Salmon Bowls with Cucumber Salad and Rice Recipe

Salmon with Cucumber Salad and Rice Recipe

Ash Tyrrell

Salmon Bowls with Cucumber Salad and Rice Recipe

I made this salmon bowl on a night when I wanted something fast, fresh, and actually good for me. The salmon came out flaky and slightly spicy, the cucumbers stayed crisp and tangy, and the rice pulled everything together in one satisfying bowl. It took me less than half an hour from start to finish, which is exactly what I need on a busy weeknight.

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Total Time 25

Servings: 4

Ingredients Method Notes

Ingredients

Salmon fillet about 2 pounds, skin removed and cut into cubes – I always reach for wild-caught salmon here since it holds up better in the oven and has a richer flavor than farmed varieties.
Soy sauce 2 tablespoons for the salmon – this builds the salty base of the marinade; swap in tamari if you want a gluten-free version.
Sriracha 2 tablespoons – this is where the heat comes from, so start with less if you're not into spice and add more later.
Rice vinegar 2 tablespoons for the salmon – make sure it's the unseasoned kind, since seasoned rice vinegar already has sugar mixed in.
Toasted sesame oil 1 tablespoon – a little goes a long way, and it gives the salmon that deep, nutty aroma.
Ground ginger powder 1 teaspoon – fresh grated ginger works too, but I like keeping powder on hand for quick marinades like this one.
English cucumber 1 whole, thinly sliced – I prefer English cucumbers because the skin is thin and there's no need to seed them; regular cucumbers work if you scoop the seeds out first.
Rice vinegar 2 teaspoons for the cucumber salad – this keeps the salad bright and slightly tangy without overpowering the cucumber.
Sesame oil 1 teaspoon for the cucumber salad – it rounds out the dressing and ties the cucumbers to the same flavor profile as the salmon.
Soy sauce 1 teaspoon for the cucumber salad – just enough to season the cucumbers without making them soggy.
Sesame seeds 1 tablespoon plus extra for garnish – toast them lightly in a dry pan first if you want a deeper, nuttier flavor.
Cooked white rice about 3 to 4 cups – a microwave rice pouch works great here if you're short on time.
Carrots 1 to 2 medium, grated or sliced thin – these add color, crunch, and a touch of natural sweetness to balance the spicy salmon.
Green onions sliced, for garnish – I like adding these last so they stay crisp instead of wilting into the warm rice.

Method

Set your oven to 425°F before you do anything else. This gives it enough time to fully preheat while you're prepping the salmon and cucumbers. A hot oven is what gives the salmon that slightly caramelized edge without drying out the inside.
Remove the skin from the salmon fillet and cut the flesh into cubes roughly one inch thick. Cutting it evenly helps the pieces cook at the same rate, so you won't end up with some cubes overdone while others are underdone. Set the cubes aside in a mixing bowl.
Add the soy sauce, sriracha, rice vinegar, sesame oil, and ginger powder directly into the bowl with the salmon cubes. Toss everything together gently so each piece gets coated in the marinade. Let it sit for just a few minutes while you prep the rest, since salmon doesn't need long to soak up flavor.
Spread the marinated salmon cubes onto your baking sheet in a single layer, making sure they aren't crowded together. Bake for 10 to 12 minutes, until the salmon flakes easily with a fork. Keep an eye on it near the end so it doesn't overcook and dry out.
While the salmon bakes, combine the sliced cucumber, rice vinegar, sesame oil, soy sauce, and sesame seeds in a separate bowl. Toss well so the dressing coats every slice evenly. Let this sit and marinate on the counter while the salmon finishes cooking.
Start each bowl with a scoop of warm white rice as the base. Add the baked salmon, a portion of the cucumber salad, and the grated carrots on top. Finish with sliced green onions, extra sesame seeds, and a drizzle of the leftover cucumber dressing for extra flavor.

Notes

I've learned not to walk away from the oven near the end of baking, since salmon can go from perfectly flaky to dry in just a couple of minutes.
I always prep my cucumber salad and rice before the salmon goes in the oven, so everything is ready to assemble the moment the salmon comes out.
I never toss the leftover dressing from the cucumber bowl, since drizzling it over the finished bowl adds a burst of flavor I don't want to miss.
I like toasting my sesame seeds in a dry skillet for a minute or two before using them, since it makes the flavor so much more noticeable.
I keep my carrots either grated or very thinly sliced, since thick chunks don't blend well with the rest of the textures in the bowl.