Ginger Soy Glazed Salmon Rice Bowls

• 1 ½ cups sushi rice
• 3 cups water
• 4 salmon fillets (6 oz each)
• ¼ cup soy sauce
• 2 tablespoons honey
• 1 tablespoon rice vinegar
• 1 tablespoon grated fresh ginger
• 2 cloves garlic, minced
• 1 teaspoon sesame oil
• 2 cups baby spinach
• 1 carrot, julienned
• 2 green onions, sliced
• 1 tablespoon sesame seeds

Steps

1. 1 Rinse the rice until the water runs clear, then cook it in water according to package instructions.
2. 2 While rice cooks, whisk together soy sauce, honey, rice vinegar, ginger, garlic, and sesame oil in a small bowl.
3. 3 Heat a skillet over medium-high heat and sear salmon for 4 minutes per side, basting with glaze during the last 2 minutes.
4. 4 In another pan, quickly sauté spinach and carrots until just tender.
5. 5 Fluff the cooked rice and divide it into four bowls.
6. 6 Top each bowl with a salmon fillet, glazed side up, and the sautéed veggies.
7. 7 Garnish with green onions and sesame seeds.

Equipment

• Skillet
• Rice cooker or pot
• Whisk
• Cutting board and knife

Variations

• Swap salmon for tofu for a vegetarian option.
• Add avocado slices for a creamy touch.

Substitutions

• Use coconut aminos instead of soy sauce for a gluten-free option.
• Maple syrup can replace honey for a vegan version.

Pairings

• Pairs well with a crisp Sauvignon Blanc or a light green tea.

Nutrition

Tips

• For extra flavor, marinate the salmon in the glaze for 20 minutes before cooking.
• Adjust the heat while cooking salmon to avoid overcooking.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in the microwave.

Freezing: Freezes well for up to 2 months. Thaw overnight in the fridge and reheat gently.

Serving Suggestions

• Serve with a side of miso soup or a fresh cucumber salad.

FAQ