Salmon Rice Bowl (Print Version)

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

# What You Need:

→ 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 1/2 cups water
10 - 1/2 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 - 1/3 cup mayonnaise
17 - 1 to 2 tablespoons sriracha sauce, to taste
18 - 1 teaspoon lime juice

# Directions:

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, minced garlic, and grated 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 Advice:

01 -
  • The whole thing comes together in 35 minutes, which means weeknight dinners suddenly feel achievable again.
  • Each ingredient gets its moment to shine, so you're never biting into something that tastes like it's just filling space on the plate.
  • That sriracha mayo drizzle is honestly addictive, and once you taste it, you'll find yourself making extra.
02 -
  • Salmon cooks faster than you think, so set a timer or you'll end up with something dry and disappointing; 10–12 minutes is the sweet spot where it's still slightly tender inside.
  • Don't assemble these bowls more than 15 minutes before eating, or your avocado will start to discolor and your rice will cool down; everything tastes better when it's freshly composed and still warm.
03 -
  • Make extra sriracha mayo because you'll find yourself using it on other things, and that moment of regret when it's gone will teach you this lesson.
  • If you want to make this completely gluten-free, swap regular soy sauce for tamari and you're golden.
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