Salmon Rice Bowl

My colleague brought one of these salmon rice bowls to lunch on a Tuesday, and I spent the next twenty minutes asking her questions between bites. The way the warm rice contrasted with cool avocado, the slight char on the salmon cubes, and that spicy mayo making everything come together—it felt too elegant for something you could actually make on a weeknight. When she casually mentioned she'd thrown it together that morning, I knew I had to figure out how.

I made this for my partner on a night when we were both exhausted but wanted something that felt special, not like we were settling. The whole kitchen smelled incredible while the salmon baked—that honey and garlic combination somehow made something so simple feel indulgent. Watching them eat with their eyes actually closed for a second told me everything I needed to know.

Ingredients

• Skinless salmon fillet, cut into 2 cm cubes (500 g): The cubes cook evenly and pick up marinade flavors beautifully; I learned that cutting against the grain slightly makes them more tender.
• Soy sauce (2 tbsp): This is your umami foundation; tamari works perfectly if you're avoiding gluten and tastes almost identical.
• Sesame oil (1 tbsp): A little goes a long way here—use toasted sesame oil for deeper, nuttier notes.
• Honey (1 tbsp): It dissolves into the marinade and creates that subtle caramelization on the salmon's exterior.
• Rice vinegar (1 tsp): The acidity brightens everything and keeps the marinade from tasting one-dimensional.
• Garlic and ginger (1 clove minced, 1 tsp grated): Fresh is non-negotiable here; they perfume the salmon and make it taste alive.
• Jasmine rice (2 cups): Its natural fragrance complements the Asian-inspired flavors, and it stays fluffy rather than becoming mushy.
• Water and salt (2½ cups water, ½ tsp salt): The ratio matters more than you'd think; too little water leaves hard rice, too much turns it gluey.
• Shelled edamame (1 cup cooked): They add protein, pop, and a bright green that makes the bowl visually pop.
• Cucumber (1 medium, sliced): The crispness cuts through richness and provides textural contrast that keeps each bite interesting.
• Avocado (1 large, sliced): Wait to slice it until you're ready to assemble, or brush the cut surface with lime juice to prevent browning.
• Toasted sesame seeds (2 tsp): Toast them yourself if you can; the difference between pre-toasted and freshly toasted is remarkable.
• Green onions (2, thinly sliced): They add a sharp onion bite that brings the whole bowl into focus.
• Mayonnaise (⅓ cup): Use good-quality mayo; it's the base of your sauce, so it matters.
• Sriracha sauce (1–2 tbsp): Start with less and add more; heat levels vary wildly by brand.
• Lime juice (1 tsp): Fresh lime is crucial; bottled tastes off and changes the flavor profile.

Instructions

Set your oven and prep your workspace:

Preheat to 200°C (400°F) and line a baking tray with parchment paper so your salmon doesn't stick and cleanup becomes effortless.

Build the marinade and coat your salmon:

Whisk soy sauce, sesame oil, honey, rice vinegar, garlic, and ginger together in a bowl until the honey dissolves slightly. Toss your salmon cubes in this mixture and let them sit for 10–15 minutes; this time lets the flavors actually penetrate the fish rather than just sitting on the surface.

Start your rice while the salmon waits:

Rinse jasmine rice under cold running water, stirring gently with your fingers until the water runs almost clear—this removes excess starch that would make it gummy. Combine rice, 2½ cups water, and salt in a saucepan, bring to a boil, then cover, reduce heat to low, and cook for 12–15 minutes until the rice is tender and water is absorbed.

Get the salmon into the oven:

Spread marinated salmon cubes on your prepared tray in a single layer and slide into the oven for 10–12 minutes until the edges look slightly caramelized and a fork flakes the center easily. The cubes should still have a hint of translucence inside; they'll continue cooking slightly as they rest.

Make your sriracha mayo while everything finishes:

Whisk mayonnaise, sriracha (start with 1 tbsp and taste before adding more), and fresh lime juice until smooth and combined. This sauce is potent, so taste as you go.

Assemble your bowls with intention:

Divide fluffy rice among four bowls, then arrange salmon, edamame, cucumber slices, and avocado on top. Drizzle with sriracha mayo, then finish with sesame seeds and green onions.

Save

There's a moment when you first see all the components coming together in the bowl—the colors, the textures, the way everything looks like it belongs on an Instagram feed but tastes even better than it looks. My friend who inspired this whole thing texted me a photo the next week saying she'd made it at home, and somehow that mattered more to me than any compliment could have.

The Science Behind the Marinade

That combination of soy, sesame oil, honey, and vinegar isn't random—it's the holy trinity of Asian cooking techniques. The soy provides saltiness and umami that seasons the salmon throughout, the sesame oil adds fat that carries flavor, honey brings sweetness that caramelizes in the oven, and vinegar cuts through everything with brightness. The garlic and ginger contain compounds that actually cook slightly in the marinade, becoming mellower and more integrated rather than sharp.

Rice: The Quiet Anchor

Jasmine rice isn't just a vehicle for toppings; it's genuinely fragrant and slightly sweet on its own. When you rinse it properly and use the correct water ratio, each grain separates and has substance rather than becoming a starchy paste. The warm rice against cool components creates a temperature contrast that makes the whole bowl feel more dynamic than if everything was the same temperature.

Building Flavor Layers

What makes this bowl feel complete is how every element does something different—the salmon is rich and savory, the rice is neutral and grounding, the avocado is creamy and mild, the edamame adds earthiness, the cucumber brings crunch and hydration, and the sriracha mayo ties everything together with heat and tang. This isn't accidental; it's how you make something feel sophisticated without complicated technique.

• Assemble right before eating so the rice is still warm and avocado hasn't oxidized.
• If you're meal-prepping, keep rice and toppings separate, then combine and add the mayo just before eating.
• This bowl works with any white fish if salmon isn't available, though cooking time may vary slightly depending on thickness.

Save

This bowl taught me that impressive meals don't require complicated steps, just thoughtful combinations and ingredients you actually care about. Make it once, and it'll become the thing you reach for when you want something that feels special but doesn't demand drama.

Recipe FAQs

→ Can I use other fish instead of salmon?

Yes, you can substitute with other firm fish like cod, halibut, or even tuna cubes. Adjust cooking time slightly as thinner cuts may cook faster.

→ How do I store leftovers?

Store components separately in airtight containers in the refrigerator for up to 2 days. Keep the sriracha mayo separate and add fresh when serving to maintain texture.

→ Can I make this bowl ahead of time?

Prepare the rice and toppings in advance. Marinate and bake the salmon just before serving for best results, or use leftover cooked salmon flaked into the bowl.

→ What can I substitute for sriracha mayo?

Try spicy mayo with gochujang, ponzu sauce, or a simple drizzle of soy sauce and sesame oil. For extra creaminess without spice, plain Japanese mayo works well.

→ Is this suitable for meal prep?

Absolutely. Portion rice, salmon, and vegetables into separate containers. The flavors actually improve overnight as the marinade continues to enhance the salmon.