Salmon Rice Bowl with Sriracha Mayo

There's something about a salmon rice bowl that feels like a small celebration on a Tuesday night. I discovered this combination while reorganizing my pantry and realizing I had jasmine rice, a salmon fillet, and half an avocado all waiting for their moment. The way the warm, flaky salmon contrasts with the cool, creamy avocado taught me that the best meals don't require complicated techniques, just thoughtful combinations. What started as a quick dinner became something I crave regularly, and now my friends ask me to make it whenever they visit.

My partner once came home from work during a particularly stressed week and found me arranging these bowls with the kind of focus most people reserve for important things. He took one bite and said, "This is what I needed," and I realized the bowl was doing more than feeding him; it was saying something without words. Now whenever life feels hectic, we make these together, and somehow slicing cucumber and arranging avocado feels like the most productive thing we can do.

Ingredients

• Salmon fillet, 500 g (1.1 lb), cut into 2 cm cubes: Look for wild-caught if possible; the flesh should be firm and smell like the ocean, not fishy.
• Soy sauce, 2 tbsp: The backbone of your marinade, bringing that savory depth that makes everything taste intentional.
• Sesame oil, 1 tbsp: Use the toasted variety for a nutty richness, but measure carefully because it's potent in the best way.
• Honey, 1 tbsp: Balances the salty and savory elements while helping the salmon caramelize beautifully.
• Rice vinegar, 1 tsp: A gentle acid that brightens the marinade without overpowering delicate salmon.
• Garlic, 1 clove, minced: Mince it fine so it distributes evenly and doesn't leave harsh bites in your fish.
• Fresh ginger, 1 tsp grated: Always grate it fresh; bottled ginger tastes tired and metallic by comparison.
• Jasmine rice, 2 cups: This variety's delicate fragrance complements the salmon perfectly, and it stays fluffy rather than clumping.
• Water, 2 ½ cups: The ratio matters more than you'd think; too much and you'll have mush, too little and hard grains.
• Salt, ½ tsp: Adds to both the rice and the overall flavor balance of your bowl.
• Shelled edamame, 1 cup, cooked: Buy them pre-cooked and frozen; thaw them gently so they stay vibrant green and tender.
• Cucumber, 1 medium, sliced: The cool crispness is essential for texture contrast; don't slice too early or they'll soften.
• Avocado, 1 large, sliced: Add this just before serving so it doesn't brown, and slice it lengthwise around the pit for cleaner pieces.
• Toasted sesame seeds, 2 tsp: The toasting brings out their nutty flavor; if you buy them untoasted, toast them in a dry pan for two minutes.
• Green onions, 2, thinly sliced (optional): These add a fresh onion bite and visual brightness to your finished bowl.
• Mayonnaise, ⅓ cup: The creamy base for your sauce, binding everything together smoothly.
• Sriracha sauce, 1–2 tbsp (to taste): Start with 1 tablespoon and taste as you go; sriracha brands vary wildly in heat.
• Lime juice, 1 tsp: Freshly squeezed is the only way; it adds brightness that bottled juice can't match.

Instructions

Get your oven ready and prep your workspace:

Preheat your oven to 200°C (400°F) and line a baking tray with parchment paper so your salmon won't stick and cleanup stays simple.

Build a marinade that tastes alive:

In a medium bowl, whisk together soy sauce, sesame oil, honey, rice vinegar, minced garlic, and grated ginger until the honey dissolves and everything smells aromatic. Add your salmon cubes and toss gently to coat, then let them sit for 10–15 minutes while the flavors seep in.

Cook rice while salmon marinates:

Rinse your jasmine rice under cold water, stirring it with your fingers until the water runs clear; this removes excess starch so each grain stays separate. Combine the rinsed rice with water and salt in a saucepan, bring to a boil, then reduce heat to low, cover, and cook for 12–15 minutes until the liquid is absorbed and the rice is tender.

Bake salmon until it's caramelized:

Spread your marinated salmon cubes on the prepared tray in a single layer, leaving space between pieces so they roast rather than steam. Bake for 10–12 minutes until the edges are slightly caramelized and the center is just cooked through.

