Jul 14 2026
Restaurants›The Veggie›Sesame Ginger Salmon Bowl Recipe

Sesame Ginger Salmon Bowl Recipe

Inspired by The Veggie
Time1h 30m
Serves2

Roasted Oshi plant-based salmon, brown rice, mixed greens, fried brussel sprouts, namasu, avocado, sesame ginger dressing, sesame seeds. Gluten free, soy free. Contains shea nut and coconut

Jump to Recipe

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

For the Roasted Oshi Plant-Based Salmon

For the Brown Rice

For the Mixed Greens

For the Fried Brussels Sprouts

For the Namasu

For the Sesame Ginger Dressing

For the Assembly

Method

For the Roasted Oshi Plant-Based Salmon

  1. 1

    Prepare the Salmon

    Preheat the oven to 400°F (200°C). In a small bowl, mix olive oil, lemon juice, garlic powder, salt, and black pepper. Brush the mixture over the Oshi plant-based salmon fillets.

  2. 2

    Roast the Salmon

    Place the salmon fillets on a baking sheet lined with parchment paper. Roast in the oven for about 15-20 minutes, or until golden brown and cooked through.

For the Brown Rice

  1. 3

    Cook the Brown Rice

    In a saucepan, combine the brown rice, water, and salt. Bring to a boil, then reduce heat to low, cover, and simmer for about 45 minutes, or until the rice is tender and the water is absorbed. Fluff with a fork and set aside.

For the Mixed Greens

  1. 4

    Prepare the Mixed Greens

    Wash and dry the mixed greens. Set aside for assembly.

For the Fried Brussels Sprouts

  1. 5

    Prepare the Brussels Sprouts

    Trim and halve the Brussels sprouts. In a skillet, heat olive oil over medium heat. Add Brussels sprouts cut-side down and season with salt and black pepper.

  2. 6

    Fry the Brussels Sprouts

    Fry for about 5-7 minutes until golden brown and crispy. Toss occasionally to cook evenly. Remove from heat and set aside.

For the Namasu

  1. 7

    Prepare the Namasu

    In a bowl, combine julienned carrot and cucumber. In a small bowl, mix rice vinegar, sugar, and salt until dissolved. Pour the mixture over the vegetables and toss to coat. Let sit for at least 15 minutes.

For the Sesame Ginger Dressing

  1. 8

    Make the Dressing

    In a bowl, whisk together sesame oil, grated ginger, minced garlic, maple syrup, rice vinegar, and salt to taste. Adjust seasoning if necessary.

For the Assembly

  1. 9

    Assemble the Bowl

    In a bowl, layer the cooked brown rice, mixed greens, roasted salmon, fried Brussels sprouts, and Namasu. Top with sliced avocado and drizzle with sesame ginger dressing. Sprinkle sesame seeds over the top.

More from The Veggie