Salmon Rice Bowl (Print Version)

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

# 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

# How to Make It:

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 Tips:

01 -
  • The salmon marinates while you cook rice, so there's barely any active time and almost no multitasking stress.
  • It tastes fancy enough to impress someone but honest enough to enjoy on a random weeknight without guilt.
  • Everything comes together in under 40 minutes, which means you can have dinner on the table before you've finished scrolling through your phone.
02 -
  • Don't skip rinsing the rice—I learned this the hard way when I made a batch without rinsing and ended up with sticky, clumpy rice that dragged down the whole bowl.
  • The salmon keeps cooking slightly after you pull it from the oven, so err on the side of slightly underdone rather than overdone; it'll be perfect in thirty seconds of resting.
  • Fresh lime juice in the sriracha mayo is not optional—bottled lime juice tastes nothing like the real thing and the sauce needs that brightness.
03 -
  • If your salmon is still a bit watery when you pull it from the oven, blot it gently with a paper towel before assembling—this prevents the bowl from getting soggy.
  • Make your sriracha mayo at least five minutes before you want to eat so the flavors have time to meld instead of tasting like three separate ingredients fighting for attention.
Go Back