Salmon Rice Bowl

I stumbled onto this salmon rice bowl on a Tuesday afternoon when my fridge was looking at me with that familiar challenge: half a salmon fillet, some edamame I'd forgotten about, and the nagging sense that takeout wasn't going to cut it. What started as an improvised lunch turned into the thing I make when I want to feel both nourished and a little bit fancy, without spending an hour in the kitchen. The beauty of it is how forgiving it is, how each component stays true to itself while everything tastes better together.

I made this for my sister when she was visiting last spring, and she kept rearranging her bowl before eating, lining up the avocado slices like she was composing a photograph. She said something about how it tasted like someone cared, and I realized that's exactly what happens when you take a few minutes to do things properly instead of just dumping everything into a container. That meal turned into a tradition now, and whenever she's in town, this is what we make together in my kitchen.

Ingredients

• Salmon fillet (500 g), cut into 2 cm cubes: Cutting salmon into cubes instead of leaving it in a fillet means it marinates faster and cooks evenly, which I learned the hard way after one tough, overcooked center.
• Soy sauce (2 tbsp): The foundation of your marinade, bringing that essential umami depth that makes everything taste intentional.
• Sesame oil (1 tbsp): Don't skip this or try to stretch it—the aroma is half the magic, and a little goes such a long way.
• Honey (1 tbsp): Creates a gentle glaze and helps the salmon caramelize just right in the oven.
• Rice vinegar (1 tsp): Cuts through the richness with a subtle brightness that balances the heavier flavors.
• Garlic (1 clove, minced) and fresh ginger (1 tsp grated): These two together are your flavor accelerators, waking up every other ingredient.
• Jasmine rice (2 cups): The delicate, slightly fragrant base that's forgiving enough for beginners but elegant enough for anyone's table.
• Water (2½ cups) and salt (½ tsp): The ratio matters here; I've learned that cooking rice properly is half the battle.
• Edamame (1 cup, shelled and cooked): Brings a pop of color, texture, and protein that feels substantial without being heavy.
• Cucumber (1 medium, sliced): The cooling element that keeps each bite from getting too rich, a lesson I learned when I skipped it once.
• Avocado (1 large, sliced): Creamy, buttery, and the bridge between hot and cold on your plate—use it the same day, or it'll turn on you.
• Toasted sesame seeds (2 tsp): The final textural moment, nutty and crispy, that makes people take notice.
• Green onions (2, thinly sliced, optional): Fresh, sharp, and completely optional unless you want that last hit of garden-fresh flavor.
• Mayonnaise (⅓ cup), sriracha (1–2 tbsp), lime juice (1 tsp): Mixed together, this becomes the addictive drizzle that ties everything together; start with 1 tbsp sriracha and adjust upward if you like heat.

Instructions

Preheat and prepare your workspace:

Turn your oven to 200°C (400°F) and line a baking tray with parchment paper so your salmon won't stick and cleanup won't haunt you later.

Build your marinade:

In a medium bowl, whisk soy sauce, sesame oil, honey, rice vinegar, minced garlic, and grated ginger together until it looks shiny and unified. Add your salmon cubes and let them sit in this mixture for 10–15 minutes while you handle everything else.

Get your rice going:

Rinse jasmine rice under cold running water until the water runs clear, then combine it with 2½ cups water and salt in a saucepan. Bring it to a boil, then immediately drop the heat to low, cover it, and let it steam undisturbed for 12–15 minutes until the grains are tender and have absorbed all that liquid. Fluff gently with a fork.

Bake the salmon until it's golden:

Spread your marinated salmon cubes across the prepared tray in a single layer, making sure they're not crowded together. Bake for 10–12 minutes until the salmon is just cooked through and the edges have taken on some color and caramelization.

Whisk together your sriracha mayo:

In a small bowl, combine mayonnaise, sriracha (start with 1 tbsp and taste as you go), and lime juice, stirring until it's completely smooth and has a pale coral color if you're using a standard amount of heat.

Assemble your bowls with intention:

Divide the fluffy jasmine rice evenly among four bowls, creating a small nest in the center. Arrange your baked salmon, edamame, cucumber slices, and avocado slices over the rice, then drizzle generously with the sriracha mayo and finish with a sprinkle of toasted sesame seeds and sliced green onions.

Pin it

There was an evening when a friend came over unannounced, and instead of scrambling for takeout menus, I threw this together and watched their face light up the moment they saw it. It's funny how a bowl of food can become a small conversation starter, a moment where someone says, 'You made this?' and it shifts something between you.

Making the Marinade Matter

The magic happens in those 10–15 minutes when the salmon sits in the marinade, absorbing all those flavors. Don't rush this step or skip it thinking you'll compensate with more sauce later. The soy, sesame, honey, and vinegar need time to penetrate the fish, and honestly, those few minutes are perfect for prepping everything else without stress.

Jasmine Rice as Your Canvas

I spent years overcooking rice until someone told me to stop peeking. The rice knows what it's doing under that lid, steaming away quietly, and every time you lift it to check, you're letting heat escape and disrupting the process. Once you nail the ratio and resist the urge to interfere, you'll have fluffy, tender grains that taste better than anything you've ordered.

Building Flavor and Texture

What makes this bowl work is that every element brings something different to the party. The salmon is warm and rich, the edamame adds a little earthiness, the cucumber cools things down, and the avocado brings that creamy luxury that makes you feel like you're treating yourself.

• Slice your avocado right before assembly so it stays bright green and buttery.
• If you want to prep ahead, cook everything except the avocado and assemble when you're ready to eat.
• The sriracha mayo is the glue that brings all these flavors together, so don't be shy with it.

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This salmon rice bowl became my answer to those moments when you want something that feels special but doesn't demand hours of your life. It's the kind of meal that reminds you why cooking at home matters.

Recipe FAQs

→ Can I use brown rice instead of jasmine?

Yes, brown rice works well. Adjust the water ratio to 2 cups water per 1 cup brown rice and increase cooking time to 40-45 minutes.

→ How long does the salmon stay fresh?

Cooked salmon keeps refrigerated for up to 3 days. Store components separately and assemble bowls when ready to eat for best texture.

→ What's a good substitute for sriracha?

Sambal oelek, gochujang, or chili garlic paste work well. Adjust quantity based on your preferred spice level.

→ Can I grill the salmon instead?

Absolutely. Thread marinated salmon cubes onto skewers and grill for 8-10 minutes, turning occasionally, until charred and cooked through.

→ Is this bowl freezer-friendly?

Freeze cooked salmon and rice separately for up to 3 months. Add fresh toppings and mayo after reheating.