Asian Salmon Bowl

1. 1
   mix

   Make the glaze.

   1.In a small bowl, whisk together soy sauce, honey, rice vinegar, sesame oil, minced garlic, and grated ginger.

   2.Set aside half the glaze for drizzling later.
2. 2
   steam · ~12 min

   Cook the jasmine rice.

   1.Bring rinsed rice, 2.25 cups water, and a pinch of salt to a boil in a saucepan.

   2.Cover, reduce heat to low, and simmer for 12 minutes.

   3.Remove from heat and let stand covered for 5 minutes, then fluff with a fork.

   TIPKeep the lid on during the rest — the steam finishes the rice perfectly.
3. 3
   grill · ~8 min

   Cook the salmon.

   1.Heat vegetable oil in a non-stick skillet over medium-high heat.

   2.Place salmon fillets skin-side down and cook for 4 minutes.

   3.Flip and brush generously with half the glaze. Cook another 3-4 minutes until salmon flakes easily and reaches 145°F internally.

   4.Remove from heat and brush with any remaining glaze from the pan.

   TIPPress the salmon gently with a spatula for the first 30 seconds to keep the skin flat and crispy.
4. 4
   assemble

   Assemble the bowls.

   1.Divide rice evenly among four bowls.

   2.Top each with a glazed salmon fillet.

   3.Arrange cucumber slices, avocado slices, and julienned carrot alongside.

   4.Drizzle with the reserved glaze.

   5.Sprinkle with black sesame seeds and sliced green onion.

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