Sesame Salmon Rice Bowl

  • Author: Kate Jackson
  • Prep Time: 20 minutes
  • Cook Time: 15 minutes
  • Total Time: 35 minutes
  • Yield: 2 servings 1x
  • Category: Dinner
  • Method: Oven
  • Cuisine: Asian


For the Dressing

  • 1/4 cup rice vinegar or white wine vinegar
  • Juice and zest from one lime
  • 1/3 cup canola oil
  • 1 tablespoon soy sauce
  • 1 teaspoon mustard
  • 1 teaspoon honey

For the Salmon Bowls

  • One 1/2 pound boneless salmon filet
  • 2 tablespoons olive oil
  • Salt and pepper
  • 2 cups cooked rice (white or brown, your choice!)
  • 1/4 cup mirin (rice wine)
  • 1 avocado, peeled, pitted and cut into chunks
  • 1 scallion, sliced
  • 1 tablespoon sesame seeds
  • Lime wedges


  1. Put all dressing ingredients into a jar, close the lid tightly and shake shake shake until well mixed.
  2. Preheat oven to 425. Line a rimmed baking dish with parchment or foil. Place salmon filet on the baking dish, brush on olive oil, sprinkle with salt and pepper and roast for 15 minutes.
  3. When the salmon is done, pull it into flakes, using two forks to gently pull it apart.
  4. Toss the rice with the mirin, and them you are ready to assemble the bowls!
  5. Divide rice among two bowls. Top each with half the salmon, half the avocado and half the scallions.
  6. Give the dressing one more shake and then drizzle it over the top of the bowls. Scatter sesame seeds on top and serve with lime wedges.