Baked Salmon Rice Bowl (Printable Version)

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

# What You'll Need:

→ Fish

01 - 1.1 lbs skinless salmon fillet, cut into 3/4 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 - 1/2 teaspoon black pepper

→ Rice

08 - 2 cups jasmine or sushi rice
09 - 3 cups water
10 - 1/2 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 and Garnishes

17 - 4 tablespoons sriracha mayo
18 - 4 tablespoons soy sauce or tamari
19 - 2 tablespoons pickled ginger
20 - Lime wedges for serving

# Method:

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 black 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 to 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 or bake for 8 to 10 minutes until just cooked and lightly browned at the edges.
05 - Prepare all fresh vegetables and garnishes according to specifications.
06 - Divide cooked rice among 4 bowls. Top each with broiled salmon, cucumber, carrots, edamame, avocado, and green onions. Drizzle with chosen sauces, sprinkle with sesame seeds, and add garnishes as desired.
07 - Serve immediately with lime wedges.

# Expert Suggestions:

01 -
  • It tastes like you spent hours cooking when you actually spent maybe 35 minutes, which is the best kind of magic.
  • Everything can be prepped ahead, so on busy nights you're really just assembling your own customized bowl.
  • The salmon stays moist and never dry, which honestly used to be my biggest kitchen frustration.
02 -
  • Don't skip rinsing the rice—I learned this the hard way when I made it once without rinsing and ended up with a starchy, clumpy bowl that lost all its appeal.
  • Broil the salmon on high heat rather than baking on a lower temperature so it caramelizes beautifully and stays moist inside.
03 -
  • If you have leftover rice, turn it into fried rice the next day by quickly pan-frying it with a touch of sesame oil and whatever vegetables you have on hand—nothing goes to waste.
  • Toast your sesame seeds in a dry skillet for just 1–2 minutes before using them; the aroma alone will make you hungry, and they'll taste infinitely better than untoasted.
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