Glazed salmon with soy-maple sauce, rice, and veggies combine for a wholesome, flavorful Asian-inspired bowl.
# What You'll Need:
→ For the Salmon
01 - 4 salmon fillets (about 5 oz each), skin-on or skinless
02 - 2 tablespoons low-sodium soy sauce
03 - 2 tablespoons pure maple syrup
04 - 1 tablespoon rice vinegar
05 - 1 tablespoon sesame oil
06 - 1 garlic clove, minced
07 - 1 teaspoon freshly grated ginger
08 - 1/2 teaspoon chili flakes (optional)
→ For the Bowls
09 - 2 cups cooked jasmine or sushi rice (about 1 cup uncooked)
10 - 1 cup shredded red cabbage
11 - 1 cup julienned carrots
12 - 1 cup thinly sliced cucumber
13 - 1 avocado, sliced
14 - 2 tablespoons toasted sesame seeds
15 - 2 green onions, thinly sliced
→ For Garnish
16 - Lime wedges
17 - Extra soy sauce or sriracha (optional)
# Steps to Follow:
01 - In a small mixing bowl, whisk together soy sauce, maple syrup, rice vinegar, sesame oil, minced garlic, grated ginger, and chili flakes.
02 - Place salmon fillets in a shallow dish or resealable bag. Pour half of the prepared glaze over the fillets, reserving the remainder. Allow salmon to marinate at room temperature for 15 minutes.
03 - Preheat oven to 400°F. Line a baking sheet with parchment paper to prevent sticking.
04 - Arrange marinated salmon fillets on the lined baking sheet. Brush each fillet with the reserved glaze. Bake in the preheated oven for 12 to 15 minutes, or until the salmon is cooked through and flakes easily with a fork.
05 - While the salmon bakes, prepare the rice and ready all vegetables. Slice avocado, shred cabbage, julienne carrots, and slice cucumber and green onions.
06 - Divide cooked rice evenly among four bowls. Arrange shredded cabbage, carrots, sliced cucumber, and avocado over the rice. Top each bowl with a baked salmon fillet.
07 - Drizzle bowls with any pan juices. Garnish with toasted sesame seeds, sliced green onions, and lime wedges. Serve with extra soy sauce or sriracha as desired.
