My sesame salmon bowl is the dinner I make when I want something that actually tastes like a treat but still checks every nutrition box on my list. Crispy sesame crusted salmon sits on a bed of black rice, piled with a kale and edamame salad, and finished with a creamy miso tahini dressing and a drizzle of sriracha mayo.
I started making this on Sunday nights a few months back, mostly because I had a bag of black rice sitting in my pantry that I kept walking past. My husband is not usually a “salad for dinner” guy, but the first time I put this bowl in front of him, he cleaned the whole thing and asked when I was making it again. My daughter picks out all the fried onions first, every single time, and I’ve stopped fighting her on it.
In my experience, the sesame crust on the salmon is what sells this dish, the same way the sear does in my salmon bowl that tastes like a restaurant order. It gets that little bit of crunch in the oven, and the smell alone pulls everyone into the kitchen before the timer even goes off. Once you’ve got the rice steaming and the dressing whisked, the rest comes together fast.
Jump To Section
Ingredients for Sesame Salmon Bowl
Here’s what I use for this bowl, plus a few swaps that work well if you’re missing something.
Bowl
- 4 Atlantic salmon steaks
- 2 tablespoons mixed sesame seeds
- 2 cups black rice (forbidden rice works great here too)
- 2 cups water
- 1 cup edamame, hulled
- 3 radishes, thinly sliced
- 3 stems green onions
- 1 cup red cabbage, finely sliced
- 2 cups kale, roughly chopped
- 1/4 cup fried onions
Miso Tahini Dressing
- 1 tablespoon white miso paste
- 1/4 cup tahini, hulled
- 2 tablespoons water
- 1 clove garlic, minced
- 1 teaspoon tamari (my go-to brand is a gluten free tamari, since it works for regular soy sauce too)
- 2 tablespoons pure maple syrup
- 1/4 cup apple cider vinegar
- 1/4 cup avocado oil
Sriracha Mayonnaise
- 1/4 cup mayonnaise
- 1 tablespoon lemon juice
- 1 teaspoon sriracha
I always use hulled tahini for this dressing. It blends smoother and doesn’t leave any bitter aftertaste, which matters when it’s the main flavor carrying the salad. If you want to switch things up, raw sushi-grade salmon works just as well here, the same way I use it in my ahi tuna poke bowls.
Don’t Lose This Recipe
Step-by-Step Instructions
I usually get the rice going first, since it takes the longest, then work through the salmon and dressing while it steams.
- Preheat the oven to 180 C (356 F).
- Rinse and strain the rice, then add it to a large saucepan with 2 cups of water. Bring to a boil and cook until all the water is absorbed. Turn off the heat, keep the lid on, and let it steam for at least 5 minutes.
- Add the sesame seeds to a shallow bowl. Press the top of each salmon steak into the seeds to form a crust. Place the salmon crust side up on a greased pan. Repeat with all the steaks.
- Bake the salmon for 15 minutes, until it flakes easily and the crust is golden. Pro tip: keep an eye on it after the 12 minute mark. Thinner steaks cook faster and can dry out if you leave them the full 15.
- While the rice cooks and the salmon bakes, make the salad, dressing, and sriracha mayo. For the salad, combine the kale, red cabbage, green onions, edamame, and radish in a large bowl and toss.
- For the miso tahini dressing, whisk the miso paste, tahini, garlic, and warm water in a medium bowl until smooth. Add the tamari, maple syrup, apple cider vinegar, and avocado oil, and whisk again until creamy.
- Pour the dressing over the salad and toss until everything is coated.
- For the sriracha mayo, whisk together the mayonnaise, sriracha, and lemon juice in a small bowl until smooth.
- To serve, divide the rice among four bowls. Top with the salad and sesame salmon. Drizzle with sriracha mayonnaise and serve.
Sesame Salmon Bowl
Ingredients
Equipment
Method
- Preheat the oven to 180 degrees Celsius or 356 Fahrenheit.
