Japanese Sesame Salmon Rice Bowls
Flaky salmon over warm rice with cucumber, sesame, ginger, lemon, and a clean savory finish.
Instructions
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Rinse the rice, then cook it with water until tender.
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Season salmon with olive oil, ginger, lemon juice, salt, and pepper.
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Heat a pan and place the salmon skin-side down if it has skin.
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Cook until the bottom is browned and the salmon releases easily.
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Turn gently and cook until the salmon flakes but stays moist.
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Slice cucumber and prepare sesame while the salmon rests.
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Divide rice into bowls and top with salmon and cucumber.
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Sprinkle sesame over the bowls and serve warm.
Tips
Do not overcook the salmon; remove it when the center is just flaky.
Notes
Nutrition is an estimate and may vary by ingredient brand, portion size, and cooking method.
Nutrition per serving
Frequently asked
Can I make this ahead?
Yes. Prepare it ahead and store it covered in the refrigerator when appropriate.
How do I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Can I adjust the seasoning?
Yes. Taste near the end and adjust salt, acid, herbs, or spices gradually.
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