Baked Salmon Rice Bowl (Printable)

Broiled salmon cubes over fluffy rice with fresh vegetables and sesame drizzle

# 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 edamame, shelled and cooked
14 - 1 avocado, sliced
15 - 2 green onions, thinly sliced
16 - 2 tablespoons toasted sesame seeds

→ Sauces & 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 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 - Slice cucumber, shred carrots, ensure edamame is cooked, slice avocado, 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 chosen sauce and sprinkle with sesame seeds.
07 - Serve immediately with lime wedges on the side.

# Expert Tips:

01 -
  • It comes together in under 35 minutes, which means you can have a restaurant-quality bowl on the table before 7 PM on a busy weeknight.
  • The salmon gets this gorgeous caramelized edge in the oven while the rice steams itself, so there's almost no babysitting required.
  • You control every element, so picky eaters and adventurous ones sit happily at the same table.
02 -
  • Don't skip rinsing the rice; I learned this the hard way when a batch came out sticky and clumpy, but once I started rinsing, every bowl has been perfect.
  • Slice your avocado right before assembling or keep it in a sealed container with the pit and a squeeze of lime so it doesn't oxidize to an unappetizing gray.
  • The salmon will continue cooking slightly after you pull it from the oven, so aim for just barely opaque in the thickest part and let carryover heat finish the job.
03 -
  • Toast your sesame seeds in a dry pan over medium heat for just a minute or two, stirring constantly, and you'll unlock flavors that store-bought toasted seeds sometimes miss.
  • If you're cooking for picky eaters, arrange all the toppings separately instead of pre-assembling, so everyone builds their own bowl and no vegetables end up rejected.
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