Asian-Inspired Salmon Bowl (Print Version)

Soy-ginger glazed salmon with rice, crisp vegetables, edamame, and sesame seeds for a healthy bowl.

# 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 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 consistency, 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 sheet. Brush generously with the soy-ginger glaze, reserving remaining glaze for later use. Bake for 12 to 14 minutes until cooked through and flaky.
06 - While salmon bakes, transfer remaining glaze to a small saucepan. Bring to a simmer over medium heat, stirring until thickened, approximately 1 to 2 minutes if cornstarch was used. Remove from heat.
07 - Julienne carrots, cucumber, and red bell pepper into uniform thin strips.
08 - Divide rice evenly among 4 bowls. Top each portion with a baked salmon fillet, arranging julienned vegetables and edamame around the salmon.
09 - Drizzle bowls with extra glaze. Top with toasted sesame seeds and sliced scallions. Serve with lime wedges on the side if desired.

# Expert Advice:

01 -
  • It looks like restaurant food but comes together in less time than delivery would take.
  • The glaze does all the heavy lifting, turning simple salmon into something glossy and crave-worthy.
  • Every bite has texture contrast, from creamy fish to crunchy vegetables to chewy rice.
  • You can prep the vegetables and glaze ahead, making weeknight assembly almost effortless.
02 -
  • Don't skip rinsing the rice or it will turn out gummy and sticky instead of light and fluffy.
  • If your glaze is too thick, add a teaspoon of water at a time until it's pourable but still glossy.
  • Let the salmon rest for a minute after baking so the juices redistribute and the fish stays moist.
03 -
  • Toast your sesame seeds in a dry pan for a minute before sprinkling them on, it deepens their flavor and makes them even more fragrant.
  • If your salmon has skin, bake it skin-side down and it will peel off easily after cooking, leaving you with perfectly glazed flesh.
  • Make a double batch of glaze and keep it in the fridge, it's incredible on grilled vegetables, rice bowls, or even as a marinade for chicken.
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