How to Make Ginger-Soy Salmon Rice Bowl Express
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In a medium saucepan, heat sesame oil over medium heat. Add ginger and garlic, cooking for 1 minute until fragrant.
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Stir in rice and water. Bring to a boil, then reduce heat to low, cover, and simmer for 10 minutes.
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Whisk together soy sauce, honey, and rice vinegar. Add salmon pieces and snap peas to the pot. Drizzle soy mixture over salmon.
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Cover and cook on low for another 8 minutes, until salmon is just cooked and rice is tender.
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Fluff rice gently, mixing salmon and snap peas throughout. Sprinkle with green onion and sesame seeds before serving.
Pro Tips for Perfect Ginger-Soy Salmon Rice Bowl Express
- Prep Ahead: Prep ingredients in advance and keep them ready to cook when you’re set to start.
- Storage: Cool, then store in an airtight container in the fridge. Reheat gently if needed.
- Substitutions: If you’re out of skinless salmon fillets, cut into 2-inch pieces, use a similar ingredient with a comparable texture and adjust seasoning to taste.
- Cooking Time: Adjust timing based on your equipment and portion size; cook until textures look right, not just until the timer ends.
Frequently Asked Questions
How do I store Ginger-Soy Salmon Rice Bowl Express?
Store in an airtight container in the fridge and enjoy within a few days. Reheat gently if needed.
Can I freeze Ginger-Soy Salmon Rice Bowl Express?
Yes—cool completely, portion into airtight containers, and freeze. Thaw overnight in the fridge and reheat gently.
What can I substitute for skinless salmon fillets, cut into 2-inch pieces?
Use a similar ingredient with a comparable texture and flavor, and adjust seasoning to taste. If you’re swapping a key component, keep portions similar.
Any allergen notes?
This recipe may contain gluten-containing ingredients depending on the specific ingredients you use. Always check labels and make swaps as needed.