Save I discovered this bowl on a Tuesday afternoon when my kitchen was too warm for anything heavy, but my body was craving proper nourishment. There's something about the combination of warm rice, cool avocado, and that hit of sriracha mayo that just clicked—it felt like eating something vibrant and alive. The salmon cubes caught the light as they came out of the oven, glistening with caramelized edges, and I remember thinking this could become a regular thing. That first bite, with all the textures happening at once, convinced me immediately.
I made this for friends who were visiting from out of town, and watching them dive into their bowls without hesitation told me everything I needed to know. One of them asked if it was restaurant-quality, and I loved that moment where homemade suddenly felt like a revelation. We sat there talking for hours while the afternoon light shifted across the table, and somehow this simple bowl had become the centerpiece of something memorable.
Ingredients
- Salmon fillet, cut into 2 cm cubes: Using cubes instead of a whole fillet means more surface area for the marinade to work its magic, and they cook through evenly in the oven in just 10 minutes.
- Soy sauce: This is the backbone of your marinade—it brings umami depth that makes the salmon taste like itself but better.
- Sesame oil: Just one tablespoon, because this stuff is intense and beautiful; it carries the entire flavor profile.
- Honey: A single tablespoon balances the salt and adds a subtle sweetness that caramelizes on the salmon in the oven.
- Rice vinegar: This adds brightness and cuts through the richness without being aggressive.
- Garlic and ginger: Minced fresh, not powdered—the difference is immediate and worth those 30 seconds of prep.
- Jasmine rice: It's fragrant and fluffy, with a slight natural sweetness that pairs perfectly with everything else in the bowl.
- Edamame: Cooked and shelled ahead of time saves you from that mid-cooking scramble; they add protein and a satisfying pop of texture.
- Cucumber: Sliced thin so it stays crisp and cool against the warm rice and salmon.
- Avocado: Slice it just before assembly or it will oxidize—I learned this the hard way more than once.
- Sriracha mayo: This is where the magic happens; the cool creaminess and the heat work in perfect opposition.
Instructions
- Get your oven ready and prep your workspace:
- Preheat to 200°C and line a baking tray with parchment paper so the salmon doesn't stick and clean-up is effortless. Having everything organized means you can move quickly without feeling rushed.
- Build your marinade:
- Whisk soy sauce, sesame oil, honey, rice vinegar, garlic, and ginger in a medium bowl until the honey dissolves completely. This shouldn't take more than a minute, and you'll immediately smell how good it is.
- Marinate the salmon:
- Add your salmon cubes to the marinade and let them sit for 10 to 15 minutes—this is your window to start the rice. The flavors will begin seeping into the fish, preparing it for what comes next.
- Prepare the rice:
- Rinse jasmine rice under cold water, swirling it with your fingers until the water runs clear; this removes excess starch and keeps grains separate. Combine rice, water, and salt in a saucepan, bring to a boil, then reduce heat to low, cover, and cook for 12 to 15 minutes until tender and fragrant.
- Bake the salmon:
- Arrange marinated salmon cubes on your prepared tray, making sure they're spaced apart so they can caramelize rather than steam. Bake for 10 to 12 minutes until just cooked through and the edges are slightly caramelized and glistening.
- Make your sriracha mayo:
- In a small bowl, whisk together mayonnaise, sriracha, and lime juice until smooth and pourable. Start with 1 tablespoon of sriracha and add more if you want more heat—this is your call.
- Assemble your bowls:
- Divide fluffy rice among four bowls, then arrange salmon, edamame, cucumber, and avocado on top with intention. Drizzle generously with sriracha mayo, then finish with toasted sesame seeds and green onions for color and final texture.
Save This bowl has become my answer to the question 'What should we eat tonight when nobody wants to cook but everybody wants to eat well?' There's something grounding about assembling all these colors and textures into something that nourishes and delights at the same time.
The Magic of Proper Marinating
I used to bake salmon without marinating it, and it was fine but forgettable. The moment I started giving it even 10 minutes in a flavorful liquid, everything changed—the marinade seals in moisture while the heat of the oven caramelizes the exterior. The honey is crucial here because it browns under heat, creating this gorgeous glaze that tastes sophisticated and happens without any extra effort. You're essentially letting the fish cook in flavor, not just heat.
Why Rice Matters More Than You Think
Jasmine rice is not just a vehicle for the other ingredients; it's actually the foundation that lets everything else shine. Its natural fragrance and slight sweetness create a flavor bridge between the savory salmon and the fresh toppings, preventing any one element from dominating. I learned this by accidentally using regular long-grain rice once, and the bowl felt unbalanced—it wasn't bad, but it wasn't the same experience. The rinsing step matters too because it removes the starch that makes rice gummy, and those extra two minutes of attention pay dividends in texture.
Building Flavor Layers Through Toppings and Sauce
What makes this bowl feel restaurant-quality is the thoughtful combination of temperatures and textures working together. The sriracha mayo is not just a condiment; it's the glue that unifies everything, introducing creaminess and heat simultaneously. Cold avocado and cucumber against warm rice and salmon creates this dynamic contrast that keeps your palate engaged with every bite. The sesame seeds and green onions add a final layer of subtle flavor and visual appeal that makes people actually want to eat it.
- Always taste your sriracha mayo before serving and adjust the heat level to your preference—there's no rule that says it has to be spicy if you don't want it.
- Prep your toppings in advance and keep them separate until assembly so everything stays crisp and fresh.
- This bowl is forgiving enough to substitute or omit ingredients based on what you have on hand and what you're in the mood for.
Save This salmon rice bowl has become the dish I reach for when I want to cook something that feels intentional without being complicated. Every time I make it, I remember why I fell in love with it in the first place.
Recipe FAQs
- → Can I use brown rice instead of jasmine rice?
Brown rice works well but requires approximately 40-45 minutes to cook compared to 12-15 minutes for jasmine rice. Adjust your timing accordingly and add extra water when cooking.
- → How long will the leftovers keep?
Store components separately in airtight containers for up to 3 days. Keep the salmon and rice refrigerated. Add fresh avocado and sriracha mayo just before serving for best texture.
- → Can I grill the salmon instead of baking?
Absolutely. Thread marinated salmon cubes onto skewers and grill for 2-3 minutes per side over medium-high heat until slightly charred and cooked through.
- → Is this suitable for meal prep?
Perfect for meal prep. Cook a large batch of salmon and rice at the start of the week. Portion into containers with edamame and cucumber, then add fresh avocado and spicy mayo when ready to eat.
- → What can I substitute for sriracha mayo?
Try spicy mayo made with gochujang and mayonnaise, or drizzle with ponzu sauce and chili oil. A yogurt-based sauce with hot pepper flakes also works beautifully.
- → Can I make this gluten-free?
Simply replace regular soy sauce with tamari in the marinade. Ensure your sriracha and other condiments are certified gluten-free.