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 sauce. Gluten free, dairy free, and meal prep friendly.

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 a 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 sauce really brings the components of the bowl together. 

The Ingredients

• 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. 
• Nut Butter: Look for a creamy, natural peanut butter or cashew butter that only includes nuts and salt.
• 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.

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

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.

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

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.