Make your sriracha mayo:

In a small bowl, whisk mayonnaise, sriracha, and lime juice until smooth and creamy; taste and adjust the sriracha if you want more or less heat.

Assemble your bowl with intention:

Fluff the cooked rice with a fork and divide it among four bowls, then arrange the warm salmon, cool edamame, crisp cucumber, and creamy avocado on top. Drizzle generously with sriracha mayo and finish with toasted sesame seeds and sliced green onions.

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There's a quiet magic in serving a bowl that looks effortless but tastes thoughtful, where every element does something for the whole. I've learned that feeding people well doesn't always mean complexity; sometimes it means knowing when restraint is the most beautiful choice.

Understanding the Flavor Balance

The genius of this bowl lives in how each component plays a specific role without competing. The sweet honey and savory soy in the marinade wake up the salmon's richness, while the cool vegetables provide breathing room for your palate. The sriracha mayo ties everything together with heat and creaminess, transforming what could feel like separate ingredients into something cohesive. This balance is why you can eat the entire bowl without getting tired of a single flavor.

Timing and Preparation Strategy

I've learned that success with this recipe comes from understanding what can happen simultaneously. While your salmon marinates and your rice cooks, you can slice your vegetables and prepare your mayo, which means everything comes together at roughly the same moment. The salmon needs just enough time in the oven to caramelize without drying out, which is why the 10–12 minute window matters. By the time you're plating, everything is still warm or cool exactly as intended.

Making It Your Own

Once you understand how this bowl is constructed, you'll start seeing possibilities everywhere. I've added pickled ginger for extra brightness, swapped edamame for steamed broccoli on nights when I didn't have them, and even used mango instead of avocado when I was being adventurous. The marinade is forgiving enough to handle additions, and the rice bowl format adapts to whatever vegetables you have waiting in your refrigerator. This flexibility is why the recipe has become a constant in my kitchen rather than something I make occasionally.

• For gluten-free versions, use tamari instead of soy sauce: The flavor is nearly identical and none of your friends will notice the swap.
• Prep the salmon and rice ahead on busy nights: Both reheat beautifully, and you can assemble fresh bowls when hunger strikes.
• Always taste your sriracha mayo before serving: Sriracha brands vary, so you'll want to adjust the heat to match your crowd.

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This bowl teaches you that restraint and respect for good ingredients create more impact than complexity ever could. Make it once and it becomes the dinner you return to when you want something that feels like care on a plate.

Recipe FAQs

→ Can I use other types of fish?

Yes, you can substitute the salmon with other firm fish like cod, halibut, or mahi-mahi. Adjust cooking time as needed—thicker fillets may take a few minutes longer, while thinner pieces will cook faster.

→ How do I store leftovers?

Store components separately in airtight containers in the refrigerator for up to 3 days. Keep the rice, salmon, and toppings in separate containers, and store the sriracha mayo in its own small container. Reheat the salmon and rice gently before assembling.

→ Can I make this gluten-free?

Absolutely. Simply replace the soy sauce with tamari or a certified gluten-free soy sauce alternative. The rest of the ingredients are naturally gluten-free, but always check labels on condiments like sriracha to be sure.

→ Can I use brown rice instead?

Yes, brown rice works well here and adds extra fiber. Note that brown rice typically requires 40-45 minutes to cook and more water, so plan accordingly. You can also use quinoa or cauliflower rice for lighter alternatives.

→ How can I reduce the spice level?

Start with just 1 tablespoon of sriracha in the mayo and taste before adding more. You can also substitute half or all of the sriracha with a milder chili sauce or simply use plain mayonnaise with a squeeze of lime for a non-spicy version.

→ Can I meal prep this bowl?

This is excellent for meal prep. Cook a batch of salmon and rice at the start of the week, chop your vegetables, and store everything separately. The salmon actually tastes great cold or at room temperature, making it perfect for grab-and-go lunches.