Salmon Rice Bowl with Sriracha Mayo (Printable Version)

Marinated baked salmon cubes over jasmine rice with fresh vegetables and spicy sriracha mayo drizzle.

# Ingredient List:

→ 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

# How to Prepare:

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 cooked through and slightly caramelized.
04 - In a small bowl, mix mayonnaise, sriracha, and lime juice until smooth.
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 Suggestions:

01 -
  • It comes together in under 40 minutes: perfect for when you want something nutritious without the fuss.
  • The sriracha mayo is dangerously addictive: three ingredients and suddenly your whole bowl tastes like a restaurant version of itself.
  • You can prep components ahead: the salmon keeps well marinated, and the rice reheats beautifully.
02 -
  • Don't skip rinsing the rice: This one step is the difference between fluffy individual grains and a gluey mass.
  • The salmon continues cooking after you remove it from the oven: Pull it out when it looks slightly underdone; carryover cooking finishes the job and keeps it moist instead of dry.
  • Assemble just before eating: Warm rice, cool toppings, and fresh avocado are only perfect in that moment of contrast.
03 -
  • Toast your sesame seeds in a dry pan for two minutes: This releases their nutty oils and transforms them from pleasant to unforgettable.
  • Cut your salmon into even cubes: They cook more evenly and present beautifully when plated with intention.
  • Have all components prepped before you start cooking: This isn't a long recipe, but smooth execution makes the difference between harried and peaceful.
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