Sesame Salmon Rice Bowl with Ginger Sauce

5 from 12 votes
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Nutritious and incredibly flavorful Sesame Salmon Rice Bowls with Creamy Ginger Sauce. Featuring sesame-soy glazed salmon, broccoli, and seasoned sushi rice with a creamy ginger-peanut sauce. Gluten free, dairy free, and meal prep friendly.

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Sesame salmon bites and broccoli over rice in a pink bowl with creamy ginger sauce.

Imagine a cooked salmon sushi roll in bowl form and you have these salmon rice bowls.

And if you typically think of the salmon + broccoli combo as a boring “overly-healthy” meal, this recipe will surely change your mind. The flavors are bold, textures crave-worthy, and finishing result a true 10/10.

While this blog offers an abundance of salmon recipes, this one has been a recent favorite.

And much like this Sheet Pan Salmon and Potatoes recipe, it’s a well-rounded meal that’s totally weeknight-friendly.

Brimming with heart-healthy fats, fiber, and so much flavor, just like these Salmon Sushi Bowls.

How to Make the Best Salmon Rice Bowl

This recipe is all about building layers of flavor.

The salmon starts with a ginger-soy marinade, which turns into a sticky-sweet glaze once cooked.

And while the glaze is plenty satisfying, a creamy ginger-peanut sauce really brings the components of the bowl together. 

The Ingredients

Recipe ingredients in separate bowls with labels.
  • Salmon: You need 1.25 lb. of salmon for this recipe, which can be wild-caught or sustainably farmed. I personally don’t mind leaving the skin on, however if you prefer it removed, ask your fish monger to remove it for you.
  • Soy Sauce: Look for a lower-sodium soy sauce or tamari so you have better control over the saltiness of the dish.
  • Chili-Garlic Sauce: Spicy, garlicky, this Vietnamese condiment is a personal favorite for sauces and marinades.
  • Sesame Oil: A little sesame oil infuses the marinade with rich, nutty depth. Use either regular or toasted sesame oil.
  • Honey: A little sweetness helps balance the marinade, as well as caramelize the salmon once its cooked. 
  • Broccoli: A fabulous source of fiber, and vitamins A, C, and K, crisp-tender adds bulk to the bowls. 
  • Rice: Look for sushi rice, which is a form of short-grain white rice. It’s starchier than long-grain varieties, which creates a firmer consistency once cooked.
  • Rice Vinegar: Rice vinegar does double duty in both the sauce and sushi rice. 
  • Peanut Butter: Look for a creamy, natural peanut butter that only includes peanuts and salt. Alternatively, you can use a creamy cashew butter.
  • Ginger: Fresh ginger is a must! Use a microplane to finely grate the ginger, which helps fully infuse the sauce.
  • Garnishes: I love finishing these bowls with toasted sesame seeds and sliced green onion. Other options include avocado, chopped peanuts, and/or pickled ginger.

The Directions

Step 1: Prepare salmon by patting it dry with a paper towel and cutting into cubes.

In a shallow bowl, combine soy sauce, chili-garlic sauce, honey, and sesame oil; whisk to combine. Add salmon and toss to coat; marinate for 30 minutes.

Step 2: Cook salmon and marinate in a skillet until medium.

Salmon cubes being marinated and then sautéed in a skillet.

Step 3: Prepare Ginger Sauce. In a medium bowl, combine peanut butter, rice vinegar, ginger, and soy sauce; mix to combine. Gradually stream in 1/4 cup water until sauce is smooth and creamy.

Creamy ginger sauce in a white bowl.

Step 4: Prepare the Sushi Rice. Rinse the rice with cold water in a large fine mesh strainer for 1 minute, until the water runs mostly clear. 

Combine rice, water, and salt in a saucepan and bring mixture to a boil. Reduce heat to medium-low and gently simmer until the rice is tender.

Stir in rice vinegar and sugar, and place lid back on pot. Let rice gently steam (off burner) until bowls are ready.

Step 5: Sauté the broccoli until crisp-tender.

