Save to Pinterest Last Tuesday, I stood in my kitchen watching steam rise from a pot of jasmine rice while salmon sizzled under the broiler, and suddenly the whole room smelled like a tiny Asian fusion restaurant. My partner wandered in, drawn by the aroma of sesame oil and ginger, and before I could explain what I was making, they were already reaching for bowls. That's when I realized this salmon rice bowl wasn't just dinner—it was the kind of meal that makes people pause and actually sit down to eat together.
I remember making this for my sister who'd just gone pescatarian and was tired of the same salads everyone kept suggesting. She was skeptical until she took the first bite—the way the warm salmon contrasted with the cool avocado and crisp cucumber, the little kick from sriracha mayo, the nuttiness of toasted sesame seeds. She asked for the recipe before she'd even finished eating, and now she makes it every other week.
Ingredients
- Salmon fillet (500 g, cut into 2 cm cubes): Cutting it into cubes instead of cooking a whole fillet means it broils faster and more evenly; look for bright pink flesh with no gray spots, and don't skip patting it dry before marinating.
- Soy sauce (2 tbsp): This is your umami backbone, so use real soy sauce if you can; tamari works beautifully if you're avoiding gluten, and it won't taste noticeably different to anyone eating.
- Sesame oil (1 tbsp): A little goes a long way here—this is the ingredient that makes people ask what restaurant you're copying, so don't skimp or substitute with regular oil.
- Honey or maple syrup (1 tbsp): This balances the salty-savory marinade and helps the salmon glaze slightly under the broiler; maple syrup leans earthier while honey adds delicate sweetness.
- Fresh ginger (1 tsp grated): Grate it fresh from the root just before using; the difference between fresh and ground is stark, and this is where you'll taste actual brightness.
- Garlic (1 clove minced): One clove is enough to flavor without overwhelming; mince it fine so it distributes through the marinade evenly.
- Jasmine or sushi rice (2 cups uncooked): Jasmine rice has a subtle floral note and stays fluffy; rinsing it removes excess starch so grains stay separate instead of clumping.
- Fresh vegetables (cucumber, carrots, edamame, avocado, green onions): The crunch and freshness are what make this bowl feel alive, so use the crispest produce you can find and slice everything just before assembling.
- Toasted sesame seeds (2 tbsp): Buy them already toasted or toast raw seeds in a dry pan for 2 minutes; they add texture and a nutty warmth that ties everything together.
- Sriracha mayo or soy sauce (for drizzling): Mix sriracha mayo yourself if you have five minutes—store-bought versions often taste one-dimensional compared to fresh lime juice and mayo combined with a little heat.
Instructions
- Get your oven ready and prep your workspace:
- Preheat the oven to 220°C (425°F) and line a baking tray with parchment paper so the salmon won't stick and cleanup is painless. Having everything organized before you start means you won't be scrambling mid-cook.
- Build the marinade and coat the salmon:
- Whisk together soy sauce, sesame oil, honey, ginger, garlic, and pepper in a bowl, then add your salmon cubes and gently toss to coat evenly. Ten minutes of marinating is enough time for flavor to seep in without the acid cooking the fish prematurely.
- Start the rice while salmon rests:
- Rinse the rice under cold water, swirling it with your fingers until the water runs clear—this removes starch and prevents mushiness. Combine the rinsed rice, water, and salt in a saucepan, bring to a boil, then lower the heat to a gentle simmer, cover, and leave it alone for 12 to 15 minutes.
- Broil the salmon until golden and cooked through:
- Spread the marinated salmon cubes on your prepared tray in a single layer, then slide under the broiler for 8 to 10 minutes until the edges are lightly caramelized and the centers are just opaque. Watch it closely the first time you make this because broiler intensity varies by oven.
- Prep all your fresh toppings:
- Slice your cucumber thin, shred your carrots, shell and warm your edamame if using frozen, slice your avocado, and thinly slice the green onions. Doing this while everything else cooks means assembly moves fast and nothing sits around oxidizing or losing crispness.
- Assemble each bowl with intention:
- Start with a generous scoop of fluffy rice as your base, then arrange the salmon, cucumber, carrots, edamame, and avocado on top in little piles so people can see and taste each element. Drizzle generously with your chosen sauce, sprinkle sesame seeds over everything, and finish with a wedge of lime for squeezing.
Save to Pinterest There's something almost meditative about assembling these bowls—the way warm rice steams when you first scoop it, how the colors pop when you arrange everything just so, the smell of sesame and lime hitting you all at once. It stopped being just dinner the moment I realized my friends were taking photos and asking if I was opening a restaurant.
Why This Bowl Works Every Time
The genius of this recipe is the balance—you've got warmth from the rice and salmon, cool crunch from the raw vegetables, creamy richness from the avocado, and just enough umami and spice to make everything taste intentional. Nothing dominates, which is why even people who don't usually like salmon enjoy it here. The broiler method keeps the fish moist and gives you a little char without drying it out, and because you're cutting it into cubes instead of cooking a whole fillet, there's no guessing about doneness.
Make It Your Own
This is the kind of recipe that actually improves when you customize it—I've seen people swap in grilled tofu for the salmon, use quinoa instead of rice, add pickled radish or roasted nori, even top it with a soft-boiled egg for extra richness. The framework stays the same, but the details are flexible. My neighbor adds spicy mayo and extra ginger because she likes heat, while my mum skips the sriracha and drizzles everything with low-sodium soy sauce instead.
- Try brown rice or wild rice if you want added texture and fiber, though you'll need to add a few extra minutes to the cooking time.
- Grill the salmon over high heat instead of broiling if you want a smokier flavor and are comfortable with that technique.
- Prepare all your vegetables the night before and store them in separate containers so you can assemble bowls in under five minutes on a busy weeknight.
Sauce Secrets That Change Everything
The sauce is where you can really make this bowl sing or customize it to your mood—I've done sriracha mayo on nights when I wanted heat, regular soy sauce when I wanted to taste the salmon clearly, and even a simple mixture of soy sauce, rice vinegar, and a touch of sesame oil. Pickled ginger adds brightness and cuts through richness, while a squeeze of fresh lime at the end wakes everything up. The beauty is that you're not locked into one sauce, so you can keep it interesting by rotating them.
Save to Pinterest This bowl has become my go-to when I want to feel like I'm taking care of myself and everyone I'm feeding, and honestly, it tastes like you spent way more time on it than you actually did. That's the best kind of weeknight dinner.
Common Recipe Questions
- → Can I use other types of fish?
Yes, you can substitute salmon with other firm fish like cod, halibut, or mahi-mahi. Adjust cooking time as thinner fillets may cook faster than salmon cubes.
- → How do I store leftovers?
Store components separately in airtight containers. Rice keeps 3-4 days refrigerated, salmon lasts 2-3 days, and vegetables stay fresh 2-3 days. Reheat salmon and rice gently before assembling fresh bowls.
- → Can I meal prep this dish?
Absolutely. Cook rice and salmon in advance, slice vegetables, and prepare sauces. Store everything separately and assemble bowls when ready to eat. The flavors actually develop more after marinating overnight.
- → What makes this dish nutritious?
Salmon provides high-quality protein and omega-3 fatty acids, while jasmine rice offers carbohydrates for energy. Fresh vegetables contribute essential vitamins, fiber, and antioxidants for a well-rounded meal.
- → Can I make this vegetarian?
Replace salmon with grilled tofu cubes or tempeh. Marinate using the same soy-ginger-sesame mixture and broil or pan-fry until golden and slightly crispy on edges.