Description
This nourishing sesame salmon rice bowl offers a harmonious blend of flavors and textures, perfect for a busy weeknight or meal prep. Featuring succulent, glazed salmon, crisp-tender broccoli, and a creamy ginger-infused sauce made with cashew butter, this dish is designed to boost energy and provide a satisfying, well-balanced meal that doesn’t compromise on taste.
Ingredients
1.25 lbs. fresh salmon, cubed
1/4 cup lower-sodium soy sauce or tamari
1 tbsp. chili-garlic sauce
1 tbsp. honey
2 tsp. toasted sesame oil
2 tbsp. extra-virgin olive oil
6 cups broccoli florets
1 cup Japanese short-grain sushi rice
2 cups water
1/2 tsp. salt
3 tbsp. cashew butter
1 tbsp. fresh grated ginger
1 tbsp. rice vinegar
Instructions
Rinse the sushi rice until water runs clear and cook in 2 cups of water with salt until fluffy.
In a bowl, whisk together soy sauce, chili-garlic sauce, honey, and sesame oil to create the marinade.
Place cubed salmon in the marinade and let sit for 10 minutes.
Heat olive oil in a skillet and sear the salmon until golden and glazed.
Steam or sauté broccoli florets until crisp-tender.
Prepare the ginger sauce by whisking cashew butter, fresh ginger, rice vinegar, and a splash of water or soy sauce until smooth.
Assemble the bowls by layering the rice, seared salmon, and broccoli, then drizzling generously with the ginger sauce.
Notes
Store components separately in airtight containers for up to 3 days. Use tamari for a gluten-free option. Ensure salmon is cooked to an internal temperature of 145°F.