Baked Salmon Rice Bowl (Printable)

Tender broiled salmon cubes served over fluffy rice with crisp vegetables and tangy sauces for a quick, balanced meal.

# 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

# 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 to 15 minutes until rice is 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 to 10 minutes until just cooked and lightly browned at the edges.
05 - Prepare all fresh vegetables and garnishes and set aside.
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.

# Expert Tips:

01 -
  • It's one of those meals that feels restaurant-quality but comes together faster than ordering delivery.
  • The combination of warm, fluffy rice and cool, crisp vegetables creates a satisfying textural contrast that keeps you interested with every bite.
  • You control the heat and flavor by choosing your sauce, so everyone at the table can customize without you cooking multiple meals.
02 -
  • Don't marinate the salmon longer than 15 minutes, or the acid in the soy will start to cook and toughen the fish before it hits the heat.
  • The avocado slice is the most fragile part of this bowl—add it at the very last moment before you sit down to eat, or it'll turn an unappetizing shade of gray.
  • Leftover rice reheats beautifully in the microwave with a splash of water, and you can meal-prep this bowl by cooking everything except the avocado and leaving it in the fridge for up to two days.
03 -
  • Buy salmon the same day you plan to cook it, and if it smells anything other than fresh and ocean-like, trust your nose and pick something else.
  • Toast your sesame seeds in a dry pan over medium heat for two minutes just before you serve—the difference between stale and freshly toasted is the difference between background and revelation.
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