Broiled salmon cubes with fluffy rice, fresh vegetables, and savory sauces for a quick, satisfying weeknight dinner.
# What you'll need:
→ Fish
01 - 1.1 lbs skinless salmon fillet, cut into ¾ inch cubes
→ Marinade
02 - 2 tablespoons soy sauce or tamari
03 - 1 tablespoon sesame oil
04 - 1 tablespoon honey or maple syrup
05 - 1 teaspoon grated fresh ginger
06 - 1 clove garlic, minced
07 - ½ teaspoon black pepper
→ Rice
08 - 2 cups jasmine or sushi rice
09 - 3 cups water
10 - ½ teaspoon salt
→ Fresh Vegetables
11 - 1 cup cucumber, thinly sliced
12 - 1 cup shredded carrots
13 - 1 cup shelled and cooked edamame
14 - 1 avocado, sliced
15 - 2 green onions, thinly sliced
16 - 2 tablespoons toasted sesame seeds
→ Sauces and Garnishes
17 - 4 tablespoons sriracha mayo or soy sauce
18 - 2 tablespoons pickled ginger
19 - Lime wedges for serving
# Method:
01 - Preheat oven to 425°F. Line a baking tray with parchment paper.
02 - In a mixing bowl, whisk together soy sauce, sesame oil, honey, ginger, garlic, and pepper. Add salmon cubes and coat thoroughly. Let marinate for 10 minutes at room temperature.
03 - Rinse rice under cold running water until water runs clear. Transfer to a saucepan with 3 cups water and salt. Bring to a boil, reduce heat to low, cover, and simmer for 12 to 15 minutes until rice is tender and liquid is absorbed. Remove from heat and let stand covered for 5 minutes.
04 - Arrange marinated salmon cubes in a single layer on the prepared tray. Broil for 8 to 10 minutes until cooked through and lightly browned at the edges.
05 - Slice cucumber, shred carrots, slice avocado, chop green onions, and gather sesame seeds and pickled ginger.
06 - Divide cooked rice evenly among 4 serving bowls. Top each with broiled salmon, cucumber, carrots, edamame, avocado, and green onions. Drizzle with chosen sauce, sprinkle with sesame seeds, and garnish with pickled ginger and lime wedges.
