Ever since I made that delicious Korean Bibimbap Rice Bowl from Hello Fresh, I’ve been addicted. I was inspired to come up with a bowl of my own. This garlic and ginger soy glazed salmon bowl is EFFING DELICIOUS! My whole family went all the way in on this one, even fighting over whatever scraps were leftover. The main thing I love about dishes like this, is that you can add in whatever you like. Use up any veggie in your arsenal that is about to go bad, and you can totally use any type of rice, rice substitute or noodle as the foundation. Because I tend to be extra sometimes, I had to throw in some gari (sushi ginger) and avocado (I always have some). Don’t worry if you don’t have something, just leave it out.
Rice Bowl Basics
Again, the objective here is to use whatever you have on hand. Everything is designed to cook very fast, so proper tools are a must. You should absolutely have a good-quality non-stick skillet on hand for ease. You’re going to “stir-fry” all the veggies very quickly and set them aside.
I love using this dry-cure method for my salmon that I learned from Chef Steps. Dry curing with kosher salt and sugar helps firm the texture of the salmon and give it a deeper flavor. The sear is unreal when you do this. And the inside of the fish stays moist and perfectly cooked.
Low-carbing it? Use cauliflower rice, or skip the rice altogether. You could also use any type of noodle you prefer. The salmon is the star here, so everything else is just background music.
Can’t find Gari or Furikake? No worries. But check your local Asian or International supermarket. They not only always have these things, but they’re significantly cheaper than the big chain stores. I think you may even find Furikake at Walmart, if I’m not mistaken.
I cannot stress how incredibly delicious this meal is. It was really fun to make. Sure, lots of prep, but effort goes into a good meal. And this will keep you full for hours! Give it a try.
While you’re here, try my Broiled Grab and Corn Cakes. Ok bye.Print
A delicious bounty of various veggies over hot steamy rice, with glazed salmon in the center. You can customize this according to your individual tastes, and use whatever veggies you want. Try it with a runny fried egg on top!
For the salmon
- 4 thick center-cut salmon filets, thin edges trimmed off
- 1/2 cup flaky kosher salt (only use kosher salt here)
- 2 tablespoons granulated sugar
- black pepper, to taste
For the glaze
- 1/2 cup low-sodium soy sauce
- 1/2 cup honey
- 1/2 cup brown or white sugar (see note)
- 1/4 cup rice wine vinegar
- 1 – 2 tablespoons toasted sesame oil, optional
- 2 tablespoons sriracha, plus more if needed
- 1/4 cup fresh ginger, peeled and minced
- 2 tablespoons garlic, minced
- 1 to 2 jalapeños, thinly sliced (seeds included)
For the bowl
- Desired amount of cooked rice, kept warm
- 3 cups beech mushrooms, or any variety sliced
- 2 large carrots, sliced into ribbons with peeler
- 1/2 teaspoon granulated sugar
- 2 zucchinis, sliced into half-moons
- 10 baby bok choy, sliced lengthwise
- 2 cloves garlic, minced
- 1 teaspoon ginger, peeled and minced
- 2 scallions, thinly sliced
- Sea salt and black pepper, to taste
- Vegetable, canola, or grapeseed oil for sautéing
- 2 avocados, halved and thinly sliced, optional
- Gari (pickled sushi ginger) to garnish, optional
- Furikake seasoning to garnish, optional
- Lime wedges, optional
The first thing you’re going to do is dry-cure your salmon. Why? Because it improves the texture and flavor and enriches the color. You don’t have to do this step, but I highly recommend it. Only use kosher salt for the curing, using a finer grain salt can result in an overly-salty piece of fish.
Mix the kosher salt and sugar, and liberally sprinkle it all over the salmon, even the skin-side if applicable. Gently pat it in to make sure it adheres. Place the fish in your refrigerator for 15 to 30 minutes (no longer than 30 minutes). Rinse off the salt and sugar with cold water and pat the fish dry with paper towels. Sprinkle with desired amount of black pepper and place the salmon back in the fridge until ready to cook.
Prep all of your veggies. Finely chop the garlic and peeled ginger. Use a vegetable peeler to slice the carrot into ribbons. Slice the avocados, if using, and keep them covered with plastic wrap so they don’t oxidize too quickly. Or, you can slice the avocados after you build your bowl, totally up to you.
Mix all ingredients for the glaze in a large measuring cup. Whisk until all sugars are dissolved. Taste and adjust the saltiness or sweetness to your liking.
Now let’s get cooking…
- Cook your rice according to package directions, the amount is up to you. I used Jasmine Rice for my bowl, but you can use any kind of rice, or rice substitute. You could also use any type of noodle you want. Keep cooked rice warm until ready to use.
- In a large non-stick skillet over high-heat, drizzle about 2 tablespoons of oil. When oil is hot, add the mushrooms along with a pinch of salt and pepper. Using silicone tongs or a wooden spoon, toss the mushrooms until lightly coated in the oil and evenly seasoned. Continue to saute the mushrooms until golden brown, about 5 to 8 minutes. When mushrooms are done, set aside.
- In the same non-stick skillet over high-heat, drizzle in a little more oil, and toss in the carrots. Add a pinch of salt, pepper, and the half teaspoon of sugar. Toss vigorously, and saute until carrots are tender, about 2 to 3 minutes. Remove carrots from skillet and set aside.
- In the same non-stick skillet over high-heat, drizzle in a little more oil and add the zucchini. Add a pinch of salt and pepper, and toss to coat. Continue to saute the zucchini, flipping often, until spotty and blistered in some areas. This will take about 2 to 3 minutes. Remove zucchini from skillet and set aside.
- In the same non-stick skillet (you’re seeing a pattern here, huh?) over high-heat, drizzle in 2 tablespoons of oil, and carefully place each bok choy cut-side down. Add the salt, pepper, garlic, and ginger. Allow the bok choy to brown a little on the cut-side, about 2 to 3 minutes. Toss around to make sure the garlic and ginger cook for at least 30 seconds. Remove from skillet when the bok choy is tender but still firm and bright green, about another 2 minutes. Set aside.
- In the same non-stick skillet over medium-high heat, drizzle in 2 tablespoons of oil and place 4 pieces of salmon flesh-side down. Sear for about 4 minutes, or until nicely browned. Flip the fish over, and let the skin-side (if applicable) crisp for about a minute or two. Gently pour in the glaze. Reduce the heat to medium or medium-low, and allow the glaze to reduce and thicken slightly while the salmon cooks, about 5 minutes. Baste the glaze all over the salmon, turn off the heat and set aside.
- Build your bowl. Start with a desired amount of rice at the bottom, and distribute the veggies, avocado (if using), Gari (if using), and Furikake (if using). Drizzle some of the sauce and fresh lime all over the dish, and finish with desired amount of scallions. Enjoy!
You can use all honey, or all white or brown sugar for the glaze. A combination of all three is also fine. Taste the glaze before it’s cooked, and adjust the salt-sweet levels to your liking.
Keywords: rice bowl, salmon bowl, soy glazed salmon
Chef Resha is an accomplished self-taught private chef, home cook, public figure, and recipe developer based in the DC Metro area. Creator and owner of CarnalDish — an incredibly delicious and renowned website full of sinful comfort food recipes made with love. CarnalDish has been featured on Good Morning Washington, Ebony magazine, Essence, Huffington Post, BuzzFeed, Newport, The Dr. Oz Show, and many more notable publications.