35mSesame Salmon Rice Bowls
Easy pescatarian salmon rice bowls with simple soy-sesame flavor, crisp cucumber, edamame, carrots, and toasted sesame seeds.
- Energy
- 736 calories per serving
- Protein
- 46 g per serving
- Carbs
- 53.7 g per serving
- Fat
- 36.5 g per serving
- Sodium
- 719 mg per serving
Shopping options
Cook this recipe
- water-1.5 cups
- jasmine rice-1 cup
- skinless salmon fillets-4 fillet
- frozen shelled edamame-1 cup
- low-sodium soy sauce-0.25 cups
- toasted sesame oil-2 tbsp
- toasted sesame seeds-2 tbsp
- honey-1 tbsp
- carrots-2 medium
- rice vinegar-1 tbsp
- cucumber-1 medium
- vegetable oil-1 tbsp
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.
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.
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.
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.
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.
How did it turn out?
Rating and review tools are unavailable right now.