Glazed Salmon Rice Bowl with Avocado, Soft-Boiled Eggs, and Asparagus

Instructions

Step 1. In a small bowl, whisk together the soy sauce, honey, brown sugar, sesame oil, and minced garlic.

Step 2. Place the salmon fillets in a shallow dish and coat them with the marinade. Let them sit for 15–20 minutes.

Step 3. Bring a saucepan of water to a gentle boil. Carefully add the eggs and cook for 7 minutes for a jammy center.

Step 4. Transfer the eggs immediately to an ice bath and let them cool for 5 minutes. Peel and set aside.

Step 5. Preheat the oven to 425°F (220°C).

Step 6. Toss the asparagus with olive oil, salt, and pepper. Arrange on a baking sheet.

Step 7. Place the salmon fillets on the baking sheet and roast alongside the asparagus for 10–12 minutes, or until the salmon flakes easily with a fork.

Step 8. For extra caramelization, broil the salmon for 1–2 minutes at the end of cooking.

Step 9. Divide the cooked rice among serving bowls.

Step 10. Arrange the roasted salmon, sliced avocado, roasted asparagus, and halved soft-boiled eggs over the rice.

Step 11. Drizzle any remaining glaze from the baking sheet over the salmon and rice.

Step 12. Garnish with sesame seeds and sliced green onions, if desired, and serve immediately.

Storage and Reheating Tips

Store leftover salmon, rice, asparagus, and eggs in separate airtight containers in the refrigerator for up to 3 days.

For best quality, add freshly sliced avocado just before serving rather than storing it assembled in the bowl.

Reheat the salmon, rice, and asparagus gently in the microwave or in a covered skillet over low heat.

Soft-boiled eggs can be refrigerated in their shells for up to 2 days.

If meal prepping, keep the components separate and assemble the bowls just before serving for the best texture and flavor.