Baked Salmon Rice Bowl

Last Tuesday, I stood in my kitchen watching salmon turn golden under the broiler, and suddenly my daughter wandered in asking what smelled so good. That's when I realized this bowl—vibrant, quick, and endlessly customizable—had become her answer to "what's for dinner?" whenever she wanted something that felt restaurant-quality but came together in less time than it takes to order takeout. The combination of tender salmon, fluffy rice, and crisp vegetables just works, no fuss required.

I made this for a friend who'd been trying to eat healthier, and watching her pile on the avocado and sesame seeds while drizzling sriracha mayo reminded me that "healthy eating" doesn't have to taste like punishment. She went back for seconds and asked for the recipe before she'd even finished her first bowl, which tells you everything.

Ingredients

• Salmon fillet (500 g, cut into 2 cm cubes): Cutting it into cubes instead of leaving it whole means faster, more even cooking—plus every bite feels intentional and special.
• Soy sauce (2 tbsp): This is your umami anchor, so don't skip it, though tamari works beautifully if you need gluten-free.
• Sesame oil (1 tbsp): Just a touch goes a long way; it's the whisper of richness that ties everything together.
• Honey or maple syrup (1 tbsp): A little sweetness balances the savory marinade and helps the salmon caramelize just right.
• Fresh ginger and garlic: These wake up the entire dish—grate your ginger finely so it distributes evenly through the marinade.
• Jasmine or sushi rice (2 cups): These varieties have a delicate flavor and fluffy texture that won't overwhelm the other components.
• Fresh vegetables (cucumber, carrots, edamame, avocado, green onions): The crunch and freshness are what make this feel light and alive rather than heavy.
• Toasted sesame seeds (2 tbsp): Toast them yourself if you can—the difference between plain and toasted is the difference between a nice bowl and an unforgettable one.

Instructions

Get Your Oven Ready:

Preheat your oven to 220°C (425°F) and line a baking tray with parchment paper so the salmon releases easily and your cleanup is effortless.

Make the Marinade:

Whisk together soy sauce, sesame oil, honey, ginger, garlic, and black pepper in a bowl until the honey dissolves completely. The mixture should smell aromatic and inviting, and that's your signal it's ready.

Marinate the Salmon:

Add your salmon cubes to the marinade and gently fold them to coat evenly, then let them sit for 10 minutes while you prep everything else. This short window is long enough to deepen the flavor without overwhelming the delicate fish.

Cook Your Rice:

Rinse your rice under cold running water until the water runs clear—this removes excess starch so your rice stays fluffy and separate rather than gummy. In a saucepan, combine the rinsed rice, water, and salt, bring to a boil, then reduce heat to low, cover, and simmer for 12–15 minutes until the liquid is absorbed and the rice is tender.

Let the Rice Rest:

Remove the pan from heat and let it sit covered for 5 minutes without peeking; this helps the rice finish cooking gently and become even fluffier.

Broil the Salmon:

Spread your marinated salmon in a single layer on the prepared tray and broil for 8–10 minutes until the edges are lightly browned and the salmon is just cooked through. You want it tender inside, not rubbery—a quick visual check goes further than a timer here.

Prep Your Fresh Vegetables:

While the salmon cooks, slice your cucumber thin, shred your carrots, slice your avocado just before assembling so it doesn't brown, and thinly slice your green onions for a bright finish.

Assemble Your Bowls:

Divide the fluffy rice among 4 bowls, then arrange the warm salmon on top followed by your vegetables—cucumber, carrots, edamame—and creamy avocado slices. Drizzle with your choice of sauce, scatter sesame seeds generously, and finish with green onions and lime wedges on the side for squeezing.

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There was a quiet moment when my partner took the first bite and closed his eyes, and I realized that sometimes the simplest meals carry the most satisfaction. This bowl does that—it doesn't need drama, just intention.

The Secret to Moist Salmon Every Time

The key is not overcooking it, which sounds obvious but is genuinely harder than it seems when you're watching it broil. I learned to check for doneness by gently pressing the thickest cube with a fork—if it flakes easily but still has a tiny bit of resistance, you've nailed it. Even 2 extra minutes can turn it from perfect to dry, so set a timer and actually pay attention to the sound and smell of your kitchen.

Making This Ahead

You can prep absolutely everything the night before except the avocado—keep your salmon marinated in the fridge, your rice in an airtight container, and your vegetables in separate containers so each one stays fresh. When you're ready to eat, you just broil the salmon and assemble, which transforms this from a recipe into a breakfast-for-dinner kind of meal that takes 15 minutes tops. I've done this on countless busy weeknights when I wanted to feel like I'd cooked something real.

Sauce Strategies and Variations

The beauty of this bowl is that you control the flavor profile entirely through your sauce choice, and once you understand this, you'll find yourself making it constantly with different combinations. Some days I want sriracha mayo for heat and creaminess, other times I prefer a simple drizzle of soy sauce to let the salmon shine, and occasionally I'll make a quick lime-based dressing by mixing soy sauce with a squeeze of fresh lime and a tiny bit of sesame oil. The sriracha mayo is especially worth making yourself because store-bought versions are usually heavy on the mayo and light on the actual sriracha flavor, and homemade takes literally 2 minutes to whisk together.

• Sriracha mayo (4 tbsp mayo mixed with 1–2 tsp sriracha and a squeeze of lime) is your go-to when you want something creamy and spiced.
• Pickled ginger adds a sharp, palate-cleansing element that keeps each bite feeling fresh even when you're on your second or third.
• Don't forget the lime wedges—a squeeze at the very end brightens everything and ties all the flavors together.

Save

This bowl has become my answer to the question "what should we eat?" on nights when I want something nourishing, manageable, and genuinely delicious. Make it once and it becomes a favorite you'll reach for again and again.

Recipe FAQs

→ Can I use frozen salmon for this bowl?

Yes, thaw frozen salmon completely before cutting into cubes and marinating. Pat the fish dry to ensure proper marination and even broiling.

→ What rice works best?

Jasmine or sushi rice provides ideal texture. Brown rice or quinoa are excellent substitutes for added fiber—just adjust cooking time and water ratio accordingly.

→ How do I store leftovers?

Keep rice, salmon, and vegetables separate in airtight containers. Refrigerate up to 3 days. Reheat salmon and rice gently, then add fresh vegetables and sauces before serving.

→ Can I make this gluten-free?

Absolutely. Use tamari instead of soy sauce and verify all condiments are certified gluten-free. The remaining ingredients naturally contain no gluten.

→ What protein alternatives work well?

Grilled tofu cubes, cooked shrimp, or sliced chicken breast all substitute beautifully. Adjust cooking times based on your chosen protein.