At Abingdon Olive Oil Company, we’re passionate about crafting recipes that blend bold, exotic flavors with the ease of everyday cooking. As part of our 30-Minute Meals Series, these Sesame-Glazed Salmon Bowls are a vibrant, Asian-inspired dish that’s perfect for spring or summer. Featuring our AOOC Toasted Sesame Oil, Coconut Balsamic, Honey Ginger Balsamic, and Toasted Sesame Teriyaki Sauce, this recipe transforms simple ingredients into a restaurant-worthy meal. Paired with fluffy rice, tangy cucumbers, and a spicy mayo drizzle, it’s a bowl that’s as beautiful as it is delicious!
Why AOOC Ingredients Shine
Our AOOC Toasted Sesame Oil brings a rich, nutty depth to the salmon, crafted from nutrient-rich Japanese sesame seeds roasted slowly and pressed in small batches. The AOOC Coconut Balsamic adds a sweet, tropical note to the rice, while Honey Ginger Balsamic infuses the cucumbers with a zesty, slightly sweet tang. The AOOC Toasted Sesame Teriyaki Sauce (or its ingredients) coats the salmon with a glossy, umami-packed glaze, tying the dish together with bold, Asian-inspired flavors. These premium ingredients elevate every component, making this bowl a standout.
A Flavor-Packed Bowl for Any Night
These Sesame-Glazed Salmon Bowls are a perfect balance of creamy, tangy, and savory. The rice is subtly sweet, the cucumbers are crisp and refreshing, and the salmon—glazed with our Toasted Sesame Teriyaki Sauce—is tender and flavorful. A drizzle of spicy mayo and garnishes like avocado, furikake, and chives add texture and vibrancy. With multiple cooking options (oven, air fryer, or Blackstone grill), this recipe is versatile and quick, fitting seamlessly into our 30-Minute Meals Series.
Tips for Perfect Sesame-Glazed Salmon Bowls
- Rice Alternatives: Swap jasmine rice for sushi rice or brown rice for a nuttier flavor. Use plain water instead of coconut milk for regular rice, keeping the AOOC Coconut Balsamic for a subtle twist.
- Make Ahead: Prepare the teriyaki sauce, cucumber salad, and spicy mayo up to a day in advance. Store in the fridge until ready to use.
- Salmon Doneness: Check salmon for an internal temperature of 145°F to ensure it’s cooked but still moist. Overcooking can make it dry.
- Garnish Variations: Add sliced scallions or pickled ginger for extra flavor, complementing the Honey Ginger Balsamic in the cucumbers.
A Flavorful 30-Minute Meal
These Sesame-Glazed Salmon Bowls are a star in our 30-Minute Meals Series, offering a quick, flavorful meal with minimal effort. The AOOC Toasted Sesame Oil and Toasted Sesame Teriyaki Sauce bring umami depth, while Coconut Balsamic and Honey Ginger Balsamic add sweet and tangy notes that make every bite irresistible. Whether you choose the oven, air fryer, or Blackstone grill, this dish is as flexible as it is delicious.
Sesame-Glazed Salmon Bowls
Savor these Sesame-Glazed Salmon Bowls from AOOC’s 30-Minute Meals Series, featuring Toasted Sesame Oil, Honey Ginger Balsamic, and Teriyaki Sauce. Quick, healthy, and bursting with flavor, perfect with spicy mayo!
