Salmon Rice Bowl (Printable)

Marinated salmon, fluffy jasmine rice, fresh vegetables, and spicy sriracha mayo create a vibrant and satisfying bowl.

# What You Need:

→ Salmon & Marinade

01 - 1.1 lb skinless salmon fillet, cut into ¾ 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

# Steps:

01 - Preheat oven to 400°F and line a baking sheet with parchment paper.
02 - 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.
03 - Rinse jasmine rice under cold running 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 baking sheet. Bake for 10 to 12 minutes until cooked through and lightly caramelized.
05 - In a small bowl, combine mayonnaise, sriracha, and lime juice, stirring until smooth.
06 - Divide cooked jasmine rice among four bowls. Top each with baked salmon cubes, edamame, cucumber slices, and avocado. Drizzle with sriracha mayo and garnish with sesame seeds and green onions.

# Expert Advice:

01 -
  • The whole thing comes together in under 40 minutes, which means you can go from craving it to eating it before your coffee gets cold.
  • It's the kind of bowl that looks impressive enough to share but tastes so good you might want to keep it entirely to yourself.
  • Everything is customizable, so you can eat it spicy, mild, loaded with avocado, or however your mood dictates on any given day.
02 -
  • Don't skip rinsing the rice, because the starch coating is what turns it into a gluey mess, and nobody wants that when everything else is so fresh and crisp.
  • The salmon needs to actually be just cooked through, not overdone, because baked salmon goes from tender to rubbery in the space of two minutes, so keep your eye on it.
  • Make the sriracha mayo ahead if you want, because cold mayo drizzled onto warm rice and salmon is the temperature contrast that makes your brain do backflips.
03 -
  • Toast your sesame seeds in a dry pan for about two minutes right before serving, because that thirty seconds of heat transforms them from okay to absolutely necessary.
  • If sriracha isn't your heat level, try a dab of wasabi mixed into the mayo or skip it entirely for lime juice and a pinch of chili flakes instead.
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