Soy Glazed Salmon Rice Bowls

Soy Glazed Salmon Rice Bowls
Serves 4
  1. 4 cups cooked short grain rice (sushi rice)
  2. 1 english cucumber, sliced
  3. 1 cup defrosted corn kernels
  4. 1-2 carrots, julienned
  5. 2 cups shredded romaine (or red leaf) lettuce
  6. 1 lb salmon filet
  7. ¾ cup soy sauce
  8. ¼ cup mirin
  9. 2 T. sesame oil
  10. ½ t. wasabi powder (optional)
  1. Preheat oven to 350 degrees. Mix soy sauce, mirin and sesame oil together. Pour over salmon filet. Place salmon on lined baking sheet and cook in oven for 20 minutes.
  2. Meanwhile, take remaining sauce (add wasabi powder, if you would like it to be spicy) and cook over medium / medium-low heat until slightly reduced (about 10 minutes).
  3. Place ½ cup of cooked rice in a serving bowl. Add shredded lettuce, corn, carrots, and cucumber on top of rice. Add ¼ of the cooked salmon on top of veggies. Drizzle with a tablespoon or two of the reduced sauce.
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