Asian-Inspired Salmon Bowl (Printable)

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

# What You 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 glaze 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

# How-To Steps:

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 - For a thicker glaze, dissolve cornstarch in 1 tablespoon water and add to the glaze mixture, stirring until incorporated.
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 glaze for later use.
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 constantly until thickened, approximately 1 to 2 minutes if cornstarch was used. Remove from heat.
08 - Julienne carrots, cucumber, and red bell pepper into thin, uniform matchsticks.
09 - Divide cooked rice among 4 bowls. Top each portion with one baked salmon fillet, arranging julienned vegetables and edamame around the salmon.
10 - Drizzle bowls with extra glaze. Garnish with toasted sesame seeds, sliced scallions, and lime wedges. Serve immediately.

# Expert Tips:

01 -
  • Quick and Efficient: Ready in just 40 minutes, making it ideal for busy weeknights.
  • Packed with Nutrients: A balanced source of high-quality protein, omega-3 fatty acids, and fresh fiber-rich vegetables.
  • Customizable: Easy to adapt with different grains or gluten-free alternatives to suit your dietary needs.
02 -
  • Thickening the Glaze: Always dissolve the cornstarch in cold water first to prevent lumps before adding it to the warm sauce.
  • Rice Texture: Letting the rice sit covered for 10 minutes after cooking is essential for achieving a light and fluffy consistency.
  • Preparation: Prep all your julienned vegetables while the salmon is in the oven to save time and ensure everything is ready for assembly at once.
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