Description
This vibrant and nourishing sesame salmon rice bowl features perfectly seared salmon cubes glazed in a savory honey-soy sauce, served over fluffy sushi rice with crisp-tender broccoli. The standout ginger sauce, made creamy with cashew butter and brightened with fresh ginger and rice vinegar, pulls the dish together for a comforting, restaurant-quality meal you can easily make on a weeknight.
Ingredients
1.25 lbs salmon, cut into 1-inch cubes
1/4 cup lower-sodium soy sauce or tamari
1 tablespoon chili-garlic sauce
2 tablespoons honey
1 tablespoon sesame oil
2 cups cooked sushi rice
2 cups broccoli florets
3 tablespoons cashew or peanut butter
1 tablespoon freshly grated ginger
1 tablespoon rice vinegar
1 tablespoon warm water to thin sauce
Sesame seeds for garnish
Instructions
In a bowl, whisk together soy sauce, chili-garlic sauce, honey, and sesame oil.
Add salmon cubes to the marinade and let sit for 10 minutes.
Prepare the ginger sauce by whisking cashew butter, grated ginger, rice vinegar, and warm water until smooth.
Heat a large skillet over medium-high heat and sear the marinated salmon until cooked through and caramelized, about 4-5 minutes.
Remove salmon from the pan and lightly steam or sauté the broccoli florets until crisp-tender.
Divide the cooked sushi rice into bowls.
Top each bowl with salmon and broccoli.
Drizzle generously with the prepared ginger sauce and garnish with sesame seeds.
Notes
Store the ginger sauce in an airtight container in the refrigerator for up to 5 days. For a gluten-free version, ensure you use tamari instead of soy sauce. The sauce can be thinned with a little extra warm water if it thickens in the fridge.
- Prep Time: 15
- Cook Time: 15
- Category: Dinner
- Method: Stir-frying
- Cuisine: Japanese-inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 480
- Sugar: 8g
- Sodium: 650mg
- Fat: 18g
- Saturated Fat: 3g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 34g
- Cholesterol: 85mg