Asian Inspired Salmon Bowl (Printable Version)

Soy-ginger glazed salmon served over fluffy rice with crisp vegetables and sesame seeds.

# Ingredient List:

→ For the Salmon

01 - 4 salmon fillets, approximately 5.3 ounces each
02 - 3 tablespoons soy sauce
03 - 2 tablespoons honey
04 - 1 tablespoon fresh ginger, grated
05 - 2 cloves garlic, minced
06 - 1 tablespoon rice vinegar
07 - 1 tablespoon sesame oil
08 - 1 teaspoon cornstarch, optional for thickening
09 - 1 tablespoon water, if using cornstarch

→ For the Bowl

10 - 2 cups jasmine or sushi rice, uncooked
11 - 2.5 cups water
12 - 1 cup carrot, julienned
13 - 1 cup cucumber, julienned
14 - 1 cup red bell pepper, julienned
15 - 1 cup edamame, shelled and cooked
16 - 2 tablespoons toasted sesame seeds
17 - 2 scallions, thinly sliced
18 - Lime wedges for serving, optional

# Directions:

01 - Rinse rice under cold water until water runs clear. Combine rice and water in a saucepan, bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let stand covered for 10 minutes.
02 - In a small bowl, whisk together soy sauce, honey, grated ginger, garlic, rice vinegar, and sesame oil until well combined.
03 - For a thicker glaze consistency, dissolve cornstarch in 1 tablespoon water and add to the glaze mixture, stirring until incorporated.
04 - Preheat oven to 400°F. Line a baking sheet with parchment paper.
05 - Place salmon fillets on prepared baking sheet. Brush generously with soy-ginger glaze, reserving remaining glaze. Bake for 12 to 14 minutes until cooked through and flaky.
06 - Transfer reserved glaze to a small saucepan. Bring to a simmer over medium heat, stirring until thickened, approximately 1 to 2 minutes if cornstarch was used. Remove from heat.
07 - Julienne carrots, cucumber, and red bell pepper into thin, uniform strips.
08 - Divide cooked rice evenly among 4 bowls. Top each with a baked salmon fillet, arranging julienned vegetables and edamame around the salmon.
09 - Drizzle each bowl with extra glaze. Garnish with sesame seeds, sliced scallions, and lime wedges if desired. Serve immediately.

# Expert Advice:

01 -
  • It looks like restaurant food but comes together in under an hour, perfect for impressing yourself on a random Wednesday.
  • The sweet and savory glaze caramelizes beautifully on the salmon, creating those crispy edges everyone fights over.
  • You can prep all the vegetables while the rice cooks, making the whole process feel effortless and organized.
  • Leftovers taste incredible cold the next day, eaten straight from the fridge when no one is watching.
02 -
  • Do not skip rinsing the rice, I made that mistake once and ended up with a gummy, sticky mess that clumped together instead of staying fluffy.
  • Brush the salmon with glaze right before baking, not earlier, or the honey can burn and turn bitter in the oven.
  • Let the cooked rice rest covered for the full 10 minutes after you turn off the heat, it finishes steaming and the texture becomes perfect.
  • Simmer the extra glaze separately so it is food safe and thick enough to actually coat the bowls instead of pooling at the bottom.
03 -
  • Make a double batch of the glaze and keep it in a jar in the fridge, it lasts two weeks and transforms plain chicken, tofu, or roasted vegetables into something exciting.
  • If your salmon has skin, place it skin-side down on the baking sheet and the skin will get crispy while protecting the flesh from drying out.
  • Use day-old rice if you have it, the drier texture holds up better under the glaze and vegetables without turning mushy.
  • Toast the sesame seeds in a dry skillet until they start popping and smell nutty, it only takes two minutes but the flavor difference is huge.
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