Salmon Rice Bowl (Print view)

Marinated baked salmon over jasmine rice with edamame, cucumber, avocado, and sriracha mayo.

# What You'll 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 - 2.5 cups water
10 - 0.5 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

# Cooking Steps:

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, garlic, and 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 Ideas:

01 -
  • The salmon marinates while rice cooks, so there's zero overwhelming moments or complex timing stress.
  • It looks impressive enough to serve guests but tastes even better as your own quiet dinner, packed with protein and fresh vegetables that actually make you feel good.
  • The sriracha mayo brings a creamy spice that transforms simple ingredients into something crave-worthy.
02 -
  • Don't marinate salmon for longer than 15 minutes or the acid from the rice vinegar will start breaking down the delicate flesh, making it mushy rather than tender.
  • Fluff the rice with a fork immediately after cooking—leaving it covered traps steam and turns it into a dense mass that won't feel right in the bowl.
03 -
  • Make the sriracha mayo in advance and store it in the fridge—it actually tastes better the next day as flavors meld together, and you can drizzle it generously without last-minute stress.
  • If you're cooking for someone with soy allergies or sensitivities, tamari is a direct swap that brings the same depth without gluten, and most people won't notice the difference.
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