Save My neighbor knocked on my door one Thursday evening holding a bag of fresh salmon from the market, asking if I knew what to do with it. I threw together this rice bowl with what I had in my fridge, and we ended up eating on the balcony as the sun went down. She texted me the next morning asking for the recipe, and Ive made it at least twice a month ever since. Its the kind of meal that looks impressive but comes together so easily you barely notice youre cooking.
I made this for my brother when he visited last spring, and he scraped his bowl clean before I even finished mine. He said it reminded him of the poke bowls we used to get in college, but warmer and more filling. Now he requests it every time he comes over, and Ive started keeping extra salmon in the freezer just in case.
Ingredients
- Skinless salmon fillet: Look for bright, firm pieces without a strong fishy smell, and cut them into even cubes so they bake at the same rate.
- Soy sauce: This adds the salty umami base to the marinade, and you can swap it for tamari if you need it gluten free.
- Sesame oil: A little goes a long way, it gives the salmon that nutty, toasted flavor that makes the whole bowl smell incredible.
- Honey: Balances the salty soy and helps the salmon caramelize in the oven with a slight sweetness.
- Rice vinegar: Brightens the marinade and keeps it from feeling too heavy.
- Garlic and ginger: Fresh is best here, they add warmth and a little bite that makes the marinade taste alive.
- Jasmine rice: Fluffy and slightly fragrant, it soaks up the juices from the toppings without getting mushy.
- Edamame: Adds a pop of green and a bit of protein, plus they give the bowl a nice textural contrast.
- Cucumber: I slice mine thin for crunch and a cooling effect against the warm salmon.
- Avocado: Creamy and rich, it mellows out the spice and makes every bite feel more satisfying.
- Sesame seeds: Toasted ones add a subtle nuttiness and a little crunch on top.
- Green onions: Optional but worth it, they add a sharp, fresh note right before serving.
- Mayonnaise: The base of the sriracha mayo, it turns spicy into creamy and ties the bowl together.
- Sriracha sauce: Adjust to your heat level, I usually start with one tablespoon and taste before adding more.
- Lime juice: A squeeze of this wakes up the mayo and keeps it from feeling too heavy.
Instructions
- Prep the oven:
- Preheat your oven to 200°C (400°F) and line a baking tray with parchment paper so the salmon doesnt stick. This also makes cleanup about ten times easier.
- Marinate the salmon:
- Whisk together soy sauce, sesame oil, honey, rice vinegar, minced garlic, and grated ginger in a medium bowl, then toss in your salmon cubes and let them sit for 10 to 15 minutes. The marinade will soak into the fish and start building those flavors.
- Cook the rice:
- Rinse your jasmine rice under cold water until it runs clear to get rid of the excess starch. Combine it with water and salt in a saucepan, bring it to a boil, then cover and simmer on low for 12 to 15 minutes until fluffy.
- Bake the salmon:
- Spread the marinated salmon cubes on your prepared tray in a single layer and bake for 10 to 12 minutes. The edges should look slightly caramelized and the fish should flake easily with a fork.
- Make the sriracha mayo:
- In a small bowl, whisk together mayonnaise, sriracha, and lime juice until smooth. Taste it and adjust the heat if you want more kick or more creaminess.
- Assemble the bowls:
- Divide the cooked jasmine rice among four bowls, then top each one with baked salmon, edamame, cucumber slices, and avocado. Drizzle with sriracha mayo and sprinkle sesame seeds and green onions over the top.
Save I brought this to a potluck once and someone asked if I ordered it from a restaurant. It felt good to say I threw it together in my own kitchen with ingredients I already had. Theres something satisfying about a dish that looks this put together but doesnt ask much of you.
How to Pick the Best Salmon
I used to grab whatever salmon was on sale, but I learned that fresher fish makes a noticeable difference in flavor and texture. Look for fillets that are firm to the touch, with a bright color and no brown edges. If it smells too fishy, skip it and try another store. I also started asking the fishmonger which piece came in that day, and it changed the way my salmon tasted.
Customizing Your Bowl
This recipe is flexible, and Ive swapped toppings dozens of times based on whats in season or what I forgot to buy. Try adding shredded carrots, pickled radish, seaweed strips, or even a soft boiled egg. Sometimes I throw in roasted sweet potato cubes or a handful of shredded cabbage for extra crunch. The rice and salmon stay the same, but the toppings can change every time you make it.
Storing and Reheating Leftovers
I keep the components separate in the fridge so nothing gets soggy, rice and salmon in one container, veggies in another. The salmon reheats well in a hot skillet for a minute or two, and the rice just needs a quick zap in the microwave with a damp paper towel on top. Assemble fresh bowls as you need them and the meal tastes just as good the next day.
- Store the sriracha mayo in a small jar and it keeps for up to a week in the fridge.
- If your avocado starts browning, squeeze a little lime juice on the slices before storing.
- Leftover edamame can be tossed into salads or eaten as a snack straight from the fridge.
Save This bowl has become my go to when I want something that feels nourishing without a lot of fuss. It reminds me that good food doesnt have to be complicated, just thoughtful and made with ingredients that make you happy.
Recipe FAQ
- → Can I use brown rice instead of jasmine rice?
Yes, brown rice works well though it will require a longer cooking time—about 40-45 minutes—and slightly more water. The nutty flavor complements the salmon beautifully.
- → How do I store leftovers?
Store components separately in airtight containers. The salmon keeps for 2-3 days in the refrigerator. Reheat gently to avoid overcooking the fish. Assemble fresh bowls when ready to eat.
- → Can I grill the salmon instead of baking?
Absolutely. Thread the marinated salmon cubes onto skewers and grill for 2-3 minutes per side over medium-high heat. The smoky char adds wonderful depth to this bowl.
- → What can I substitute for sriracha mayo?
Try a miso-ginger dressing by whisking white miso with rice vinegar, sesame oil, and ginger. Or use a simple soy-sesame glaze for a lighter option.
- → Is this bowl freezer-friendly?
The cooked rice and salmon can be frozen separately for up to 2 months. Fresh toppings like avocado and cucumber should be added fresh after thawing and reheating.
- → Can I make this bowl ahead for meal prep?
Perfect for meal prep. Cook the rice and salmon in advance, slice vegetables, and store everything in separate containers. The flavors actually develop overnight and taste even better the next day.