Sushi rice in a bowl next to a skillet of sautéed broccoli.

Step 6: Assemble salmon bowls by adding rice to a bowl, topping with salmon, broccoli, and a drizzle of sauce. Garnish with sesame seeds and green onion.

Make-Ahead and Storage Tips:

  • Make-Ahead: The ginger sauce can be made up to 3 days ahead. Store in a jar or airtight container in the refrigerator. 
  • Store: Store sauce separately from salmon, broccoli, and sushi rice. Salmon bowls will last up to 3 days refrigerated.
  • Reheat: Reheat individual bowls in the microwave in 30 second increments, stopping to stir and prevent hot spots. You can also reheat components gently in a medium skillet, adding a splash of water to help steam/rehydrate the rice. 

Recipe FAQs

Can I use Long-Grain White Rice?

Sushi rice is typically made with short-grain white rice, however you can definitely long-grain rice (such as Jasmine or Basmati) instead.

Can I Use a Different Fish?

These bowls are also delicious with a firm white fish, such as cod or halibut. Alternatively, you can use boneless, skinless chicken breasts cut into small cubes.

How to Make Nut-Free:

Use tahini instead of nut butter to make the ginger sauce nut-free.

Salmon rice bowls topped with ginger sauce and green onion.

More Healthy Salmon Dinner Recipes:

If you give these Salmon Rice Bowls a try, snap a pic and tag #dishingouthealth on Instagram so I can see your beautiful creations. I also really appreciate readers taking the time to leave a rating and review! Lastly, follow along on Facebook and Pinterest for the latest recipe updates.

5 from 12 votes

Sesame Salmon Rice Bowls with Ginger Sauce

Nutritious and incredibly flavorful Sesame Salmon Rice Bowls with Broccoli and Creamy Ginger Sauce. Gluten free, dairy free, and meal prep friendly.
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Servings: 4

Equipment

  • Medium Saucepan with Lid
  • Large skillet
  • Mixing bowls

Ingredients  

Sesame Salmon and Broccoli

  • 1.25 lbs. raw salmon (skin on or removed depending on preferance*)
  • 1/4 cup lower-sodium soy sauce or tamari
  • 1 Tbsp. chili-garlic sauce
  • 1 Tbsp. honey
  • 2 tsp. sesame oil
  • 3 Tbsp. neutral cooking oil, divided
  • 6 cups small broccoli florets
  • Optional garnishes: sliced green onion and toasted sesame seeds

Sushi Rice

Creamy Ginger Sauce

  • 1/3 cup creamy natural peanut butter (or cashew butter)
  • 1-inch knob fresh ginger, peeled and finely grated on a microplane (about 1 Tbsp.)
  • 1 Tbsp. rice vinegar
  • 3/4 tsp. lower-sodium soy sauce or tamari
  • 1/4 cup filtered water
  • Pinch of salt to taste
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Instructions 

  • Marinate Salmon: Pat the salmon dry with a paper towel and cut into 1×1-inch cubes.
    In a shallow bowl, combine soy sauce, chili-garlic sauce, honey, and sesame oil; whisk to combine. Add cubed salmon and toss to coat. Marinate salmon for 30 minutes at room temperature.
  • Cook Rice:
    Rinse the rice with cold water in a large fine mesh strainer for 1 minute, until the water runs mostly clear. 
    Combine rice, water, and salt in a medium saucepan and bring mixture to a boil. Reduce heat to low and gently simmer, covered, for 15 to 20 minutes, or until all of the liquid is absorbed and the rice is tender.
    Stir in rice vinegar and sugar, and place lid back on pot. Let rice gently steam (off burner) until bowls are ready to be assembled.
  • Prepare Ginger Sauce:
    In a medium bowl, combine peanut butter, ginger, rice vinegar, and soy sauce or tamari; mix to combine. Gradually stream in 1/4 cup filtered water, stirring constantly, until sauce is smooth and creamy. Season with an extra pinch of salt, if needed.
  • Saute Broccoli:
    Heat 2 Tbsp. oil in a large skillet with a fitted lid over medium-high. Once hot, add broccoli; toss to coat in oil. Cook, uncovered, 1 minute. Cover and continue cooking, lifting lid to stir every 1 to 2 minutes to prevent burning, until crisp-tender and lightly charred, about 8 minutes total. Season with salt and pepper to taste. Cover to keep warm.
  • Saute Salmon:
    Heat 1 Tbsp. oil in a large skillet over medium-high. Once hot, add salmon and residual marinade. Arrange salmon in a single layer and let cook, undisturbed, for 2 to 3 minutes. Stir, and continue cooking for 2 to 3 more minutes, until the sauce reduces to a sticky glaze that coats each cube of salmon.
    Divide sushi rice evenly between four bowls. Top each bowl with sesame-glazed salmon, broccoli, and a drizzle of ginger sauce. Garnish with toasted sesame seeds and green onion.

