Sesame Salmon Rice Bowl
This sesame salmon rice bowl pairs tender roasted salmon with creamy avocado, rice and a tangy lime dressing. An easy supper with plenty of flavor, all tucked into your favorite bowl!
I am very attached to supper in a bowl. You can tuck yourself into a corner of the sofa, balance everything in your lap, and get a little of all the good stuff in every bite. The Southern husband would probably suggest eating at the actual table, but we can discuss that later.
This sesame salmon rice bowl has tender roasted salmon, creamy avocado and scallions piled over rice, with a tangy lime dressing that you shake up in a jar. Give everything a sprinkle of sesame seeds and supper is looking pretty darn good.
I like to have the rice cooked ahead, which leaves me free to make the dressing and sort out the toppings while the salmon roasts. Then all that’s left is finding my favorite bowl. And possibly my corner of the sofa.
Jump to:
- 🔎 A quick look at this recipe
- ⭐️ Why this recipe works
- 🤔 What is a rice bowl?
- 🥑 Ingredients you need
- 📝 Ingredient notes
- 💡 Ingredient substitution ideas
- 👩🏻🍳 How to make this recipe
- 🤔 Recipe FAQs
- Sesame Salmon Rice Bowl
- 💫 Variations on this recipe
- 😍 Other salmon recipes we love!
- ⭐️ We want to know what you think!
🔎 A quick look at this recipe
- What It Is: Roasted salmon, creamy avocado and rice topped with a tangy lime dressing, scallions and sesame seeds.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes, using cooked rice
- Servings: 2
- Calories: 794
- Cooking Method: Oven
- Good For: Weeknight suppers, dinner for two and using up leftover cooked rice.
⭐️ Why this recipe works
🥣 It’s easy to make it your own. Choose white or brown rice, then add extra veggies if you have some waiting in the fridge.
🐟 The oven handles the salmon. While it roasts, you can shake up the dressing and get your toppings ready.
🥑 Every bite has a little variety. Creamy avocado, tender salmon and rice get a bright lift from the tangy lime dressing.
🫙 The dressing comes together in a jar. Add the ingredients, tighten the lid and shake shake shake!
🍚 Cooked rice gives you a head start. Leftover rice or a pouch of microwave rice makes assembly especially easy.
🤔 What is a rice bowl?
A rice bowl starts with cooked rice, then adds a protein, veggies and a sauce or dressing to bring everything together. In this one, we’re using roasted salmon, avocado and a tangy lime dressing.
It’s also a handy way to use what you have. White rice or brown, a few extra veggies from the fridge—there’s room to make your bowl your own!
🥑 Ingredients you need
📝 Ingredient notes
- Salmon: You’ll need ½ pound of boneless salmon for two bowls. Fresh or thawed frozen salmon works; remove the skin after roasting if your fillet has it.
- Rice: White or brown rice both work beautifully. The recipe calls for one cup of rice that is already cooked, so have that ready before you start.
- Rice vinegar: This adds tang to the dressing. Use unseasoned rice vinegar, or substitute white wine vinegar.
- Mirin: This sweet Japanese rice wine seasons the cooked rice. It is different from rice vinegar, so check the bottle before pouring!
- Avocado: Look for an avocado that gives slightly when gently pressed. Cut it just before assembling the bowls.
- Mustard: Dijon works nicely in the lime dressing.
- Sesame seeds: Toasted sesame seeds add extra nutty flavor. Use store-bought toasted seeds, or toast plain seeds briefly in a dry skillet, watching closely.
- Soy sauce: Regular or reduced-sodium soy sauce works here. For a gluten-free version, use gluten-free tamari and check the other ingredient labels.
💡 Ingredient substitution ideas
Missing something or want to swap in something different? Check out the links below to find more ingredient substitution ideas. 👇🏻
See the recipe card for full information on ingredients and quantities and nutritional information.
👩🏻🍳 How to make this recipe
STEP 1: Preheat your oven to 425°F and line a rimmed baking pan with parchment paper or foil. Have your cooked rice ready to go.
STEP 2: Put the rice vinegar, lime juice and zest, canola oil, soy sauce, mustard and honey in a small jar. Close the lid tightly and shake shake shake! Set the dressing aside.
STEP 3: Place the salmon on your prepared pan, brush with olive oil and sprinkle with salt and pepper.
STEP 4: Roast for about 15 minutes, depending on the thickness of your salmon, until cooked through.
STEP 5: Gently pull the salmon into bite-sized flakes with two forks, leaving the skin behind if needed.
STEP 6: Toss the cooked rice with the mirin, then divide it between two bowls.
