Sesame Salmon Bowls

By Kay Chun

Published December 2, 2022

  • Linda Xiao for The New York Times. Food Stylist: Monica Pierini.
Media 1 of 1
Total Time
40 minutes
Rating
5(9,865)
Comments
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This one-pot meal, which is inspired by chirashi, or Japanese rice and raw fish bowls, features a savory vinegared rice that’s typically served with sushi. Traditionally, the rice is cooked first, then mixed with vinegar, but here, the rice is cooked in vinegar-seasoned water to eliminate a step. The result is sticky rice that’s tangy and sweet, and a perfect bed for fatty salmon. The salmon is added toward the end to steam directly on top of the rice for an easy one-pan meal. Packaged coleslaw is a time saver, eliminating extra knife work. Make a double batch of the zesty dressing for drizzling over roasted vegetables or green leafy salads the next day.

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Ingredients

Yield:4 servings

  • ¼ cup unseasoned rice vinegar

  • 3 tablespoons granulated sugar

  • 1 teaspoon kosher salt, plus more for seasoning

  • 1 ½ cups sushi rice (short-grain white rice), rinsed until water runs clear

  • 1 ½ pounds skinless salmon fillet, cut into 1-inch cubes

  • ½ teaspoon toasted sesame oil

  • ¼ cup low-sodium soy sauce

  • 3 tablespoons distilled white vinegar

  • 2 tablespoons safflower or canola oil

  • 2 tablespoons coarsely chopped scallions

  • 2 tablespoons minced fresh ginger (from one 2-inch piece)

  • 3 Persian cucumbers, thinly sliced

  • 8 ounces green coleslaw mix (about 3 packed cups)

  • 1 avocado, halved, pitted and thinly sliced

  • Torn toasted nori sheets, for garnish (optional)

Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

39 grams carbs; 99 milligrams cholesterol; 784 calories; 20 grams monosaturated fat; 17 grams polyunsaturated fat; 9 grams saturated fat; 52 grams fat; 7 grams fiber; 1361 milligrams sodium; 39 grams protein; 29 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    In a large saucepan, combine rice vinegar, sugar and salt; stir to dissolve the sugar. Add the rice and 1 ¾ cups water, and mix well. Bring to a boil over high heat, then cover and reduce heat to low. Cook until rice is tender and most of the liquid is absorbed, about 20 minutes.

  2. Step 2

    In a small bowl, toss salmon with ¼ teaspoon sesame oil and season with salt. Once rice is tender (after about 20 minutes), arrange salmon in an even layer on top of rice. Cover and steam over low heat until fish is cooked to medium, about 12 minutes longer.

  3. Step 3

    Meanwhile, in a small bowl, combine soy sauce, white vinegar, safflower oil, scallions, ginger and the remaining ¼ teaspoon sesame oil. Mix well, and season with salt.

  4. Step 4

    Scoop salmon and rice into bowls. Top each with some cucumbers, coleslaw mix and avocado. Drizzle with the vinaigrette. Top with nori, if using.

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Ratings

5 out of 5
9,865 user ratings
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Comments

lmu

I made this as written but had to use jasmine rice, and I added cilantro and toasted sesame seeds to finish. I made it in a rice cooker, putting in the salmon on top of the rice for the last 10 minutes of the rice cooking time. It was delicious!

Caroline

Many elements but great recipe. Get the salmon skinned by the fishmonger but keep the skin. Dry and season the skin with salt, fry until crispy, chop into squares and add as garnish to the bowl.

MH

You HAVE to make this! So flavorful. Simple. Beautiful dish. Don't use cheap salmon. This dish really highlights the fish. So using a really fresh filet is important. The only thing I changed was when I added the fish to the rice to steam I went ahead and added another two tablespoons of water and turned the heat up a just a tad for 3 minutes, then returned it to low. It turned out so good! My partner said it's the best thing I've ever cooked!!

zana billue

This is delicious. I used leftover Jasmine rice and added a little water to steam the rice and salmon.

victoria

I used the rice cooker method to cook the salmon and it turned into an oily, mushy mess! I added the cubed salmon when the rice cooker had about 10 minutes left, and it seemed to be taking awhile to absorb the liquid so I opened the lid and the salmon had all flaked and broken apart, and the liquid was bubbly and oily, the rice gluey and mushy. Not sure where I went wrong here.

Charlotte

In lieu of nori, Furikake is a great crunchy addition. A family favorite recipe. I have reduced to use not three but two tbsp sugar for the rice and not three but two tbsp white vinegar for the dressing.

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