Asian-Inspired Salmon Bowl (Printer View)

Soy-ginger glazed salmon over steamed rice with crisp vegetables and sesame toppings.

# 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
09 - 1 tablespoon water, optional

→ 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 whisk into 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 the soy-ginger glaze, reserving the remaining mixture for later use.
06 - Bake salmon for 12 to 14 minutes, or until cooked through and flaky when tested with a fork.
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 was added. Remove from heat.
08 - Julienne carrots, cucumber, and red bell pepper into thin, uniform strips.
09 - Divide cooked rice among 4 serving bowls. Top each with a baked salmon fillet, arranging julienned vegetables and edamame around the salmon.
10 - Drizzle each bowl with the prepared glaze. Garnish with toasted sesame seeds, sliced scallions, and lime wedges if desired. Serve immediately.

# Expert Advice:

01 -
  • Everything cooks at once so you're not stuck at the stove for an hour.
  • The glaze tastes restaurant quality but takes three ingredients you already have.
  • It's one of those bowls that looks impressive when you're really just assembling leftovers and fresh fish.
  • You can prep the vegetables and glaze the night before and just bake the salmon when you're ready.
02 -
  • Rinse the rice until the water is completely clear or it will turn sticky and clumpy instead of fluffy.
  • Don't skip resting the rice off the heat, those ten minutes let the steam finish the job without burning the bottom.
  • Brush the glaze on the salmon right before baking so it caramelizes instead of burning.
  • If your salmon fillets are thin, check them at 10 minutes because they cook faster than thick cuts.
03 -
  • Toast your sesame seeds in a dry pan for 30 seconds before sprinkling them on, it makes them taste nuttier and smell incredible.
  • Use a sharp knife to julienne the vegetables so they're thin and elegant, thick chunks don't have the same crisp bite.
  • Let the salmon rest for a minute after baking so the juices settle back into the fish instead of running all over the cutting board.
  • Make a double batch of the glaze and keep it in the fridge, it's amazing on chicken, tofu, or roasted vegetables.
Return