Honey Ginger Salmon Rice Bowls

If you know me, you know that I love Asian Food and Asian-inspired food. It is just delicious. What can I say? it’s good and I love food and I also love rice/grain bowls. So why not combine the two right? That is this recipe. It combines my favorite salmon recipe with delicious veggies and jasmine rice. It is so tasty and very filling.

It always surprises me how little you can eat of rice/grain bowls and be completely satisfied. Be sure to check the additions at the bottom because I am going to share with you how I make my “copycat Kewpie Mayo”. It is so good and it is made from scratch so you know exactly what is in it.

Let’s get started.

INGREDIENTS:

4 C. Cooked Rice (1 cup per person)
3 C. Broccoli Florets
2 Carrots – thinly sliced ( I prefer on the diagonal)
Avocado Oil
Salt And Pepper – to taste
4 Salmon Fillets
1/2 C. Soy sauce
4 Tbsp. Honey
1 Tbsp. Mirin
1 Tbsp. Ginger – grated
2 Cloves Garlic – minced
2 Tsp. Cornstarch

INGREDIENTS:

1. Preheat the oven to 425*. Line a sheet tray with parchment paper.
2. Add the broccoli and carrots. Drizzle over some oil, salt, and pepper. Toss to coat well. Bake for 20 minutes.
3. Remove and toss to ensure even browning. Cook for 10 more minutes.
4. In the meantime make your sauce. To a saucepan add the soy sauce, honey, mirin, ginger, garlic, pepper, and cornstarch. Whisk together. Turn the heat to medium and whisk for 5 minutes or until the sauce is thickened. Remove from the heat and set aside.
5. Remove the vegetables from the oven and add the salmon. Drizzle a little olive oil on the top and season with salt and pepper. Bake for 10 minutes.
6. Remove and brush over some of your sauce onto the salmon. Bake for 5 to 8 more minutes or until the salmon is cooked through. The temp should be around 145*.
7. Remove from the oven and at this point, you can shred your salmon into chunks.
8. TO ASSEMBLE: To a bowl add your rice, broccoli, carrots, salmon, green onion, extra sauce, kewpie mayo, and top with sesame seeds. Enjoy!
   

• KEWPIE MAYO: To a quart mason jar add 1 whole egg, 1 egg yolk, 1 cup avocado oil ( or other neutral oil), 1 tsp salt, 2 tbsp apple cider vinegar (or white vinegar), 1 tbsp dijon mustard (optional), and 2 tbsp sugar. Using a stick blender, place the blender directly over the eggs and start blending. Lift up the stick blender and blend until all ingredients are well combined. Taste and adjust the seasoning. You can also do this in a blender. Add all the ingredients to a blender or food processor except the oil. Turn the blender on and start to blend while streaming in the oil until all the ingredients are well combined and thickened. Store in an airtight container for up to 2 weeks.
• You do not have to use these specific veggies if you do not prefer them or like them. You use what you like and what your family enjoys.
• I like to add a little bit of chili oil or sriracha for a kick of heat because I love spicy food. Kinders cili crisps are great with this as with any other recipe that needs a little kick of heat.