Sesame Garlic Salmon Coconut Rice Bowls
A vibrant and satisfying dish perfect for weeknights or casual dinner parties. This bowl features creamy coconut rice, savory sesame garlic-glazed salmon, and a colorful medley of vegetables. Inspired by Asian rice bowls and tropical flavors, it’s easy to customize and brings gourmet flair to your everyday meals.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
Ingredients
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2 cups jasmine rice
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1 can (13.5 oz) full-fat coconut milk
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1 cup water
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Pinch of salt
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4 salmon fillets (6 oz each)
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3 tablespoons soy sauce
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2 tablespoons toasted sesame oil
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1 tablespoon honey or maple syrup
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4 cloves garlic, minced
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1 tablespoon fresh ginger, grated (or ½ teaspoon ground ginger)
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1 tablespoon rice vinegar
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2 teaspoons sesame seeds
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Optional: sliced green onion, extra sesame seeds for garnish
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Assorted veggies (e.g., steamed broccoli, snap peas, julienned carrots, cucumber ribbons, shredded cabbage, radishes)
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Optional: lime wedges, sriracha mayo, or chili-garlic sauce
Instructions
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Rinse rice under cold water until clear. Combine with coconut milk, water, and salt in a saucepan. Bring to a boil, then reduce heat, cover, and simmer for 15 minutes. Remove from heat and let stand (covered) for 10 minutes before fluffing with a fork.
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In a bowl, mix soy sauce, sesame oil, honey, garlic, ginger, rice vinegar, and sesame seeds.
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Pat salmon dry and place in the marinade. Let sit for 10–15 minutes.
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Preheat oven to 400°F (200°C). Arrange salmon on a lined baking sheet. Bake for 12–14 minutes, or until salmon flakes easily.
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While salmon cooks, prep your vegetables and any optional toppings.
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Assemble bowls: scoop coconut rice, top with salmon, arrange vegetables, drizzle with extra sauce or spicy mayo, and garnish with green onion and sesame seeds.
Notes
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Use tamari for a gluten-free option.
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Tofu or shrimp can substitute for salmon.
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Refrigerate leftovers for up to 3 days; reheat gently before serving.