Soy Ginger Glazed Salmon Rice Bowls
Colorful salmon rice bowls with a clean soy ginger glaze, jasmine rice, lightly seasoned cucumber, raw carrot ribbons, avocado, scallions, sesame seeds, and creamy Sesame Ginger Gochujang Sauce. Cook the salmon as air fryer bites or skillet seared fillets.
Equipment
- Medium mixing bowl or shallow container with lid
- Rice cooker or medium saucepan with lid
- Vegetable peeler
- Air fryer for salmon bites
- 12 inch skillet for salmon fillets
Ingredients
Soy Ginger Salmon
- 1 batch Soy Ginger Marinade and Glaze prepared through the clean reserve step
- 1 ½ pounds center cut salmon skinless for cubes, or skinless or skin on for 4 fillets
- 1 tablespoon neutral high heat oil only for the skillet method
- nonstick spray or neutral oil optional for the air fryer basket
Jasmine Rice
- 1 ½ cups jasmine rice rinsed
- water and kosher salt according to the rice package
Fresh Bowl Components
- 2 Persian cucumbers thinly sliced or diced
- 2 tablespoons seasoned rice vinegar
- ¼ teaspoon kosher salt plus more to taste
- 2 medium carrots peeled into ribbons
- 1 ripe avocado sliced
- 4 scallions thinly sliced
- 2 tablespoons toasted sesame seeds
- ½ cup prepared Sesame Ginger Gochujang Sauce plus more to taste
- nori strips or crumbled roasted seaweed optional
Instructions
Prepare the Salmon and Bowl Components
- Make one batch of Soy Ginger Marinade and Glaze. Reserve ⅓ cup in a clean container before raw salmon is added.
- For the air fryer method, cut skinless salmon into 1 ¼ to 1 ½ inch cubes. For the skillet method, leave the salmon as 4 fillets. Add the salmon to the remaining marinade, cover, and refrigerate for 20 to 30 minutes.
- Cook the jasmine rice with water and salt according to the package. Keep covered and warm.
- Toss the cucumber with seasoned rice vinegar and ¼ teaspoon kosher salt. Let it sit while the salmon cooks.
- Shave the carrots into ribbons. Slice the avocado and scallions. Set out the sesame seeds and Sesame Ginger Gochujang Sauce.
- Whisk 1 teaspoon cornstarch with 1 tablespoon cold water. Add it to the clean reserved marinade and simmer for 1 to 2 minutes, whisking, until glossy and lightly thickened. Keep warm.
Air Fryer Salmon Bites at 400°F
- Preheat the air fryer to 400°F if recommended by the manufacturer. Lightly oil the basket or use perforated air fryer parchment.
- Lift the salmon cubes from the marinade and let the excess drip away. Discard the used marinade.
- Arrange the salmon in one layer with space around the pieces. Cook in batches if needed.
- Air fry for 8 to 10 minutes, turning or gently shaking the basket halfway through. Begin checking at 8 minutes. Very large cubes may need 10 to 11 minutes. Cook to 145°F or until the flesh is no longer translucent and separates easily with a fork.
- Transfer the cooked cubes to a clean bowl. Spoon or brush with the warm prepared glaze, or toss very gently to coat.
Skillet Seared Salmon Fillets
- Lift the fillets from the marinade, let the excess drip away, and pat the surface lightly. Discard the used marinade.
- Heat 1 tablespoon neutral oil in a 12 inch skillet over medium heat.
- For skinless fillets, place the presentation side down and cook without moving for 4 to 5 minutes. Flip and cook for 3 to 4 minutes more, depending on thickness.
- For skin on fillets, place the skin side down and cook for 5 to 6 minutes. Flip and cook for 2 to 4 minutes more.
- Cook until the thickest portion reaches 145°F or the flesh is no longer translucent and separates easily with a fork. Lower the heat if the honey or garlic darkens too quickly.
- Remove from the skillet and spoon or brush with the warm prepared glaze.
Build the Bowls
- Divide the jasmine rice among 4 bowls.
- Add cucumber, carrot ribbons, avocado, and glazed salmon.
- Drizzle about 2 tablespoons Sesame Ginger Gochujang Sauce over each bowl.
- Finish with scallions, toasted sesame seeds, and optional nori. Serve with extra clean glaze and finishing sauce at the table.
Notes
Air fryer timing: The published target is 8 to 10 minutes at 400°F, with a check at 8 minutes. Very large cubes may need up to 11 minutes. Thirteen minutes was too long for the tested batch.
Salmon size: Keep cubes close to 1 ¼ inches for even cooking. Larger 1 ½ inch pieces may need a little more time.
Skin: Cubes are easiest with skinless salmon. Skillet fillets can be skinless or skin on.
Glaze safety: Reserve the clean ⅓ cup before raw salmon touches the marinade. Discard the used marinade.
Cucumber: These are lightly seasoned cucumbers, not quick pickles. Seasoned rice vinegar already contains sugar and salt.
Finishing sauce: Use the existing Sesame Ginger Gochujang Sauce as written. Do not mix it with additional mayonnaise.
Storage: Refrigerate cooked salmon for up to 3 days and cooked rice for up to 4 days. Keep fresh vegetables and finishing sauce separate.
Serving: One serving is 1 bowl, approximately 560 grams.
Nutrition: Nutrition is an estimate and depends on salmon variety, rice yield, how much marinade is absorbed, how much glaze is used, the finishing sauce serving, and whether skillet oil is included.
Nutrition
Calories: 888kcalCarbohydrates: 82gProtein: 43gFat: 39gSaturated Fat: 7gPolyunsaturated Fat: 12gMonounsaturated Fat: 14gCholesterol: 94mgSodium: 1310mgPotassium: 1100mgFiber: 7gSugar: 17gVitamin A: 8000IUVitamin C: 10mgCalcium: 95mgIron: 3.2mg
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