This sesame salmon bowl is one of those meals that feels restaurant-level but is genuinely easy to make at home. Crispy sesame-crusted salmon, fluffy rice, a fresh herb-loaded salad, and a creamy spicy mayo all come together in one nourishing bowl that hits salty, sweet, spicy, and fresh in every bite. It is the kind of dinner that looks impressive, tastes indulgent, but is still built on real, whole ingredients. Perfect for weeknight dinners, entertaining, or meal prep, this bowl is balanced, satisfying, and endlessly adaptable depending on what you have in the fridge.
Sesame Salmon Bowls
Ingredients
- Sesame Salmon
- 4 salmon fillets cut into bite-sized chunks
- 1 egg white
- 1/2 cup sesame seeds
- Olive oil for drizzling
- Sesame Ginger Sauce
- 1/4 cup tamari or soy sauce
- 3 tablespoons honey
- 1 to 2 tablespoons chili sauce to taste
- 2 tablespoons toasted sesame oil
- 1 tablespoon freshly grated ginger
- Rice Base
- 3 to 4 cups cooked rice of choice
- Asian Slaw
- 2 avocados diced
- 2 small carrots sliced thin
- 1 cup red cabbage sliced thin
- 1/2 cup fresh cilantro chopped
- 1 cup kale leaves chopped
- 1/4 cup pickled onion
- salt to taste
- Sriracha Mayo
- 1/2 cup mayonnaise
- 1 to 2 tablespoons sriracha
- 2 teaspoons toasted sesame oil
Instructions
- Preheat the oven or airfryer to 200°C/400°F and lightly grease a baking tray with olive oil.
- Place the sesame seeds in a shallow bowl and the egg white in another bowl. Dip each piece of salmon into the egg white, then coat generously in sesame seeds. Arrange the salmon on the prepared tray in a single layer.
- Drizzle lightly with olive oil and bake for 10 to 15 minutes, or until the salmon is cooked through and the sesame crust is golden.
- While the salmon cooks, whisk together the tamari, honey, chili sauce, sesame oil, and ginger in a small bowl to make the soy ginger sauce. Set aside.
- In a separate bowl, combine the veggies and season with salt.
- Stir together the mayonnaise, sriracha, and sesame oil to make the spicy mayo.
- To assemble, divide the rice between bowls, top with sesame salmon, spoon over the herb salad, drizzle with sesame ginger sauce, and finish with a dollop of spicy mayo.
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