# What You’ll Need:
→ For the Salmon
01 - 4 salmon fillets, about 5.3 oz each
02 - 3 tablespoons soy sauce
03 - 2 tablespoons honey
04 - 1 tablespoon fresh ginger, grated
05 - 2 cloves garlic, minced
06 - 1 tablespoon rice vinegar
07 - 1 tablespoon sesame oil
08 - 1 teaspoon cornstarch, optional for thickening
09 - 1 tablespoon water if using cornstarch
→ For the Bowl
10 - 2 cups jasmine or sushi rice, uncooked
11 - 2½ cups water
12 - 1 cup carrot, julienned
13 - 1 cup cucumber, julienned
14 - 1 cup red bell pepper, julienned
15 - 1 cup edamame, shelled and cooked
16 - 2 tablespoons toasted sesame seeds
17 - 2 scallions, thinly sliced
18 - Lime wedges for serving, optional
# Directions:
01 - Rinse rice under cold water until water runs clear. Combine rice and water in a saucepan, bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let stand covered for 10 minutes.
02 - In a small bowl, whisk together soy sauce, honey, grated ginger, garlic, rice vinegar, and sesame oil until well combined.
03 - For a thicker glaze, dissolve cornstarch in 1 tablespoon water and add to the glaze mixture, stirring until incorporated.
04 - Preheat oven to 400°F. Line a baking sheet with parchment paper.
05 - Place salmon fillets on the prepared sheet. Brush generously with soy-ginger glaze and reserve remaining glaze for finishing.
06 - Bake salmon for 12 to 14 minutes, or until cooked through and flaky.
07 - Transfer remaining glaze to a small saucepan. Bring to a simmer over medium heat, stirring until thickened, approximately 1 to 2 minutes if cornstarch was used. Remove from heat.
08 - Julienne carrots, cucumber, and red bell pepper into uniform thin strips.
09 - Divide cooked rice evenly among 4 bowls. Top each with a baked salmon fillet, arranging julienned vegetables and edamame around the salmon.
10 - Drizzle bowls with reserved glaze. Top with toasted sesame seeds and sliced scallions. Serve with lime wedges if desired.
