Maple Sesame Salmon Rice Bowls
- Serves
- 4 servings
- Prep
- 15 min
- Cook
- 20 min
- Cost
- $26.00
- Nutrition
- 580 cal · 42g protein
- high-protein
- skillet
- kid-favorite
🍳 2 pans + 1 bowl · Picky-eater safe bet: plain rice
Maple Sesame Salmon Rice Bowls is a Asian weeknight dinner that serves 4 and is on the table in about 35 minutes, for around $26 in groceries. You'll need 2 pans + 1 bowl, and the 11 ingredients below are everyday supermarket items. Cooking for a picky eater? Plain rice works on its own for the one who won't try the rest. Add it to your week and the whole grocery list lands in your Instacart cart in one tap.
Goes with: Cucumber salad (5 min)
Contains: Gluten · Soy · Fish · Sesame— based on the ingredients; brands vary, so check labels.
Cookware you'll need
Set these out before you start — it saves hunting through drawers mid-recipe.
- 12-inch nonstick skilletDon't have one? Amazon →
- 3-quart saucepan with lidDon't have one? Amazon →
- 12-inch locking tongsDon't have one? Amazon →
- Balloon whiskDon't have one? Amazon →
- ColanderDon't have one? Amazon →
- Instant-read meat thermometerDon't have one? Amazon →
Our kitchen essentials list · As an Amazon Associate, DinnerDrop earns from qualifying purchases.
Ingredients
- 1½ lb salmon fillet
- 1 cup basmati rice
- 1 cup frozen shelled edamame
- 1 count English cucumber
- ¼ cup maple syrup
- 3 tbsp low-sodium soy sauce
- 3 tbsp rice vinegar
- 1 tbsp toasted sesame oil
- 1 tbsp sesame seeds
- ½ tsp garlic powder
- 3/4 tsp salt
Steps
- Rinse the dry basmati rice, combine with 1 1/2 cups water and 1/2 teaspoon salt in a pot, bring to a boil, then cover and simmer on low 15 minutes. Rest 5 minutes covered, then fluff and stir in 2 tablespoons rice vinegar so it tastes like sushi rice.
- Whisk the maple syrup, soy sauce, sesame oil, and garlic powder in a bowl. Cut the salmon into 1-inch cubes and toss with half the glaze. Save the rest.
- Thinly slice the cucumber and toss with the remaining 1 tablespoon rice vinegar and a pinch of salt. Cook the edamame in the microwave with a splash of water for 2 to 3 minutes until hot.
- Heat a large nonstick skillet over medium-high. Add the salmon in a single layer (two batches if needed) and cook 2 minutes per side, about 6 minutes total, until the glaze caramelizes and the fish is opaque at 145°F. Pour in the reserved glaze for the last minute and toss to coat.
- Build the bowls: rice on the bottom, then salmon, cucumber, and edamame in sections. Sprinkle with sesame seeds and spoon any pan glaze over the top.
- Picky eater tip: serve plain rice, cucumber and edamame, with the salmon on the side.
- Make ahead: cook the rice and mix the glaze up to 2 days ahead and refrigerate; reheat the rice before building the bowls.
On the side: Cucumber salad (5 min)
2 cucumbers, 1 bottle rice vinegar
- Thinly slice the cucumbers. Toss with a splash of rice vinegar, a pinch of sugar and a pinch of salt.
Nutrition per serving
- Protein
- 42 g
- Carbohydrates
- 52 g
- Fiber
- 6 g
- Sugar
- 18 g
- Fat
- 18 g
- Saturated fat
- 3 g
- Sodium
- 1,080 mg
Estimated from the ingredients and amounts in this recipe; brands and portions vary. Not medical or dietary advice.
Photo: DinnerDrop