Rye Free Classic Cod Rice Bowls

Total time40 min

Prep time15 min

Cook time25 min

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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
Kikkoman Soy Sauce All-Purpose Seasoning Bottle - 10 Fl. Oz.Kikkoman Traditionally Brewed Less Sodium Soy Sauce, 10 fl oz San-J Gluten Free Tamari Soy Sauce - 10 fl oz San-J Gluten Free 28% Less Sodium Tamari Brewed Soy Sauce - Low FODMAP Certified La Choy Soy Sauce - 10 Fl Oz
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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 oil 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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