Sesame Salmon Rice Bowl
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There are days when I want dinner to feel clean and fresh — but still comforting. This is that kind of meal.
This Sesame Salmon Rice Bowl brings together everything I love: warm rice, perfectly glazed salmon, creamy avocado, and just enough crunch from sesame seeds and green onions. The real magic happens in the marinade. Toasted Sesame Oil gives it that rich, nutty depth, while the Thai Lemongrass-Mint White Balsamic Vinegar adds brightness that keeps everything light and balanced. A touch of honey rounds it out without making it sweet.
What I love about bowls like this is how customizable they are. You can swap the greens, add shredded carrots, or even drizzle a little extra balsamic over the top for a finishing touch. It feels restaurant-worthy, but it comes together easily at home.
Fresh. Flavorful. And layered in the best way.
Sesame Salmon Rice Bowl
Rated 5.0 stars by 1 users
Category
Main Courses
Author:
https://shopevoo.com
Servings
Serves 2
Prep Time
15 minutes
Cook Time
10 minutes
A fresh and flavorful salmon rice bowl featuring glazed salmon marinated in Toasted Sesame Oil and Thai Lemongrass-Mint White Balsamic Vinegar, served over rice with avocado and greens.
Ingredients
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2 salmon fillets
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2 tablespoons Toasted Sesame Oil
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2 tablespoons Thai Lemongrass-Mint White Balsamic Vinegar
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1 tablespoon soy sauce
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1 teaspoon Franklin Raw Honey
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1 clove garlic, minced
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1 teaspoon grated ginger
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Salt and pepper, to taste
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1 cup white rice, cooked
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1 avocado, sliced
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1 cup spinach, sautéed
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Sesame seeds, for garnish
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Green onions, sliced, for garnish
Directions
In a bowl, whisk together the Toasted Sesame Oil, Thai Lemongrass-Mint White Balsamic Vinegar, soy sauce, honey, minced garlic, and grated ginger.
Season the salmon fillets with salt and pepper and place them in the marinade. Let marinate for at least 15 minutes.
Preheat a skillet over medium heat and add a small drizzle of Toasted Sesame Oil.
Remove the salmon from the marinade (reserve the marinade) and place it in the skillet.
Cook for 4–5 minutes per side, basting occasionally with the reserved marinade, until the salmon is cooked through and lightly glazed.
Divide the cooked rice between two bowls.
Arrange the sautéed spinach alongside the rice.
Place the cooked salmon fillets on top.
Add avocado slices and garnish with sesame seeds and sliced green onions.
If desired, drizzle a little extra Toasted Sesame Oil or Thai Lemongrass-Mint White Balsamic Vinegar over the top before serving.
Recipe Note
Tracey’s Notes
- Don’t overcook the salmon — it should be tender and flake easily.
- Brown rice or jasmine rice both work beautifully here.
- This is perfect for meal prep — just add the avocado fresh before serving.