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Spicy Ginger Sesame Crusted Salmon Bowls

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A vibrant and flavor-packed bowl featuring crispy sesame-crusted salmon served over fluffy jasmine rice with fresh avocado herb salad, bold ginger soy drizzle, and creamy spicy mayo. A balanced, satisfying meal perfect for weeknights.

  • Author: Sophia
  • Prep Time: 25 minutes
  • Cook Time: 15 minutes
  • Total Time: 40 minutes
  • Yield: 4 servings
  • Category: Main Course
  • Method: Baking
  • Cuisine: Asian-Inspired
  • Diet: Low Lactose

Ingredients

  • 4 salmon fillets (about 6 ounces each)
  • 1 large egg white
  • 1/3 cup white sesame seeds
  • 2 tablespoons black sesame seeds
  • 2 tablespoons olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 cup tamari or soy sauce
  • 2 tablespoons honey
  • 1 tablespoon chili sauce
  • 2 teaspoons toasted sesame oil
  • 1 tablespoon freshly grated ginger
  • 1 teaspoon minced garlic
  • 1 large ripe avocado, diced
  • 1 cup diced cucumber
  • 1 cup halved cherry tomatoes
  • 1/4 cup chopped fresh cilantro
  • 2 tablespoons chopped fresh basil
  • 2 tablespoons fresh lime juice
  • 1 tablespoon fresh lemon juice
  • 1/4 teaspoon salt (for salad)
  • 1/2 cup mayonnaise
  • 1 to 2 tablespoons sriracha
  • 1/2 teaspoon toasted sesame oil (for spicy mayo)
  • 3 cups cooked jasmine rice

Instructions

  1. Preheat oven to 450°F (230°C). Lightly grease a baking sheet or line with parchment paper.
  2. Combine white and black sesame seeds in a shallow bowl. In another bowl, whisk the egg white until slightly frothy.
  3. Season salmon with salt and pepper. Dip each fillet in egg white, then press into sesame seeds to coat evenly.
  4. Place coated salmon on prepared baking sheet and drizzle lightly with olive oil.
  5. Bake for 10 to 15 minutes, until salmon flakes easily and reaches desired doneness.
  6. Meanwhile, whisk together tamari, honey, chili sauce, sesame oil, grated ginger, and garlic to make the ginger soy sauce.
  7. In a medium bowl, gently toss avocado, cucumber, cherry tomatoes, cilantro, basil, lime juice, lemon juice, and salt to prepare the herb salad.
  8. In a small bowl, stir together mayonnaise, sriracha, and sesame oil to make the spicy mayo.
  9. To assemble, divide rice among four bowls. Top each with a salmon fillet, spoon over avocado herb salad, drizzle with ginger soy sauce, and finish with a dollop of spicy mayo. Serve immediately.

Notes

  • Use fully thawed salmon and pat dry before coating for best crust adherence.
  • Press salmon firmly into sesame seeds and avoid moving it once placed on the baking sheet.
  • Swap jasmine rice for brown rice, quinoa, or cauliflower rice if desired.
  • Store components separately in the refrigerator for up to 3 days.
  • Ginger soy sauce and spicy mayo keep for up to 5 days refrigerated.
  • Internal temperature of 125–130°F yields tender, moist salmon.

Nutrition

Find it online: https://savorymomskitchen.com/spicy-ginger-sesame-crusted-salmon-bowls/