Salmon Rice Bowl Sriracha Mayo

This Salmon Rice Bowl is a vibrant and nutritious dish that brings together the rich flavors of marinated baked salmon and the comfort of fluffy jasmine rice. Perfectly balanced with fresh vegetables and a zesty drizzle, it's an ideal choice for a wholesome weeknight dinner that is both easy to prepare and visually stunning.

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The secret to this bowl's depth of flavor lies in the savory-sweet marinade of soy sauce, ginger, and honey, which caramelizes beautifully as the salmon cubes bake. When paired with the subtle fragrance of jasmine rice, every bite is a delightful experience.

Ingredients

• Salmon & Marinade: 500 g (1.1 lb) skinless salmon fillet (cut into 2 cm cubes), 2 tbsp soy sauce, 1 tbsp sesame oil, 1 tbsp honey, 1 tsp rice vinegar, 1 clove garlic (minced), 1 tsp grated fresh ginger
• Rice: 2 cups jasmine rice, 2 ½ cups water, ½ tsp salt
• Toppings: 1 cup shelled edamame (cooked), 1 medium cucumber (sliced), 1 large avocado (sliced), 2 tsp toasted sesame seeds, 2 green onions (thinly sliced, optional)
• Sriracha Mayo: ⅓ cup mayonnaise, 1–2 tbsp sriracha sauce (to taste), 1 tsp lime juice

Instructions

Step 1

Preheat oven to 200°C (400°F). Line a baking tray with parchment paper.

Step 2

In a medium bowl, whisk together soy sauce, sesame oil, honey, rice vinegar, garlic, and ginger. Add salmon cubes and marinate for 10–15 minutes.

Step 3

While the salmon marinates, 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 12–15 minutes until tender. Fluff with a fork.

Step 4

Arrange marinated salmon cubes on the prepared tray. Bake for 10–12 minutes until just cooked through and slightly caramelized.

Step 5

In a small bowl, mix mayonnaise, sriracha, and lime juice until smooth.

Step 6

To assemble, 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.

Zusatztipps für die Zubereitung

For a gluten-free version of this dish, simply swap the soy sauce for tamari. Additionally, adding pickled ginger or radishes can provide an extra layer of flavor and a refreshing acidic crunch.

Varianten und Anpassungen

You can easily adjust the spice level by adding more or less sriracha to your mayo. If you prefer more variety in your bowl, feel free to include roasted seaweed or shredded carrots.

Serviervorschläge

This vibrant salmon rice bowl pairs wonderfully with a crisp white wine, such as a chilled Sauvignon Blanc, which complements the richness of the salmon and the creamy avocado perfectly.

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With its combination of fresh ingredients and bold flavors, this Salmon Rice Bowl is sure to become a favorite in your healthy meal rotation. Enjoy every nutritious bite!

Recipe FAQs

→ Can I use other types of fish?

Yes, this bowl works well with other firm fish like cod, halibut, or even tuna. Adjust cooking time slightly depending on thickness—thinner fillets may need 2-3 minutes less in the oven.

→ How do I store leftovers?

Store components separately in airtight containers. Keep rice and salmon refrigerated for up to 3 days. Add fresh toppings and drizzle with sriracha mayo just before serving for best texture.

→ Can I make this gluten-free?

Absolutely. Swap regular soy sauce for tamari or coconut aminos, and verify your sriracha is gluten-free. The rest of the ingredients are naturally gluten-free.

→ What can I substitute for jasmine rice?

Brown rice, sushi rice, or even quinoa work beautifully here. Cooking times may vary slightly—brown rice typically needs 40-45 minutes and more water.

→ How spicy is the sriracha mayo?

Starting with 1 tablespoon sriracha gives a mild-medium heat. Add more gradually to reach your preferred spice level. The creamy mayonnaise helps temper the kick.

→ Can I cook the salmon on the stovetop?

Yes, heat oil in a skillet over medium-high and cook salmon cubes 2-3 minutes per side until caramelized and cooked through. You may need to work in batches to avoid overcrowding the pan.