Baked Salmon Rice Bowl

This Baked Salmon Rice Bowl is a vibrant and healthy meal featuring tender broiled salmon cubes, fluffy steamed rice, and a medley of crisp fresh vegetables. Perfectly balanced and easy to prepare, it is the ideal choice for a quick weeknight dinner that doesn't compromise on flavor or nutrition.

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What makes this bowl truly stand out is the harmony of textures and temperatures. The warm, ginger-garlic marinated salmon cubes provide a savory depth that pairs beautifully with the refreshing crunch of sliced cucumbers and shredded carrots.

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), and ½ tsp black pepper
• Rice: 2 cups (400 g) jasmine or sushi rice, 3 cups (720 ml) water, and ½ tsp salt
• Fresh Vegetables: 1 cup cucumber (thinly sliced), 1 cup shredded carrots, 1 cup edamame (shelled and cooked), 1 avocado (sliced), and 2 green onions (thinly sliced)
• Finishing Touches: 2 tbsp toasted sesame seeds, 4 tbsp sriracha mayo, 4 tbsp soy sauce or tamari, 2 tbsp pickled ginger, and lime wedges for serving

Instructions

Step 1

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

Step 2

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

Step 3

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.

Step 4

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

Step 5

Prepare the fresh vegetables and garnishes while the salmon and rice finish cooking.

Step 6

Assemble the bowls by dividing the rice among 4 bowls. Top with the salmon, cucumber, carrots, edamame, avocado, and green onions. Drizzle with sriracha mayo or soy sauce and sprinkle with sesame seeds.

Step 7

Serve immediately with lime wedges and pickled ginger.

Zusatztipps für die Zubereitung

To ensure your rice is perfectly fluffy, don't skip the rinsing step, as this removes excess surface starch. When broiling the salmon, keep a close eye on it during the last few minutes to ensure it develops those signature browned edges without overcooking.

Varianten und Anpassungen

For a gluten-free version, ensure you use tamari instead of standard soy sauce. You can also swap the jasmine rice for brown rice or quinoa to increase the fiber content. For those looking for a vegetarian alternative, grilled tofu cubes are an excellent substitute for the salmon.

Serviervorschläge

Elevate your bowl by adding extra toppings such as pickled radish, seaweed salad, or strips of roasted nori. Serve with a cold glass of green tea or a light sparkling water for a complete and refreshing meal experience.

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This Baked Salmon Rice Bowl is a nutrient-dense powerhouse, offering 31g of protein and healthy fats in every 520-calorie serving. It is a satisfying and colorful dish that brings a restaurant-quality fusion experience right to your dining table.

Recipe FAQs

→ Can I use frozen salmon for this bowl?

Yes, thaw frozen salmon completely before cutting into cubes and marinating. Pat the fish dry to ensure the marinade coats properly and the salmon browns nicely when broiled.

→ What other grains work well instead of jasmine rice?

Brown rice, quinoa, or cauliflower rice make excellent substitutes. Adjust cooking time and liquid accordingly—brown rice needs about 45 minutes, while quinoa cooks in 15 minutes.

→ How do I store leftovers?

Store components separately in airtight containers for up to 3 days. Keep rice, salmon, and vegetables in different containers to maintain texture. Reheat salmon gently to avoid drying it out.

→ Is this bowl suitable for meal prep?

Absolutely. Cook rice and salmon in advance, slice vegetables, and store everything separately. Assemble bowls just before eating to keep vegetables crisp and salmon from becoming rubbery.

→ Can I make this dairy-free and gluten-free?

Yes. Use tamari instead of soy sauce for gluten-free, and ensure your sriracha mayo uses dairy-free mayonnaise. All other ingredients are naturally dairy-free and gluten-free.