Go Back
Salmon Bowl with Sesame Ginger Sauce Recipe
Ben Carraoli

Salmon Bowl with Sesame Ginger Sauce Recipe

I recently tried making a Salmon Bowl with Sesame Ginger Sauce, and it completely changed my idea of healthy meals. The combination of tender, sesame-soy glazed salmon, crisp-tender broccoli, and perfectly seasoned rice makes every bite unforgettable. I love how the creamy ginger sauce ties everything together, giving the bowl a rich, indulgent flavor without feeling heavy.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Ingredients Method Notes

Ingredients
  

  • Salmon – 1.25 lb. wild-caught or sustainably farmed, cut into cubes. Skin-on adds flavor; skin-off if preferred.
  • Soy Sauce – 3 tablespoons low-sodium preferred for better control over saltiness.
  • Chili-Garlic Sauce – 1 teaspoon adds a spicy, garlicky punch to the marinade.
  • Sesame Oil – 1 teaspoon regular or toasted, for a rich nutty flavor.
  • Honey – 1 tablespoon helps caramelize the salmon and balance the savory flavors.
  • Broccoli – 2 cups florets crisp-tender for perfect texture and vitamins.
  • Sushi Rice – 1 cup short-grain rice provides a firm and slightly sticky texture.
  • Rice Vinegar – 2 tablespoons used in both rice and ginger sauce for tangy balance.
  • Nut Butter – 2 tablespoons peanut or cashew, creamy and adds richness to the sauce.
  • Fresh Ginger – 1 tablespoon finely grated to infuse the sauce with bold flavor.
  • Garnishes – Toasted sesame seeds and sliced green onions; optional avocado chopped peanuts, or pickled ginger for extra flair.

Method
 

  1. Pat your salmon dry and cut into cubes. In a shallow bowl, whisk together soy sauce, chili-garlic sauce, honey, and sesame oil. Toss the salmon in the marinade and let it sit for 30 minutes to absorb flavors.
  2. Heat a skillet over medium heat. Sear the marinated salmon cubes until cooked through and slightly caramelized. This locks in the marinade’s flavor while keeping the salmon tender.
  3. Combine nut butter, rice vinegar, grated ginger, and soy sauce in a medium bowl. Slowly whisk in ¼ cup of water until smooth and creamy. The sauce should be thick but pourable.
  4. Rinse the rice under cold water until mostly clear. Combine rice, water, and a pinch of salt in a saucepan. Bring to a boil, then simmer on low until tender. Stir in rice vinegar and sugar, then cover and let it steam off the heat.
  5. In the same skillet, sauté broccoli florets until crisp-tender. Season lightly with salt or a splash of soy sauce for extra flavor.
  6. Layer the rice in bowls, top with salmon and broccoli, then drizzle with creamy ginger sauce. Garnish with sesame seeds and sliced green onions. Optional additions like avocado or pickled ginger make the dish look even more vibrant.

Notes

  • I always use fresh ginger for a bold, zesty flavor.
  • Let the salmon marinate for a full 30 minutes to maximize the glaze’s impact.
  • I like to lightly toast sesame seeds for a deeper nutty aroma.
  • Sauté broccoli just until crisp-tender; overcooking makes it mushy.