Sesame Salmon Bowls Recipe (2024)

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!

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.

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!!

Make a double batch of the dressing and toss the coleslaw mix with some dressing prior to serving. I garnished with black sesame seed. Delicious!

Why not use seasoned rice vinegar and skip the sugar?

Good recipe but would skip the sugar. It was too sweet for me. Also, topped it with thinly sliced radish and cucumber, cilantro, basil and lime juice

The reason everyone is adding water is that the rice to water proportion is way off. Should be 2 cups water to 1 cup rice. 15 min into cooking rice, I added 3/4 c of water and then added another 1/4 c when I added salmon. I used Japanese short grain rice.

I grew up in Hawaii so I know a thing or two about race. You always always always wash rice! And I know it says that in the ingredients, but it would probably help a lot of people if you also put it in the preparation directions at the start right before it says to add the rice to the vinegar.

I used the rice cooker to cook the salmon. Once rice cooker was done cooking, I put in the salmon while it was on keep warm for 12 minutes

Make sure you really use a large saucepan! If it's too small, the fish will all sort of clump together, trapping the steam and negatively altering the cook significantly.

Wash rice first. Can use seasoned rice vinegar and less or no sugar. 2.25 cups water. Only 10 min with salmon. Skin salmon and fry skin separately. Soak cabbage in seasoned dressing - no need to add more after. Slice cabbage very thinly and small; cut cucumbers in half before slicing.

I really don't understand how or why one would use an Instant Pot for this. You really shouldn't use an Instant Pot for anything with such a low cook time (use it for stuff that takes longer than 30-40 minutes to make - best for those 1-8 hour cook times). But a rice cooker (say my Zojirushi one) PERFECT! With a rice cooker, you CAN easily pop it open to put in the fish (no need to wait until it depressurizes).

Personally, I like my salmon on the medium-rare side, so the 12 minutes steam was a bit long for my tastes. I would've kept it only to 10, perhaps as little as 8, for nice soft salmon. Everything else was delicious and so easy to make for a weekday evening!

The only thing I am angry about is why I waited until yesterday to create this absolutely amazing entree. The rice itself was pure heaven with a flavor profile I've never had in my home, but all of the touches/add-ons really popped...particularly the Persian cucumber and Avocado. Kay Chun, you totally rock! And now I rock in my little family of two!!!

Light and delicious. Didn’t have a large saucepan, so used small stockpot. The rice (jasmine) cooked a bit more quickly and was starting to brown on the bottom at 20 minutes. The crispy bits were good! As suggested I put 3 tbls of water in the rice before adding salmon and cooked 15 minutes more. I added sautéed corn, grated carrot, cuke, avocado and broccoli slaw and some everything but spices. Fantastic. Anything from the farmers market will be at home in this dish. A keeper!

Phenomenal dish! The seasoned rice adds so much flavor. I opt to bake the salmon with sesame oil, soy, red pepper and a little maple syrup. Also, adding a little sesame oil to the sauce, as well as a tablespoon of ponzu sauce gives another punch of flavor. It is so important to use good salmon in this recipe. Wild, frozen is best.

It was amazing! Great flavor and very easy. A great dish for a small party.

I was sure this would be too much sugar in the rice but with the dressing and ingredients, not at all. I added more sesame oil in dressing and on fish simply because I love the taste. Made it all in the rice cooker. We don’t rinse our rice around here because we like it really sticky. I also massaged the cabbage mix with a little salt. So much flavor with so little work!

I didn’t want to steam my salmon because I like it rare. I sear it and use the “dressing” as a marinade. Serve it all with on brown rice with sliced avocados, cucumbers and edamame. It’s so delicious!

Good flavors but cooking salmon on top of the rice is a bad idea. Fatty salmon excretes white stuff which gets all around the salmon pieces and the rice making an unappetizing presentation. Steam or poach the salmon separately and serve over the rice.

We are huge fans of this. It satisfied my two teenagers who never seem to be full! I did alter things slightly: because I used my rice cooker, I made seasoned sushi rice as I normally do. Not steaming the salmon as directed, I quickly seared the fish in a pan with some sesame and canola oil. I did the rest as directed, drizzling that *incredible* dressing over everything. I included chopped tomatoes and sliced carrots on top for my veggie-loving family. There was not a single morsel left over!

Fun idea for a recipe and thought the kids would love it but they did not. I think if the salmon was roasted with a teriyaki type marinate it would have worked better, taste wise and visually.

This was great! The only adjustments I made were:- edamame instead of slaw- added probably 3-4 tablespoons of water before adding the salmon, and then turned the heat up for three minutes (per another comment on here) before lowering it again. Salmon was finished when I checked on it after the remaining nine minutes.- 1/2 tablespoon less sugar than recipe called forThe sushi rice didn’t stick and it came out excellently. Going to use this rice method from now on - loved the flavor.

Epic NYT Cooking fail. Low heat for 20 minutes is not enough to cook RiceSelect Sushi Rice to near doneness. By the time it got there, the rice was a gloppy mess.Also, what's the definition of a "large sauce pan"? I cook other rice in a 4 qt All-Clad D3 just fine, but that hardly seems enough surface area for even just 1.1 lbs of salmon, which is what I was using for 3 people.Suspect this recipe needs to be tested in kitchens more like what most people have.

This is delicious! My kids and husband asked me to make this every week now.I didn't have all ingredients on hand so cooked some sliced courgette to substitute for cucumbers, broad beans instead of avocado, and radicchio instead of coleslaw mix. Don't come after me people - I would have made it as stated if I had the right ingredients, but regardless it was delicious. Oh and also added some black sesame seeds on top. A perfect dinner.

This was delicious and so easy. I used seasoned rice vinegar to cook the rice without any further additions of sugar and salt and it was good. First time used a saucepan and the rice burned in attempt to keep steam going to cook the salmon on top. Second time used a larger, non-stick pan, cooked rice for 15 min, added salmon and a little more water, cooked for another 12 min, and that worked fine. Salmon turned out perfectly.

Unfortunately we didn't enjoy this at all. The rice turned out mushy and too vinegary and the dressing didn't do much to improve the taste.

I made this tonight as wriiten as i always do when trying a recipe for the first time. Used a beautiful piece of king salmon. But OMG the sugar absolutely ruined the rice and the meal itself. I actually threw the rest of the rice away. Sauce was good, altho after trying it we all agreed it needed a little something so i added a bit of sambal oelek and that made a big difference!

This is really good - if you swap the salmon for tuna. The salmon isn't firm enough and collapses after cooking. This last time we made it with cubes of tuna and only cooked it for 5 minutes. It was much better.

Very good! May need a little more water when cooking the rice. Like the idea of making extra vinaigrette and tossing some with the coleslaw. Half the recipe is good for two.