Notes

*If you prefer skinless salmon, ask your fish monger to remove it for you. (It can be tricky to remove from raw salmon.) 
  • Make-Ahead: The ginger sauce can be made up to 3 days ahead. Store in a jar or airtight container in the refrigerator. 
  • Store: Store sauce separately from salmon, broccoli, and sushi rice. Salmon bowls will last up to 3 days refrigerated.
  • Reheat: Reheat individual bowls in the microwave in 30 second increments, stopping to stir to prevent hot spots. You can also reheat components gently in a medium skillet, adding a splash of water to help steam/rehydrate the rice. 

Nutrition

Serving: 1bowl | Calories: 590kcal | Carbohydrates: 37g | Protein: 44g | Fat: 30g | Saturated Fat: 2.5g | Sodium: 1020mg | Fiber: 4g | Sugar: 5g

I calculate these values by hand to ensure accuracy, however expect up to a 10% variable depending on food brands.

If you love this recipe, please leave a star rating and review below!
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Recipe Rating




15 Comments

  1. Kevin Gallagher says:

    This is a great recipe. I had most of the ingredients around. The marinade and peanut sauce are delicious. Could easily sub shrimp for salmon, asparagus for broccoli.

    1. Jamie Vespa says:

      I’m so glad you enjoyed it, Kevin! Thank you for taking the time to leave a review!

  2. Barbara W says:

    5 stars
    This was so delicious!!! Loved the flavors

  3. Mary-Ann Joseph says:

    5 stars
    Fantastic dinner! The whole family loved it. Thank you for the easy-to-follow recipe. Cheers from NY!

    1. Jamie Vespa says:

      Hi Mary-Ann – So glad you enjoyed it. Thank you for taking the time to leave a review!

  4. Liz says:

    5 stars
    So good!! Whole family loved it.

    1. Jamie Vespa says:

      I’m so glad, Liz! Thank you for coming back and leaving a review!

  5. Carrie Boden says:

    5 stars
    This was FANTASTIC!!!

    1. Jamie Vespa says:

      Hi Carrie – I’m so glad it was a hit! Thank you for coming back and leaving a review!

  6. Anne says:

    5 stars
    A little labor intensive but absolutely delicious and I don’t like fish! The special sushi rice is so good along with the ginger/ peanut sauce. I might add peanuts for crunchiness but really, no improvements needed.

    1. Steffanie Parks says:

      5 stars
      This was an amazing meal.we will definitely have it again. Might try with shrimp sometime too.

  7. Maria K. says:

    5 stars
    These were fantastic!! Loved the flavors.

  8. Sandy says:

    5 stars
    This is delicious however it is definitely NOT gluten free if soy sauce is used. It has wheat in it. Use Tamari for the gluten free version.

  9. Vickiy says:

    Can you tell me about the “filtered water” requirement. Is that essential or is tap or bottled water OK? I want to try this ASAP. Thanks for all your fabulous blogs and recipes.

    1. Jamie Vespa says:

      Hi Vickiy – any water is fine! I typically avoid using tap for sauces like this (just incase any funky flavor translates), however just use what you have!