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Asian Sesame Glazed Salmon Bowls with Jasmine Rice

Elina James
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Dinner
Servings 4 servings
Calories 300 kcal

Ingredients
  

  • For the Salmon and Glaze
  • 4 salmon fillets (about 6 oz / 170 g each, skin-on preferred)
  • 2 tablespoons soy sauce (low sodium recommended)
  • 2 tablespoons honey or maple syrup
  • 1 tablespoon rice vinegar
  • 1 tablespoon sesame oil
  • 1 teaspoon grated fresh ginger (or ½ teaspoon ground ginger)
  • 2 cloves garlic, minced
  • 1 teaspoon cornstarch mixed with 1 tablespoon water (for thickening)
  • 1 tablespoon toasted sesame seeds
  • 1 tablespoon neutral oil (for searing)
  • For the Bowls
  • 2 cups cooked jasmine rice (or brown rice, if preferred)
  • 1 cup shredded carrots
  • 1 cup cucumber slices
  • 1 cup edamame (cooked)
  • ½ cup thinly sliced red cabbage (optional)
  • 2 green onions, sliced
  • Fresh cilantro or microgreens, for garnish
  • Lime wedges, for serving

Instructions
 

  • Cook the Jasmine Rice: Prepare rice according to package instructions. Keep warm.
  • Prepare the Glaze: In a small bowl, whisk together soy sauce, honey, rice vinegar, sesame oil, ginger, and garlic.
  • Sear the Salmon: Heat a skillet over medium-high heat and add oil. Place salmon fillets skin-side down and cook for 4–5 minutes until skin is crisp. Flip and cook for another 2–3 minutes.
  • Add Glaze: Pour the prepared glaze into the pan with salmon. Reduce heat to low and simmer for 2–3 minutes. Stir in the cornstarch slurry to thicken the glaze until it becomes glossy and coats the fish evenly.
  • Assemble the Bowls: Add a scoop of jasmine rice to each bowl. Top with glazed salmon and drizzle some extra sauce from the pan. Arrange carrots, cucumbers, edamame, and cabbage around the salmon.
  • Garnish and Serve: Sprinkle sesame seeds, green onions, and fresh cilantro over the top. Serve with lime wedges for a refreshing citrus finish.