These soy honey glazed salmon bowls bring together sweet, savory, and fresh flavors in one satisfying meal. Tender salmon cubes are coated in a glossy honey-soy glaze, served over seasoned sushi rice, and finished with crisp vegetables and crunchy seaweed. It’s a simple yet elegant dish that works beautifully for both weeknight dinners and intimate gatherings.
Why You’ll Love This Recipe
This recipe is easy to prepare but delivers bold, balanced flavors. The honey and soy sauce create a rich glaze that complements the salmon perfectly, while the rice and fresh toppings add texture and contrast. It’s customizable, visually appealing, and filling without feeling heavy.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the sushi rice
Sushi rice: 1 cup
Water: 1 1/4 cups
Rice vinegar: 2 1/2 tablespoons
White sugar: 1/2 tablespoon
Salt: 1/4 teaspoon
For the salmon
Salmon fillet, skin removed and cut into cubes: 1 pound
Low sodium soy sauce: 1/3 cup
Clover honey: 1/3 cup
Garlic, finely chopped: 3 cloves
Fresh ginger, finely chopped: 2 teaspoons
Onion powder: 1 teaspoon
For the bowl toppings
Teriyaki dried seaweed: 1 package (1.7 ounces)
Mini cucumber, thinly sliced: 1
Small avocado, halved, peeled, and thinly sliced: 1
Black sesame seeds: 1 tablespoon
Green onions, sliced: 2 stems
Directions
Start by making the sushi rice. Rinse the rice under cold water until the water runs clear. Add the rice and water to a saucepan and bring to a rolling boil over high heat. Cover, reduce the heat to low, and simmer for 20 minutes. Remove from heat and let the rice rest, covered, for 10 minutes.
In a small bowl, whisk together the rice vinegar, sugar, and salt until fully dissolved. Gently fold this mixture into the cooked rice. Divide the rice evenly between two serving bowls.
To prepare the salmon, combine the soy sauce, honey, garlic, ginger, and onion powder in a medium bowl. Add the salmon cubes and toss until fully coated.
Heat a non-stick pan over medium heat. Add the salmon along with the sauce. Cook for about 5 minutes, then gently flip the salmon pieces and cook for another 5 minutes, or until the salmon reaches an internal temperature of 145°F and the glaze has slightly thickened.
Assemble the bowls by drizzling the remaining glaze from the pan over the rice. Crumble half of the dried seaweed over each bowl. Arrange the cucumber slices and avocado alongside the rice, then add the salmon. Finish by sprinkling black sesame seeds and green onions over the top.
Swap sushi rice for jasmine or medium-grain rice if preferred. Add extra vegetables such as shredded carrots, edamame, or sautéed mushrooms for more texture. For a spicy version, mix a small amount of chili paste into the soy honey glaze.
Storage/Reheating
Store leftover rice and salmon in separate airtight containers in the refrigerator for up to 2 days. Reheat the salmon gently in a pan over low heat or in the microwave at reduced power to keep it moist. Reheat the rice with a small splash of water, then assemble the bowls fresh.
FAQs
Can I use frozen salmon?
Yes, thaw it completely and pat it dry before cutting and cooking.
Does the salmon need to marinate?
Marinating is optional. The salmon absorbs plenty of flavor while cooking.
What rice works best for this recipe?
Sushi rice is ideal, but jasmine or medium-grain rice also works well.
Can this dish be made ahead of time?
The rice and sauce can be prepared ahead, but the salmon is best cooked fresh.
How do I know when the salmon is done?
It should reach an internal temperature of 145°F and flake easily.
Can I make this recipe gluten-free?
Yes, use a gluten-free soy sauce.
What other toppings can I add?
Shredded carrots, radishes, or edamame make great additions.
Can I bake the salmon instead of pan-cooking?
Yes, bake at 400°F for 12–15 minutes, stirring once.
Is this recipe good for meal prep?
Yes, store components separately and assemble before eating.
How can I reduce the sweetness?
Reduce the honey slightly or balance it with a squeeze of fresh lemon juice.
Conclusion
Soy honey glazed salmon bowls are a flavorful, well-balanced meal that combines comfort and freshness. With tender glazed salmon, seasoned rice, and crisp toppings, this dish is easy to prepare and impressive to serve, making it a reliable favorite for any occasion.
These soy honey glazed salmon bowls feature tender salmon cubes glazed in a sweet-savory sauce, served over seasoned sushi rice with crisp vegetables and seaweed. A vibrant, satisfying meal perfect for weeknights or entertaining.
Author:Sophia
Prep Time:15 minutes
Cook Time:30 minutes
Total Time:45 minutes
Yield:2 servings
Category:Main Dish
Method:Stovetop
Cuisine:Asian-Inspired
Diet:Halal
Ingredients
1 cup sushi rice
1 1/4 cups water
2 1/2 tablespoons rice vinegar
1/2 tablespoon white sugar
1/4 teaspoon salt
1 pound salmon fillet, skin removed and cut into cubes
1/3 cup low sodium soy sauce
1/3 cup clover honey
3 garlic cloves, finely chopped
2 teaspoons fresh ginger, finely chopped
1 teaspoon onion powder
1 package (1.7 oz) teriyaki dried seaweed
1 mini cucumber, thinly sliced
1 small avocado, halved, peeled, and thinly sliced
1 tablespoon black sesame seeds
2 green onions, sliced
Instructions
Rinse the sushi rice under cold water until the water runs clear. Add rice and water to a saucepan and bring to a boil over high heat. Cover, reduce heat to low, and simmer for 20 minutes. Remove from heat and let sit, covered, for 10 minutes.
In a small bowl, whisk together rice vinegar, sugar, and salt until dissolved. Gently fold into the cooked rice. Divide rice between two serving bowls.
In a medium bowl, mix soy sauce, honey, garlic, ginger, and onion powder. Add salmon cubes and toss to coat.
Heat a non-stick pan over medium heat. Add the salmon and sauce. Cook for about 5 minutes, flip gently, and cook another 5 minutes until salmon reaches 145°F and glaze thickens.
Drizzle remaining glaze over the rice. Crumble half of the dried seaweed into each bowl. Arrange cucumber slices and avocado next to the rice and top with glazed salmon.
Finish with a sprinkle of black sesame seeds and sliced green onions. Serve immediately.
Notes
Use gluten-free soy sauce for a gluten-free version.
Bake salmon at 400°F for 12–15 minutes if preferred.
Customize with toppings like shredded carrots, edamame, or radishes.
Cook rice and glaze ahead, but assemble fresh for best results.
Reduce honey or add lemon juice to balance sweetness.
