Sesame-crusted salmon with sticky rice and bok choy (gluten-free)

Sesame-crusted salmon with sticky rice and bok choy (gluten-free)

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  • 0:22 Prep
  • 0:35 Cook
  • 4 Servings
  • Advanced

Take your tastebuds on a trip with this gluten free seared Asian salmon in sesame seed and chili served on a bed of rice and bok choy.

Featured in
Fish recipes, Salmon recipes


  • 1/2 teaspoon dried chilli flakes
  • 4 tablespoons white sesame seeds
  • 4 tablespoons black sesame seeds (see Notes)
  • 1 tablespoon chopped flat-leaf parsley
  • 1 eggwhite
  • 4 x 150g salmon fillets, skinned, pin-boned
  • 200g (1 cup) koshihikari rice (see Notes)
  • 40ml (2 tablespoons) vegetable oil
  • 1 1/2 teaspoons rice vinegar
  • Steamed bok choy, to serve (see Notes)
  • Tamari, to serve (see notes)


  • Step 1
    Combine chilli flakes, sesame seeds and parsley and spread on a sheet of baking paper. Place the eggwhite in a shallow bowl; lightly beat with a fork until frothy. Dip each salmon portion in the eggwhite, then cover with sesame mixture until each piece is well coated. Refrigerate for 10 minutes.
  • Step 2
    Place the rice in a pan with 1 1/2 cups water and bring to the boil, stirring occasionally. Reduce the heat to low-medium, cover with a lid and simmer for 15-20 minutes. Remove from heat and let stand, covered, for 5 minutes.
  • Step 3
    Meanwhile, heat the oil in a non-stick frypan over medium-high heat. Add the salmon pieces and cook for 3 minutes on each side. Add vinegar to the rice and stir to combine. Serve the salmon with sticky rice, steamed bok choy and a drizzle of tamari.

  • Low carb
  • Low sodium
  • Low sugar


  • 2949 kj


  • 40g

    Fat Total

  • 7g

    Saturated Fat

  • 3g


  • 46g


  • 98mg


  • 83.25mg


  • 39g

    Carbs (total)

All nutrition values are per serve


* Koshihikari rice is Japanese sticky rice, available from major supermarkets. Black sesame seeds are available from major and Asian supermarkets. Tamari is a wheat-free alternative to soy sauce; from supermarkets and health food stores.

  • Author: Valli Little
  • Image credit: Steve Brown
  • Publication:



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