Salmon Rice Bowl (Printable View)

Baked salmon cubes with jasmine rice, fresh vegetables, and sriracha mayo

# Needed Ingredients:

→ Salmon & Marinade

01 - 1.1 lb skinless salmon fillet, cut into 3/4 inch cubes
02 - 2 tablespoons soy sauce
03 - 1 tablespoon sesame oil
04 - 1 tablespoon honey
05 - 1 teaspoon rice vinegar
06 - 1 clove garlic, minced
07 - 1 teaspoon grated fresh ginger

→ Rice

08 - 2 cups jasmine rice
09 - 2.5 cups water
10 - 0.5 teaspoon salt

→ Toppings

11 - 1 cup shelled cooked edamame
12 - 1 medium cucumber, sliced
13 - 1 large avocado, sliced
14 - 2 teaspoons toasted sesame seeds
15 - 2 green onions, thinly sliced

→ Sriracha Mayo

16 - 1/3 cup mayonnaise
17 - 1 to 2 tablespoons sriracha sauce
18 - 1 teaspoon lime juice

# Directions:

01 - Preheat oven to 400°F. Line a baking tray with parchment paper.
02 - In a medium bowl, whisk together soy sauce, sesame oil, honey, rice vinegar, minced garlic, and grated ginger. Add salmon cubes and marinate for 10 to 15 minutes.
03 - Rinse jasmine rice under cold water until water runs clear. Combine rice, water, and salt in a saucepan. Bring to a boil, reduce heat to low, cover, and cook for 12 to 15 minutes until tender. Fluff with a fork.
04 - Arrange marinated salmon cubes on the prepared baking tray. Bake for 10 to 12 minutes until just cooked through and slightly caramelized.
05 - In a small bowl, mix mayonnaise, sriracha sauce, and lime juice until smooth.
06 - Divide jasmine rice among four bowls. Top each with baked salmon, edamame, cucumber slices, and avocado. Drizzle with sriracha mayo and sprinkle with sesame seeds and green onions.

# Expert Hints:

01 -
  • It comes together faster than takeout: Start to finish in 35 minutes, and most of that is passive cooking time you can spend on your phone or prepping your toppings.
  • Everything tastes better together: The warm salmon, cool vegetables, and creamy avocado create this perfect textural dance that somehow feels both light and incredibly satisfying.
  • You can make it exactly how you like it: Want more heat in your sriracha mayo or extra ginger in the marinade, this dish bends to your mood without breaking.
02 -
  • Salmon continues cooking even after you pull it from the oven: I learned this the hard way by leaving it in five minutes too long and watching it turn from silky to chalky; pull it out when it still looks slightly underdone in the very center.
  • The sriracha mayo is the entire bowl's backbone: A thin, stingy drizzle will leave you disappointed; don't be shy with it, because that spicy-creamy-tangy element is what makes everything taste expensive and intentional.
03 -
  • Slice your avocado right before serving: Cut it in half, score the flesh in a crosshatch pattern, and use a spoon to scoop it directly into the bowl; this prevents browning and also looks intentional.
  • Toast your own sesame seeds in a dry pan for thirty seconds: The aroma that releases is proof that pre-toasted seeds have been sitting around dormant—fresh-toasted ones taste alive by comparison.
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