$, Grains, Salmon, Easy, FastKylie Thompson

Black Sesame Crusted Salmon over Rice with Shiitake Mushrooms

$, Grains, Salmon, Easy, FastKylie Thompson
Black Sesame Crusted Salmon over Rice with Shiitake Mushrooms

If you like rice bowls as much as I do, you should definitely add this recipe to your bank! Rich salmon combined with crispy shiitake mushrooms over fluffy rice with a bright dressing (thanks to a splash of orange juice) come together to make a beautiful bowl that will definitely bring you out of any wintertime blues.


Serves: 4

Cost: $

Skill Level: Easy

Time to Make: 30 minutes


2 8-ounce salmon fillets (skin-on or skin-off depending on your preference)

1/3 cup black sesame seeds

Salt and Pepper to Taste

4 tablespoons olive oil, divided

1 cup uncooked rice

8 ounces shiitake mushrooms

2 tablespoons soy sauce

1 tablespoon rice vinegar (or apple cider vinegar)

2 tablespoons sesame oil

1 orange (or lime)

Sambal oolek (optional)

3 cloves of garlic

5 scallions


Prep Ingredients: Cook rice according to package instructions. While the rice is cooking, prep the rest of the ingredients. Mince the garlic. Thinly slice two scallions crosswise. Thinly slice the shiitake mushrooms. Juice half of the orange. Cut the other half into wedges and reserve for serving.

In a small bowl, combine the soy sauce, rice vinegar, sesame oil, orange juice, sambal oolek (if using), minced garlic, and scallions. Set aside.

Pat the salmon dry and season with salt and pepper. Pour the sesame seeds into a shallow bowl and roll each salmon filet into the sesame seeds, ensuring that the filets are well coated with black sesame seeds. 

In a skillet, heat 2 tablespoons of olive oil over medium high until shimmering. Add sliced shiitake mushrooms and cook, flipping occasionally, until browned on all sides and beginning to crisp up around the edges, about 5-7 minutes. Season lightly with salt and pepper. Remove from pan and set aside.

Sear the salmon flesh side down (if using skin-on filets) until well browned, about 2-3 minutes. Flip and cook until skin is crispy and the the salmon is cooked through, an additional 4 minutes or so. Remove from pan and flake with a fork, breaking the skin into smaller pieces.

To serve: Divide cooked rice between bowls, top with mushrooms and flaked salmon. Drizzle with dressing. Serve with orange wedges and additional dressing on the side. Enjoy!

Designer and photographer living in NYC. I work as a design manager in ed tech and I make tasty recipes in my spare time!