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Sesame Garlic Salmon Rice Bowls

Prep Time 30 mins
Cook Time 20 mins
Total Time 50 mins
Cooking Method: ,
Courses: ,
Servings: 4
Ingredients
  • hot cooked rice (see notes)
  • 1 1/2 lb salmon (boneless; cut into 1 inch cubes)
  • 3 tbsp soy sauce
  • 3 tbsp honey
  • 3 tbsp sesame oil (divided)
  • 2 tbsp sesame seeds
  • 2 tsp chili garlic sauce
  • 3 clove garlic (minced)
  • 1 large head broccoli (chopped into florets)
  • cucumbers, red onion, red wine vinegar, sliced green onions, shredded carrots, steamed edamame, and/or sliced avocado for serving
Instructions
  1. 1
    Place salmon cubes in a bowl and cover with soy sauce, honey, 2 tbsp of sesame oil, sesame seeds, chili garlic sauce, and minced garlic. Stir to coat and place the bowl in fridge to let the salmon marinate for 30 minutes or more.
  2. 2
    Cook rice.
    Coconut rice works well with this recipe if desired. Replace 1 cup of water with 1 cup full fat coconut milk and cook as usual.
  3. 3
    Prepare desired toppings.
    Quick-pickled cucumbers and red onions are a good add. Dice cucumbers and onion and place in small glass jar or other small container. Add 3-4 tbsp red wine vinegar and shake to coat. Let sit for at least 10 minutes. Can keep in the refrigerator for 5 days.
  4. 4
    Preheat oven to 425 degrees. Line shallow baking sheet with parchment paper.
  5. 5
    Coat chopped broccoli in remaining sesame oil. Place on prepared sheet pan and roast for 10 minutes. Remove from oven, flip broccoli, and push toward one end of pan to make room for salmon. Add salmon cubes to pan and bake another 10-12 minutes until the salmon easily flakes with a fork.
  6. 6
    Serve in bowls over rice with desired toppings.