Baked Salmon Rice Bowl (Print)

Savory broiled salmon with fluffy rice, fresh vegetables, and tangy sauces for a balanced meal.

# What You 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 fresh ginger, grated
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 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

# Steps:

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 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 edges.
05 - Prepare fresh vegetables and gather garnishes.
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.

# Top Tips:

01 -
  • It feels restaurant-quality but comes together faster than takeout, no waiting on delivery drivers included.
  • Everyone at the table gets to build their own bowl exactly how they want it, which somehow makes people eat more vegetables without complaining.
  • The salmon turns out tender and flaky every single time because those broiler minutes are so forgiving.
02 -
  • Don't skip the five-minute rice rest—it sounds unnecessary but it's what transforms mushy rice into separate, fluffy grains that actually hold sauce instead of absorbing it into a paste.
  • Slice your avocado last possible moment because once it's exposed to air, it browns faster than you'd expect, and nobody wants a grey-green mess on their beautiful bowl.
  • Broiler temperatures vary so wildly between ovens that checking at eight minutes beats coming back to salmon that's somehow both dry and undercooked.
03 -
  • Prep your vegetables while the rice cooks so you're not scrambling at assembly time, and store cucumber and carrots separately from anything wet so they stay crisp until serving.
  • If you're making this for guests, marinate the salmon in advance and keep it covered in the fridge, then broil everything right before people sit down so the salmon is warm and the vegetables stay cold.
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