Asian-Inspired Salmon Bowl (Printable Version)

Soy-ginger glazed salmon atop fluffy rice with crisp vegetables and sesame seeds.

# What You'll Need:

→ For the Salmon

01 - 4 salmon fillets, approximately 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 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 running 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, minced garlic, rice vinegar, and sesame oil until well combined.
03 - For a thicker glaze, 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 soy-ginger glaze, reserving remaining glaze for later use.
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 - Julienne carrots, cucumber, and red bell pepper into thin, uniform strips.
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 reserved glaze. Garnish with toasted sesame seeds, sliced scallions, and lime wedges if desired.

# Expert Advice:

01 -
  • The glaze tastes restaurant-quality but comes together in under five minutes, making you look like you actually planned dinner.
  • Everything can be prepped ahead, so you're mostly just assembling rather than juggling multiple tasks at once.
  • It's the kind of bowl that feels indulgent but leaves you actually energized instead of sluggish afterward.
02 -
  • Rinsing rice is non-negotiable if you want fluffy individual grains instead of a starchy blob, even though it feels like an extra step.
  • Salmon cooks faster than you think, so set a timer because dry salmon is the only way this recipe disappoints, and it's entirely preventable.
03 -
  • Pat your salmon completely dry before glazing because moisture is the enemy of a good caramelized finish.
  • If your glaze seems too thick after reduction, thin it with a teaspoon of water at a time rather than starting over.
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