Eggless Classic Cod Rice Bowls
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Learn more →Ingredients
4 servings
For the rice
- 1 ½ cups jasmine rice
- 2 ¼ cups water
- ½ tsp salt
For the glaze
- 3 tbsp soy sauce
- 1 tbsp honey
- 1 tbsp rice vinegar
- 1 tsp fresh ginger, finely grated
- 1 tsp sesame oil
- 1 tsp cornstarch
For the cod
- 4 cod fillets (about 6 oz each), patted dry
- ½ tsp salt
- ¼ tsp black pepper
- 2 tbsp neutral oil (such as canola or avocado oil)
For serving
- 1 english cucumber, thinly sliced
- 2 scallions, thinly sliced
- 1 tsp sesame seeds (optional)
Instructions
- 1
Combine the jasmine rice, water, and 1/2 tsp salt in a medium saucepan. Bring to a boil over high heat, then reduce the heat to the lowest setting, cover tightly, and cook for 15 minutes, until the water is fully absorbed. Remove from the heat and let the rice steam, covered, for 5 minutes, then fluff with a fork.
- 2
While the rice cooks, whisk together the soy sauce, honey, rice vinegar, grated ginger, sesame oil, and cornstarch in a small saucepan until the cornstarch is fully dissolved. Set over medium heat and cook, stirring constantly, for 2–3 minutes, until the glaze thickens enough to coat the back of a spoon and turns glossy. Remove from the heat.
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