Baked Salmon Rice Bowl (Print Version)

Broiled salmon cubes with fluffy rice and fresh vegetables in a customizable bowl

# 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 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

# Method:

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 to 15 minutes until tender. Remove from heat and let stand covered for 5 minutes.
04 - Arrange marinated salmon cubes on prepared tray in a single layer. Broil or bake for 8 to 10 minutes until cooked through and lightly browned at edges.
05 - Slice cucumber, shred carrots, slice avocado, and mince green onions. Have all fresh vegetables and garnishes ready for assembly.
06 - Divide cooked rice among 4 bowls. Top each with broiled salmon, cucumber, carrots, edamame, avocado, and green onions. Drizzle with selected sauces, sprinkle with sesame seeds, and add garnishes as desired.
07 - Serve bowls immediately with lime wedges on the side.

# Expert Advice:

01 -
  • It comes together in 35 minutes, which means you can have restaurant-quality dinner on a Tuesday without the takeout guilt.
  • Salmon's omega-3s paired with rice and vegetables means your body actually feels nourished, not just satisfied.
  • The marinade tastes like you've been doing this for years, even if it's your first time.
  • You build your own bowl, so picky eaters and adventurous ones sit at the same table in peace.
02 -
  • Don't skip rinsing the rice—I learned this the hard way when my first batch turned into porridge, and now I rinse until the water runs almost clear because that starch is the difference between fluffy and gluey.
  • Salmon cooks faster than you think, especially if your cubes are smaller; checking at the 8-minute mark means you catch it at perfect, not dried out and sad.
  • Avocado oxidizes and turns brown faster than you'd expect, so slice it last and serve immediately, or keep it separate until people are actually ready to eat.
03 -
  • Make extra rice on purpose—cold leftover jasmine rice transforms into fried rice the next day, so you're actually building two dinners at once.
  • Buy pre-shredded carrots and cucumber slicers are your friend; this meal is supposed to feel easy, not like a knife skills test.
  • Toast your own sesame seeds in a dry pan for 2 minutes if you have time—they taste alive, not stale and tired.
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