Baked Salmon Rice Bowl (Printable)

Broiled salmon cubes with fluffy rice and crisp vegetables for a quick, balanced dinner.

# What You Need:

→ Fish

01 - 1.1 lbs skinless salmon fillet, cut into 0.75-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 - 0.5 teaspoon black pepper

→ Rice

08 - 2 cups jasmine or sushi rice
09 - 3 cups water
10 - 0.5 teaspoon salt

→ Fresh Vegetables

11 - 1 cup cucumber, thinly sliced
12 - 0.75 cup shredded carrots
13 - 0.75 cup cooked shelled 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 - Whisk together soy sauce, sesame oil, honey, ginger, garlic, and pepper in a bowl. 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 in a single layer on the prepared tray. Broil for 8 to 10 minutes until just cooked with lightly browned edges.
05 - Slice cucumber, shred carrots, prepare edamame, slice avocado, and slice green onions.
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 Suggestions:

01 -
  • It comes together in under 35 minutes, which means weeknight dinners stop feeling like a chore.
  • Every component can be prepped ahead, so you're really just assembling something delicious when you're tired.
  • The customizable sauces mean you and your people can build exactly what you're craving, nothing more, nothing less.
02 -
  • Marinate the salmon for exactly 10 minutes, not longer—extended marinating can make the fish mushy, and you want it to stay tender but hold its shape.
  • If your avocado isn't ripe, don't force it; use it sliced thin, or skip it entirely and double the cucumber instead—a hard avocado will ruin the texture of an otherwise perfect bowl.
03 -
  • Prep your vegetables the night before and store them in separate containers—assembly becomes genuinely effortless, and you're more likely to actually make this on a busy weeknight.
  • Make extra marinade and keep it in a jar; it works on tofu, chicken thighs, or even roasted vegetables, so you're not making something one-use.
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