Baked Salmon Rice Bowl (Print View)

Broiled salmon cubes over fluffy rice with crisp vegetables and savory sauces for a quick, balanced dinner.

# Components:

→ Fish

01 - 1.1 lbs skinless salmon fillet, cut into 3/4 inch cubes

→ Marinade

02 - 2 tablespoons soy sauce or tamari
03 - 1 tablespoon sesame oil
04 - 1 tablespoon honey or maple syrup
05 - 1 teaspoon grated fresh ginger
06 - 1 clove garlic, minced
07 - 1/2 teaspoon black pepper

→ Rice

08 - 2 cups jasmine or sushi rice
09 - 3 cups water
10 - 1/2 teaspoon salt

→ Fresh Vegetables

11 - 1 cup cucumber, thinly sliced
12 - 1 cup shredded carrots
13 - 1 cup shelled and cooked edamame
14 - 1 avocado, sliced
15 - 2 green onions, thinly sliced
16 - 2 tablespoons toasted sesame seeds

→ Sauces and Garnishes

17 - 4 tablespoons sriracha mayo
18 - 4 tablespoons soy sauce or tamari
19 - 2 tablespoons pickled ginger
20 - Lime wedges for serving

# Directions:

01 - Preheat oven to 425°F. Line a baking tray with parchment paper.
02 - In a bowl, whisk together soy sauce, sesame oil, honey, ginger, garlic, and black pepper. Add salmon cubes and marinate for 10 minutes.
03 - Rinse rice under cold water until water runs clear. Combine rice, water, and salt in a saucepan. Bring to a boil, reduce heat, cover, and simmer for 12 to 15 minutes until rice is tender. Remove from heat and let stand, covered, for 5 minutes.
04 - Arrange marinated salmon cubes on the prepared tray in a single layer. Broil or bake for 8 to 10 minutes until just cooked and lightly browned at the edges.
05 - Slice cucumber, shred carrots, slice avocado, and slice green onions. Ensure edamame is shelled and cooked.
06 - Divide rice among 4 bowls. Top with broiled salmon, cucumber, carrots, edamame, avocado, and green onions. Drizzle with chosen sauces, sprinkle with sesame seeds, and add garnishes as desired.
07 - Serve immediately with lime wedges.

# Expert Advice:

01 -
  • Everything cooks in under 35 minutes, so youre not stuck in the kitchen while everyone else is already eating.
  • The salmon stays tender and flavorful because the marinade does all the work while you prep the rice and vegetables.
  • You can swap out vegetables, sauces, and toppings based on whats in your fridge, making it endlessly adaptable.
  • It looks like restaurant food but costs a fraction of the price and tastes way better because you control the freshness.
02 -
  • Dont skip rinsing the rice because the excess starch will make it gummy and sticky instead of light and fluffy.
  • Watch the salmon closely under the broiler because it can dry out quickly, and you want it just cooked with moist, flaky centers.
  • Marinate the salmon for at least 10 minutes but no longer than 30 because the acid and salt can start to break down the texture if it sits too long.
03 -
  • Use a sharp knife to cube the salmon evenly so all the pieces cook at the same rate and brown uniformly.
  • Toast your sesame seeds in a dry pan for 2 minutes before sprinkling them on top for deeper flavor and extra crunch.
  • Let the rice rest covered for 5 minutes after cooking so the steam finishes the job and every grain is perfectly tender.
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