Baked Salmon Rice Bowl (Printable Version)

Broiled salmon cubes served over fluffy rice with fresh vegetables and savory 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 grated fresh ginger
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 edamame, shelled and cooked
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 12-15 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 and lightly browned at the edges.
05 - Prepare all fresh vegetables and garnishes according to specifications.
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 garnish as desired.
07 - Serve immediately with lime wedges.

# Expert Advice:

01 -
  • It comes together in 35 minutes flat, which means you're eating something restaurant-quality before your usual dinner stress kicks in.
  • The salmon stays buttery and flakes apart with just a fork because you bake it gently instead of scorching it.
  • You control every flavor layer, so picky eaters can customize their own bowl without anyone feeling left out.
02 -
  • The salmon will continue cooking slightly after you remove it from the broiler, so pull it out when it still looks barely done in the thickest part—carryover cooking is real and transforms tender salmon into rubber if you're not careful.
  • Let your cooked rice rest covered for 5 minutes after you remove it from heat; this final stand makes it fluffy instead of dense and packed.
03 -
  • Make a batch of sriracha mayo at the beginning of the week and keep it in a small jar—it transforms leftover salmon, rice, and veggies into a quick lunch without extra work.
  • If your broiler runs hot, tent the salmon with aluminum foil for the first 4 minutes to prevent edges from charring before the center cooks through.
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