Go Back
Top-down maple soy glazed salmon bowl with sticky lacquered fillet, edamame, cucumber, and sesame seeds on rice.

Maple Soy Glazed Salmon Bowl

Pan-seared salmon fillets with a four-ingredient maple soy glaze, served over steamed rice with fresh cucumber, edamame, and sesame seeds.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Calories: 520
Ingredients Method Notes

Ingredients
  

Maple Soy Glaze
  • 3 tbsp pure maple syrup
  • 3 tbsp low-sodium soy sauce or tamari for gluten-free
  • 1 tbsp rice vinegar
  • 1 tsp toasted sesame oil added off-heat
  • 1 clove garlic, minced
Salmon and Rice
  • 4 pieces (about 150 g each) skin-on salmon fillets patted completely dry
  • 1 tbsp neutral oil (avocado or vegetable)
  • 300 g (1.5 cups dry) jasmine or short-grain white rice rinsed
  • 450 ml water for cooking rice
  • 0.5 tsp salt for rice cooking water
Bowl Toppings
  • 150 g (1 cup) shelled edamame, thawed from frozen
  • 1 medium cucumber, thinly sliced about 200 g
  • 100 g (1 cup) shredded purple cabbage
  • 3 stalks green onions, thinly sliced
  • 1 tbsp sesame seeds toasted
  • 1 medium sliced avocado optional
  • to taste sriracha or chili oil optional, for heat

Method
 

Cook the Rice
  1. Rinse the rice under cold water until the water runs mostly clear, then drain.
  2. Combine the rinsed rice, 450 ml water, and 0.5 tsp salt in a medium saucepan. Bring to a boil over high heat.
  3. Reduce heat to the lowest setting, cover with a tight lid, and cook for 15 minutes without lifting the lid.
  4. Remove from heat and let the rice steam, still covered, for 5 minutes. Fluff with a fork and set aside.
Make the Glaze
  1. Whisk together the maple syrup, soy sauce, rice vinegar, and minced garlic in a small bowl until fully combined. Set the sesame oil aside to add off-heat.
Sear the Salmon
  1. Pat the salmon fillets completely dry with paper towels on both sides. Season lightly with salt and pepper.
  2. Heat 1 tbsp neutral oil in a 10-inch skillet over medium-high heat until shimmering but not smoking.
  3. Place the salmon fillets flesh-side down in the hot pan. Cook undisturbed for 3-4 minutes until the flesh is golden and cooked about two-thirds of the way up the sides.
  4. Flip the fillets to skin-side down and cook for 2 more minutes.
  5. Pour the glaze over the fillets and let it bubble and coat the fish for 1-2 minutes, spooning it over the top as it thickens. The glaze should look sticky and lacquered, not watery.
  6. Remove the pan from heat. Drizzle the sesame oil over the fillets and rest for 2 minutes before serving.
Assemble the Bowls
  1. Divide the cooked rice evenly among 4 bowls.
  2. Top each bowl with one salmon fillet.
  3. Arrange the cucumber, edamame, shredded cabbage, and avocado (if using) around the salmon.
  4. Scatter sliced green onions and toasted sesame seeds over the top.
  5. Spoon any remaining glaze from the pan over the rice and salmon. Serve immediately with sriracha or chili oil on the side.

Notes

The glaze thickens fast once it hits the hot pan, so have your tongs or spatula ready to spoon it over the fish continuously for an even coat.