Glazed Salmon Rice Bowl

Oven-glazed salmon served over steamed brown rice with edamame, crisp cucumber ribbons and creamy avocado, finished with a lighter citrus-soy glaze without added sugar or seeds.

Ingredients

  • 240 g salmon fillets
  • 120 g brown rice
  • 200 g frozen shelled edamame
  • 1 small cucumber
  • 1/2 avocado
  • 3 tbsp low-sodium soy sauce
  • 3 tbsp fresh orange juice
  • 1 tsp finely grated ginger
  • 1 tsp cornflour
  • 2 tsp water

Instructions

Cook The Rice

  1. Rinse the brown rice and place it in a saucepan with 300 ml water.
  2. Bring to a boil, cover, and simmer over low heat for 25–30 minutes, until tender and the liquid is absorbed.
  3. Let it stand, covered, for 5 minutes before fluffing.

Glaze And Bake The Salmon

  1. Preheat the oven to 200°C.
  2. Whisk the soy sauce, orange juice and grated ginger in a small saucepan.
  3. Stir the cornflour into 2 teaspoons of water, then add to the pan.
  4. Simmer for 1–2 minutes, stirring, until the glaze is glossy and lightly thickened.
  5. Place the salmon in a small lined baking dish and brush with half of the glaze.
  6. Bake for 10–13 minutes, depending on thickness, until the salmon flakes easily but stays moist.
  7. Brush with the remaining glaze during the final 2 minutes of cooking.

Prepare The Vegetables

  1. Steam or boil the edamame for 4–5 minutes, until hot and tender, then drain.
  2. Peel the cucumber into thin ribbons with a vegetable peeler.
  3. Slice the avocado just before serving.

Assemble The Bowls

  1. Divide the rice between two bowls.
  2. Top with edamame, cucumber ribbons and avocado.
  3. Place a glazed salmon fillet on each bowl and drizzle with any leftover glaze from the baking dish.

Notes

Note

Using orange juice instead of maple syrup and vinegar keeps the glaze balanced while reducing added sugar. Brown rice adds fiber, but white rice works for a faster meal. No sesame seeds are used to keep the dish nut-free and simpler.

Variations

  • Broccoli Bowl: Replace the edamame with lightly steamed broccoli florets.
  • Cabbage Bowl: Replace the cucumber with finely shredded red or white cabbage.
  • Barley Bowl: Serve the salmon and vegetables over cooked pearl barley.
  • Mango Bowl: Add diced mango for sweetness and replace the avocado with extra cucumber.
  • Green Bean Bowl: Add steamed green beans alongside the edamame.
  • Spinach Bowl: Add a handful of wilted spinach to the base of each bowl.

Troubleshooting

  • If the glaze becomes too thick, stir in water 1 teaspoon at a time.
  • If the glaze remains thin, simmer it for another 1–2 minutes before brushing onto the salmon.
  • If the salmon cooks unevenly, choose fillets of similar thickness and turn the baking dish halfway through.
  • If the cucumber releases too much water, pat the ribbons dry before assembling.
  • If the avocado browns quickly, slice it immediately before serving.
  • If the brown rice stays firm, add a splash of hot water and steam, covered, for another 5 minutes.