Asian-Inspired Salmon Bowl (Print version)

Soy-ginger glazed salmon paired with fluffy rice and crisp julienned vegetables in a colorful bowl.

# What You Need:

→ For the Salmon

01 - 4 salmon fillets, 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 for cornstarch mixture

→ 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

# How To Make It:

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 whisk into the glaze mixture.
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 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 frequently until thickened, approximately 1 to 2 minutes if cornstarch was used. Remove from heat.
08 - Cut carrots, cucumber, and red bell pepper into thin, uniform julienne strips using a sharp knife or mandoline.
09 - Divide cooked rice equally among 4 bowls. Top each with one baked salmon fillet, arranging julienned vegetables and edamame around the salmon.
10 - Drizzle each bowl with reserved glaze. Garnish with toasted sesame seeds, sliced scallions, and lime wedges. Serve immediately.

# Expert Tips:

01 -
  • The glaze tastes restaurant-quality but comes together in under five minutes, so you'll actually make this on a Tuesday night.
  • Everything can be prepped ahead, which means you can have dinner on the table faster than delivery would arrive.
  • It's the kind of bowl that feels indulgent and healthy at the same time, so there's no guilt involved.
02 -
  • Don't skip the rinsing step for rice, or you'll end up with a starchy mess that clumps instead of individual fluffy grains.
  • Pat your salmon completely dry before glazing, because moisture prevents the glaze from adhering properly and creating that gorgeous caramelized coating.
  • If your glaze looks thin after simmering, it might not have cornstarch in it, which is fine, but the texture will be more of a drizzle than a coating, so adjust your serving style accordingly.
03 -
  • Buy your salmon from a good fishmonger who can tell you exactly when it came in, which guarantees freshness and quality that makes this dish shine.
  • Invest in a sharp chef's knife for the julienning, because dull knives make the task frustrating and your vegetables won't look as polished.
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