Baked Salmon Rice Bowl (Printable)

Crispy broiled salmon cubes over fluffy jasmine rice with fresh vegetables and tangy sauces.

# 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 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 and 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 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 to 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 or bake for 8 to 10 minutes until just cooked and lightly browned at edges.
05 - Prepare all fresh vegetables and garnishes and set aside.
06 - Divide 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 -
  • It's deceptively simple: The most impressive part is how little you're actually doing, yet somehow it tastes like you spent hours in the kitchen.
  • Everything cooks at once: While the salmon broils, your rice steams away peacefully, and you're basically just slicing vegetables.
  • Build-your-own magic: Everyone at the table gets to customize their bowl, so nobody's complaining about what's in it.
02 -
  • Don't overbroil the salmon: I learned this the hard way when I tried to get it really golden and ended up with something that felt like rubber. It only takes 8 to 10 minutes, and residual heat continues cooking it even after you pull it out.
  • Toast your sesame seeds just before serving: I discovered that toasted seeds make an enormous difference in flavor compared to raw ones, and it takes literally two minutes in a dry pan.
  • Slice your avocado at the last second: Waiting until assembly time means it won't brown and turn unappetizing before anyone takes a bite.
03 -
  • Prep your vegetables while the rice cooks: This is when you've got time and it means assembly literally takes two minutes once everything is cooked.
  • Use a food scale for the salmon if you have one: Getting it to the right size means even cooking, no overcooked edges while the center is still cold.
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