Crispy Sesame Satay Salmon Bowls with Cucumber & Avocado

Crispy-edged salmon glazed with sesame satay sauce, served over fluffy rice with fresh vegetables and creamy avocado.

Serves 4 | Prep 15 minutes | Cook 15 minutes

Ingredients

  • 1½ lbs skinless salmon, cut into 1½-inch cubes

  • ¾ cup MOB Sesame Satay Sauce, divided

  • 1 tbsp olive oil

  • 3 cups cooked jasmine rice

  • 1 cucumber, thinly sliced

  • 1 avocado, sliced

  • 1 cup shelled edamame, cooked

  • 1 cup shredded carrots

  • 2 green onions, sliced

  • 1 tbsp toasted sesame seeds

  • Fresh lime wedges

Instructions

  1. Pat salmon dry and toss with ½ cup MOB Sesame Satay Sauce.

  2. Heat olive oil in a nonstick skillet over medium-high heat.

  3. Add salmon in a single layer and cook for 6–8 minutes, turning gently until caramelized and cooked to 145°F.

  4. Divide warm jasmine rice among four bowls.

  5. Arrange cucumber, avocado, edamame and carrots around the rice.

  6. Add sesame satay salmon.

  7. Drizzle with remaining sauce and garnish with green onions, sesame seeds and lime.

Chef's Tip: Add quick-pickled cucumbers for a bright contrast to the rich satay sauce.