Asian Salmon Bowl Soy Ginger (Printable)

Soy-ginger glazed salmon bowl with fresh vegetables and sesame seeds

# What You Need:

→ 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 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 consistency, 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 baking sheet. Brush generously with the soy-ginger glaze and reserve 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 until thickened, about 1 to 2 minutes if cornstarch is used. Remove from heat.
08 - Julienne carrots, cucumber, and red bell pepper into thin, uniform matchstick pieces using a sharp knife or mandoline.
09 - Divide cooked rice evenly among 4 bowls. Top each with a baked salmon fillet, arranging julienned vegetables and edamame around the salmon.
10 - Drizzle bowls with reduced glaze. Garnish with toasted sesame seeds, sliced scallions, and lime wedges if desired. Serve immediately.

# Expert Suggestions:

01 -
  • The whole bowl comes together in 40 minutes, which means weeknight dinners stop feeling like a negotiation.
  • That glaze is genuinely addictive, sweet and savory with just enough ginger bite to keep things interesting.
  • It's beautiful enough to impress people but simple enough that you won't stress about the technique.
02 -
  • Don't skip rinsing the rice, because that starch is what makes it gummy if you ignore it, and rinsed rice tastes clean and separate.
  • If your salmon looks done before 14 minutes, trust your eyes over the timer, because every oven is different and overcooked salmon is the only real mistake here.
  • The glaze thickens more as it cools, so if it looks a little loose in the pan, it'll be perfect by the time it hits the rice.
03 -
  • Make the glaze the night before and store it in a jar in the fridge, then brush it on the salmon straight from cold, which somehow makes the whole process feel less chaotic.
  • If salmon isn't accessible or appealing to you, halibut, cod, or even shrimp work beautifully with this same glaze and the same timing.
  • Toast your own sesame seeds if you have five minutes, because the difference between raw and toasted is the difference between eating and actually tasting.
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