Save My kitchen smelled like ginger and toasted sesame before I even realized I was hungry. I had been staring at leftover rice and a piece of salmon, trying to avoid another sad desk lunch, when I remembered a bowl I once had at a tiny spot downtown. The cook had built it right in front of me, layering everything with care, and I thought: I can do that. Thirty minutes later, I had recreated something even better, something I actually wanted to eat again the next day.
I made this for a friend who claimed she didnt like salmon. She was skeptical when I plated it, eyeing the cubes like they might betray her. But after one bite, she went quiet, then asked if I could teach her how to marinate fish without making it taste like the ocean. We spent the rest of the evening building bowls with different sauce combinations, laughing at how seriously we were taking our drizzle patterns.
Ingredients
- Skinless salmon fillet (500 g): Cut it into even cubes so they cook at the same rate, and dont worry if theyre not perfect little squares.
- Soy sauce (2 tbsp): This is your salt and umami base, and using tamari keeps it gluten-free without losing any depth.
- Sesame oil (1 tbsp): A little goes a long way, it adds that nutty warmth you cant get anywhere else.
- Honey or maple syrup (1 tbsp): Balances the salty marinade and helps the salmon caramelize under the broiler.
- Fresh ginger (1 tsp grated): Grate it fine so it melts into the marinade instead of sitting in fibrous chunks.
- Garlic (1 clove, minced): Fresh is best here, the jarred stuff just doesnt wake up the same way.
- Black pepper (½ tsp): Adds a gentle bite that plays well with the sweetness.
- Jasmine or sushi rice (2 cups): Rinse it until the water runs clear or youll end up with gummy clumps instead of fluffy grains.
- Water (3 cups) and salt (½ tsp): Season the rice while it cooks, not after.
- Cucumber (1 cup, thinly sliced): Adds crunch and a cool contrast to the warm salmon.
- Shredded carrots (1 cup): Bright, sweet, and they make the bowl look alive.
- Edamame (1 cup, shelled and cooked): Little pops of protein and color that kids actually like.
- Avocado (1, sliced): Creamy richness that mellows out the bolder flavors.
- Green onions (2, thinly sliced): Fresh and sharp, they tie the whole bowl together.
- Toasted sesame seeds (2 tbsp): Toast them yourself for a minute in a dry pan, the flavor is worth it.
- Sriracha mayo, soy sauce, pickled ginger, lime wedges: Mix and match based on your mood, theres no wrong answer here.
Instructions
- Get the oven ready:
- Preheat to 220°C (425°F) and line a baking tray with parchment so cleanup is one less thing to think about.
- Marinate the salmon:
- Whisk soy sauce, sesame oil, honey, ginger, garlic, and pepper in a bowl, then toss in the salmon cubes and let them sit for 10 minutes while you handle the rice. The fish will soak up all that flavor without getting mushy.
- Cook the rice:
- Rinse the rice under cold water until it stops looking cloudy, then combine it with water and salt in a saucepan. Bring it to a boil, reduce the heat to low, cover, and let it simmer for 12 to 15 minutes until the grains are tender and the water is gone.
- Let the rice rest:
- Turn off the heat and leave the pot covered for 5 minutes so the steam finishes the job.
- Broil the salmon:
- Spread the marinated cubes in a single layer on your prepared tray and broil for 8 to 10 minutes until the edges start to brown and the fish flakes easily. Dont walk away, broilers are fast and unforgiving.
- Prep your toppings:
- While the salmon cooks, slice the cucumber and avocado, shred the carrots, and get your edamame and green onions ready.
- Build the bowls:
- Divide the rice among 4 bowls, then arrange the salmon and all your fresh vegetables on top. Drizzle with your chosen sauces, sprinkle sesame seeds over everything, and tuck in lime wedges on the side.
- Serve right away:
- These bowls are best when the rice is still warm and the vegetables are cold and crisp.
Save One night I made this for myself after a long day and realized halfway through eating that I wasnt scrolling through my phone or rushing to finish. I was just sitting there, tasting everything, noticing how the lime changed the avocado and how good the sesame seeds were when they stuck to a piece of salmon. It wasnt fancy, but it felt like I had given myself something worth sitting down for.
Choosing Your Sauces
The sriracha mayo is creamy and spicy and clings to everything in the best way, but some nights I just want straight soy sauce or a squeeze of lime. My partner loves piling on pickled ginger until the bowl tastes bright and tangy. The best part is you can put out all the options and let everyone build their own, which means no arguments and everyone leaves happy.
Swapping Ingredients
Brown rice or quinoa work if you want more fiber, though theyll take a bit longer to cook. Ive used grilled tofu instead of salmon when cooking for a vegetarian friend, and it soaked up the marinade just as well. If you cant find edamame, snap peas or steamed broccoli add the same kind of green crunch.
Storing and Reheating
I keep the components separate in the fridge, rice in one container, salmon in another, and vegetables in a third. That way I can reheat just the rice and salmon without turning the cucumber into mush. The bowls hold up for two days, though the avocado browns faster than Id like.
- Store cooked rice and salmon separately to keep textures intact.
- Add fresh vegetables and avocado right before serving for the best crunch.
- Reheat rice with a damp paper towel over it in the microwave so it doesnt dry out.
Save This bowl has become my answer to nights when I want something nourishing but dont have the energy for anything complicated. Its flexible, forgiving, and somehow always tastes like I tried harder than I did.
Recipe FAQ
- → How do I know when the salmon is cooked through?
The salmon cubes are ready when they turn opaque throughout and flake easily with a fork, typically after 8–10 minutes of broiling. The edges should be lightly browned while the interior remains moist and tender.
- → Can I prepare the components ahead of time?
Absolutely. You can cook the rice up to 2 days in advance and store it refrigerated. The salmon can be marinated several hours ahead, and vegetables can be prepped and stored in airtight containers. Assemble just before serving for best texture.
- → What other grains work well in this bowl?
Brown rice, quinoa, cauliflower rice, or even soba noodles make excellent substitutes for jasmine rice. Adjust cooking times accordingly and consider that whole grains may require slightly more water and longer cooking.
- → Is this bowl suitable for meal prep?
Yes, this bowl is ideal for meal prep. Store each component separately in airtight containers—the rice, salmon, and vegetables keep well for 3–4 days. Reheat the salmon and rice gently, then add fresh toppings like avocado and sesame seeds before eating.
- → How can I add more protein?
Beyond the salmon, you can add extra edamame, soft-boiled eggs, or shredded chicken. For additional plant-based protein, consider incorporating tofu cubes, hemp seeds, or roasted chickpeas alongside the existing ingredients.
- → What vegetables can I substitute?
Feel free to swap in sliced bell peppers, shredded cabbage, snap peas, or roasted sweet potato. The bowl is highly adaptable—use whatever fresh, crisp vegetables you have on hand to maintain texture and color contrast.