Ingredients
For the Rice (Coconut or Regular Option):
- 1 1/3 cups jasmine rice, rinsed and drained
Coconut Rice Option:
- 1 cup full-fat canned coconut milk
- 1/2 cup water, plus 2 tablespoons
- 1/2 teaspoon kosher salt
- 1 teaspoon AOOC Coconut Balsamic
Regular Rice Option:
- 1 3/4 cups water
- 1/2 teaspoon kosher salt
For the Cucumber Salad:
- 1/4 cup AOOC Honey Ginger Balsamic
- 1 teaspoon white sugar
- 2 small cucumbers, thinly sliced
For the Salmon:
- 1 pound salmon, skin removed, cubed
- 3 tablespoons AOOC Toasted Sesame Oil
- 1/2 cup AOOC Toasted Sesame Teriyaki Sauce (or you can make a marinade using the following ingredients- 3 tbsps AOOC Toasted Sesame Seed Oil, 1 tbsp soy sauce, 1 tsp brown sugar, 1 tsp garlic powder, 3/4 tsp ginger, 1 tbsp white sesame seeds)
For the Spicy Mayo:
- 1/3 cup mayonnaise
- 2–3 teaspoons sriracha
- 2 teaspoons lime juice (or AOOC Key Lime Balsamic)
For Garnish:
- 1 avocado, sliced
- Furikake seasoning
- Fresh chives, chopped
Instructions
- Prepare the Rice (Stovetop Method):
Coconut Rice Option:
– In a medium saucepan, combine 1 1/3 cups rinsed jasmine rice, 1 cup coconut milk, 1/2 cup water plus 2 tablespoons, 1/2 teaspoon kosher salt, and 1 teaspoon AOOC Coconut Balsamic.
– Stir to combine.
– Bring to a boil over medium-high heat, then reduce to a low simmer. Cover and cook for 15–18 minutes, or until the liquid is absorbed and the rice is tender.
– Remove from heat and let sit, covered, for 5 minutes. Fluff with a fork and keep warm.
Regular Rice Option:
– In a medium saucepan, combine 1 1/3 cups rinsed jasmine rice, 1 3/4 cups water, 1/2 teaspoon kosher salt, and 1 teaspoon AOOC Coconut Balsamic (optional, for a subtle flavor). Stir to combine.
– Bring to a boil over medium-high heat, then reduce to a low simmer. Cover and cook for 12–15 minutes, or until the liquid is absorbed and the rice is tender.
– Remove from heat and let sit, covered, for 5 minutes. Fluff with a fork and keep warm. - Make the Cucumber Salad:
– In a shallow dish or bowl, whisk together the AOOC Honey Ginger Balsamic and white sugar until the sugar dissolves.
– Add the thinly sliced cucumbers and toss to coat. Set aside to marinate while preparing the salmon. - Prepare the Toasted Sesame Teriyaki Sauce (if not using pre-made):
– Whisk together 3 tbsp AOOC Toasted Sesame Seed Oil, 1 tbsp soy sauce, 1 tsp brown sugar, 1 tsp garlic powder, 3/4 tsp ginger, 1 tbsp white sesame seeds - Marinate the Salmon:
– Place the cubed salmon in a large bowl. Add AOOC Toasted Sesame Teriyaki Sauce or marinade mixture and toss to coat evenly.
– Let the salmon marinate for 10–15 minutes while preparing the cooking method. - Cook the Salmon (Choose One Method):
Oven Method:
– Preheat the oven to 425°F (220°C). Line a large rimmed baking sheet with parchment paper.
– Spread the marinated salmon cubes in a single layer on the baking sheet. Sprinkle with white sesame seeds.
– Bake for 8–10 minutes, or until the salmon is just cooked through and slightly caramelized. Avoid overcooking to keep it tender.
Air Fryer Method:
– Preheat the air fryer to 400°F (200°C).
– Place the marinated salmon cubes in the air fryer basket in a single layer (work in batches if needed). Sprinkle with white sesame seeds.
– Air fry for 6–8 minutes, shaking the basket halfway through, until the salmon is cooked through and lightly crispy on the edges.
Blackstone Grill Method:
– Preheat the Blackstone grill to medium-high heat (about 400°F).
– Lightly oil the griddle with a bit of AOOC Toasted Sesame Oil. Add the marinated salmon cubes in a single layer, sprinkling with white sesame seeds.
– Cook for 3–4 minutes per side, turning once, until the salmon is cooked through and has a nice sear. - Make the Spicy Mayo:
In a small bowl, whisk together the mayonnaise, sriracha, and lime juice (or AOOC Key Lime Balsamic) until smooth. Adjust sriracha to taste for spiciness. - Assemble the Bowls:
– Divide the rice among four bowls.
– Top each with a portion of the marinated cucumber salad and cooked salmon.
– Add a few slices of avocado to each bowl. Sprinkle with furikake and chopped chives.
– Drizzle the spicy mayo over the salmon and season with a pinch of salt, if needed. Serve immediately and enjoy!
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