Baked Salmon Rice Bowl (Print Version)

Broiled salmon cubes with rice, fresh vegetables, and customizable sauces—ready in 35 minutes for 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 fresh ginger, grated
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 carrots, shredded
13 - 1 cup shelled cooked edamame
14 - 1 avocado, sliced
15 - 2 green onions, thinly sliced
16 - 2 tablespoons toasted sesame seeds

→ Sauces & 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 baking tray with parchment paper.
02 - In a mixing bowl, whisk together soy sauce, sesame oil, honey, ginger, garlic, and pepper. Add salmon cubes and coat evenly. Allow to marinate for 10 minutes.
03 - Rinse rice under cold water until water runs clear. Combine rice, water, and salt in a saucepan. Bring to boil, reduce heat to low, 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 in single layer on prepared tray. Broil for 8 to 10 minutes until cooked through and lightly browned at edges.
05 - Slice cucumber, shred carrots, slice avocado, and slice green onions. Arrange all fresh vegetables and garnishes for assembly.
06 - Divide cooked rice evenly among 4 bowls. Top each bowl with broiled salmon, cucumber, carrots, edamame, avocado slices, and green onions. Drizzle with selected sauces and sprinkle with toasted sesame seeds.
07 - Serve bowls immediately with lime wedges on the side.

# Expert Advice:

01 -
  • Everything cooks in under twenty minutes, which means you can have a restaurant-style bowl on the table faster than delivery would arrive.
  • The combination of warm salmon, cool vegetables, and creamy sauce creates textures that keep every bite interesting.
  • You can swap vegetables and sauces based on what's in your fridge, making it endlessly customizable without losing its charm.
02 -
  • Don't skip rinsing the rice, I made that mistake once and ended up with gummy clumps instead of fluffy grains.
  • Keep a close eye on the salmon under the broiler because it can go from perfectly caramelized to dry in less than a minute.
  • Letting the rice rest covered after cooking is what makes it light and tender, lifting the lid too early releases all the steam.
03 -
  • Toast your sesame seeds in a dry pan for just a minute until they smell nutty, it makes a huge difference in flavor.
  • For sriracha mayo, mix 4 tablespoons of mayonnaise with 1 to 2 teaspoons of sriracha and a squeeze of lime, adjusting the heat to your liking.
  • If you don't have a broiler, baking the salmon at 220°C still works beautifully, just add an extra minute or two.
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