Sesame Salmon Rice Bowls with Ginger Sauce Recipe
These Sesame Salmon Rice Bowls feature tender cubes of salmon marinated in a flavorful blend of soy, chili-garlic sauce, honey, and sesame oil, served over perfectly cooked Japanese short-grain rice with crisp-tender sautéed broccoli. A creamy ginger cashew sauce adds a zesty finishing touch, making this dish a balanced and delicious meal perfect for weeknight dinners or meal prep.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Japanese-inspired
Ingredients
Salmon and Marinade
- 1.25 lbs. salmon, cut into 1×1-inch cubes
- 1/4 cup lower-sodium soy sauce or tamari
- 1 Tbsp. chili-garlic sauce
- 1 Tbsp. honey
- 2 tsp. toasted sesame oil
- 2 Tbsp. extra-virgin olive oil (for cooking)
Rice
- 1 cup Japanese short-grain rice (“sushi rice”)
- 2 cups water
- 1/2 tsp. salt
- 1 Tbsp. rice vinegar
- 1 tsp. granulated sugar
Broccoli
- 6 cups broccoli florets
- Kosher salt and black pepper, to taste
- 2 Tbsp. extra-virgin olive oil (for sautéing)
Ginger Sauce
- 1/3 cup creamy cashew butter (or peanut butter)
- 1-inch knob fresh ginger, peeled and finely grated (about 1 Tbsp.)
- 1 Tbsp. rice vinegar
- 3/4 tsp. lower-sodium soy sauce or tamari
- 1/4 cup filtered water
- Kosher salt, to taste
Optional Garnishes
- Sliced green onion
- Toasted sesame seeds
Instructions
- Marinate Salmon: Pat the salmon cubes dry with a paper towel. In a shallow bowl, whisk together the soy sauce, chili-garlic sauce, honey, and toasted sesame oil. Add the salmon cubes and toss to coat evenly. Let the salmon marinate at room temperature for 30 minutes to absorb the flavors.
- Cook Rice: Rinse the Japanese short-grain rice under cold running water for about 1 minute until the water runs mostly clear to remove excess starch. In a medium saucepan, combine the rinsed rice, 2 cups of water, and 1/2 teaspoon salt. Bring to a boil over medium-high heat, then reduce heat to low, cover, and simmer gently for 15 to 20 minutes until the liquid is fully absorbed and the rice is tender. Stir in the rice vinegar and sugar, cover again, and let the rice steam off the heat to finish cooking and develop a slight tang.
- Prepare Ginger Sauce: In a medium bowl, blend the cashew (or peanut) butter, fresh grated ginger, rice vinegar, and soy sauce. Gradually add the filtered water in a slow stream while stirring constantly until the sauce is smooth, creamy, and pourable. Season with kosher salt as needed to balance the flavors.
- Sauté Broccoli: Heat 2 tablespoons of olive oil in a large skillet with a fitted lid over medium-high heat until hot. Add the broccoli florets and toss to coat in the oil. Cook uncovered for 1 minute, then cover and cook, stirring every 1 to 2 minutes to prevent burning, until the broccoli is crisp-tender and lightly charred, about 7 more minutes. Season with salt and pepper to taste. Keep covered and warm.
- Sauté Salmon: Preheat a large nonstick skillet over medium heat. Add the marinated salmon along with any residual marinade to the pan. Arrange salmon pieces in a single layer and cook undisturbed for 3 minutes. Stir gently and continue cooking for an additional 2 to 3 minutes until the marinade reduces to a sticky, glossy glaze coating each salmon cube.
- Assemble Bowls: Divide the steamed rice evenly among four bowls. Top each bowl with the sesame-glazed salmon and sautéed broccoli. Drizzle generously with the creamy ginger sauce. Garnish with toasted sesame seeds and sliced green onion if desired. Serve immediately.
Notes
- You can leave the salmon skin on or remove it before cubing based on your texture preference.
- For a nut-free option, substitute cashew/peanut butter with sunflower seed butter in the ginger sauce.
- Adjust the chili-garlic sauce quantity to control the heat level according to taste.
- Using short-grain “sushi” rice gives a perfect sticky texture ideal for rice bowls.
- To save time, marinate the salmon up to 2 hours ahead and refrigerate until ready to cook.
