Baked Salmon Rice Bowl (Printable version)

Broiled salmon cubes with fluffy rice and crisp vegetables

# 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 cooked edamame
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 rice is 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 cucumber, shred carrots, and slice avocado. Arrange all fresh vegetables and garnishes in serving bowls or on a platter.
06 - 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 garnishes as desired.
07 - Serve immediately with lime wedges.

# Expert Tips:

01 -
  • It comes together in just 35 minutes, meaning you can have a restaurant-worthy bowl on the table before your evening plans kick in.
  • The salmon gets this irresistible golden-brown crust while staying tender inside, and honestly, that contrast feels like the secret to why it tastes so good.
  • You're in complete control of flavor—load it with sriracha mayo if you're bold, keep it light with just soy sauce, or layer both and discover your own balance.
02 -
  • Don't let the salmon marinate longer than 15 minutes total—the acid in the soy sauce will start breaking down the fish's texture, and you'll lose that tender center you're working toward.
  • If your rice turns out slightly mushy, it's because water content varies in different rice brands; next time, reduce it by a quarter cup and you'll find your perfect ratio.
  • The secret to this bowl tasting restaurant-level is serving it immediately after assembly—let it sit five minutes and the rice cools while the vegetables wilt slightly, which changes the whole experience.
03 -
  • Line your baking tray with parchment paper before cooking salmon—cleanup becomes effortless, and the salmon releases more easily without sticking or breaking apart.
  • Make your sriracha mayo in larger batches and keep it in a jar for a week; it becomes almost a condiment situation where you'll want to put it on everything, and honestly, you should.
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