Save 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.
I first made these soy-maple salmon rice bowls when hosting a weeknight dinner for friends. The combination of tender salmon, fresh vegetables, and zingy garnishes was a hit around the table and made everyone ask for seconds.
Ingredients
- Salmon fillets: 4 fillets (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: 1 clove, minced
- Ginger: 1 tsp freshly grated
- Chili flakes: ½ tsp (optional)
- Cooked jasmine or sushi rice: 2 cups (about 1 cup uncooked)
- Red cabbage: 1 cup, shredded
- Carrots: 1 cup, julienned
- Cucumber: 1 cup, thinly sliced
- Avocado: 1, sliced
- Toasted sesame seeds: 2 tbsp
- Green onions: 2, thinly sliced
- Lime wedges: for garnish
- Extra soy sauce or sriracha: optional, for garnish
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.
- Preheat and prep:
- 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 rice and vegetables:
- While salmon bakes, prepare rice and vegetables.
- Assemble bowls:
- Divide rice between four bowls. Top with cabbage, carrots, cucumber, and avocado. Place a salmon fillet on each bowl.
- Add 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 My family always looks forward to assembling their own rice bowls at dinner. It makes mealtime interactive, and everyone can customize their toppings for maximum enjoyment.
Required Tools
Mixing bowls, whisk, baking sheet, parchment paper, chef’s knife, and cutting board are needed to put this dish together easily.
Allergen Information
This recipe contains fish (salmon), soy (soy sauce), and sesame. Be sure to check labels if you have food allergies.
Nutritional Information
Each serving has about 490 calories, 17 g fat, 46 g carbohydrates, and 33 g protein, making it a wholesome choice for dinner.
Save This meal brings vibrant flavor and a beautiful presentation together in every bowl. Enjoy building your own salmon rice bowl for a nourishing dinner.
Recipe Guide
- → Can I use another fish besides salmon?
Yes, trout or arctic char work well as substitutes, but cooking times may vary slightly.
- → Is brown rice or quinoa a good replacement?
Definitely. Brown rice or quinoa add nuttier flavor and extra fiber, enhancing the bowl's nutrition.
- → How do I make this gluten-free?
Use tamari instead of soy sauce and verify all packaged ingredients for hidden gluten sources.
- → What vegetables can I add for variety?
Try edamame, radishes, or pickled ginger for extra texture and flavor in your bowl.
- → How do I know when salmon is cooked?
Salmon is ready when it flakes easily with a fork and reaches an opaque pink color throughout.
- → Can this dish be made ahead?
You can prepare components ahead, then assemble the bowls and add the fresh toppings just before serving.