Salmon Rice Bowl (Print Version)

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

# Components:

→ 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
18 - 1 teaspoon lime juice

# Directions:

01 - Preheat oven to 400°F. Line a baking tray with parchment paper. 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.
02 - 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.
03 - Arrange marinated salmon cubes on the prepared tray. Bake for 10 to 12 minutes until just cooked through and slightly caramelized.
04 - In a small bowl, mix mayonnaise, sriracha sauce, and lime juice until smooth.
05 - Divide cooked jasmine rice among four bowls. Top each bowl with baked salmon, edamame, cucumber slices, and avocado slices. Drizzle with sriracha mayo and sprinkle with sesame seeds and green onions.

# Expert Advice:

01 -
  • Everything cooks in under 20 minutes, so dinners on the table before you even get hungry.
  • The marinated salmon cubes get these crispy caramelized edges that make every bite feel special.
  • You can swap toppings based on whats in your fridge and it still tastes balanced and fresh.
  • The sriracha mayo pulls the whole bowl together with just the right amount of heat and creaminess.
02 -
  • Dont skip rinsing the rice, or youll end up with sticky, gummy grains instead of fluffy separate ones.
  • If you marinate the salmon longer than 15 minutes, the acid can start to cook the fish and make the texture mushy.
  • Let the rice rest covered for a few minutes after cooking before you fluff it, it finishes steaming and gets perfectly tender.
03 -
  • Toast your sesame seeds in a dry skillet for 30 seconds before sprinkling, it brings out a deeper nutty flavor.
  • Use a sharp knife to cut the salmon into even cubes, uneven pieces cook at different rates and some end up dry.
  • If you dont have jasmine rice, short grain or basmati works too, just adjust the water ratio slightly.
  • For extra flavor, drizzle a little of the leftover marinade over the rice before adding toppings.
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