Baked Salmon Rice Bowl (Printable Version)

Broiled salmon cubes with fluffy rice and crisp vegetables in a customizable bowl.

# Ingredient List:

→ 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 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 & 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 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 or bake for 8-10 minutes until just cooked and lightly browned at the edges.
05 - Slice cucumber, shred carrots, slice avocado, and slice green onions. Arrange all components separately for assembly.
06 - Divide cooked rice among 4 bowls. Top 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 on the side.

# Expert Advice:

01 -
  • Everything cooks in under half an hour, and most of that time is hands-off while the rice steams and the salmon broils.
  • You can swap vegetables and sauces based on whats in your fridge, making it feel new every time.
  • The salmon stays tender and flaky because those small cubes cook fast and evenly under high heat.
  • It looks like something youd order at a restaurant, but costs a fraction and tastes better because you control the marinade.
02 -
  • Dont skip rinsing the rice or youll end up with gummy, sticky clumps instead of fluffy grains that hold their shape.
  • Cut the salmon cubes evenly so they all finish cooking at the same time, otherwise some pieces will be dry while others are still raw.
  • Let the rice rest covered for five minutes after cooking so the steam finishes the job and the grains firm up perfectly.
  • Watch the salmon closely under the broiler because it can go from golden to burnt in less than a minute.
03 -
  • Use parchment paper instead of foil under the salmon so the marinade doesnt stick and tear the fish when you transfer it to the bowls.
  • Toast your sesame seeds in a dry pan for two minutes before sprinkling them on top, the aroma and flavor intensify dramatically.
  • Make double the marinade and save half for drizzling over the finished bowls, it acts like a light sauce that ties everything together.
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