Salmon Rice Bowl

My colleague brought these salmon rice bowls to a potluck last spring, and I watched people actually pause mid-conversation to appreciate what they were eating. The colors alone—that burnished salmon against bright green edamame and creamy avocado—made everyone lean in. I asked for the recipe that same afternoon, and what struck me was how straightforward it turned out to be, yet somehow it tasted like something from a carefully curated restaurant. Now I make it whenever I want to feel like I've got my life together in the kitchen, which honestly, is more often than I'd like to admit.

I made these for my partner when they came home exhausted from a brutal work week, and something shifted in the kitchen that evening. The smell of sesame oil and ginger filled the apartment, and by the time those salmon cubes came out golden-edged from the oven, I could feel the day lifting off their shoulders. They ate slowly, actually tasting each bite, and didn't reach for their phone once. Sometimes a meal becomes less about feeding someone and more about saying things without words.

Ingredients

• Skinless salmon fillet (500 g, cut into 2 cm cubes): Cutting salmon into chunks rather than cooking a whole fillet means faster, more even cooking and a better texture for a bowl format.
• Soy sauce (2 tbsp): The umami backbone of the marinade that makes everything taste deeper and more intentional.
• Sesame oil (1 tbsp): This small amount creates the entire flavor profile, so use good quality oil and don't skip it.
• Honey (1 tbsp): A touch of sweetness that rounds out the salty-savory notes and helps the salmon caramelize beautifully in the oven.
• Rice vinegar (1 tsp): Adds brightness without overpowering the delicate flavors of the fish.
• Garlic and ginger (1 clove minced garlic, 1 tsp grated fresh ginger): Together they create warmth and complexity that elevates simple baked salmon.
• Jasmine rice (2 cups): Its subtle floral quality pairs perfectly with the Asian-inspired marinade and doesn't compete with other flavors on the bowl.
• Water (2 ½ cups) and salt (½ tsp): The ratio matters more than you'd think; measure carefully for fluffy, separate grains.
• Cooked edamame (1 cup shelled): Buy pre-cooked frozen edamame if you're short on time, and they thaw right into the warm bowl.
• Cucumber (1 medium, sliced): The crisp freshness cuts through richness and prevents the bowl from feeling heavy.
• Avocado (1 large, sliced): Add it at the very last moment before eating so it doesn't oxidize or turn mushy from the heat.
• Toasted sesame seeds (2 tsp) and green onions (2, thinly sliced): These final touches add texture, color, and a whisper of onion sharpness that ties everything together.
• Mayonnaise (⅓ cup), sriracha (1–2 tbsp), and lime juice (1 tsp): The sriracha mayo is where personality lives in this bowl; adjust the heat to your preference, not anyone else's.

Instructions

Preheat and prepare:

Heat your oven to 200°C (400°F) and line a baking tray with parchment paper so cleanup is effortless later.

Build the marinade:

Whisk together soy sauce, sesame oil, honey, rice vinegar, minced garlic, and ginger in a medium bowl until the honey dissolves and everything smells rich and inviting. Add your salmon cubes and let them sit for 10–15 minutes so the flavors start to sink in.

Cook the rice:

While salmon marinates, rinse jasmine rice under cold running water, stirring gently with your fingers until the water runs clear—this removes excess starch and prevents gluey rice. Add rice, water, and salt to a saucepan, bring to a boil, then reduce heat to low, cover tightly, and let it sit undisturbed for 12–15 minutes until the water absorbs completely.

Bake the salmon:

Spread marinated salmon cubes on your prepared tray in a single layer, making sure they're not crowded so heat circulates evenly. Bake for 10–12 minutes until the edges are slightly caramelized and the flesh flakes apart easily when pressed.

Make the sriracha mayo:

Combine mayonnaise, sriracha, and lime juice in a small bowl, whisking until smooth and checking the heat level with a small taste.

Assemble the bowls:

Divide fluffy rice among four bowls, then arrange baked salmon, edamame, cucumber slices, and avocado on top in whatever pattern makes you happy. Drizzle generously with sriracha mayo, scatter sesame seeds across the surface, and finish with green onions if using.

Pin it

The first time I served this to guests, I was genuinely nervous about the simplicity of it, wondering if it would feel too casual or incomplete. Instead, everyone spent the meal asking questions about where I'd gotten the recipe, what the marinade was, whether I could make it again next month. It was then I realized that impressive meals don't require complexity, just respect for good ingredients and a little care in how you bring them together.

The Magic of the Marinade

The marinade is where this dish becomes more than the sum of its parts. Soy sauce and sesame oil create a savory base, but the honey is the secret—it caramelizes on the salmon during baking, creating a subtle sweetness and golden crust that tastes far more complex than the ingredient list suggests. The ginger and garlic work quietly in the background, adding warmth without shouting. This is a marinade I've used for other proteins too, and it never disappoints.

Rice as Your Foundation

Jasmine rice isn't just a side here; it's the foundation that everything else builds on. Its delicate flavor won't compete with the Asian-inspired components, and its slight sweetness echoes the honey in the salmon marinade. The rinsing step matters more than most recipes admit—it's the difference between rice that feels light and separate versus rice that clumps together. I've learned to rinse until the water runs completely clear, which takes patience but makes an enormous difference in the finished bowl.

Freshness in Every Layer

What makes this bowl feel balanced rather than heavy is the emphasis on fresh elements. Cucumber adds crispness, avocado brings creaminess without heat, and edamame contributes protein and a slight earthiness. Each component has a reason for being there beyond just nutrition. The edamame especially has taught me that beans don't have to be complicated—cooked and salted, they're perfectly at home in a bowl like this, adding substance without demanding attention.

• Add your avocado right before eating, sliced fresh so it stays bright green and maintains its buttery texture instead of browning.
• If cucumber releases too much water as it sits, salt it lightly and let it drain in a colander for a few minutes before assembling.
• Green onions are optional but absolutely worth including if you have them, as their sharp bite balances all the richness on the bowl.

Pin it

These bowls have become my answer to the question of what to cook when I want something that feels special but doesn't require hours of planning. They remind me that good eating doesn't have to mean complicated cooking, just thoughtful choices and ingredients treated with respect.

Recipe FAQs

→ Can I use brown rice instead of jasmine rice?

Yes, brown rice works well though it will require a longer cooking time of about 40-45 minutes. Adjust the water ratio to 2 ¼ cups per cup of brown rice.

→ Is it possible to make the salmon ahead of time?

You can marinate the salmon up to 24 hours in advance and store it in the refrigerator. Bake just before serving for the best texture and flavor.

→ What can I substitute for sriracha mayo?

Try spicy mayo with gochujang or sambal oelek instead of sriracha. For a lighter option, plain Greek yogurt mixed with hot sauce also works beautifully.

→ 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 until charred and cooked through.

→ How do I store leftovers?

Store components separately in airtight containers in the refrigerator for up to 2 days. Reheat salmon gently and assemble fresh bowls when ready to eat.

→ Is this dish freezer-friendly?

The cooked salmon and rice can be frozen separately for up to 3 months. Thaw overnight in the refrigerator and reheat before assembling with fresh toppings.