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A fresh salmon bowl with rice, avocado, and mixed greens on a light background.

Zesty Ginger-Soy Salmon Bowl

This Zesty Ginger-Soy Salmon Bowl is a quick and healthy meal, combining succulent baked salmon with fluffy rice and a colorful medley of fresh vegetables, all brought together with a tangy and savory dressing.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 2 bowls
Calories 550 kcal

Equipment

  • Saucepan
  • Oven
  • Parchment-lined baking sheet
  • Small bowl

Ingredients
  

For the Salmon

  • 2 (6 oz) salmon fillets
  • 1 tbsp olive oil
  • Salt and freshly ground black pepper to taste
  • 1 tsp garlic powder
  • 1/2 tsp paprika

For the Base

  • 1 cup uncooked white rice
  • 2 cups water

For the Toppings

  • 1/2 cucumber thinly sliced
  • 1 avocado sliced
  • 1 cup shredded carrots
  • 1/2 cup pickled red onions
  • 1 sheet nori (seaweed) cut into strips
  • 1/4 cup chopped fresh cilantro
  • Sesame seeds for garnish

For the Dressing

  • 2 tbsp tamari for gluten-free
  • 1 tbsp rice vinegar
  • 1 tbsp sesame oil
  • 1 tsp honey
  • 1/2 tsp grated fresh ginger
  • 1/4 tsp sriracha

Instructions
 

Steps

  • Rinse rice, combine with water in a saucepan, bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes until tender. Fluff with a fork.
  • Preheat oven to 400°F (200°C). Pat salmon dry, rub with olive oil, and season with salt, pepper, garlic powder, and paprika.
  • Place salmon on a parchment-lined baking sheet and bake for 12-15 minutes, or until cooked through and flakes easily.
  • Whisk together tamari, rice vinegar, sesame oil, honey, ginger, and sriracha in a small bowl until well combined.
  • Divide cooked rice among two serving bowls, then top each with a salmon fillet.
  • Arrange cucumber, avocado, shredded carrots, pickled red onions, nori, and fresh cilantro around the salmon.
  • Drizzle a generous amount of the prepared dressing over each bowl, garnish with sesame seeds, and serve immediately.

Notes

For extra flavor, marinate the salmon in a small amount of the dressing for 15 minutes before baking. Adjust sriracha to your spice preference. If you don't have pickled red onions, thinly sliced fresh red onion can be used.