Step 1: Cook the Rice

1. Rinse the Rice:

Start by rinsing the jasmine rice under cold water until the water runs clear. This removes excess starch and prevents the rice from becoming too sticky.

2. Cook the Rice:

In a medium saucepan, bring 2 cups of water to a boil. Add the rinsed rice, reduce the heat to low, cover, and simmer for 15 minutes (or until all the water is absorbed and the rice is tender).

3. Season the Rice:

In a small bowl, mix 1 tablespoon of rice vinegar, 1 teaspoon sugar, and ½ teaspoon salt. Once the rice is done, fluff it with a fork and stir in the vinegar mixture. Set aside to cool slightly while you prepare the salmon.

Step 2: Prepare the Sesame Crusted Salmon

1. Marinate the Salmon:

In a small bowl, whisk together the soy sauce, sesame oil, honey, rice vinegar, ginger, and garlic. Pour this marinade over the salmon fillets, coating them evenly. Let the salmon marinate for at least 10 minutes to absorb the flavors.

2. Coat the Salmon with Sesame Seeds:

In a shallow dish, mix the white and black sesame seeds. Remove the salmon from the marinade and gently press each fillet into the sesame seed mixture, coating both sides evenly.

3. Cook the Salmon:

You can pan-sear or bake the salmon based on your preference:

• Pan-Sear: Heat 1 tablespoon of olive oil in a large skillet over medium heat. Place the sesame-coated salmon fillets in the skillet and cook for 3-4 minutes per side, or until the sesame seeds are golden brown and the salmon is cooked to your desired doneness.
• Bake: Preheat the oven to 400°F (200°C). Place the sesame-coated salmon fillets on a parchment-lined baking sheet and bake for 12-15 minutes, or until the salmon flakes easily with a fork.

Step 3: Prepare the Vegetables

While the salmon is cooking, prepare the vegetables:

• Slice the avocado and cucumber.
• Shred or julienne the carrots.
• Cook the edamame according to package instructions (if using frozen).
• Slice the green onions for garnish.

Step 4: Make the Sauce (Optional)

If you’re using the sauce, whisk together the soy sauce, sriracha, rice vinegar, honey, and sesame oil in a small bowl. Adjust the spice level to your liking by adding more or less sriracha.

Step 5: Assemble the Sesame Crusted Salmon Bowls

1. Add the Rice:

Scoop about 1 cup of seasoned rice into each bowl as the base.

2. Top with Salmon and Vegetables:

Place the sesame crusted salmon on top of the rice, then add the avocado slices, cucumber, carrots, edamame, and any other veggies you’re using.

3. Garnish and Add Sauces:

Drizzle the bowl with the optional soy-sriracha sauce or your favorite dressing. Garnish with green onions, sesame seeds, and nori strips for added flavor and crunch.

Step 6: Serve and Enjoy

Your Sesame Crusted Salmon Bowls are now ready to enjoy! Serve them immediately while the salmon is still warm, with extra soy sauce, spicy mayo, or sriracha on the side for added flavor.