Our Asian Rice Blend is a colorful and flavorful mix of Himalayan Red Rice, striking jade Bamboo Rice and sticky Sushi Rice. Gently steamed vegetables, ginger and slightly crunchy sesame seed-crusted salmon make this dish a healthy yet satisfying meal.

Prep time: 15 min

Cook time: 45 min

Total time: 60 min

Sesame Salmon Rice Bowl
Copyright Recipe © 2015 Woodland Foods


Makes 2 servings

  • 2 Cups Water

  • 1/2 Teaspoon Cracked Ginger

  • 1 Teaspoon Kosher Salt, divided

  • 1 Teaspoon Ground Black Peppercorns Dustless, divided

  • 1 Cup Asian Rice Blend

  • 2 Tablespoons Sesame Oil, divided

  • 1 Tablespoon Soy Sauce

  • 2 Tablespoons Orange Juice

  • 2 Cups Fresh Spinach, chopped

  • 4 Green Onions, sliced

  • 2 Celery Stalks

  • 1 Small Carrot

  • 2 Salmon Filet, boned and skinned

  • 2 Tablespoons Toasted Sesame Seed


  1. Preheat oven to 375°F. Meanwhile, bring water to a boil in large pot over high heat. Add cracked ginger, 1/2 teaspoon salt, black pepper and Asian Rice Blend. Return to a boil, cover, and reduce heat to a simmer. Cook for 30 minutes.

  2. Turn off heat and stir in 1 tablespoon sesame oil, soy sauce and orange juice. Place vegetables on top of rice and cover. Allow rice to sit while preparing salmon.

  3. Place sesame seeds on small plate. Season salmon with remaining salt and pepper, and rub with remaining sesame oil. Press top of each fillet into sesame seeds to coat.

  4. Arrange fillets on baking sheet, seed side up. Cook for 6 minutes, or until medium rare.

  5. Fluff rice with fork, and divide between to two bowls. Top each with salmon fillet and garnish with green onions.