Baked Salmon Rice Bowl (Printable Version)

Vibrant bowl with broiled salmon cubes, fluffy rice, and crisp vegetables

# 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 cooked shelled 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

# Steps to Follow:

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 12-15 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 for 8-10 minutes until cooked through with lightly browned edges.
05 - Slice cucumber, shred carrots, and slice avocado. Ensure edamame is cooked and shelled, and slice green onions.
06 - Divide cooked rice among 4 bowls. Top each with broiled salmon, cucumber, carrots, edamame, avocado, and green onions. Drizzle with selected sauce and sprinkle with sesame seeds.
07 - Serve immediately with lime wedges and additional sauce as desired.

# Additional Tips::

01 -
  • It comes together in 35 minutes flat, which means weeknight dinner without the stress or takeout guilt.
  • The broiled salmon stays tender and flaky while picking up just enough caramelization to feel special, and honestly, it tastes more refined than the effort requires.
  • You get to build your own bowl, so picky eaters and adventurous ones can sit at the same table without tension.
02 -
  • Don't skip rinsing the rice—I learned this the hard way when I made it for guests and ended up with a gluey, starchy bowl instead of fluffy, separate grains.
  • The difference between salmon that's just cooked and salmon that's overcooked is about 90 seconds under the broiler, so set a timer and don't wander off thinking you have five minutes to spare.
  • Slice your avocado as close to serving as possible, and if you do it ahead, toss it with a tiny squeeze of lime juice to keep it from browning.
03 -
  • Pat your salmon completely dry before marinating—moisture on the surface will steam instead of sear, and you'll miss out on that beautiful caramelization.
  • Don't walk away while the salmon broils; oven broilers can vary wildly, and checking it at the seven-minute mark means you can catch it at the exact moment it's perfect.
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