Asian-Inspired Salmon Bowl (Print Version)

Tender glazed salmon over steamed rice with crisp vegetables and sesame seeds.

# What You'll Need:

→ 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, 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

# Method:

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.
04 - Preheat oven to 400°F. Line a baking sheet with parchment paper.
05 - Place salmon fillets on the prepared baking sheet. Brush generously with soy-ginger glaze, reserving remaining glaze for finishing.
06 - Bake salmon for 12 to 14 minutes, or until cooked through and flaky.
07 - Transfer remaining glaze to a small saucepan. Bring to a simmer over medium heat, stirring until thickened, approximately 1 to 2 minutes if cornstarch is used. Remove from heat.
08 - Julienne carrots, cucumber, and red bell pepper into thin, uniform strips.
09 - Divide cooked rice among 4 bowls. Top each portion with baked salmon, arranging julienned vegetables and edamame around the protein.
10 - Drizzle bowls with extra glaze. Garnish with toasted sesame seeds, sliced scallions, and lime wedges if desired.

# Expert Advice:

01 -
  • The glaze is so forgiving and comes together in literally two minutes, yet tastes like you've been simmering it all day.
  • You can prep everything ahead and just bake the salmon when hunger strikes, making weeknight dinner feel effortless.
  • It's the kind of bowl that looks restaurant-worthy on the plate but doesn't judge you for using pre-cut vegetables when you're tired.
02 -
  • If you skip rinsing the rice, you'll end up with a gluey mess instead of fluffy grains, and no amount of glaze will save that situation.
  • The glaze thickens as it cools, so don't panic if it looks thin when you pull it off the heat; it'll be perfect by the time you're ready to drizzle.
03 -
  • Cook your salmon skin-side up on the baking sheet so the underside gets slightly crispy while the top stays moist from the glaze.
  • Make the glaze the morning of and keep it in a jar in the fridge; it tastes even better the next day once the flavors have gotten to know each other.
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