Salmon Rice Bowl

There's something about a salmon rice bowl that makes a regular Tuesday feel like a celebration. I discovered this recipe during a particularly busy week when I needed something that looked impressive but didn't demand hours in the kitchen. The combination of silky baked salmon, the gentle warmth of jasmine rice, and that addictive sriracha mayo hit me like a revelation, and suddenly meal prep became something I actually looked forward to.

I made this for my sister when she came home from a difficult week at work, and watching her face light up when she took that first bite reminded me why cooking matters. She drizzled the sriracha mayo with such care, layering it just right, and suddenly we were having a real conversation instead of just passing time. That's when I knew this recipe was keeper.

Ingredients

• Salmon fillet: The 2 cm cubes are crucial because they bake through evenly while getting those caramelized edges that make your mouth water.
• Soy sauce and sesame oil: These two together create a marinade so fragrant that your kitchen will smell like you're cooking at a proper restaurant.
• Honey: Just a touch balances the salty and umami notes, preventing the marinade from becoming one-dimensional.
• Rice vinegar and ginger: The acidity and warmth cut through the richness, keeping everything bright and lively.
• Jasmine rice: It's essential to rinse this thoroughly, and I learned the hard way that skipping this step results in gummy rice instead of fluffy grains.
• Edamame: Buying shelled ones saves time, but if you find fresh pods, the little ritual of popping them out becomes oddly meditative.
• Cucumber: The crispness provides textural contrast, and slicing it thin means it absorbs just enough marinade flavor without becoming soggy.
• Avocado: Add this only at assembly time, otherwise it darkens and loses that buttery appeal.
• Sriracha and mayo: The ratio matters more than you'd think because too much heat overshadows the delicate salmon.

Instructions

Prep your workspace:

Preheat your oven to 200°C and line the baking tray with parchment paper so cleanup later feels like a gift to yourself.

Build the marinade magic:

Whisk soy sauce, sesame oil, honey, rice vinegar, minced garlic, and ginger together until the honey dissolves completely. This is where you can smell the transformation starting to happen, that combination of umami and warmth that makes you excited about cooking.

Coat the salmon:

Toss your salmon cubes into the marinade and let them sit for 10 to 15 minutes, just long enough for the flavors to sink in without overwhelming the delicate fish texture.

Cook the rice:

While the salmon marinates, rinse your jasmine rice under cold water until the water runs clear, then combine it with water and salt in a saucepan. Bring it to a boil, cover it, reduce the heat to low, and let it cook for 12 to 15 minutes until each grain is tender and fluffy.

Bake the salmon:

Spread the marinated salmon on your prepared tray and bake for 10 to 12 minutes until it's just cooked through with slightly caramelized edges that glisten. You'll know it's perfect when a fork flakes through it effortlessly.

Mix the sriracha mayo:

In a small bowl, blend mayonnaise, sriracha, and lime juice until smooth, tasting as you go so the heat level feels just right for you.

Assemble your bowls:

Divide the fluffy rice among four bowls, then arrange the warm salmon on top, followed by edamame, cucumber slices, and creamy avocado. Drizzle generously with sriracha mayo, then finish with toasted sesame seeds and sliced green onions for that final flourish.

Pin It

There was a moment when a friend asked for a recipe recommendation, and I suggested this bowl almost apologetically, unsure if it sounded sophisticated enough. When they made it and texted me a photo of their creation, I realized that sometimes the simplest recipes are the ones people actually make again and again.

Customizing Your Bowl

The beauty of this recipe is how it welcomes personalization without losing its identity. I've added pickled ginger for brightness, toasted nori sheets for oceanic depth, and even a handful of microgreens when I wanted to feel fancy on a Thursday evening. Each addition shifts the flavor profile while keeping the foundation of delicate salmon and warm rice intact.

The Sriracha Mayo Secret

This creamy, spicy drizzle is honestly what transforms the bowl from nice to absolutely crave-worthy. I've experimented with different sriracha brands and discovered that some are sweeter while others pack genuine heat, so always taste and adjust. A squeeze of fresh lime juice makes all the difference because it prevents the mayo from feeling heavy.

Making It Your Own

This bowl adapts beautifully to whatever you have on hand or whatever you're in the mood for that day. Some nights I roast broccoli instead of steaming edamame, or swap the cucumber for thinly sliced radishes when I want more bite. The salmon and rice anchor everything, giving you the freedom to play around with toppings based on what's fresh and what your palate is craving.

• If you're cooking gluten-free, swap soy sauce for tamari and check your sriracha and mayonnaise labels to be safe.
• Prep the components ahead of time on busy weeknights, then assemble while the salmon finishes baking for true 30-minute meals.
• This bowl tastes equally wonderful at room temperature, making it perfect for packed lunches or picnics during warmer months.

Pin It

This salmon rice bowl has quietly become my go-to when I need something that feels nourishing, tastes indulgent, and doesn't eat up my entire evening. Make it once and it becomes part of your regular rotation.

Recipe FAQs

→ Can I use other types of fish?

Yes, you can substitute salmon with tuna, cod, or mahi-mahi. Adjust cooking time as different fish may cook faster or slower than salmon.

→ How long does this keep in the refrigerator?

Store assembled bowls in airtight containers for up to 3 days. Keep the sriracha mayo separate and add just before serving to maintain freshness.

→ Can I make the salmon ahead of time?

Absolutely. Marinate and bake the salmon up to 2 days in advance. Reheat gently in the microwave or serve cold over the rice.

→ What can I use instead of mayonnaise?

Greek yogurt makes a lighter alternative, or try mashed avocado for a creamy dairy-free option. Both work well with the sriracha seasoning.

→ Is this suitable for freezing?

Freeze the cooked salmon and rice separately for up to 1 month. Add fresh toppings and mayo after thawing and reheating.

→ How can I add more vegetables?

Shredded carrots, steamed broccoli, snap peas, or roasted sweet potato cubes all complement the flavors beautifully.