Sesame Salmon Bowls

Name: Sesame Salmon Bowls
Total time: 40 min
Yield: 4 servings
Ingredients: 1/4 cup unseasoned rice vinegar; 3 tablespoons granulated sugar; 1 teaspoon kosher salt, plus more for seasoning; 1 1/2 cups sushi rice (short-grain white rice), rinsed until water runs clear; 1 1/2 pounds skinless salmon fillet, cut into 1-inch cubes; 1/2 teaspoon toasted sesame oil; 1/4 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)

By Kay Chun

Published Dec. 3, 2022

Sesame Salmon Bowls — Linda Xiao for The New York Times. Food Stylist: Monica Pierini.

Total Time: 40 minutes
Rating: 5(8,462)
Comments: Read comments

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

¼cup unseasoned rice vinegar
3tablespoons granulated sugar
1teaspoon kosher salt, plus more for seasoning
1½cups sushi rice (short-grain white rice), rinsed until water runs clear
1½pounds skinless salmon fillet, cut into 1-inch cubes
½teaspoon toasted sesame oil
¼cup low-sodium soy sauce
3tablespoons distilled white vinegar
2tablespoons safflower or canola oil
2tablespoons coarsely chopped scallions
2tablespoons minced fresh ginger (from one 2-inch piece)
3Persian cucumbers, thinly sliced
8ounces green coleslaw mix (about 3 packed cups)
1avocado, halved, pitted and thinly sliced
Torn toasted nori sheets, for garnish (optional)

Ingredient Substitution Guide

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Preparation

Step 1
In a large saucepan, combine rice vinegar, sugar and salt; stir to dissolve the sugar. Add the rice and 1¾ 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.
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.
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.
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.

Ratings

5 out of 5

8,462 user ratings

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Comments

lmu4 years ago

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!

Caroline3 years ago

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.

MH4 years ago

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!!

Laurel W37 minutes ago

One for the regular rotation. I was dubious about the 3T of sugar but it was delicious, well balanced by the rice vinegar and other ingredients. For ease, I made the rice in a rice cooker and steamed the salmon separately, as I had more salmon than would fit easily in the rice cooker. Had some edamame on hand, so tossed those in as well.

Sally2 days ago

I made this last night as written and both rice and salmon (fresh caught King) turned out perfectly. My husband and I loved it. Steaming the salmon this way was so good, delicate, melt-in-your mouth delicious. I will definitely do this method again, experimenting with different seasoning and fish.

Peter3 days ago

I tried the rice cooker method and our rice was very underdone. Not sure what the problem was. My rice was old? Vinegar in the rice cooker doesn’t work? I used the sushi rice setting, with the vinegar mixture, and added water to the correct fill line. I use my rice cooker all the time with no issues.

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