Yuzu Honey Glazed Salmon Rice Bowls
These Yuzu Honey Glazed Salmon Rice Bowls combine flaky salmon with a vibrant sweet-and-citrusy glaze made from yuzu juice, honey, soy sauce, garlic, and ginger. The glazed salmon is served over fluffy rice and paired with fresh vegetables like cucumber, avocado, edamame, and carrots for a balanced, nutrient-rich meal.Packed with protein, healthy fats, and bright Japanese-inspired flavors, these rice bowls are perfect for weeknight dinners, meal prep lunches, or anytime you're craving a fresh and satisfying seafood dish.
Ingredients
For the salmon and glaze
- 4 salmon fillets about 6 oz each
- 3 tablespoons yuzu juice
- 2 tablespoons honey
- 2 tablespoons soy sauce or tamari for gluten-free
- 1 tablespoon mirin optional, for extra depth
- 2 cloves garlic minced
- 1 teaspoon grated fresh ginger
- 1 tablespoon sesame oil
- 1 tablespoon olive oil for cooking
- Salt and black pepper to taste
For the rice bowls
- 3 cups cooked rice sushi rice, jasmine rice, or brown rice
- 1 avocado sliced
- 1 cucumber thinly sliced
- 1 cup shelled edamame cooked
- 1 carrot shredded
- 2 green onions sliced
- Sesame seeds for garnish
- Furikake or seaweed strips optional
Instructions
Prepare the yuzu honey glaze
- In a small bowl, whisk together the yuzu juice, honey, soy sauce, mirin, garlic, ginger, and sesame oil until smooth and well combined.
Marinate the salmon
- Place the salmon fillets in a shallow dish or zip-top bag. Pour half of the glaze over the salmon, reserving the remaining half for later. Let the salmon marinate for 10–15 minutes while you prepare the rice and vegetables.
- Tip: Don’t marinate salmon for too long in citrus-based marinades, as the acid can start to change the texture of the fish.
Cook the salmon
- You can bake, air fry, or pan-sear the salmon. Here’s the oven method:
- Preheat your oven to 400°F (200°C).
- Line a baking sheet with parchment paper and lightly brush it with olive oil.
- Place the salmon fillets on the sheet, skin-side down if using skin-on salmon.
- Bake for 10–12 minutes, depending on thickness.
- Brush the reserved glaze over the salmon during the last 3–4 minutes of cooking to create a glossy finish.
- For extra caramelization, broil for 1–2 minutes at the end, watching carefully so the glaze doesn’t burn.
- The salmon is done when it flakes easily with a fork and reaches an internal temperature of 145°F (63°C).
Prepare the rice and toppings
- While the salmon cooks, divide the cooked rice among four bowls. Arrange the avocado, cucumber, edamame, and shredded carrot around the rice.
Assemble the bowls
- Place a glazed salmon fillet on top of each bowl. Drizzle any remaining glaze over the salmon and rice, then garnish with green onions, sesame seeds, and furikake or seaweed strips if using.
- Serve immediately while the salmon is warm and the vegetables are crisp.
Notes
If you can’t find fresh yuzu, bottled yuzu juice or yuzu concentrate works perfectly. In a pinch, you can substitute a mix of lemon and lime juice, though the flavor will be slightly different.