Sesame Ginger Salmon Bowl with Chili Crunch
Sesame Ginger Salmon Bowl with chili crunch, avocado, pickled red onions, and fresh herbs over white rice. A fresh, flavor-packed weeknight dinner in 20 minutes.
Servings: 2 people
Ingredients
- 2 cups cooked white rice
- 10 ounces salmon cut into 2 equal pieces
- Kosher salt and freshly cracked black pepper
- 1 tablespoon olive oil
- 1 avocado sliced
- 2 Persian cucumbers thinly sliced
- ½ cup pickled red onions
- ½ cup fresh herbs cilantro, basil, or mint (mixture of everything is best)
- Chili crunch for serving
Sesame dressing
- 3 tablespoons olive oil
- 1 tablespoon rice vinegar
- 1 tablespoon soy sauce or tamari
- 2 teaspoon honey
- 1 teaspoon toasted sesame oil
- 1 teaspoon grated fresh ginger
- 1 small clove garlic grated
Instructions
- Make the dressing: In a small bowl, whisk together all of the dressing ingredients until smooth and emulsified. Set aside.
- Cook the salmon: Pat the fillets completely dry with paper towels and season generously with salt and pepper on both sides. Heat the olive oil in a skillet over medium-high heat until shimmering. Add the salmon and cook undisturbed for 3 to 4 minutes until golden brown and the salmon releases easily from the pan. Flip and cook for another 2 to 3 minutes until cooked through to your desired doneness. Transfer to a plate and let rest for 2 minutes, then flake into large pieces.
- Assemble the bowls: Divide the warm rice between two bowls. Arrange the flaked salmon, sliced avocado, cucumbers, pickled red onions, and fresh herbs over the top.
- Drizzle generously with the sesame ginger dressing and finish with a big spoonful of chili crunch. Serve immediately
Notes
- Cook the salmon skin-side down first if using skin-on. It creates crisp texture and prevents sticking.
- Don’t overcook the salmon. Slightly translucent centers keep it moist and tender.
- Use warm rice. Warm rice absorbs dressing better and creates better contrast with cool toppings.
- Slice vegetables thinly. Keeps the bowl balanced and easier to eat.
- Dress lightly at first. You can always add more dressing before serving.
- Layer textures intentionally. Creamy avocado, crunchy cucumbers, soft rice, and crispy chili crunch make the bowl more satisfying.
- Use fresh herbs generously. The herb mix is what gives this bowl its “SoCal” feel.
- Assemble just before serving. Keeps herbs vibrant and avocado fresh.
Nutrition
Calories: 688kcal | Carbohydrates: 66g | Protein: 37g | Fat: 31g | Saturated Fat: 5g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 18g | Cholesterol: 78mg | Sodium: 605mg | Potassium: 1488mg | Fiber: 9g | Sugar: 9g | Vitamin A: 1527IU | Vitamin C: 35mg | Calcium: 87mg | Iron: 3mg