Honey Soy Glazed Salmon Rice Bowls

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

Steps

1. 1 Rinse the sushi rice until the water runs clear, then cook it in a rice cooker with 2 cups water according to manufacturer instructions.
2. 2 While rice is cooking, preheat oven to 400°F.
3. 3 In a small saucepan, combine soy sauce, honey, rice vinegar, sesame oil, garlic, and ginger. Simmer for 5 minutes.
4. 4 Brush olive oil on salmon fillets and place them skin-side down in a greased baking dish.
5. 5 Brush half of the glaze over the salmon.
6. 6 Bake for 12-15 minutes, brush with remaining glaze, and return to oven for 2-3 minutes.
7. 7 Divide rice among four bowls, top each with a salmon fillet, and drizzle extra glaze on top.
8. 8 Garnish with green onions and sesame seeds.

Equipment

• Baking dish
• Rice cooker or saucepan

Variations

• Add avocado slices or pickled ginger for a twist.

Substitutions

• Swap out salmon for tofu for a vegetarian option.

Pairings

• Pairs well with a chilled white wine like Sauvignon Blanc.

Nutrition

Tips

• For extra crispiness, broil the salmon for 1 minute at the end, watching carefully to avoid burning.
• Use sushi rice for authentic texture, but jasmine or basmati work in a pinch.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the microwave with a splash of water to keep the rice moist.

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 and a crisp cucumber salad.

FAQ