Salmon Rice Bowl (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 - 2½ cups water
10 - ½ 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 - ⅓ cup mayonnaise
17 - 1 to 2 tablespoons sriracha sauce
18 - 1 teaspoon lime juice

# How to Prepare:

01 - Preheat oven to 400°F. Line a baking tray with parchment paper.
02 - In a medium bowl, whisk together soy sauce, sesame oil, honey, rice vinegar, garlic, and ginger. Add salmon cubes and marinate for 10 to 15 minutes.
03 - 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.
04 - Arrange marinated salmon cubes on the prepared tray. Bake for 10 to 12 minutes until just cooked through and slightly caramelized.
05 - In a small bowl, mix mayonnaise, sriracha, and lime juice until smooth.
06 - Divide jasmine rice among four bowls. Top with baked salmon, edamame, cucumber, and avocado. Drizzle with sriracha mayo and sprinkle with sesame seeds and green onions.

# Expert Suggestions:

01 -
  • It's secretly a meal-prep superstar that keeps beautifully in the fridge and tastes even better the next day.
  • You get restaurant-quality results in under 40 minutes, which means weeknight dinners suddenly feel less stressful.
  • The bowl format means everyone can customize their spice level and toppings without any fuss.
02 -
  • Don't skip the rice rinsing step, no matter how tempting it is, because the difference between fluffy and gummy rice changes everything about the final bowl.
  • Add avocado right before serving, since exposure to air turns it brown faster than you'd expect, and that subtle visual appeal matters more than you realize.
03 -
  • Cut your salmon into uniform 2 cm cubes so each piece bakes at exactly the same rate, avoiding dry edges and undercooked centers.
  • Don't overthink the sriracha mayo ratio, start conservatively with 1 tablespoon of sriracha and build up from there because you can always add more heat but you can't dial it back.
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