Salmon & Crispy Rice Bowl with Tahini Ginger Dressing

There’s something so satisfying about a bowl that balances crunch, creaminess, and fresh flavours in every bite. This Salmon & Crispy Rice Bowl with Tahini Ginger Dressing is one of those recipes that feels equally perfect for a super easy weeknight dinner as it does for meal prep lunches.

It’s built on a foundation of crispy oven-baked jasmine rice (hello, texture!), topped with flaky roasted salmon, crunchy cucumber, creamy avocado, and protein-packed edamame. The real star, though, is the tahini ginger dressing- nutty, tangy, and just the right amount of zing to tie everything together.

Why You’ll Love This Recipe

• Balanced nutrition - A nourishing mix of complex carbs, quality protein, healthy fats, and fiber-rich veggies.

• Meal-prep friendly - Both the salmon and dressing can be made ahead, and the rice crisps beautifully in the oven.

• Flavour-packed - The dressing brings sesame, ginger, and tahini together for a restaurant-worthy finish.

  
  

Ingredients - serves 2

For the Bowl

• 250g jasmine rice, cooked and cooled (for ease you can use a pack such as this one from Merchant Gourmet) 

• 1 tbsp tamari

• 1 tsp sesame oil 

• 2 salmon fillets (skin on)

• sea salt & black pepper

• 1 cucumber, thinly sliced

• 150g edamame, thawed

• 4 stalks spring onion, thinly sliced

• 1 avocado, sliced

  
  

For the Tahini Ginger Dressing

• 30g tahini

• 4 tbsp extra virgin olive oil

• 3 tbsp rice vinegar

• 2 tbsp tamari

• 40g maple syrup

• Thumb sized portion of fresh ginger, minced

• 1 garlic clove, minced

• 2 tbsp water (to thin, as needed)

  
  

Method

1. Cook & Crisp the Rice

   Prepare jasmine rice according to package directions and let it cool completely. Toss with tamari and sesame oil, then spread onto a parchment-lined baking sheet. Bake at 180°C (fan assisted) for 30-35 minutes, tossing halfway, until golden and crisp.

   
   

2. Roast the Salmon

   Season salmon with salt and pepper. Place skin-side down on a baking sheet and roast alongside the rice for 15 minutes, or until cooked to your liking. Shred into bite-sized pieces, discarding the skin.

   
   

3. Make the Dressing

   Blend together tahini, olive oil, rice vinegar, tamari, maple syrup, ginger, garlic, and water until smooth. Adjust thickness with a little more water if needed.

   
   

4. Assemble the Bowls

   Divide crispy rice, cucumber, edamame, avocado, and salmon between bowls. Drizzle generously with tahini ginger dressing.

   
   

Tips & Variations

• Top with fresh herbs like mint or coriander for brightness and flavour.

• A squeeze of lime before serving lifts all the flavours.

• Short on time? Skip the crisping step and use plain cooked rice.

• For extra heat, stir chilli flakes into the dressing.

Nutrition Notes

This recipe is rich in omega-3 fats from salmon, plant-based protein from edamame, and antioxidants from fresh vegetables. The tahini dressing adds a boost of calcium and magnesium, while the crispy rice provides complex carbs for lasting energy.

One serving (bowl + dressing) is a wholesome mix of protein (21g), healthy fats (34g), and fibre (7g) - the perfect way to nourish your body and satisfy you.