Asian Inspired Salmon Bowl (Print)

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

# Ingredients:

→ For the Salmon

01 - 4 salmon fillets, 5.3 oz 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
09 - 1 tablespoon water

→ 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

# Instructions:

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 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 the prepared sheet. Brush generously with the soy-ginger glaze, reserving remaining glaze. Bake for 12 to 14 minutes, or until cooked through and flaky.
06 - Transfer remaining glaze to a small saucepan. Bring to a simmer over medium heat, stirring until thickened, about 1 to 2 minutes if cornstarch is used. Remove from heat.
07 - Cut carrots, cucumber, and red bell pepper into thin, uniform matchstick pieces using a sharp knife or mandoline.
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 bowls with reserved glaze. Garnish with toasted sesame seeds, sliced scallions, and lime wedges if desired. Serve immediately.

# Pro Tips:

01 -
  • Everything cooks at once, so youre not stuck at the stove for an hour.
  • The soy ginger glaze tastes like takeout but costs a fraction of the price.
  • You can prep the vegetables ahead and just assemble when youre ready to eat.
  • It feels indulgent but keeps you full without that heavy, greasy feeling.
02 -
  • Rinsing the rice is not optional, skip it and youll end up with gluey clumps instead of fluffy grains.
  • Dont skip the resting time after the rice cooks, those 10 minutes let the moisture distribute evenly.
  • If your salmon fillets are thicker than usual, add a couple extra minutes to the baking time and check for doneness with a fork.
  • Always toast your sesame seeds if theyre not already toasted, it takes 30 seconds in a dry pan and makes a huge difference in flavor.
03 -
  • Line your baking sheet with parchment paper to avoid scrubbing sticky glaze off the pan later.
  • Make a double batch of the glaze and keep it in the fridge, it works on chicken, tofu, and even roasted vegetables.
  • If you want crispy salmon skin, start it skin side down in a hot skillet for a few minutes before brushing with glaze and finishing in the oven.
  • Taste your glaze before you brush it on, and adjust the honey or soy to match your preference.
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