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Sesame Salmon Rice Bowls
35m$31.72

Sesame Salmon Rice Bowls

Easy pescatarian salmon rice bowls with simple soy-sesame flavor, crisp cucumber, edamame, carrots, and toasted sesame seeds.

  • edamame
  • Pescatarian
  • rice bowl
  • salmon
  • Salmon 2026
  • sesame
  • weeknight
Bundle it with similar meals
15 min prep20 min cook4 servingsmedium

Shopping options

Check ingredients to include themPackage used · most used first

skinless salmon fillets · 4 Count

Private Selection® Farm Raised Norwegian Atlantic Skinless Salmon Portion

100%

In recipe$25.00
To buy$25.00
Details
Private Selection · 24 ounce$25.00 per packageBuy 1Package use: 100%Product matchEstimated at KROGER

cucumber · 1 Count

Cucumber

100%

In recipe$0.89
To buy$0.89
Details
1 ct$0.89 per packageBuy 1Package use: 100%Product matchEstimated at KROGER

carrots · 2 Count

Carrots

89%

In recipe$0.45
To buy$0.51
Details
Fresh Carrots · 1 lb$1.69 per packageBuy 2Package use: 89%Product matchEstimated at KROGER

frozen shelled edamame · 1 Cup

Seapoint Farms Shelled Soybeans Edamame

46%

In recipe$1.66
To buy$3.59
Details
Seapoint Farms · 12 oz$3.59 per packageBuy 1Package use: 46%Product matchEstimated at KROGER

jasmine rice · 1 Cup

Kroger® Jasmine Rice

20%

In recipe$0.80
To buy$3.99
Details
Kroger · 2 lb$3.99 per packageBuy 1Package use: 20%Product matchEstimated at KROGER

low-sodium soy sauce · 0.25 Cup

Kikkoman® Less Sodium Soy Sauce

20%

In recipe$0.60
To buy$2.99
Details
Kikkoman · 10 fl oz$2.99 per packageBuy 1Package use: 20%Product matchEstimated at KROGER

toasted sesame seeds · 2 Tablespoon

Sun Luck® Toasted Sesame Seeds

Sale

20%

In recipe$0.99
To buy$5.09
Details
Sun Luck · 3.25 oz$5.29
Sale
$5.09 per packageBuy 1Package use: 20%Product matchEstimated at KROGER

toasted sesame oil · 2 Tablespoon

Napa Valley Naturals® Organic Toasted Sesame Oil

8%

In recipe$0.97
To buy$12.29
Details
Napa Valley Naturals · 12.7 fl oz$12.29 per packageBuy 1Package use: 8%Product matchEstimated at KROGER

rice vinegar · 1 Tablespoon

Nakano® Natural Rice Vinegar

Sale

4%

In recipe$0.12
To buy$2.99
Details
Nakano · 12 fl oz$3.59
Sale
$2.99 per packageBuy 1Package use: 4%Product matchEstimated at KROGER

honey · 1 Tablespoon

Smart Way™ Honey

3%

In recipe$0.19
To buy$5.99
Details
Smart Way · 24 oz$5.99 per packageBuy 1Package use: 3%Product matchEstimated at KROGER

vegetable oil · 1 Tablespoon

Kroger® 100% Pure Vegetable Oil

2%

In recipe$0.05
To buy$3.29
Details
Kroger · 32 fl oz$3.29 per packageBuy 1Package use: 2%Product matchEstimated at KROGER

water · 1.5 Cup

Tap water

0%

In recipe$0.00
To buy$0.00
Details
$0.00 per packagePackage use: 0%Product matchIn stock
Common ingredient

Cost Summary

Availability unavailable
$31.72

· only what you use

$7.93

per serving · 4 servings

You pay at checkout$66.62
48% used in this recipe$34.90 unused

1 common ingredient not selected — staples start unchecked; select them above to include them.

Cook this recipe

  • water-1 1/2 cups
  • jasmine rice-1 cup
  • skinless salmon fillets-4 fillet
  • frozen shelled edamame-1 cup
  • low-sodium soy sauce-1/4 cup
  • toasted sesame oil-2 tablespoons
  • toasted sesame seeds-2 tablespoons
  • honey-1 tablespoon
  • carrots-2 medium
  • rice vinegar-1 tablespoon
  • cucumber-1 medium
  • vegetable oil-1 tablespoon
1
Prep rice, vegetables, and salmon
Cutting Board
Box grater
Chef’s knife

Rinse the jasmine rice until the water runs mostly clear; thinly slice the cucumber, shred the carrots, and pat the salmon dry.

Keep raw salmon separate from the vegetables and any cooked rice to prevent cross-contamination.

Keep fingers clear of the chef’s knife and box grater while slicing and shredding.

1 cup jasmine rice
1 Count cucumber
2 Count carrots
4 Count salmon
2
Cook the rice and edamame
Medium saucepan with lid
Measuring cups and spoons
Stovetop

Combine the rinsed rice and water in a saucepan. Bring to a boil, reduce to low, cover, and cook 10 minutes; quickly scatter frozen edamame over the rice, cover, cook 5 minutes more, then rest off heat 5 minutes.

Open the covered saucepan away from your face and hands to avoid steam burns.

1 cup jasmine rice
1 1/2 cups Water
1 cup edamame
3
Make the soy-sesame sauce
Small bowl
Measuring cups and spoons

Whisk together soy sauce, sesame oil, honey, and rice vinegar in a small bowl; reserve 2 tablespoons for drizzling and keep the remaining sauce for cooking the salmon.

1/4 cup soy sauce
2 tablespoons sesame oil
1 tablespoon honey
1 tablespoon rice vinegar
4
Cook the salmon
Instant-read thermometer
Stovetop
Large nonstick skillet

Heat vegetable oil in a nonstick skillet over medium heat. Add salmon and cook 3 to 4 minutes until golden underneath; flip, add the remaining sauce, and cook 3 to 4 minutes until the salmon reaches 145°F in the thickest part.

Use caution with hot oil and the hot skillet to avoid splatter burns.

Cook salmon to 145°F in the thickest part and wash hands and utensils after handling raw salmon.

1 tablespoon vegetable oil
4 Count salmon
5
Assemble the rice bowls

Fluff the rice and edamame, then divide among bowls. Top with salmon, cucumber, and carrots, drizzle with the reserved sauce, and finish with toasted sesame seeds.

1 Count cucumber
2 Count carrots
2 tablespoons sesame seeds
6

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