One of my favorite comfort meals is a nutrient-packed bowl, and this Sesame Salmon Rice Bowl ranks high on that list. Salmon is incredibly nutritious, and this bowl is simple, flavorful, and will likely become a regular in your dinner rotation. This recipe is an RGE classic—I hope you enjoy it as much as I do.
A HEALTHY MEAL THAT’S NOT AT ALL BORING
Many people assume salmon and rice equals a bland health food bowl, but this version proves otherwise. At RGE I balance health with big, satisfying flavor—no compromises. I still make this bowl regularly because it’s crave-worthy, easy to prepare, and consistently delicious.
Salmon is rich in omega-3 fatty acids, which help reduce inflammation, support heart and brain health, and may help lower blood pressure. It’s also a good source of vitamins A, D, and B12—nutrients that support immunity, bone health, and energy production. Given its nutritional profile, salmon has earned a permanent spot among my go-to superfoods. If you want meals that support brain function, immunity, and overall wellness, this bowl is a great place to start.
A NUTRIENT-DENSE BOWL, PACKED WITH FLAVOR
Though the bowl includes several components, it comes together quickly and works well for busy weeknights. This recipe is flavorful enough to win over people who don’t usually choose salmon. The sesame oil, sesame seeds, and coconut aminos enhance the fish’s natural umami, while bright elements like bell pepper, cilantro, and green onion add freshness. Rice is the perfect base to carry all those flavors—I like to stir a small pat of ghee into warm rice for a buttery finish.
INGREDIENTS YOU’LL NEED
Sesame Salmon
- Wild-caught salmon fillets
- Avocado oil
- Coconut aminos (or soy sauce, adjusted for saltiness)
- Sesame seeds
- Sesame oil
- Ground pepper
- Pink salt (optional)
Veggie & Rice Bowls
- Rice (brown, basmati, or your preferred grain)
- Sweet potato
- Baby bok choy
- Bell pepper
- Avocado
- Green onion
- Cilantro
- Mixed greens
- Avocado or extra virgin olive oil
- Ground pepper
- Sea salt or pink salt
HOW TO MAKE SESAME SALMON RICE BOWLS
Start by cooking your choice of rice; brown rice or organic basmati work well but use whatever you prefer. While the rice cooks, prepare the salmon and vegetables.
In a deep bowl combine avocado oil, sesame oil, coconut aminos, pink salt, and sesame seeds. Add the salmon and let it marinate for about 10 minutes, flipping once or twice so the fillets are evenly coated.
Preheat the oven to 500°F (260°C). While the salmon marinates, peel and slice the sweet potato into thin half-moons. Trim and halve the bok choy lengthwise. Slice bell pepper, green onion, and cilantro, and slice the avocado for garnish. Keep the garnishes refrigerated until assembly if needed.
Line a sheet pan with parchment paper or foil. Place the salmon skin-side down on one side of the pan and spoon any remaining marinade over the top. Add bok choy to the pan, spray or brush lightly with avocado oil, and season with salt and pepper. Roast on the center rack for about 10 minutes, or until the bok choy edges begin to char and the salmon reaches your preferred doneness.
While the salmon and bok choy roast, heat a skillet over medium heat with 1/2 to 1 tablespoon of avocado or olive oil. Sauté the sliced sweet potato until softened and golden, about 8–10 minutes.
To assemble: layer mixed greens in bowls, then add rice, sweet potato, and a salmon fillet. Top with bell pepper, green onion, avocado, and cilantro. Finish with a drizzle of extra virgin olive oil and a sprinkle of sesame seeds if desired. Serve immediately.
RECIPE SUBSTITUTIONS AND NOTES
Swap in any rice or grain you prefer—quinoa, farro, or cauliflower rice will work. You can use a different protein if desired, though cooking times will vary. Coconut aminos can be replaced with soy sauce; if you do, reduce added salt because soy sauce is saltier. Adjust seasonings and vegetables to match your tastes or what you have on hand.
IS SALMON HIGH IN PROTEIN?
Yes. Salmon is an excellent source of complete protein, providing roughly 15–20 grams of protein per 3-ounce serving and containing all nine essential amino acids. Because of its nutrient density, many people aim to eat salmon once or twice a week.
Sesame Salmon Rice Bowls
Ingredients
Sesame Salmon
- 2 wild-caught salmon fillets
- 1 tbsp avocado oil
- 2 tbsp coconut aminos
- 1 tbsp sesame seeds
- 2 tbsp sesame oil
- Ground pepper, to taste
- Pink salt, to taste (optional)
Sweet Potato
- 1/2 medium sweet potato, peeled and thinly sliced
- 1/2–1 tbsp avocado or extra virgin olive oil
- Pink salt and ground pepper, to taste
Roasted Bok Choy
- 2 baby bok choy, halved lengthwise
- Avocado oil or olive oil spray
- Pink salt and ground pepper, to taste
Bowls
- 1 cup cooked sprouted brown rice (or rice/grain of choice)
- 1 small avocado, sliced
- 1 cup sliced baby bell peppers
- 1/4 cup chopped green onions
- 1/4 cup chopped cilantro
- Mixed greens
Instructions
Sesame Salmon & Bok Choy
- Let salmon marinate in a bowl for 10 minutes with sesame oil, avocado oil, coconut aminos, pink salt, and sesame seeds; flip once or twice.
- Line a sheet pan with parchment or foil and place salmon skin-side down. Pour remaining marinade over the fillets.
- Trim and halve the bok choy, spray with avocado oil, season with salt and pepper, add to the sheet pan, and broil at 500°F for about 10 minutes or until bok choy edges begin to char and salmon is cooked through.
Sweet Potato
- Sauté the sliced sweet potato in 1/2–1 tbsp oil over medium heat until softened and golden, about 8–10 minutes.
Bowls
- Assemble bowls with mixed greens, rice, sweet potato, and salmon. Top with bell pepper, green onion, avocado, and cilantro. Drizzle with extra virgin olive oil and serve.
what I used to make this recipe