Asian-Inspired Salmon Bowl (Print Version)

Soy-ginger glazed salmon served over steamed rice with fresh vegetables and sesame seeds.

# What You'll Need:

→ For the Salmon

01 - 4 salmon fillets, approximately 5.3 ounces 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 edamame, shelled and cooked
16 - 2 tablespoons toasted sesame seeds
17 - 2 scallions, thinly sliced
18 - Lime wedges for serving, optional

# 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, garlic, rice vinegar, and sesame oil until well combined.
03 - For a thicker glaze, dissolve cornstarch in 1 tablespoon water and add to the glaze mixture, stirring until smooth.
04 - Preheat oven to 400°F. Line a baking sheet with parchment paper.
05 - Place salmon fillets on the prepared sheet. Brush generously with the soy-ginger glaze. Reserve 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 a 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 rice among 4 bowls. Top with baked salmon, arranging julienned vegetables and edamame around the salmon.
10 - Drizzle bowls with extra glaze. Garnish with sesame seeds, sliced scallions, and lime wedges if desired.

# Expert Tips:

01 -
  • The glossy soy-ginger glaze comes together in under a minute but tastes like you spent hours perfecting it.
  • Everything can be prepped ahead, which means you're actually relaxing while dinner comes together instead of frantically chopping at the last second.
  • It's healthy enough to feel virtuous but satisfying enough that nobody's reaching for snacks an hour later.
02 -
  • Don't skip rinsing the rice or you'll end up with a gluey, disappointing bowl no matter how perfect the salmon is.
  • Pat your salmon completely dry before the glaze goes on, otherwise the moisture will prevent proper browning and your glaze will slip right off.
  • If you make this ahead, keep the glaze separate and drizzle it right before serving—a warm glaze over cool vegetables tastes exponentially better.
03 -
  • Make the glaze in the morning and store it in a jar—it'll only deepen in flavor and you'll have zero work to do at dinner time.
  • If your salmon fillets are thick, tent them loosely with foil for the first few minutes of baking so they cook through without the edges overcooking.
  • Julienne your vegetables while the rice cooks and the oven preheats; you'll genuinely be done before the salmon hits the table.
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