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: You can prepare ingredients the night before and cook fresh.
- Storage: Store leftovers in an airtight container for up to 3 days.
- Substitutions: Feel free to swap vegetables or proteins based on preference.
- Cooking Time: Adjust cooking time based on your equipment and preferences.
Frequently Asked Questions
Can I make this ahead?
Yes, prepare components in advance and assemble or reheat before serving.
Can I swap ingredients?
Absolutely—adjust proteins, vegetables, or spices to fit your preferences.
How do I store leftovers?
Store in an airtight container in the fridge for up to 3 days; reheat gently.