Save It A vibrant, nourishing bowl featuring glazed salmon with a savory-sweet soy-maple sauce, served over fluffy rice and colorful vegetables for a satisfying meal.
When I first made these salmon rice bowls, they were an instant hit at my dinner table. The combination of sweet maple syrup and salty soy sauce creates a glaze that always impresses friends and family.
Ingredients
- Salmon fillets: 4 pieces (about 150 g / 5 oz each), skin-on or skinless
- Soy sauce: 2 tbsp, low-sodium recommended
- Pure maple syrup: 2 tbsp
- Rice vinegar: 1 tbsp
- Sesame oil: 1 tbsp
- Garlic clove: 1, minced
- Freshly grated ginger: 1 tsp
- Chili flakes: ½ tsp, optional
- Cooked jasmine or sushi rice: 2 cups (about 1 cup uncooked)
- Shredded red cabbage: 1 cup
- Julienned carrots: 1 cup
- Thinly sliced cucumber: 1 cup
- Avocado: 1, sliced
- Toasted sesame seeds: 2 tbsp
- Green onions: 2, thinly sliced
- Lime wedges: for garnish
- Extra soy sauce or sriracha: optional
Instructions
- Make the marinade:
- In a small bowl, whisk together soy sauce, maple syrup, rice vinegar, sesame oil, garlic, ginger, and chili flakes.
- Marinate the salmon:
- Place salmon fillets in a shallow dish or resealable bag. Pour half the marinade over the fillets, reserving the rest. Marinate for 15 minutes at room temperature.
- Prepare for baking:
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Bake the salmon:
- Arrange salmon fillets on the prepared baking sheet. Brush with reserved marinade. Bake for 12–15 minutes, or until salmon is cooked through and flakes easily with a fork.
- Prepare bowls:
- While salmon bakes, prepare rice and vegetables.
- Assemble the bowls:
- Divide rice between four bowls. Top with cabbage, carrots, cucumber, and avocado. Place a salmon fillet on each bowl.
- Garnish and serve:
- Drizzle with any pan juices, sprinkle sesame seeds and green onions, and serve with lime wedges and extra soy sauce or sriracha if desired.
Save It This meal always brings my family together around the table. The bright veggies and flavorful salmon keep everyone happy, and it's easy to adjust for picky eaters.
Notes
Substitute brown rice or quinoa for a whole grain option. Add edamame, radish, or pickled ginger for extra variety.
Required Tools
Mixing bowls, whisk, baking sheet, parchment paper, chef's knife, cutting board
Allergen Information
Contains fish (salmon) and soy (soy sauce). Sesame seeds and oil are present. For gluten-free, ensure use of gluten-free soy sauce or tamari. Double-check all packaged ingredient labels for allergens.
Save It This salmon bowl makes a balanced meal for busy nights. Enjoy fresh flavors and finish with a squeeze of lime.
Recipe FAQs
- → How do I ensure my salmon stays moist and flaky?
Marinating the fish and baking at the right temperature keeps salmon juicy. Avoid overcooking and check for flakiness with a fork.
- → Can I use a different grain instead of rice?
Absolutely. Quinoa or brown rice works well as a base, offering wholesome taste and texture variations.
- → Is this dish suitable for gluten-free diets?
Yes, simply substitute tamari for soy sauce to accommodate gluten-free preferences.
- → What vegetables pair best for added crunch and color?
Cabbage, carrots, cucumber, and avocado add vibrancy. Try edamame, radish, or pickled ginger for more variation.
- → Can I prepare any components ahead of time?
Cook rice, slice vegetables, and make the marinade in advance. Assemble bowls just before serving for freshness.