Baked Salmon Rice Bowl (Print)

Broiled salmon cubes served over fluffy jasmine rice with fresh cucumber, carrots, edamame, avocado, and zesty sauces.

# Ingredients:

→ 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
18 - 4 tablespoons soy sauce or tamari
19 - 2 tablespoons pickled ginger
20 - Lime wedges for serving

# Instructions:

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 12-15 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 or bake for 8-10 minutes until just cooked and lightly browned at the edges.
05 - Prepare all fresh vegetables and garnishes according to specifications.
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.

# Pro Tips:

01 -
  • Everything cooks in under 40 minutes, giving you a restaurant quality bowl on a weeknight timeline.
  • You can prep the vegetables while the rice steams and the salmon broils, making it genuinely hands off.
  • The toppings are completely flexible, so picky eaters and adventurous ones can customize their own bowls.
  • Leftovers actually taste better the next day when the flavors have mingled overnight in the fridge.
02 -
  • Don't skip rinsing the rice or you'll end up with a gummy sticky mess instead of separate fluffy grains.
  • Watch the salmon closely under the broiler because it can go from perfectly caramelized to dry and overcooked in less than a minute.
  • Let the cooked rice sit covered for 5 minutes off the heat so the steam finishes the job and every grain is tender.
  • Cut the salmon into even sized cubes or some pieces will be raw while others are overdone.
03 -
  • Use parchment paper instead of foil under the salmon so the marinade doesn't stick and burn onto the pan.
  • If your broiler runs hot, move the tray to a lower rack so the salmon cooks through before the outside chars.
  • Squeeze lime juice over the finished bowl right before eating, the brightness wakes up every other flavor.
  • Invest in a small grater for fresh ginger and garlic, the paste integrates into marinades far better than chunks.
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