Sesame Salmon Bowls

By Kay Chun

Published Dec. 3, 2022

Sesame Salmon Bowls
Linda Xiao for The New York Times. Food Stylist: Monica Pierini.
Total Time
40 minutes
Rating
5(9,064)
Comments
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This one-pot meal, which is inspired by chirashi, or Japanese rice and raw fish bowls, features a savory vinegared rice that’s typically served with sushi. Traditionally, the rice is cooked first, then mixed with vinegar, but here, the rice is cooked in vinegar-seasoned water to eliminate a step. The result is sticky rice that’s tangy and sweet, and a perfect bed for fatty salmon. The salmon is added toward the end to steam directly on top of the rice for an easy one-pan meal. Packaged coleslaw is a time saver, eliminating extra knife work. Make a double batch of the zesty dressing for drizzling over roasted vegetables or green leafy salads the next day.

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Ingredients

Yield:4 servings
  • ¼cup unseasoned rice vinegar
  • 3tablespoons granulated sugar
  • 1teaspoon kosher salt, plus more for seasoning
  • 1½cups sushi rice (short-grain white rice), rinsed until water runs clear
  • 1½pounds skinless salmon fillet, cut into 1-inch cubes
  • ½teaspoon toasted sesame oil
  • ¼cup low-sodium soy sauce
  • 3tablespoons distilled white vinegar
  • 2tablespoons safflower or canola oil
  • 2tablespoons coarsely chopped scallions
  • 2tablespoons minced fresh ginger (from one 2-inch piece)
  • 3Persian cucumbers, thinly sliced
  • 8ounces green coleslaw mix (about 3 packed cups)
  • 1avocado, halved, pitted and thinly sliced
  • Torn toasted nori sheets, for garnish (optional)
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

784 calories; 52 grams fat; 9 grams saturated fat; 0 grams trans fat; 20 grams monounsaturated fat; 17 grams polyunsaturated fat; 39 grams carbohydrates; 7 grams dietary fiber; 29 grams sugars; 39 grams protein; 1361 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    In a large saucepan, combine rice vinegar, sugar and salt; stir to dissolve the sugar. Add the rice and 1¾ cups water, and mix well. Bring to a boil over high heat, then cover and reduce heat to low. Cook until rice is tender and most of the liquid is absorbed, about 20 minutes.

  2. Step 2

    In a small bowl, toss salmon with ¼ teaspoon sesame oil and season with salt. Once rice is tender (after about 20 minutes), arrange salmon in an even layer on top of rice. Cover and steam over low heat until fish is cooked to medium, about 12 minutes longer.

  3. Step 3

    Meanwhile, in a small bowl, combine soy sauce, white vinegar, safflower oil, scallions, ginger and the remaining ¼ teaspoon sesame oil. Mix well, and season with salt.

  4. Step 4

    Scoop salmon and rice into bowls. Top each with some cucumbers, coleslaw mix and avocado. Drizzle with the vinaigrette. Top with nori, if using.

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Ratings

5 out of 5
9,064 user ratings
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Comments

lmu

I made this as written but had to use jasmine rice, and I added cilantro and toasted sesame seeds to finish. I made it in a rice cooker, putting in the salmon on top of the rice for the last 10 minutes of the rice cooking time. It was delicious!

Caroline

Many elements but great recipe. Get the salmon skinned by the fishmonger but keep the skin. Dry and season the skin with salt, fry until crispy, chop into squares and add as garnish to the bowl.

MH

You HAVE to make this! So flavorful. Simple. Beautiful dish. Don't use cheap salmon. This dish really highlights the fish. So using a really fresh filet is important. The only thing I changed was when I added the fish to the rice to steam I went ahead and added another two tablespoons of water and turned the heat up a just a tad for 3 minutes, then returned it to low. It turned out so good! My partner said it's the best thing I've ever cooked!!

Tanya

Followed this recipe to a tee (other than omitting sugar, which I did not regret) and I can’t say that the juice is worth the squeeze, tbh. Lots of components for pretty mid flavors and the proportion of rice to fish felt off (way too much rice).

DeborahVC

This is a delicious, healthy one-pot meal. No cabbage so used bitter endive. Because of the mention of too raw salmon from several commenters, cooked my rice for 18 minutes, added the salmon & addt’l 2T of water per another commenter and then cooked for 14 mins. The salmon was delicious, tho next time, I’ll do the same except cut the final cook time to 12 minutes. Served with the cukes, salad, avocado and furikake. To stretch the leftovers, I’ll dress cubed tofu with the soy dressing.

Sheri I

Used rice vinegar and sesame oil in the sauce instead of white vinegar and safflower oil. Was delicious, and made a lot more sense with the other ingredients.

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