Baked Salmon Rice Bowl (Printable)

Crispy broiled salmon cubes over fluffy jasmine rice with fresh vegetables and your choice of flavorful sauces.

# What You 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
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 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 prepared tray in a single layer. Broil or bake for 8-10 minutes until just cooked and lightly browned at edges.
05 - Prepare all fresh vegetables and garnishes, keeping components separate until assembly.
06 - Divide cooked rice among 4 bowls. Top each with broiled salmon, cucumber, carrots, edamame, avocado, and green onions. Drizzle with chosen sauce, sprinkle with sesame seeds, and add garnishes as desired.
07 - Serve immediately with lime wedges on the side.

# Expert Advice:

01 -
  • It comes together faster than you'd think, which means weeknight dinner just became realistic again.
  • Everything is customizable—swap vegetables based on what's in your fridge or what you're craving that day.
  • The contrasts of warm salmon against cool cucumber and creamy avocado make each bite feel like you're eating at a restaurant, not your kitchen.
02 -
  • Don't skip marinating even though it's just 10 minutes—those flavor compounds are what make the salmon taste intentional rather than plain.
  • Once the avocado hits a warm bowl, it softens quickly, so add it last or it'll lose its appeal.
  • The broiler is faster and more forgiving than baking at this temperature—watch it closely the first time so you learn what perfectly cooked salmon looks like in your oven.
03 -
  • Toast your sesame seeds in a dry pan for two minutes just before serving—they taste infinitely better than raw and the warmth releases their oil.
  • If your salmon cubes are uneven sizes, cut the large ones smaller so everything finishes cooking at the same moment.
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