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Crispy Honey Ginger Salmon Bowl

Honey ginger salmon bowls pair browned, crisp-edged salmon with fluffy rice and a bubbling, slightly thickened honey-soy sauce. Cucumber, avocado, scallions, and sesame seeds add fresh crunch and creamy texture to each bowl.
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Prep Time 15 minutes
Cook Time 28 minutes
Standing time 10 minutes
Total Time 53 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Asian
Calories: 720
Ingredients Equipment Method Notes

Ingredients
  

For the rice
  • 1.5 cups long-grain white rice
  • 2.25 cups water
  • 0.5 teaspoon kosher salt
For the sauce
  • 0.25 cup honey
  • 3 tablespoons soy sauce
  • 1 tablespoon rice vinegar
  • 1 tablespoon fresh ginger grated
  • 2 cloves garlic minced
  • 1 teaspoon toasted sesame oil
For the salmon
  • 1.5 lb salmon fillet skinless, cut into 1-inch cubes
  • 2 tablespoons cornstarch
  • 0.25 teaspoon black pepper
  • 2 tablespoons neutral oil
For serving
  • 1 English cucumber thinly sliced
  • 1 avocado pitted and sliced
  • 3 scallions thinly sliced
  • 1 teaspoon sesame seeds

Equipment

  • 1 2-quart saucepan
  • 1 12-inch skillet

Method
 

Cook the rice
  1. Rinse the rice under cold water until the water runs mostly clear, then drain it.
  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 simmer for 15 minutes.
  4. Turn off the heat and let stand covered for 10 minutes.
Mix the sauce
  1. Whisk the honey, soy sauce, rice vinegar, ginger, garlic, and sesame oil in a small bowl until combined.
Cook the salmon
  1. Pat the salmon dry, then gently toss it with the cornstarch and black pepper until evenly coated.
  2. Heat 1 tablespoon of the neutral oil in a 12-inch skillet over medium-high heat; cook half the salmon in a single layer, turning occasionally, for 4 to 6 minutes until browned on several sides and the thickest pieces reach 145°F, then transfer to a plate. Repeat with the remaining oil and salmon.
  3. Reduce the heat to medium-low, pour the sauce into the skillet, and simmer for 30 to 60 seconds, stirring, until bubbling and slightly thickened.
  4. Return the salmon to the skillet and gently toss to coat.
Assemble the bowls
  1. Divide the rice among four bowls and top with the salmon, cucumber, avocado, scallions, and sesame seeds.

Notes

For the crispiest salmon, pat it thoroughly dry and cook it in a single layer without crowding the skillet. Refrigerate leftovers for up to 3 days; freezing is not recommended because the cucumber and avocado lose their texture. Use gluten-free tamari instead of soy sauce for a gluten-free option.