Asian Salmon Bowl Soy Ginger (Printable)

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

# What You'll Need:

→ Salmon and Glaze

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
09 - 1 tablespoon water

→ Rice and Vegetables

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 shelled edamame, cooked
16 - 2 tablespoons toasted sesame seeds
17 - 2 scallions, thinly sliced
18 - Lime wedges for serving

# 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, dissolve cornstarch in 1 tablespoon water and whisk into glaze mixture.
04 - Preheat oven to 400°F. Line a baking sheet with parchment paper.
05 - Place salmon fillets on prepared sheet and brush generously with soy-ginger glaze. Reserve remaining glaze.
06 - Bake for 12 to 14 minutes, or until salmon is cooked through and flaky.
07 - 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.
08 - Julienne carrots, cucumber, and red bell pepper into thin, uniform strips.
09 - Divide cooked rice among 4 bowls. Top each with 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.

# Expert Tips:

01 -
  • The soy-ginger glaze is genuinely addictive, and you'll find yourself making extra just to drizzle over plain rice later.
  • It comes together in 40 minutes without any stress or complicated techniques.
  • You get that restaurant-quality feeling of eating something thoughtfully composed, not just a heap of random things on a plate.
02 -
  • Don't skip rinsing the rice because that starch is what will turn your fluffy rice into mushy rice if you ignore this step.
  • The glaze thickens as it cools, so it should look slightly loose when you drizzle it hot, because it will set up into something you can actually grab with chopsticks.
03 -
  • Pat your salmon completely dry before glazing, because that difference between dry and damp surface determines whether you get caramelization or steaming.
  • Make extra glaze and freeze it in a small container, because you'll want it on roasted vegetables or chicken next week and you won't regret the foresight.
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