One of my comfort meals is a nutrient-packed bowl, and this Sesame Salmon Rice Bowl is up there amongst my favorites. Salmon is so insanely good for you, and we’ll get into that later, because all you need to know for now is that this bowl will quickly become a staple in your dinner rotation. This is an RGE classic recipe, and I can’t wait to hear what you think!


I think when most people think of salmon and rice, it’s automatically a boring meal because the superfood ingredients qualify it into the ultimate-health category. But, here at RGE, healthy is just one of the categories we hit. Not a recipe passes through my kitchen that isn’t satisfying, crave-worthy, and repeatable. I promise this recipe isn’t going to be a one and done, because I’m still making it all these years later.

Salmon is rich in omega-3 fatty acids which helps to reduce inflammation, lower blood pressure, increase brain health, and so much more. Not only that but salmon is high in vitamin A, vitamin D, and B12, all of which are necessary to a strong immune system, calcium absorption, and energy production. Salmon has essentially earned a permanent spot on the ever-changing list of superfoods, and that says alot. So if you, like most of us, are looking to eat in a way that supports your brain health, immunity, and overall wellness, this recipe is a great place to start.


This bowl might look like a lot of ingredients and steps, but it comes together so quickly and honestly is one of those easy weeknight meals that you don’t have to think too hard about. Not everyone loves salmon, but this bowl is packed with flavor and sure to convert even the pickiest of eaters… it’s officially husband approved!

One thing I love about salmon is that it is rich in flavor. In this recipe we’re using sesame oil, sesame seeds, and coconut aminos to bring out the umami flavor of the fish. The brightness of the bell pepper, cilantro, and green onion is the perfect compliment to the fish, and the rice is the best base for all the flavor. I don’t know about you, but I love to add a small pad of ghee to my rice before building my bowl. There is just nothing better than buttery-rice!

If you’re curious about the nutritional differences between white and brown rice checkout this blog post: Brown Rice Vs. White Rice: Which Is Healthier?


Sesame Salmon

  • Wild Caught Salmon
  • Avocado Oil
  • Coconut Aminos
  • Sesame Seeds
  • Sesame Oil
  • Ground Pepper

Veggie & Rice Bowls

  • Rice
  • Sweet Potato
  • Baby Bok Choy
  • Bell Pepper
  • Avocado
  • Green Onion
  • Cilantro
  • Mixed Greens
  • Avocado Oil
  • Ground Pepper
  • Sea Salt


Before getting started, prep your choice of rice and let it cook while you make the rest of the bowl. I prefer brown rice or organic basmati rice, but any rice will be great here!

We’re going to let the salmon marinate for about 10 minutes before cooking it. In a deep bowl, add the avocado oil, coconut aminos, salt and sesame seeds. Submerge the salmon in the marinade, and flip after a few minutes to ensure that it’s well coated.

Preheat the oven to 500 degrees F. While the salmon is marinating, get prepped by chopping the veggies. Start by peeling the sweet potato, and then slicing into thin half-moon shaped pieces and set aside. Slice the ends off the bok choy and slice lengthwise and set aside. Prep the veggie garnish – slicing the bell pepper, green onion, cilantro, and avocado. Set aside, or refrigerate until the bowls are ready to assemble.

Cover a sheet pan with parchment paper or foil, and lay the salmon skin-side down and spoon the remaining marinade over the top. Add the prepared bok choy to the sheet pan and spray with avocado oil, and sprinkle with salt and pepper. Once the oven is preheated, add the pan and cook for 10 minutes, or until the bok choy starts to char on the ends and the salmon is cooked to your preference.

While the salmon is cooking, heat a large skillet over medium heat and add avocado oil. Once the pan and oil are hot, add the prepared sweet potato and sauté until softened and golden brown, about 8-10 minutes.

Once the rice, salmon & bok choy, and sweet potato are cooked, let’s assemble the bowls. Layer in mixed greens, rice, sweet potato, and salmon. Top with bell pepper, green onion, avocado, and cilantro and a drizzle of extra virgin olive oil. Enjoy!


Feel free to swap in your favorite rice or grain as the base of this bowl. I haven’t tested this recipe with any other proteins, but feel free to base this bowl around your favorite protein. You can sub the coconut aminos with soy sauce, but soy sauce has a much stronger, saltier flavor so I’d recommend reducing the amount of salt added to the recipe.


Salmon is a high-quality protein source, with about 15-20 grams of protein per 3 oz serving. Not only is salmon high in protein, but it includes all 9 essential amino acids. I personally try to eat salmon 1-2 times per week because of the nutritional benefits.

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Sesame Salmon Rice Bowls

5 from 4 votes
By Rachael DeVaux
Servings: 2


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

Sweet Potato

  • 1/2 medium sweet potato, peeled and thinly sliced
  • 1/2 tbsp avocado or extra virgin olive oil
  • pink salt, to taste
  • ground pepper, to taste

Roasted Bok Choy

  • 2 baby bok choy
  • avocado oil/olive oil spray
  • pink salt, to taste
  • ground pepper, to taste


  • 1 cup cooked sprouted brown rice
  • 1 small avocado
  • 1 cup sliced baby bell peppers
  • 1/4 cup chopped green onions
  • 1/4 cup chopped cilantro


Sesame Salmon & Bok Choy

  • Let salmon marinate in a deep bowl for 10 minutes with sesame oil, avocado oil, coconut aminos, pink salt and sesame seeds. Flip twice.
  • Cover a sheet pan with parchment paper or foil and lay the salmon flat, skin down, one half of the pan and pour the rest of the marinade over the top.
  • Slice the ends off bok choy, then again lengthwise. Spray with avocado oil & season with pink salt + ground pepper. Add to sheet pan and broil in the oven, center rack, 500 degrees F for about 10 minutes, or until bok choy starts to char on the ends.

Sweet Potato

  • Once sweet potato is peeled and sliced thin, add to skillet with 1/2-1 tbsp avocado oil and saute until browned, about 8-10 minutes.


  • Time to build your bowls! Layer with mixed greens, rice, sweet potato, salmon & the rest of your ingredients. Give a drizzle of extra virgin olive oil over the top & you're good to go! 🙂

what I used to make this recipe

Welcome! I’m Rachael.

I enjoy sharing my love for food and fitness. I'm a registered dietitian, certified personal trainer, and a New York Times Bestselling author. Here you'll find all kinds of recipes and kitchen hacks, as well as workouts and fitness motivation. Enjoy! — xx Rachael

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