Asian Salmon Bowl Soy Ginger (Print View)

Tender salmon glazed with soy-ginger atop fluffy rice with crisp vegetables and sesame toppings.

# Components:

→ 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, 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

# Directions:

01 - Rinse rice under cold water until water runs clear. Combine rice and 2.5 cups water in a saucepan. Bring to a boil, 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 3 tablespoons soy sauce, 2 tablespoons honey, 1 tablespoon grated ginger, 2 minced garlic cloves, 1 tablespoon rice vinegar, and 1 tablespoon sesame oil.
03 - For a thicker consistency, dissolve 1 teaspoon cornstarch in 1 tablespoon water and whisk into the glaze mixture until smooth.
04 - Preheat oven to 400°F. Line a baking sheet with parchment paper.
05 - Arrange 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 reserved glaze to a small saucepan. Bring to a simmer over medium heat, stirring frequently until thickened, approximately 1 to 2 minutes if cornstarch was added. Remove from heat.
08 - Julienne carrots, cucumber, and red bell pepper into thin, uniform strips.
09 - Divide cooked rice equally among 4 serving bowls. Top each with one baked salmon fillet. Arrange julienned vegetables and edamame around the salmon in sections.
10 - Drizzle bowls with the finished glaze. Garnish with toasted sesame seeds, sliced scallions, and lime wedges if desired. Serve immediately.

# Expert Advice:

01 -
  • It looks like you ordered in, but you made it in less time than delivery would take.
  • The soy ginger glaze is so good you will want to double it just to drizzle on everything.
  • You can prep the vegetables ahead and dinner comes together in minutes.
  • It is filling, bright, and feels virtuous without tasting like diet food.
02 -
  • Rinse your rice until the water runs clear or it will turn sticky and clumpy instead of fluffy.
  • Do not overbake the salmon or it dries out fast, check it at 12 minutes and pull it when it just flakes.
  • Julienne the vegetables as thin as you can so they stay crisp and do not overpower the salmon.
  • If you skip the cornstarch, the glaze will be thinner but still delicious, just less glossy and sticky.
03 -
  • Toast your sesame seeds in a dry skillet for 2 minutes before sprinkling, it makes them taste twice as nutty.
  • Prep all your vegetables and cook your rice ahead of time, then dinner is just baking salmon and assembling bowls.
  • Use a pastry brush to coat the salmon evenly with glaze so every bite has that sticky, caramelized flavor.
  • Let your rice rest covered after cooking, it finishes steaming and the texture becomes perfect.
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