Baked Salmon Rice Bowl (Printable Version)

Crispy 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 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
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. In a bowl, whisk together soy sauce, sesame oil, honey, ginger, garlic, and pepper. Add salmon cubes and marinate for 10 minutes.
02 - 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.
03 - Arrange marinated salmon cubes on the prepared tray in a single layer. Broil for 8–10 minutes until just cooked and lightly browned at the edges.
04 - Slice cucumber, shred carrots, slice avocado, and slice green onions. Ensure edamame is shelled and cooked.
05 - Divide 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 pickled ginger as desired.
06 - Serve immediately with lime wedges on the side.

# Expert Advice:

01 -
  • Omega-3s taste this good: Salmon here isn't a health obligation—it's sweet, glazed, and honestly addictive.
  • Builds itself: Every component cooks separately so nothing gets soggy or overcooked, and you can prep ahead without stress.
  • Customizable in the best way: Your mood decides the sauce, your fridge decides the vegetables, and everything still lands perfectly.
02 -
  • Don't skip marinating even if you're rushing: Ten minutes makes the salmon taste intentional instead of plain, and it's not actually waiting—you're cooking rice anyway.
  • Watch the oven closely those last two minutes: Salmon goes from perfect to dry faster than you'd expect, so set a timer and pull it out when the edges just start to brown.
03 -
  • Pat your salmon dry before marinating: Moisture is the enemy of browning, so even thirty seconds with paper towels makes the glaze darker and more caramelized.
  • If your edamame are still frozen, plunge them in boiling water for three minutes: Thawed tastes fresher than microwaved, and it takes almost no extra time.
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