Asian Salmon Bowl Soy Ginger (Printable)

Savory glazed salmon with fresh vegetables over steamed rice, finished with sesame seeds.

# What You Need:

→ 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
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 shelled and cooked edamame
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, 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. Stir until smooth.
04 - Preheat oven to 400°F. Line a baking sheet with parchment paper.
05 - Place salmon fillets on the prepared 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.
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 uniform thin strips.
09 - Divide cooked rice among 4 bowls. Top each with a 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 if desired.

# Expert Advice:

01 -
  • The soy-ginger glaze is addictively tangy-sweet, and honestly, you'll want to drizzle it on everything afterward.
  • One bowl feeds you completely and feels fancy enough to serve guests without any fuss.
  • It comes together in 40 minutes, which means weeknight dinner that doesn't taste rushed.
02 -
  • Don't skip the rice-rinsing step or you'll end up with a gummy, starchy bowl instead of fluffy individual grains that taste clean and delicate.
  • The glaze thickens as it cools, so if you're not using cornstarch, don't expect a sauce—you'll get more of a glossy coating, which is honestly just fine and sometimes better.
03 -
  • Make extra glaze and store it in a jar in your fridge for up to five days—drizzle it on avocado toast, roasted vegetables, or even plain rice for an instant upgrade.
  • Toast your own sesame seeds in a dry pan for two minutes if you buy them raw; the smell will convince you this one small step matters.
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