Baked Salmon Rice Bowl

The Baked Salmon Rice Bowl is a vibrant and healthy dish that brings together tender broiled salmon cubes and fluffy steamed rice for a perfect weeknight meal. This fusion-inspired bowl is a colorful blend of fresh ingredients that feels both light and deeply satisfying, offering a balanced dinner that is as beautiful as it is delicious.

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This recipe captures the perfect contrast of textures—from the buttery avocado and flaky salmon to the crisp cucumber and shredded carrots. The simple marinade of soy, ginger, and garlic infuses the fish with a savory depth that pairs perfectly with a drizzle of spicy sriracha mayo.

Ingredients

• Fish: 500 g 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 jasmine or sushi rice, 3 cups water, and ½ tsp salt.
• Fresh Vegetables: 1 cup thinly sliced cucumber, 1 cup shredded carrots, 1 cup cooked edamame, 1 sliced avocado, and 2 sliced green onions.
• Sauces & Garnishes: 2 tbsp toasted sesame seeds, 4 tbsp sriracha mayo, additional soy sauce, pickled ginger, and lime wedges.

Instructions

1. Prepare the Oven

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

2. Marinate the Salmon

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

3. Cook the Rice

Rinse the rice until the water runs clear. Combine with water and salt in a saucepan. Bring to a boil, then reduce heat and simmer covered for 12–15 minutes. Let it rest for 5 minutes off the heat.

4. Broil the Fish

Arrange the marinated salmon in a single layer on the tray. Bake or broil for 8–10 minutes until the edges are lightly browned and the fish is just cooked through.

5. Prep the Toppings

While the salmon cooks, slice the vegetables and prepare your garnishes.

6. Assemble

Divide the fluffy rice into 4 bowls. Top with the salmon, cucumber, carrots, edamame, avocado, and green onions.

7. Finish and Serve

Drizzle with sriracha mayo, sprinkle with sesame seeds, and serve immediately with lime wedges.

Zusatztipps für die Zubereitung

To achieve the best texture, ensure your salmon cubes are uniform in size so they cook evenly. If you prefer your rice extra fluffy, don't skip the rinsing step, as it removes excess surface starch that can make the rice sticky.

Varianten und Anpassungen

For extra fiber, you can substitute the white rice for brown rice or quinoa. If you are following a strictly gluten-free diet, ensure you use tamari instead of standard soy sauce. For a vegetarian variation, grilled tofu makes an excellent protein substitute.

Serviervorschläge

Enhance the bowl's flavor profile by adding roasted nori strips or pickled radish for an extra crunch. Always serve with fresh lime wedges, as the acidity helps cut through the richness of the salmon and avocado.

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This Baked Salmon Rice Bowl is a testament to how simple, fresh ingredients can create a meal that is both nutritious and incredibly flavorful. Enjoy this easy-to-make dinner whenever you need a boost of healthy energy.

Recipe Questions & Answers

→ Can I use frozen salmon for this bowl?

Yes, frozen salmon works perfectly. Thaw it completely in the refrigerator overnight, then pat dry before cutting into cubes and marinating. This helps the seasonings penetrate better during broiling.

→ What rice alternatives can I use?

Brown rice, quinoa, or cauliflower rice all work well. Brown rice adds nutty flavor and extra fiber but requires longer cooking time—about 45 minutes. Quinoa cooks faster in 15 minutes and boosts protein content.

→ How do I store leftovers?

Store components separately in airtight containers. Rice keeps 4-5 days refrigerated. Salmon lasts 3 days. Fresh vegetables stay crisp 2-3 days. Reheat salmon gently at low temperature to avoid drying. Assemble bowls just before serving for best texture.

→ Can I make this gluten-free?

Absolutely. Swap regular soy sauce for tamari or coconut aminos in both the marinade and serving sauce. Verify your sriracha and other condiments are certified gluten-free. The remaining ingredients naturally contain no gluten.

→ What other proteins work in this bowl?

Grilled or baked tofu cubes marinated similarly make excellent vegetarian option. Shrimp, cod, or chicken thighs also pair beautifully with these flavors. Adjust cooking time—shrimp needs 5-7 minutes, chicken requires 15-18 minutes.