Save to Pinterest Discover the vibrant flavors and wholesome ingredients of this Baked Salmon Rice Bowl. Featuring tender, soy-marinated salmon cubes served over a bed of fluffy rice and topped with fresh vegetables, this dish offers a balanced and satisfying meal that is perfect for any weeknight dinner.
Save to Pinterest This fusion-inspired recipe brings the freshness of a poke bowl into a warm, comforting cooked meal. The combination of savory ginger-garlic marinade and creamy avocado makes every bite a delight for the senses.
Ingredients
- 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
Instructions
- 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.
Zusatztipps für die Zubereitung
For the fluffiest rice, ensure you rinse it until the water runs clear and allow it to stand covered after cooking. When preparing the sriracha mayo, simply mix 4 tbsp mayonnaise with 1–2 tsp sriracha and a squeeze of lime to your preferred spice level. High-quality, fresh ginger and garlic will make the marinade much more aromatic.
Varianten und Anpassungen
Substitute brown rice or quinoa for white rice for added fiber. For a gluten-free version, use tamari in place of soy sauce. If you prefer a vegetarian option, grilled tofu is an excellent substitute for the salmon. Extra toppings like pickled radish, seaweed, or roasted nori can also be added for more complexity.
Serviervorschläge
Serve these bowls warm, assembling them just before eating to maintain the contrast between the warm salmon and cold, crisp vegetables. Provide extra lime wedges and sriracha mayo on the side so guests can adjust the acidity and heat to their liking.
Save to Pinterest This Baked Salmon Rice Bowl is more than just a meal; it’s a colorful, nutritious experience that is as easy to make as it is delicious to eat. Enjoy the fresh, vibrant flavors in every bite!
Recipe FAQs
- → Can I use frozen salmon for this bowl?
Yes, frozen salmon works well. Thaw it completely in the refrigerator overnight, then pat dry before cutting into cubes and marinating. Avoid thawing at room temperature for food safety.
- → What other grains can I use instead of rice?
Brown rice, quinoa, cauliflower rice, or even noodles work beautifully as bases. Adjust cooking times accordingly—brown rice takes longer while cauliflower rice needs just a quick sauté.
- → How do I store leftovers?
Keep components separate in airtight containers. Rice and vegetables last 3–4 days refrigerated. Salmon stays fresh for 2–3 days. Reheat gently in the microwave or enjoy cold.
- → Can I meal prep this dish?
Absolutely. Cook rice and salmon in advance, slice vegetables, and store everything separately. Assemble bowls throughout the week for quick lunches or dinners. Add fresh avocado just before serving.
- → Is this suitable for gluten-free diets?
Simply substitute regular soy sauce with tamari or coconut aminos. Check all condiments labels for hidden gluten. The base ingredients are naturally gluten-free.
- → What vegetables work best in this bowl?
Cucumber, carrots, edamame, and avocado create perfect textures and flavors. Try adding shredded red cabbage, snap peas, bell peppers, or roasted corn for variety.