- 2 tablespoons olive oil more as needed
- 2 tablespoons soy sauce or tamari
- 1 tablespoon honey or brown sugar
- 2 tablespoons lime juice or lemon juice
- 1 clove garlic minced
- 2 tablespoons Sriracha
- 1 ½ lbs salmon filet preferably center-cut, skin removed
For The Rice Bowl
- 3 cups cooked long-grain white or brown rice
- 1 avocado ripe - cut into cubes
- 1 medium-sized cucumber sliced
- 2 stalks scallions sliced thinly
- 1 cup edamame shelled
- ½ cup pickled ginger or pickled red onions
Instructions
- To make the dressing: Whisk together mayonnaise, Sriracha, and soy sauce in a bowl. Set it aside.
- Mix both sesame seeds on a shallow plate. Set it aside.
- In a large bowl, whisk together the 1 tablespoon oil, soy sauce, honey, lime juice, garlic, and Sriracha.
- Pat dry the salmon filets with paper towels and cut them into 1-inch cubes. Transfer the cubed salmon into the bowl with the oil mixture. Give it a gentle toss to ensure that the salmon is fully coated with the marinade. Let cubed salmon marinate for about 8-10 minutes*.
- Dip the cubed salmon into the sesame seeds, turning a few times to make sure that they are coated evenly on all sides. Transfer the now-sesame-coated salmon to a large platter.
- Heat the remaining 1 tablespoon of oil over medium-high heat in a large non-stick skillet until it is just beginning to smoke.
- Arrange sesame-crusted salmon cubes in a single layer and cook, without touching, for 1 minute. Then start turning each salmon bite and cook for 30 seconds. The cooking process happens very quickly, and it can easily be overdone. Therefore, it is best to keep a close eye on it and gauge doneness by checking a salmon cube. Additionally, it is best not to overcrowd the skillet, so if need be, sear the salmon cubes in two batches using more oil as needed. Transfer the cooked salmon cubes onto a plate.
- To assemble the bowls, divide the cooked rice among four bowls. Garnish with avocado, cucumber, scallions, edamame, and pickled ginger and/or red onions.
- Add the cooked salmon on top.
- Drizzle with the dressing. Serve.
Video
Notes
- Yields: This recipe makes 4 servings. The nutritional values listed below are per serving and approximate.
- Sesame seeds: We used a combination of white and black sesame seeds, but one type would also work.
- Marinating time: Do not marinate the fish for more than 10 minutes. If you keep it in there longer, the acid in the marinade will start cooking the fish, altering the sauteeing time.
- Prep everything before assembly: This dish comes together very quickly, so it is best to have all the components of your bowl ready before you start cooking the salmon.
- Sauteeing salmon cubes: The fish cooks very quickly, so it is best to keep a close eye on it while sauteing the cubes. I also recommend turning it often to ensure even cooking.
- Cook salmon bites in the air fryer: If you prefer, you can cook the salmon in your air fryer. To do so, preheat your air fryer to 400 degrees F., place sesame crusted salmon bites in the air fryer basket in a single layer and air fryer for 5-7 minutes making sure to turn (and check on) them halfway through the cooking process.
- Storage: For maximum freshness, store the salmon and the respective bowl ingredients in individual airtight containers. Alternatively, assemble the bowls in meal prep containers. The salmon and assembled bowls will keep for up to 2 days.
- Reheat: You can enjoy this dish cold or warm. 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.
Nutrition
Calories: 565kcal | Carbohydrates: 22g | Protein: 44g | Fat: 34g | Saturated Fat: 5g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 13g | Trans Fat: 0.003g | Cholesterol: 94mg | Sodium: 1052mg | Potassium: 1384mg | Fiber: 6g | Sugar: 7g | Vitamin A: 198IU | Vitamin C: 15mg | Calcium: 253mg | Iron: 6mg
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