Baked Salmon Rice Bowl (Printable version)

Broiled salmon cubes served over fluffy rice with fresh vegetables and tangy sauces for a satisfying, balanced meal.

# What You'll Need:

→ 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 edamame, shelled and cooked
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

# How to Prepare:

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 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 12–15 minutes until 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 for 8–10 minutes until just cooked and lightly browned at the edges.
05 - Slice cucumber, shred carrots, arrange avocado slices, and mince green onions.
06 - Divide cooked rice among 4 bowls. Top with broiled salmon, cucumber, carrots, edamame, avocado, and green onions. Drizzle with chosen sauce, sprinkle with sesame seeds, and garnish as desired.
07 - Serve immediately with lime wedges on the side.

# Expert Tips:

01 -
  • It comes together in just 35 minutes, which means you can go from hungry to satisfied on a weeknight without stress.
  • The marinade is forgiving and the salmon stays tender and flaky when you don't overthink the broiling time.
  • You get to build your own bowl, so everyone at the table chooses their own adventure with sauces and garnishes.
02 -
  • Don't skip rinsing the rice; it's the difference between fluffy grains and a starchy, gluey mess.
  • The salmon continues cooking slightly after you remove it from the oven, so pull it out when it still looks just barely done in the center.
  • Assemble the bowls as close to eating time as possible, especially if you're using avocado, which browns quickly when exposed to air.
03 -
  • Batch cook the rice on a Sunday; it reheats beautifully and makes weeknight assembly even faster.
  • The marinade can be made the night before and the salmon can sit in it for up to 4 hours without the texture suffering, which means you can prep during lunch for dinner.
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