STEP 7: Add the salmon, avocado and sliced scallion. Give your dressing another shake and drizzle it over the bowls to taste. Finish with sesame seeds and serve with lime wedges. Supper is ready!
🤔 Recipe FAQs
Start with the zesting! There are all kinds of fancy zesting tools out there, but I love my microplane zester – it does the job quickly and you can also use it for cheese. Simply drag the lime over the zester and little chopped lime peel pieces will come out the other side. As for juicing, you can get as fancy as having a citrus juicer that squishes the juice out and leaves the seeds, or you can simply squeeze that lime juice into a prep bowl with your hands.
Hold the avocado firmly and carefully cut it lengthwise all around the pit. Twist it apart, and then scoop out the pit with a spoon. If the pit is being stubborn about staying in the avocado, cut that half again length-wise and it should pop out. Now take a large spoon and scoop out the delectable avocado insides from the peel.
Partly! The rice and the salmon can both be cooked as long as one day ahead of time (store both in the fridge and bring them to room temperature before you use them), and you can also make the dressing ahead of time. Do the assembly right before you serve it up.
Yes! Thaw it first and pat it dry before brushing with oil and roasting.
White or brown rice both work well. Use whichever you enjoy, and remember that the one cup listed in the recipe means cooked rice.
Absolutely! Cucumber, shredded carrots, cooked edamame or thinly sliced radishes would all be lovely. It’s your bowl—make yourself happy!
Pop your question in the Comments section below and I will answer pronto!
Let’s grab our favorite bowls and tuck into some salmon deliciousness!
Sesame Salmon Rice Bowl
Tender roasted salmon, creamy avocado and rice come together with a tangy lime dressing, scallions and sesame seeds in this easy dinner for two.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 2 servings 1x
- Category: Dinner
- Method: Oven
- Cuisine: Asian
Ingredients
For the Dressing:
- 2 tablespoons rice wine vinegar or white wine vinegar
- Juice and zest of 1 lime
- 2 tablespoons canola oil
- 1 tablespoon soy sauce
- 1 teaspoon Dijon mustard
- 1 teaspoon honey
For the Salmon Bowls:
- One ½-pound boneless salmon fillet
- 2 tablespoons olive oil
- Salt and pepper
- 1 cup cooked white or brown rice
- 2 tablespoons rice wine vinegar or white wine vinegar
- 1 avocado, peeled, pitted and cut into chunks
- 1 scallion, sliced
- 1 tablespoon sesame seeds
- Lime wedges, for serving
Instructions
- Preheat the oven to 425°F. Line a rimmed baking pan with parchment paper or foil.
- Put all the dressing ingredients in a jar, close the lid tightly and shake until well combined.
- Place the salmon on the prepared pan, brush with olive oil and sprinkle with salt and pepper. Roast for about 15 minutes, depending on thickness, until cooked through.
- Gently flake the salmon into bite-sized pieces with two forks, removing the skin if needed.
- Toss the cooked rice with the mirin and divide between two bowls. Top with the salmon, avocado and scallion.
- Shake the dressing again and drizzle over the bowls to taste. Sprinkle with sesame seeds and serve with lime wedges.
Notes
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- Salmon: There are SO many kinds of salmon out there. Wild caught salmon has the richest flavor…it is also always more expensive. Farmed salmon is usually more available and affordable, and that is what we usually use. One way or the other, you are looking for boneless salmon filets.
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- Rice: We like brown rice for this recipe, but you can use any rice you like. Cook it ahead of time so you are all ready to rock when it’s time to assemble your bowls. Recently we have been loving the Ben’s pre-cooked brown rice that you just heat up in the microwave. It’s plain cooked brown rice with a little canola oil, and it tastes good!
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- Rice Vinegar: Look for this mild vinegar in the international foods section of your supermarket. You can also swap in white wine vinegar if you prefer.
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- Rice Wine: This is also in the international aisle. You can substitute sherry if you prefer.
💫 Variations on this recipe
- Add some crunch: Top your bowls with diced cucumber, shredded carrots or thinly sliced radishes.
- Bring on the veggies: Add cooked edamame, steamed broccoli or leftover roasted vegetables.
- Make it a little spicy: Add a drizzle of sriracha or a pinch of red pepper flakes at the table.
- Try a different base: Swap the rice for cooked quinoa, or use a mixture of rice and shredded lettuce.
😍 Other salmon recipes we love!
⭐️ We want to know what you think!
If you try this recipe, we would love to hear how it came out for you! I’d be super grateful if you could leave a star rating (you pick how many stars! 🌟 ) and your thoughts in the Comments section below.