Salmon Rice Bowl (Print Version)

Baked salmon cubes over jasmine rice with fresh vegetables and spicy sriracha mayo

# What You Need:

→ 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 fresh ginger, grated

→ Rice

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

→ Toppings

11 - 1 cup shelled edamame, cooked
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

# How To Make:

01 - Preheat oven to 400°F and line a baking tray with parchment paper. 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.
02 - 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.
03 - Arrange marinated salmon cubes on the prepared baking tray. Bake for 10 to 12 minutes until just cooked through and slightly caramelized.
04 - In a small bowl, mix mayonnaise, sriracha sauce, and lime juice until smooth. Adjust sriracha to your preferred spice level.
05 - Divide cooked 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 Advice:

01 -
  • It comes together in under 40 minutes, which means weeknight dinner without the stress or takeout expense.
  • Every component can be prepped ahead, so assembly is just a matter of arranging beautiful things in a bowl.
  • The sriracha mayo transforms everything—it's the bridge between each ingredient that makes the whole thing sing.
02 -
  • Don't over-marinate the salmon or the soy sauce will overpower everything else—15 minutes is your limit before the flavors become aggressive.
  • Fluff your rice immediately after cooking and let it breathe for a minute; this keeps it fluffy instead of gluey, which changes everything.
  • Slice your avocado last or keep it in lemon juice; oxidation happens fast and it won't be pretty if you prep it too early.
03 -
  • If your oven runs hot, check the salmon at 9 minutes instead of waiting the full 12—overcooked salmon becomes dry and loses its appeal instantly.
  • Make the sriracha mayo while the salmon bakes so you're not scrambling at assembly time and everything comes together smoothly.
  • Serve this bowl immediately after assembling or the rice will absorb the sriracha mayo and become a bit soggy—the contrast between warm and cool is part of the charm.
Go Back