Asian Salmon Bowl Soy Ginger (Print View)

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

# Components:

→ For the Salmon

01 - 4 salmon fillets, about 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 running 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 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 consistency, dissolve cornstarch in 1 tablespoon water and stir into the glaze mixture until smooth.
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 the remaining mixture. Bake for 12 to 14 minutes until cooked through and flaky.
06 - Transfer reserved glaze to a small saucepan. Bring to a simmer over medium heat, stirring constantly until thickened, approximately 1 to 2 minutes if cornstarch was used. Remove from heat.
07 - Julienne carrots, cucumber, and red bell pepper into thin, uniform matchstick cuts.
08 - Divide cooked rice evenly among 4 bowls. Top each with a baked salmon fillet and arrange julienned vegetables and edamame around the salmon.
09 - Drizzle bowls with extra glaze. Garnish with toasted sesame seeds, sliced scallions, and lime wedges if desired. Serve immediately.

# Expert Advice:

01 -
  • Everything cooks at once so youre not stuck at the stove for an hour.
  • The glaze tastes like takeout but you control the sugar and salt.
  • Leftovers taste even better the next day when the flavors soak into the rice.
  • You can swap vegetables based on whats in season or on sale.
02 -
  • Dont skip rinsing the rice or youll end up with a sticky clumpy mess instead of fluffy grains.
  • Pat the salmon dry with a paper towel before glazing or the sauce will pool instead of cling.
  • Simmer the extra glaze separately so it thickens safely without raw fish contact.
03 -
  • Use a pastry brush to coat the salmon evenly with glaze so every bite has flavor.
  • Let the rice rest covered after cooking, lifting the lid early releases steam and makes it sticky.
  • Julienne vegetables the night before and store them in water to keep them crisp and save time.
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