Baked Salmon Rice Bowl (Printable View)

Broiled salmon cubes with fluffy rice and fresh vegetables in a customizable bowl, ready in 35 minutes.

# 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 grated fresh ginger
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 shelled and cooked edamame
14 - 1 avocado, sliced
15 - 2 green onions, thinly sliced
16 - 2 tablespoons toasted sesame seeds

→ Sauces and Garnishes

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

# How To Make It:

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 prepared tray in a single layer. Broil for 8-10 minutes until just cooked and lightly browned at edges.
05 - Slice cucumber, shred carrots, slice avocado, and slice green onions. Ensure edamame is cooked and sesame seeds are toasted.
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 add garnishes as desired.
07 - Serve immediately with lime wedges on the side.

# Expert Advice:

01 -
  • It comes together faster than you'd expect, turning a weeknight into something that feels intentional and nourishing.
  • Every component tastes incredible on its own, but together they create this perfect balance that keeps you satisfied without feeling heavy.
  • The beauty of it is that everyone gets to customize their own bowl—no arguments about toppings, just endless possibilities.
02 -
  • Don't skip rinsing the rice—I learned this the hard way when I made a batch that turned into a starchy paste instead of fluffy individual grains.
  • The salmon continues cooking after it comes out of the oven, so pull it when it looks almost done, not completely opaque, or you'll end up with dry, crumbly fish.
  • Let the rice rest for those final five minutes covered; it sets the structure and makes plating easier than if you dive in immediately.
03 -
  • Toast your sesame seeds fresh if you can; the aroma alone will make your kitchen smell like a restaurant, and the taste is incomparably better than pre-toasted versions sitting in your pantry.
  • If you're making this for a crowd, marinate all the salmon together in a larger bowl, then spread it onto the tray just before broiling—it keeps everything organized and prevents the bottom pieces from marinating too long.
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