Baked Salmon Rice Bowl (Printable)

Broiled salmon cubes served over fluffy rice with fresh vegetables and savory sauces for a satisfying, nourishing 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 4 tablespoons soy sauce
18 - 2 tablespoons pickled ginger
19 - Lime wedges for serving

# How To Make It:

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 to low, 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 just cooked through and lightly browned at the edges.
05 - Slice cucumber, shred carrots, slice avocado, and thinly slice green onions. Ensure edamame are cooked and cooled.
06 - Divide cooked rice among 4 bowls. Top each with broiled salmon, cucumber, carrots, edamame, avocado slices, and green onions. Drizzle with chosen sauce and sprinkle with sesame seeds.
07 - Serve immediately with lime wedges and additional sauce on the side as desired.

# Expert Tips:

01 -
  • Everything cooks at the same time if you time it right, which means your kitchen stays calm and you're not juggling five pans.
  • You control the heat level and sauce ratio, so whether you're feeding spice lovers or gentle eaters, everyone walks away happy.
  • The leftover rice and cooked salmon actually improve when refrigerated, making this the best meal prep situation that doesn't feel like meal prep.
02 -
  • Don't overcrowd the salmon on the baking tray or they'll steam instead of broil, which I learned the hard way when I tried to fit everything in one batch and ended up with gray instead of golden.
  • Cutting salmon into uniform cubes changes everything because it means predictable cooking time, and your first bite will be perfectly done instead of some pieces being raw and others chalky.
03 -
  • Cut your salmon the night before and marinate it in the refrigerator; it won't hurt and you'll have less to do when hunger hits.
  • If your oven runs hot, start checking the salmon at 7 minutes because broilers vary wildly and overcooked salmon is honestly the biggest tragedy that can happen in this recipe.
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