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Honey Glazed Salmon Bowl

This honey glazed salmon bowl pairs baked salmon with jasmine rice, crisp cucumber, creamy avocado, and a sweet-savory soy glaze. Each bowl gets a final drizzle of reserved glaze and a sprinkle of sesame seeds.
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Prep Time 15 minutes
Cook Time 32 minutes
Resting 10 minutes
Total Time 57 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Asian
Calories: 740
Ingredients Equipment Method Notes

Ingredients
  

Cook the rice
  • 1.5 cups jasmine rice
  • 2.25 cups water
  • 0.5 teaspoon kosher salt
Make the glaze
  • 0.25 cup honey
  • 3 tablespoons low-sodium soy sauce
  • 1 tablespoon rice vinegar
  • 1 teaspoon toasted sesame oil
  • 1 teaspoon ginger fresh, finely grated
  • 1 cloves garlic finely grated
Bake the salmon
  • 1.5 pounds salmon fillet skinless, cut into 4 portions
Assemble the bowls
  • 1 English cucumber medium, thinly sliced
  • 1 avocado sliced
  • 2 scallions thinly sliced
  • 1 teaspoon sesame seeds

Equipment

  • 1 2-quart saucepan
  • 1 small saucepan
  • 1 rimmed baking sheet

Method
 

Cook the rice
  1. Rinse the rice in a fine-mesh strainer under cold water until the water runs mostly clear, then drain well.
  2. Combine the rice, water, and salt in a 2-quart saucepan and bring to a boil over high heat.
  3. Cover, reduce the heat to low, and cook for 15 minutes.
  4. Remove from the heat and let stand, covered, for 10 minutes.
Make the glaze
  1. While the rice cooks, combine the honey, soy sauce, rice vinegar, sesame oil, ginger, and garlic in a small saucepan and bring to a simmer over medium heat.
  2. Simmer for 2 to 3 minutes, stirring, until slightly thickened.
  3. Set aside 2 tablespoons in a clean bowl.
Bake the salmon
  1. Heat the oven to 425°F and line a rimmed baking sheet with parchment paper.
  2. Arrange the salmon on the baking sheet and bake for 7 minutes.
  3. Brush the portions with the remaining glaze and bake for 4 to 7 minutes more, until the thickest part reaches 145°F.
Assemble the bowls
  1. Divide the rice among 4 bowls and top with the salmon, cucumber, avocado, and scallions.
  2. Drizzle each bowl with some of the reserved glaze and sprinkle with sesame seeds.

Notes

For the best texture, keep the cucumber and avocado separate until serving. Refrigerate leftovers for up to 3 days; freezing is possible for the salmon and rice, but the fresh toppings do not freeze well. Use gluten-free tamari in place of soy sauce if needed.