Baked Salmon Rice Bowl (Printable)

Fluffy rice topped with marinated salmon, fresh vegetables, and sesame

# 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 fresh ginger, grated
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 & 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 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 12–15 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 8–10 minutes until just cooked and lightly browned at the edges.
05 - Slice cucumber, shred carrots, slice avocado, and slice green onions. Arrange all fresh ingredients and garnishes in separate bowls.
06 - Divide cooked 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 on the side.

# Expert Advice:

01 -
  • Salmon cooks so fast you can have dinner ready in under 40 minutes, which means weeknight dinners stop feeling like a burden.
  • Every component is customizable—swap vegetables based on what's in your fridge, choose your sauce mood, and it always feels fresh and personal.
  • It tastes restaurant-quality but costs a fraction of what you'd pay, and somehow that makes it taste even better.
02 -
  • Don't skip marinating the salmon even though it's only 10 minutes—that brief rest is when the ginger and garlic actually penetrate the fish instead of just sitting on the surface.
  • If your salmon flakes apart when you're transferring it to bowls, it's slightly overdone; next time reduce by a minute or two, because salmon continues cooking from residual heat even after you remove it from the oven.
  • Slice your avocado right before assembling so it stays creamy and green instead of turning that sad brown color that happens when it sits exposed to air.
03 -
  • If salmon is on sale, cook a double batch and keep extra in the fridge for next-day bowls that taste just as good cold or quickly reheated.
  • Toast your sesame seeds in a dry pan for 2 to 3 minutes right before you assemble bowls—the difference between stale and fresh-toasted is the difference between okay and craveable.
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