# What You Need:
→ Salmon Glaze
01 - 4 salmon fillets, 5.3 ounces 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
09 - 1 tablespoon water, if using cornstarch
→ Rice and Vegetables
10 - 2 cups jasmine rice, uncooked
11 - 2.5 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
# Directions:
01 - Rinse rice under cold water until water runs clear. Combine rice and water in saucepan, bring to boil, reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let stand covered for 10 minutes.
02 - In small bowl, whisk together soy sauce, honey, grated ginger, minced garlic, rice vinegar, and sesame oil until combined.
03 - For thicker consistency, dissolve cornstarch in 1 tablespoon water and add to glaze mixture, stirring well.
04 - Preheat oven to 400°F. Line baking sheet with parchment paper.
05 - Place salmon fillets on prepared sheet. Brush generously with soy-ginger glaze, reserving remaining glaze for serving.
06 - Bake salmon for 12 to 14 minutes, or until cooked through and flaky.
07 - Transfer remaining glaze to small saucepan. Bring to simmer over medium heat, stirring until thickened, approximately 1 to 2 minutes if cornstarch is used. Remove from heat.
08 - Cut carrots, cucumber, and red bell pepper into thin julienne strips using sharp knife and cutting board.
09 - Divide cooked rice among 4 bowls. Top each with one baked salmon fillet, arranging julienned vegetables and edamame around salmon.
10 - Drizzle bowls with reduced glaze. Garnish with toasted sesame seeds, sliced scallions, and lime wedges.
