Sesame Salmon Bowls

Sesame Salmon Bowls

Servings: 4

Prep time: 40 mins


  • 1/4 cup / unseasoned rice vinegar
  • 3 tbsp. / 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
  • 1/2 pounds / skinless salmon filet, cut into 1 inch cubes
  • 1/2 teaspoon / toasted sesame oil
  • 1/4 cup / low-sodium soy sauce
  • 3 tbsp. / distilled white wine vinegar
  • 2 tbsp. / canola oil
  • 2 tbsp. / coarsely chopped scallions
  • 2 tbsp. / minced fresh ginger from a 2 ounce piece
  • 3 Persian cucumbers thinly sliced
  • 8 oz. / green coleslaw mix about three packed cups
  • 1 avocado, halved, pitted and thinly sliced


  1. In a large saucepan, combine rice vinegar sugar and salt: stir to dissolve the sugar. Add the rice and 13/4 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. 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 the rice. Cover and steam over low heat until fish is cooked to medium, about 12 minutes longer.
  3. Meanwhile in a small bowl, combine soy sauce, white vinegar, oil, scallions, ginger and the remaining ¼ teaspoon sesame oil. Mix well and season with salt.
  4. Scoop salmon and rice into bowls. Top each with some cucumbers, coleslaw mix and avocado. Drizzle with the vinaigrette.