Sesame Ginger Glazed Salmon Bowls
Sesame Ginger Glazed Salmon Bowls
Ingredients
For the Salmon
- 4 salmon fillets, skin removed, cut into 1-inch pieces
- 1 tablespoon sesame oil
- 1/4 cup soy sauce
- 2 tablespoons honey
- 1 tablespoon fresh ginger, grated
- 2 cloves garlic, minced
- 1 tablespoon rice vinegar
- 1 teaspoon cornstarch
For the Bowls
- 2 cups sushi rice, cooked according to package directions
- 2 cups broccoli florets
- 1 cup carrots, julienned
- 1 cup edamame, shelled, cooked
- 2 green onions, thinly sliced, for garnish
- 1 tablespoon sesame seeds, toasted, for garnish
Instructions
- 1
In a medium bowl, whisk together sesame oil, soy sauce, honey, grated ginger, minced garlic, and rice vinegar. In a small separate bowl, whisk the cornstarch with 2 tablespoons of water until smooth, then add it to the glaze mixture and whisk until well combined.
⏱️ 5 min
- 2
Add the salmon pieces to the glaze and gently toss to coat. Let marinate for at least 10 minutes.
⏱️ 10 min
- 3
While the salmon marinates, steam or blanch the broccoli florets and julienned carrots until tender-crisp, about 3-5 minutes. Drain and set aside.
⏱️ 5 min
- 4
Heat a large skillet or wok over medium-high heat. Add the marinated salmon and any remaining glaze. Cook for 5-7 minutes, stirring occasionally, until the salmon is cooked through and the glaze has thickened and coats the salmon.
⏱️ 7 min•🌡️ 375
- 5
To assemble the bowls, divide the cooked sushi rice among four bowls. Top with the cooked salmon, steamed broccoli, carrots, and edamame.
⏱️ 3 min
- 6
Garnish with sliced green onions and toasted sesame seeds. Serve immediately.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Sesame Ginger Glazed Salmon Bowls
Ingredients
For the Salmon
- 4 salmon fillets, skin removed, cut into 1-inch pieces
- 1 tablespoon sesame oil
- 1/4 cup soy sauce
- 2 tablespoons honey
- 1 tablespoon fresh ginger, grated
- 2 cloves garlic, minced
- 1 tablespoon rice vinegar
- 1 teaspoon cornstarch
For the Bowls
- 2 cups sushi rice, cooked according to package directions
- 2 cups broccoli florets
- 1 cup carrots, julienned
- 1 cup edamame, shelled, cooked
- 2 green onions, thinly sliced, for garnish
- 1 tablespoon sesame seeds, toasted, for garnish
Instructions
- 1
In a medium bowl, whisk together sesame oil, soy sauce, honey, grated ginger, minced garlic, and rice vinegar. In a small separate bowl, whisk the cornstarch with 2 tablespoons of water until smooth, then add it to the glaze mixture and whisk until well combined.
⏱️ 5 min - 2
Add the salmon pieces to the glaze and gently toss to coat. Let marinate for at least 10 minutes.
⏱️ 10 min - 3
While the salmon marinates, steam or blanch the broccoli florets and julienned carrots until tender-crisp, about 3-5 minutes. Drain and set aside.
⏱️ 5 min - 4
Heat a large skillet or wok over medium-high heat. Add the marinated salmon and any remaining glaze. Cook for 5-7 minutes, stirring occasionally, until the salmon is cooked through and the glaze has thickened and coats the salmon.
⏱️ 7 min•🌡️ 375 - 5
To assemble the bowls, divide the cooked sushi rice among four bowls. Top with the cooked salmon, steamed broccoli, carrots, and edamame.
⏱️ 3 min - 6
Garnish with sliced green onions and toasted sesame seeds. Serve immediately.
⏱️ 2 min