Asian Inspired Salmon Bowl (Printable)

Soy-ginger glazed salmon with crisp vegetables and fluffy jasmine rice

# 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 shelled and cooked edamame
16 - 2 tablespoons toasted sesame seeds
17 - 2 scallions, thinly sliced
18 - Lime wedges for serving, optional

# Directions:

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.
03 - Optional step: dissolve cornstarch in 1 tablespoon water and add to the glaze mixture for a thicker consistency.
04 - Preheat oven to 400°F. Line a baking sheet with parchment paper. Place salmon fillets on the prepared sheet and brush generously with soy-ginger glaze, reserving remaining glaze.
05 - Bake salmon 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, approximately 1 to 2 minutes if cornstarch is used. Remove from heat.
07 - Julienne carrots, cucumber, and red bell pepper into thin, uniform strips.
08 - Divide cooked rice among 4 bowls. Top with baked salmon fillet and arrange julienned vegetables and edamame around the salmon.
09 - Drizzle bowls with reduced glaze. Garnish with toasted sesame seeds, sliced scallions, and lime wedges if desired. Serve immediately.

# Expert Advice:

01 -
  • The glaze is sweet, savory, and tangy all at once—it sticks to the salmon like it was made for each other.
  • Everything comes together in one oven and one pot, which means less cleanup and more time to actually eat.
  • It looks restaurant-worthy on the plate, even though you're working with straightforward ingredients and basic knife skills.
02 -
  • Don't skip rinsing the rice—it's the difference between fluffy grains and a starchy, gluey mess.
  • If your salmon is thicker than it is long, it'll cook faster; thinner fillets need less time, so check it at 12 minutes rather than waiting the full 14.
03 -
  • Toast your own sesame seeds in a dry pan for about two minutes until golden and fragrant—they taste ten times better than the pre-toasted versions sitting in the spice aisle.
  • If your glaze tastes too salty, a teaspoon of honey and a splash of rice vinegar will bring it back into balance without ruining the batch.
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