Baked Salmon Rice Bowl

Experience a burst of fresh flavors with this Baked Salmon Rice Bowl, a vibrant and healthy dish that brings together tender, broiled salmon cubes, fluffy steamed rice, and a medley of crisp vegetables. Perfectly balanced and incredibly satisfying, this meal is an ideal choice for a quick weeknight dinner that doesn't compromise on nutrition or taste.

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This Asian-inspired fusion dish is designed to be as beautiful as it is delicious. By marinating the salmon in a savory-sweet blend of soy, ginger, and honey, you create a deep flavor profile that pairs perfectly with the creamy avocado and crisp cucumbers. Whether you're a seasoned cook or a beginner, this recipe is straightforward and rewarding.

Ingredients

• Fish: 500 g (1.1 lbs) skinless salmon fillet, cut into 2 cm cubes
• Marinade: 2 tbsp soy sauce (or tamari), 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 sliced cucumber, 1 cup shredded carrots, 1 cup cooked edamame, 1 sliced avocado, 2 thinly sliced green onions, 2 tbsp toasted sesame seeds
• Sauces & Garnishes: 4 tbsp sriracha mayo, 4 tbsp soy sauce, 2 tbsp pickled ginger, lime wedges

Instructions

Step 1: Preheat and Prep

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

Step 2: Marinate the Salmon

In a mixing bowl, whisk together the soy sauce, sesame oil, honey, ginger, garlic, and pepper. Toss the salmon cubes in the marinade and let them sit for 10 minutes.

Step 3: Cook the Rice

Rinse the rice under cold water until it runs clear. Combine the rice, water, and salt in a saucepan. Bring to a boil, then reduce heat, cover, and simmer for 12–15 minutes. Let it stand, covered, for 5 minutes after removing from heat.

Step 4: Broil the Salmon

Place the marinated salmon cubes on the baking tray in a single layer. Broil or bake for 8–10 minutes until the fish is just cooked through and lightly browned at the edges.

Step 5: Prepare Vegetables

While the salmon cooks, slice the cucumber, shred the carrots, and prepare the avocado and green onions.

Step 6: Assemble the Bowls

Divide the cooked rice among 4 bowls. Top each with the broiled salmon and the prepared vegetables. Drizzle with your choice of sauces and sprinkle with sesame seeds.

Step 7: Serve

Serve the bowls immediately with lime wedges on the side for a fresh finish.

Zusatztipps für die Zubereitung

To ensure this dish is gluten-free, use tamari instead of traditional soy sauce. Always check the labels on your condiments, especially mayonnaise and sriracha, to ensure they meet your dietary requirements and do not contain hidden allergens.

Varianten und Anpassungen

For extra fiber, you can easily substitute the white rice with brown rice or quinoa. For a vegetarian version of this bowl, grilled tofu makes an excellent replacement for the salmon. You can also enhance the flavor profile by adding roasted nori, seaweed, or pickled radish.

Serviervorschläge

To make a quick sriracha mayo at home, mix 4 tablespoons of mayonnaise with 1–2 teaspoons of sriracha and a fresh squeeze of lime juice. Garnish the bowls with extra pickled ginger and sesame seeds for an authentic, restaurant-quality presentation.

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Enjoy this wholesome Baked Salmon Rice Bowl as a colorful, nutritious meal that satisfies the whole family. With its combination of warm protein and cool, crunchy vegetables, it’s a dish you'll want to add to your regular rotation.

Recipe FAQs

→ Can I use frozen salmon for this bowl?

Yes, thaw frozen salmon completely before cubing and marinating. Pat the fish dry to ensure the marinade adheres properly and achieves good caramelization during broiling.

→ What other grains work well instead of jasmine rice?

Brown rice, quinoa, or cauliflower rice make excellent substitutions. Adjust cooking times accordingly—brown rice takes about 45 minutes while quinoa cooks in roughly 15 minutes.

→ How can I tell when the salmon is perfectly cooked?

The salmon cubes should turn opaque and flake easily with a fork. Aim for just-cooked flesh with slight pink in the center to avoid dryness. The edges should be lightly browned and caramelized.

→ Can I make the components ahead of time?

Absolutely. Cook rice up to 2 days ahead and reheat with a splash of water. Marinate and broil salmon fresh, or cook it ahead and serve cold. Pre-slice vegetables and store in airtight containers for quick assembly.

→ What vegetables can I substitute based on seasonality?

Try thinly sliced bell peppers, shredded cabbage, steamed broccoli, snap peas, or roasted sweet potato. The bowl structure accommodates virtually any crisp, fresh vegetables you enjoy.