Asian-Inspired Salmon Bowl (Printable)

Soy-ginger glazed salmon with steamed rice, fresh 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
09 - 1 tablespoon water, if using cornstarch

→ 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, optional

# How-To Steps:

01 - Rinse rice under cold running water until water runs clear. Combine rice and water in a saucepan, bring to a boil, reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and allow to 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 - 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 soy-ginger glaze, reserving remaining mixture.
06 - Bake salmon for 12 to 14 minutes until cooked through and flaky.
07 - Transfer remaining glaze to a small saucepan. Bring to a gentle simmer over medium heat, stirring occasionally until thickened, approximately 1 to 2 minutes if cornstarch was added. Remove from heat.
08 - Julienne carrots, cucumber, and red bell pepper into uniform thin strips.
09 - Divide cooked rice evenly among 4 bowls. Arrange baked salmon fillet on top of each portion, positioning julienned vegetables and edamame artfully around the salmon.
10 - Drizzle bowls with reserved glaze. Garnish with toasted sesame seeds, sliced scallions, and lime wedges if desired. Serve immediately.

# Expert Tips:

01 -
  • The soy-ginger glaze tastes like it took all day to develop, but you'll have it ready in minutes.
  • It's one of those rare dishes where the healthier choice actually tastes decadent.
  • You can prep everything ahead and assemble when hunger strikes, no stress.
02 -
  • Don't skip resting the rice; those ten minutes covered make the difference between mushy and perfect.
  • The salmon cooks faster than you'd think, so set a timer—overshooting by even two minutes changes the texture completely.
03 -
  • Make a double batch of glaze and keep it in the fridge for five days; it transforms everything from eggs to roasted vegetables into something special.
  • If your salmon is thicker than expected, tent it loosely with foil for the last few minutes so the outside doesn't overcook while the center finishes.
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