Asian-Inspired Salmon Bowl (Printable Version)

Soy-ginger glazed salmon served 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
09 - 1 tablespoon water

→ For the Bowl

10 - 2 cups jasmine 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

# Steps to Follow:

01 - Rinse rice under cold water until water runs clear. Combine rice and water in a saucepan, bring to 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, minced garlic, rice vinegar, and sesame oil until well combined.
03 - Dissolve cornstarch in 1 tablespoon water and add to the glaze mixture. Whisk 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 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 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 fillet, arranging julienned vegetables and edamame around the salmon.
10 - Drizzle bowls with extra glaze. Garnish with toasted sesame seeds, sliced scallions, and lime wedges.

# Additional Tips::

01 -
  • The soy-ginger glaze is forgiving and flexible, so even if you're not a natural cook, it tastes like you know exactly what you're doing.
  • You can prep everything while the rice cooks, so the whole meal comes together in under 45 minutes without feeling rushed.
  • It's the kind of bowl that looks fancy enough to serve guests but simple enough to make on a Tuesday night when you're tired.
02 -
  • Don't skip rinsing the rice—I learned this the hard way when my first attempt turned into a starchy, gluey mess that no amount of seasoning could save.
  • Watch your salmon carefully in the oven because the difference between perfect and overdone is literally two minutes; set a timer and don't wander off.
  • The glaze thickens as it cools, so if it looks thin when hot, trust that it will tighten up once you pour it over the warm rice and salmon.
03 -
  • Pat your salmon dry before glazing it so the glaze adheres properly and caramelizes instead of steaming off.
  • Toast your sesame seeds in a dry pan for just a minute or two before garnishing—the heat unlocks their flavor and makes your bowl taste exponentially better.
  • If you're serving guests, prep all your vegetables ahead of time and keep them in the fridge until you're ready to assemble; this takes pressure off when you're managing the salmon baking time.
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