Asian Salmon Bowl Soy Ginger (Print version)

Soy-ginger glazed salmon over fluffy rice with crisp vegetables and sesame seeds. A healthy, vibrant meal ready in 40 minutes.

# What You'll Need:

→ For the Salmon

01 - 4 salmon fillets (about 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

# How-To Steps:

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.
03 - For a thicker glaze, dissolve cornstarch in 1 tablespoon water and add to the glaze mixture.
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.
06 - Bake salmon for 12 to 14 minutes, or until 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 is used. Remove from heat.
08 - Prepare vegetables by julienning carrots, cucumber, and red bell pepper into thin, uniform strips.
09 - Divide rice among 4 bowls. Top with baked salmon, arranging julienned vegetables and edamame around the salmon.
10 - Drizzle bowls with extra glaze. Garnish with sesame seeds, sliced scallions, and lime wedges if desired.

# Tips from the pros:

01 -
  • The soy-ginger glaze is addictively balanced, hitting sweet, salty, and tangy notes in perfect harmony without any fussing.
  • Everything comes together in 40 minutes, so you can serve something restaurant-quality on a weeknight without the stress.
  • It's naturally full of protein and vegetables, so you feel genuinely good eating it, not just satisfied.
  • The bowl format means everyone can customize their toppings, which makes group dinners feel interactive and fun.
02 -
  • Don't skip rinsing the rice; cloudy rice water means excess starch that will make your grains gluey and clumpy instead of fluffy and separate.
  • Pat the salmon completely dry before glazing—any moisture on the surface will prevent the glaze from caramelizing and sticking properly.
  • The glaze thickens slightly more as it cools, so if you're making it ahead, it might be thicker than you expect; add a teaspoon of water to loosen it if needed.
03 -
  • Toast your own sesame seeds in a dry skillet for 2 minutes if you buy them raw—the difference in flavor depth is stunning and takes almost no time.
  • If your salmon fillets are extra thick, tent them loosely with foil for the first 8 minutes of baking so the outside doesn't dry out before the inside cooks through.
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