Baked Salmon Rice Bowl (Printable Version)

Tender glazed salmon with crisp vegetables and steamed rice, topped with customizable sauces for a balanced weeknight meal.

# 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 and 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 or soy sauce
18 - 2 tablespoons pickled ginger
19 - 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 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 the prepared tray in a single layer. Broil or bake for 8 to 10 minutes until just cooked and lightly browned at the edges.
05 - Slice cucumbers, shred carrots, slice avocado, and slice green onions. Arrange all fresh vegetables and garnishes for assembly.
06 - Divide cooked rice among 4 bowls. Top each with broiled salmon, cucumber, carrots, edamame, and avocado. Drizzle with selected sauces, sprinkle with sesame seeds, and add pickled ginger as desired.
07 - Serve immediately with lime wedges on the side.

# Expert Advice:

01 -
  • It comes together in under 35 minutes, which means you can have a restaurant-quality meal on a regular weeknight without the stress.
  • The salmon stays moist and tender while everything else stays crisp and fresh, creating textures that actually make you want to keep eating.
  • You're in complete control of the flavor profile—dial up the heat, add extra sauce, swap vegetables however you want and it always works.
02 -
  • Don't marinate the salmon for longer than 15 minutes or the acid from the soy sauce will start to break down the protein texture and make it mushy—short and sweet is the move here.
  • If your rice turns out a bit too wet or too dry, remember that next time and adjust your water ratio by a quarter cup; every stove is different and yours will have its own personality.
  • Room temperature salmon tastes better than cold salmon, so if you're making these ahead, let them sit out for a few minutes before serving.
03 -
  • If you want to meal prep, cook the rice and salmon ahead and store them separately in the fridge, but always assemble the fresh vegetables and sauces right before eating.
  • A squeeze of fresh lime juice over everything at the end brings the whole bowl into focus and makes every flavor taste more like itself.
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