Japanese Salmon Rice Bowl Meal Prep

Serves 4 · 15 min prep · 14 min cook

Ingredients

• 1.25 lb skin-on salmon fillets
• 3 cups cooked short-grain rice
• 3 tbsp soy sauce
• 2 tbsp mirin
• 1 tbsp rice vinegar
• 1 tsp toasted sesame oil
• 1 tbsp grated fresh ginger
• 1, minced garlic clove
• 1 medium English cucumber
• 1 cup edamame (shelled, cooked)
• 3 green onions
• 1 tbsp toasted sesame seeds
• 2, cut into strips nori sheets
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. 1Preheat the oven to 400°F and line a small sheet pan with parchment. Pat the salmon fillets dry and season lightly with salt and black pepper.
2. 2In a small bowl whisk together the soy sauce, mirin, rice vinegar, toasted sesame oil, grated ginger, and minced garlic to make a glossy glaze.
3. 3Place the salmon skin-side down on the prepared pan and brush generously with half of the glaze. Reserve the remaining glaze for finishing.
4. 4Bake the salmon for 12 to 14 minutes until the flesh flakes easily with a fork and reaches 145°F in the thickest part; the top should look lacquered and slightly caramelized.
5. 5While the salmon bakes, portion the cooked short-grain rice into four meal-prep containers and fluff lightly so it stays separate.
6. 6Thinly slice the cucumber into half-moons and thinly slice the green onions on a bias.
7. 7When the salmon is done, rest 2 minutes then flake into large chunks, discarding the skin if preferred, and drizzle with the remaining glaze.
8. 8Divide the flaked salmon evenly over the rice bowls. Nestle cucumber slices and a scoop of edamame alongside each portion.
9. 9Scatter green onions, toasted sesame seeds, and nori strips over the top for crunch and classic Japanese bowl flavor.
10. 10Cool completely before sealing the lids. Refrigerate up to 4 days; enjoy cold or reheat the rice and salmon gently, adding fresh cucumber and nori just before eating for the best texture.