Baked Salmon Rice Bowl (Printer-Friendly)

Tender broiled salmon cubes with fluffy rice, crisp vegetables, and creamy avocado for a quick, nutritious weeknight dinner.

# 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 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 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 - In a mixing bowl, whisk together soy sauce, sesame oil, honey, ginger, garlic, and black pepper until well combined.
03 - Add salmon cubes to the marinade and toss gently to coat. Allow to rest for 10 minutes at room temperature.
04 - Rinse rice under cold running water until water runs clear. Combine rinsed rice, water, and salt in a saucepan. Bring to a boil over high heat, then reduce heat to low, cover, and simmer for 12-15 minutes until rice is tender and liquid is absorbed. Remove from heat and let stand covered for 5 minutes.
05 - Arrange marinated salmon cubes in a single layer on the prepared baking tray. Broil or bake for 8-10 minutes until salmon is cooked through and lightly browned at the edges.
06 - While salmon cooks, prepare all fresh vegetables and garnishes. Slice cucumber and avocado, shred carrots, and slice green onions.
07 - Divide cooked rice evenly among 4 serving bowls. Top each bowl with broiled salmon, cucumber, carrots, edamame, avocado slices, and green onions. Drizzle with desired sauce, sprinkle with sesame seeds, and garnish with pickled ginger.
08 - Serve immediately with lime wedges on the side.

# Expert Suggestions:

01 -
  • It comes together faster than ordering takeout, and tastes infinitely fresher than delivery ever could.
  • The salmon gets this gorgeous caramelized edge while staying impossibly tender inside—restaurant quality without the stress.
  • Everyone builds their own bowl, which means no complaints at the table and way less work for you.
02 -
  • Don't skip rinsing the rice—it's the difference between fluffy individual grains and a sticky, gluey mess that feels sad in your mouth.
  • The salmon continues cooking slightly after it comes out of the oven, so pull it out when it still looks just barely translucent in the thickest part; it'll be perfect once it sits for a minute.
  • Add your avocado last, right before eating, or you'll be staring at brown slices that look like they've given up on life.
03 -
  • Cut your salmon into even-sized cubes so they cook at the same rate—uneven pieces will leave you with some overcooked and some underdone, which defeats the whole purpose.
  • Don't wash your hands immediately after handling the fish; use that time to prep vegetables so you're not making extra trips to the sink.
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