Asian-Inspired Salmon Bowl (Printable)

Soy-ginger glazed salmon over steamed rice with fresh vegetables and sesame seeds. A complete healthy meal ready in under an hour.

# 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 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

# How to make it:

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, minced garlic, rice vinegar, and sesame oil until well combined.
03 - 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.
05 - Place salmon fillets on the prepared baking sheet. Brush generously with soy-ginger glaze and reserve remaining glaze for finishing.
06 - Bake salmon for 12 to 14 minutes until cooked through and flaky.
07 - Transfer reserved glaze to a small saucepan and bring to a simmer over medium heat, stirring until thickened, approximately 1 to 2 minutes if cornstarch was used. Remove from heat.
08 - Cut carrots, cucumber, and red bell pepper into thin matchstick pieces.
09 - Divide cooked rice among 4 serving bowls. Top each with one baked salmon fillet, arranging julienned vegetables and edamame around the protein.
10 - Drizzle bowls with reduced glaze. Garnish with sesame seeds, sliced scallions, and lime wedges.

# Expert Suggestions:

01 -
  • The glaze is glossy and sticky enough to make every bite taste intentional, not like you just threw things in a bowl.
  • You can prep everything while the salmon bakes, so there's no frantic assembly moment.
  • It's elegant enough for guests but humble enough to eat straight from the bowl while standing at the sink.
02 -
  • Don't skip rinsing the rice, even though it feels tedious; it's the difference between grains that stay separate and porridge that sticks together.
  • If your salmon is thicker than your palm, add a couple of minutes to the baking time, but don't overcook it or you'll lose the delicate, buttery texture.
  • Make the glaze while the rice cooks so there's no scrambling at the end, and taste it before the salmon goes in the oven.
03 -
  • Keep a small bowl of ice water next to your cutting board when julienning vegetables so you can crisp them up for a few minutes before serving if they've softened.
  • Make extra glaze and store it in a jar, because once your family tastes it on salmon, they'll want it on everything from grain bowls to roasted broccoli.
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