Save My daughter had been asking for something colorful and quick after soccer practice. I stood at the counter, staring at a fillet of salmon and leftover jasmine rice, unsure what to make. Then I remembered a bowl I'd had at a tiny lunch counter downtown, bright with vegetables and drizzled with something spicy. I started chopping, marinating, and letting the broiler do the work. Twenty minutes later, she called it her new favorite dinner.
I made this for a potluck once, setting out all the toppings in little bowls so everyone could assemble their own. People hovered around the table, piling on avocado and drizzling sauces with serious concentration. One friend who claimed she didn't like salmon came back for seconds. She said it was the marinade and the way the fish stayed tender under the broiler. I've been making it this way ever since.
Ingredients
- Skinless salmon fillet (500 g): Cubing the salmon helps it cook fast and soak up the marinade, and skinless fillets are easier to cut cleanly.
- Soy sauce (2 tbsp): This adds the salty, umami backbone to the marinade, and tamari works just as well if you need gluten-free.
- Sesame oil (1 tbsp): A little goes a long way, bringing a nutty warmth that ties the whole dish together.
- Honey or maple syrup (1 tbsp): The slight sweetness balances the soy and helps the salmon caramelize under the broiler.
- Fresh ginger (1 tsp, grated): Grating it fine releases the oils and gives the marinade a bright, spicy kick without chunks.
- Garlic (1 clove, minced): Fresh garlic is sharper and more fragrant than powder, and one clove is just enough.
- Black pepper (½ tsp): Adds a gentle heat that complements the ginger without overpowering.
- Jasmine or sushi rice (2 cups): Both steam up fluffy and slightly sticky, perfect for holding toppings and soaking up sauces.
- Water (3 cups) and salt (½ tsp): This ratio gives you tender, well-seasoned rice every time.
- Cucumber (1 cup, thinly sliced): Adds crunch and a cool contrast to the warm salmon and rice.
- Shredded carrots (1 cup): They bring color and a hint of sweetness, and you can buy them pre-shredded to save time.
- Edamame (1 cup, shelled and cooked): These little green beans add protein and a pop of color, and frozen ones work great.
- Avocado (1, sliced): Creamy and rich, it balances the sharper flavors and makes each bite feel indulgent.
- Green onions (2, thinly sliced): They add a mild onion flavor and a bright green garnish that looks restaurant-quality.
- Toasted sesame seeds (2 tbsp): Toasting them brings out their nutty flavor, and they add a satisfying crunch on top.
- Sriracha mayo, soy sauce, pickled ginger, lime wedges: These let everyone customize their bowl, from mild and creamy to tangy and spicy.
Instructions
- Preheat and Prep:
- Set your oven to 220°C (425°F) and line a baking tray with parchment paper. This keeps the salmon from sticking and makes cleanup a breeze.
- Marinate the Salmon:
- Whisk together soy sauce, sesame oil, honey, ginger, garlic, and pepper in a bowl, then toss in the salmon cubes and let them sit for 10 minutes. The marinade will cling to every piece and start flavoring the fish right away.
- Cook the Rice:
- Rinse the rice under cold water until it runs clear, then combine it with water and salt in a saucepan. Bring it to a boil, reduce the heat, cover, and simmer for 12 to 15 minutes until tender, then let it rest off the heat for 5 minutes.
- Broil the Salmon:
- Spread the marinated salmon cubes in a single layer on the tray and broil for 8 to 10 minutes until just cooked and lightly browned at the edges. Watch them closely so they stay moist and don't dry out.
- Prep the Vegetables:
- While the salmon and rice are cooking, slice the cucumber, shred the carrots, cook the edamame, and slice the avocado and green onions. Having everything ready makes assembly fast and fun.
- Assemble the Bowls:
- Divide the rice among 4 bowls, then top with salmon, cucumber, carrots, edamame, avocado, and green onions. Drizzle with your chosen sauces and sprinkle with sesame seeds.
- Serve:
- Serve immediately with lime wedges on the side for squeezing over the top. The lime brightens everything and ties all the flavors together.
Save One night, my son said he wanted to try making dinner himself. I stood next to him, guiding him through the marinade and showing him how to check if the salmon was done. He arranged his bowl so carefully, balancing the colors and drizzling the sriracha mayo in a perfect spiral. When he took his first bite, he looked up and grinned. I realized this dish had become more than a quick meal, it was something we could make together, a small tradition in the middle of a busy week.
Storing and Reheating
I often make extra and pack the components separately in the fridge. The salmon and rice keep well for up to three days, and the vegetables stay crisp if you store them in an airtight container. When reheating, I warm the rice and salmon gently in the microwave or on the stovetop, then add fresh vegetables and sauces. Cold bowls work too, especially on warm days when you want something refreshing straight from the fridge.
Swaps and Variations
This recipe is endlessly adaptable. I've swapped salmon for grilled tofu cubes when cooking for vegetarian friends, and it soaks up the marinade just as well. Brown rice or quinoa can replace white rice for extra fiber and a nuttier flavor. Sometimes I add pickled radish, roasted nori strips, or even a soft-boiled egg on top. The base stays the same, but the bowl can change with your mood or what's in the fridge.
Serving Suggestions
These bowls are perfect for casual dinners, but they also work beautifully for meal prep or a crowd. I set out the rice, salmon, and all the toppings on the counter and let everyone build their own bowl. It feels interactive and relaxed, and picky eaters can skip what they don't like. Pair it with a light cucumber salad or miso soup if you want to round out the meal.
- Let everyone choose their own sauce so no one feels overwhelmed by spice or tang.
- Serve lime wedges on the side so each person can add brightness to their own bowl.
- Keep extra sesame seeds and green onions in small bowls for last-minute garnishing.
Save This bowl has become one of those recipes I turn to when I want something nourishing without the fuss. It's colorful, flexible, and always feels like a little celebration on a plate.
Recipe Guide
- → Can I use frozen salmon for this bowl?
Yes, frozen salmon works well. Thaw completely in the refrigerator before cutting into cubes and marinating. Pat dry with paper towels to ensure the marinade adheres properly.
- → What other grains can I use instead of jasmine rice?
Brown rice, quinoa, or cauliflower rice make excellent substitutes. Adjust cooking time accordingly—brown rice takes longer while cauliflower rice cooks in just 5 minutes.
- → How do I store and reheat leftovers?
Store components separately in airtight containers for up to 3 days. Reheat salmon and rice gently in the microwave, then add fresh vegetables and sauces just before serving to maintain texture.
- → Is this bowl gluten-free?
The bowl becomes gluten-free when using tamari instead of regular soy sauce and ensuring all condiments are certified gluten-free. All other ingredients are naturally gluten-free.
- → Can I meal prep these bowls in advance?
Absolutely. Cook salmon and rice ahead of time, slice vegetables, and portion sauces. Assemble bowls fresh daily or store components separately for 3-4 days of easy lunches or dinners.
- → What's the best way to achieve crispy salmon edges?
Use the broiler setting on high heat and arrange salmon cubes in a single layer without overcrowding. The high heat creates caramelized edges while keeping the interior tender and moist.