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Soy Glazed Salmon with Vegetables & Rice

Soy Glazed Salmon with Vegetables & Rice
  • Duration
  • Cook Time
  • Prep Time
  • 12 ServingsServings


  • 3 c Calrose rice, uncooked
  • 6 c water
  • 3 T butter
  • 1/2 t salt
  • 1/4 c vegetable oil
  • 6 c mushrooms, sliced
  • 3 c carrots strips, julienned
  • 3 ea medium red bell peppers, diced
  • 4 c snow peas
  • 1 c green onions, sliced
  • 1/2 c soy sauce
  • 2 T sesame oil
  • 2 T dry sherry
  • 2 T honey
  • 1/2 T cornstarch
  • 1 T black sesame seeds



1 Bring rice, water, butter and salt to a boil in a large stockpot. Reduce heat and simmer, covered, for 20 minutes. Remove from heat and let stand for 5 minutes.

2 Heat oil in 1 or 2 large skillets. Add mushrooms and cook over medium high heat for about 5 minutes.

3 Add carrot strips; cook and stir for 3 to 5 minutes more.

4 Add bell peppers and snow peas; cook for 3 minutes more. Stir in green onions and set aside.

5 Combine soy sauce, sesame oil, sherry, honey and cornstarch in a saucepan. Bring to a boil; reduce heat and simmer for several minutes until slightly thickened. Remove from heat and set aside.

6 Broil or grill salmon fillets until fish flakes easily with a fork, about 10 minutes.

7 Place a cup of cooked rice onto each serving plate and top with vegetables and salmon. Drizzle with sauce. Sprinkle with black sesame seeds as an optional garnish.


California Rice Commission -