- Rinse and strain the rice, then add to a large saucepan with 2 cups of water. Bring to a boil and cook until all the water is absorbed. Turn off the heat, keep the lid on, and let steam for at least 5 minutes.
- Add sesame seeds to a shallow bowl. Press the top of each salmon steak into the seeds to form a crust. Place salmon crust side up on a greased pan. Repeat with all steaks.
- Bake the salmon for 15 minutes.Keep an eye on it after the 12 minute mark since thinner steaks cook faster and can dry out.
- While the rice cooks and salmon bakes, make the salad, dressing, and sriracha mayo. For the salad, combine kale, red cabbage, green onions, edamame, and radish in a bowl and toss.
- For the miso tahini dressing, whisk miso paste, tahini, garlic, and warm water in a medium bowl until smooth. Add tamari, maple syrup, apple cider vinegar, and avocado oil, and whisk until smooth and creamy.
- Pour the dressing over the salad and toss until well combined.
- For the sriracha mayo, whisk together mayonnaise, sriracha, and lemon juice in a small bowl until smooth.
- To serve, divide the cooked rice among four bowls. Top with salad and sesame salmon. Drizzle with sriracha mayonnaise and serve.
Nutrition
Notes
Don’t Lose This Recipe
What to Serve With Sesame Salmon Bowl
This bowl is already a full meal, but a few sides round it out nicely if you’re feeding a crowd or just want more on the table.
- Miso soup: A small cup on the side adds warmth and leans into the same umami flavors already in the bowl.
- Cucumber salad: Something cool and crisp balances the richness of the salmon and dressing, similar to the cucumber I pile onto my spicy tuna bowl.
- Steamed dumplings: My family loves adding these when we’re eating this as a bigger weekend dinner instead of a quick weeknight one.
- Mango slices: The sweetness cuts through the sriracha mayo and adds a nice contrast in texture.
Storage & Serving Tips
Store leftovers in an airtight container in the fridge for up to 3 days. Keep the dressing and sriracha mayo in separate containers if you’re meal prepping, so the salad doesn’t wilt.
For reheating, warm the salmon and rice separately in the microwave for about a minute, then add the cold salad and dressing after. This keeps the greens from going soft.
This sesame salmon bowl is easy to switch up. Swap the black rice for brown rice or quinoa, use tofu instead of salmon for a vegetarian version, or wrap the whole thing in a large tortilla for a sesame salmon wrap.
This bowl contains fish, soy, sesame, and egg (from the mayonnaise), so keep that in mind if you’re serving anyone with allergies.
My Favorite Sauces for Sesame Salmon Bowl
The sriracha mayo in this recipe is great on its own, but if you want to switch things up, a few other sauces pair really well with the sesame crust and black rice here. I like rotating these in depending on what I’m in the mood for.
- Ponzu sauce: The citrusy, tangy flavor cuts through the richness of the salmon and works especially well with the sesame crust.
- Unagi (eel) sauce: Sweet and savory, this is a classic pairing with sesame crusted fish and adds a glossy finish to the bowl.
- Wasabi mayo: A milder heat than sriracha mayo, with a sharper kick that plays well against the creamy miso tahini dressing.
- Orange sesame glaze: The citrus and sesame combination echoes the crust on the salmon and adds a touch of sweetness to the whole bowl.
- Gochujang crema: For anyone who wants more heat than the sriracha mayo offers, this Korean chili paste sauce brings a deeper, smokier spice, close to the kick I love in my spicy salmon bowl.
Conclusion
This sesame salmon bowl has become one of my regular dinners because it doesn’t feel like a compromise between fast and good. The sesame crust gives you that bit of crunch, the miso tahini dressing does most of the flavor work, and the whole thing comes together in about 35 minutes. If you’re building out a whole poke bowl night, my California bowl and mango poke bowl both bring something different to the table. If you make it, I’d love to know which sauce you end up drizzling on top.
