Salmon Rice Bowl (Print view)

Baked salmon over jasmine rice with fresh vegetables 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 cubes get beautifully caramelized in the oven, creating little pockets of crispy edges and tender centers that make you want to slow down and savor each bite.
  • It's a bowl you can customize to your mood: some days I pile on the avocado, other times I skip it entirely in favor of extra cucumber and sesame.
  • Thirty-five minutes from start to finish means weeknight dinners feel manageable without sacrificing flavor or nutrition.
02 -
  • Do not skip rinsing the rice, as I learned the hard way when one batch turned out starchy and clumpy instead of light and fluffy.
  • The salmon continues cooking slightly after you remove it from the oven, so pull it when it looks just barely set rather than fully firm, ensuring it stays moist inside rather than drying out.
03 -
  • Use parchment paper on your baking tray without fail, as it prevents the marinade from sticking and burning, which can make cleanup frustrating and affect the flavor.
  • For a gluten-free version, swap soy sauce for tamari and double-check your sriracha label, since some brands contain gluten hidden in their ingredients.
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