Baked Salmon Rice Bowl (Print View)

Vibrant bowl with broiled salmon, fluffy rice, crisp vegetables, and customizable sauces for a balanced dinner.

# Components:

→ Fish

01 - 1.1 lbs skinless salmon fillet, cut into ¾ 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 - ½ teaspoon black pepper

→ Rice

08 - 2 cups jasmine or sushi rice
09 - 3 cups water
10 - ½ teaspoon salt

→ Fresh Vegetables

11 - 1 cup cucumber, thinly sliced
12 - 1 cup shredded carrots
13 - 1 cup shelled 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 mixing bowl, whisk together soy sauce, sesame oil, honey, ginger, garlic, and black pepper. Add salmon cubes and coat evenly. Let marinate for 10 minutes.
03 - Rinse rice under cold running water until water runs clear. In a medium saucepan, combine rinsed rice, 3 cups water, and salt. Bring to a boil, reduce heat to low, cover with lid, and simmer for 12 to 15 minutes until rice is tender and liquid is absorbed. Remove from heat and let stand covered for 5 minutes.
04 - Arrange marinated salmon cubes on prepared baking tray in a single layer. Broil or bake for 8 to 10 minutes until just cooked through with lightly browned edges.
05 - While salmon cooks, arrange all fresh vegetables and garnishes on a clean work surface for quick assembly.
06 - Divide cooked rice among 4 serving bowls. Top each bowl with broiled salmon, cucumber, carrots, edamame, avocado slices, and green onions. Drizzle with chosen sauce, sprinkle with toasted sesame seeds, and add additional garnishes as desired.
07 - Serve bowls immediately with lime wedges on the side.

# Expert Advice:

01 -
  • Everything cooks fast enough that you can start when youre already hungry and still eat at a reasonable hour.
  • You get to pick your own toppings and sauces, so it never tastes the same way twice.
  • The salmon stays tender and rich without any complicated technique or timing anxiety.
  • It looks like you ordered takeout but costs a fraction and tastes fresher.
02 -
  • Dont skip rinsing the rice or youll end up with a sticky, gluey base that ruins the whole bowl.
  • Cut the salmon into equal sized cubes so they all finish cooking at the same time.
  • Watch the broiler closely in the last few minutes, salmon can go from perfect to dry in less than a minute.
  • Let the rice rest covered after cooking, lifting the lid early releases the steam you need for fluffy grains.
03 -
  • Toast your sesame seeds in a dry pan for just a minute, theyll smell nutty and taste twice as good.
  • If your salmon starts to stick during broiling, let it cook another 30 seconds, itll release on its own.
  • Make extra marinade and toss it with the rice for an extra layer of flavor.
  • Use a sharp knife to slice the avocado while its still in the skin, then scoop out perfect pieces with a spoon.
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