Asian-Inspired Salmon Bowl (Printable)

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

# What You'll Need:

→ For the Salmon

01 - 4 salmon fillets, 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 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 stir 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 the soy-ginger glaze, reserving remaining glaze for finishing.
06 - Bake salmon for 12 to 14 minutes, or until cooked through and flaky when tested with a fork.
07 - Transfer remaining glaze to a small saucepan. Bring to a simmer over medium heat, stirring occasionally 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 matchstick pieces.
09 - Divide cooked rice evenly among 4 bowls. Arrange baked salmon in the center of each bowl with julienned vegetables and edamame positioned around it.
10 - Drizzle each bowl with the thickened glaze. Top with toasted sesame seeds, sliced scallions, and lime wedges if desired.

# Expert Tips:

01 -
  • It comes together in 40 minutes flat, which means weeknight dinner or impressive meal prep without the stress.
  • The soy-ginger glaze is addictive enough that you'll find yourself drizzling it on other proteins long after this bowl is gone.
  • Everything feels restaurant-quality but tastes even better because you control the salt and sweetness balance.
02 -
  • Don't skip the rice rinsing step—I learned this the hard way after making gluey rice twice before realizing that simple technique changes everything.
  • Pat the salmon completely dry before glazing or the moisture will prevent the glaze from sticking and caramelizing properly on the fish.
  • If your remaining glaze seems too thick after simmering, thin it with a teaspoon of water rather than adding more cornstarch, which can make it gluey.
03 -
  • Buy pre-shelled frozen edamame and thawed vegetables if you're short on time—this recipe is about the combination, not proving you can julienne everything by hand.
  • Toast your own sesame seeds in a dry skillet for exactly two minutes before using; the difference between toasted and untoasted is honestly the difference between a good bowl and an extraordinary one.
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