Baked Salmon Rice Bowl

Experience a burst of flavor with this vibrant Baked Salmon Rice Bowl. Inspired by Asian cuisine but with a modern twist, this colorful bowl brings together tender, marinated salmon cubes with perfectly steamed rice and an array of fresh, crunchy vegetables. It's a complete meal in one dish that's as nutritious as it is delicious.

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The beauty of this salmon rice bowl lies in its versatility. The salmon is marinated in a savory-sweet blend of soy sauce, sesame oil, and honey, then baked to perfection with slightly caramelized edges. When paired with fluffy jasmine rice and an array of fresh vegetables, it creates a harmonious balance of flavors and textures that will satisfy even the pickiest eaters.

• Fish: 500 g (1.1 lbs) skinless salmon fillet, cut into 2 cm cubes
• Marinade: 2 tbsp soy sauce (or tamari for gluten-free), 1 tbsp sesame oil, 1 tbsp honey or maple syrup, 1 tsp grated fresh ginger, 1 clove garlic (minced), ½ tsp black pepper
• Rice: 2 cups (400 g) jasmine or sushi rice, 3 cups (720 ml) water, ½ tsp salt
• Fresh Vegetables: 1 cup (100 g) cucumber (thinly sliced), 1 cup (80 g) shredded carrots, 1 cup (80 g) edamame (shelled and cooked), 1 avocado (sliced), 2 green onions (thinly sliced), 2 tbsp toasted sesame seeds
• Sauces & Garnishes: 4 tbsp sriracha mayo, 4 tbsp soy sauce or tamari, 2 tbsp pickled ginger, lime wedges for serving

Step 1

Preheat oven to 220°C (425°F). Line a baking tray with parchment paper.

Step 2

In a bowl, whisk together soy sauce, sesame oil, honey, ginger, garlic, and pepper. Add salmon cubes and marinate for 10 minutes.

Step 3

While salmon marinates, 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.

Step 4

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.

Step 5

Prepare fresh vegetables and garnishes.

Step 6

To assemble bowls: 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.

Step 7

Serve immediately with lime wedges.

For the perfect rice bowl, timing is everything. Start the rice first, as it needs time to rest after cooking. While the rice cooks, prepare the marinade and cut the salmon. As the salmon marinates, slice your vegetables. This workflow ensures everything comes together at just the right time. For meal prep, you can prepare the rice and vegetables ahead of time, but cook the salmon just before serving for the best flavor and texture.

This recipe is wonderfully adaptable to dietary needs and preferences. For a gluten-free version, simply substitute tamari for soy sauce. Want a grain-free option? Swap the rice for cauliflower rice or a bed of greens. Vegetarians can replace salmon with marinated tofu or tempeh using the same delicious marinade. For a spicier kick, add more sriracha to your mayo or include some kimchi as a topping.

Serve these colorful bowls family-style by setting out all components separately and letting everyone build their own perfect combination. For an elegant dinner party presentation, arrange ingredients in neat sections over the rice, creating a visually stunning display. Complete the meal with a light miso soup starter and perhaps some green tea or a crisp Asian-inspired beer. For dessert, keep it simple with fresh fruit or mochi ice cream to maintain the Asian fusion theme.

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This Baked Salmon Rice Bowl represents the best of fusion cuisine - combining traditional Asian ingredients with modern presentation for a meal that satisfies on every level. Whether you're cooking for a weeknight family dinner or looking to impress guests with a visually stunning yet easy-to-prepare meal, these rice bowls deliver vibrant flavor, nutrition, and endless possibilities for customization. Enjoy the perfect balance of protein, vegetables, and grains in every colorful bite!

Recipe FAQs

→ How do I prevent salmon from drying out when baking?

Marinate the salmon before baking and avoid overcooking by broiling for just 8–10 minutes until lightly browned but still moist inside.

→ Can I substitute jasmine rice with another grain?

Yes, brown rice or quinoa can be used as alternatives for added fiber and a different texture.

→ What sauces complement the baked salmon rice bowl?

Sriracha mayo, tamari, and pickled ginger provide savory, spicy, and tangy flavor notes that balance the dish.

→ How should the vegetables be prepared for optimal texture?

Use fresh, thinly sliced or shredded vegetables like cucumber, carrots, and edamame for a crisp and refreshing contrast.

→ Is this dish suitable for gluten-free diets?

Use tamari or gluten-free soy sauce to keep the bowl gluten-free without compromising flavor.