Recipe: Sesame Ginger Salmon Bowls with Quick Pickled Veg

2026-03-01

**Serves:** 4 | **Total time:** ~30 minutes | **Why it works:** Short marinade, hot sear for caramelized edges, acidic pickles for balance.

**Ingredients** - 1.5 lb salmon, skin removed, cut into 1-inch cubes - 3 tbsp soy sauce - 1.5 tbsp honey - 1 tbsp rice vinegar - 1 tsp sesame oil - 1 tbsp grated ginger - 2 cloves garlic, minced - 1 tbsp neutral oil - 3 cups cooked rice (jasmine or brown) - 1 cup shredded carrots - 1 cup cucumber, thinly sliced - 1 avocado, sliced - 2 scallions, sliced - 1 tbsp sesame seeds

**Quick pickle (optional)** - 1/2 cup rice vinegar, 1 tbsp sugar, 1/2 tsp salt, 1 cup thinly sliced radish or cucumber

**Method** 1) Make pickle: stir vinegar, sugar, salt; add veg, set aside. 2) Whisk soy, honey, rice vinegar, sesame oil, ginger, garlic. Toss salmon gently; marinate 10 minutes. 3) Heat neutral oil in large nonstick skillet over medium-high. Sear salmon 2–3 minutes per side until browned. Pour in remaining marinade; cook 1 minute until glossy. 4) Build bowls: rice, salmon, carrots, cucumber, avocado, pickles, scallions, sesame seeds.

**Tips** - Do not overcrowd pan; cook in two batches if needed. - Add sriracha-mayo if you like heat.

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