Salmon Rice Bowl (Printable version)

Baked salmon cubes over jasmine rice with fresh vegetables and spicy 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 - 0.33 cup mayonnaise
17 - 1 to 2 tablespoons sriracha sauce
18 - 1 teaspoon fresh lime juice

# How To Make:

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, minced garlic, and grated 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 baking tray. Bake for 10 to 12 minutes until 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 each with baked salmon, edamame, cucumber, and avocado. Drizzle with sriracha mayo and sprinkle with sesame seeds and green onions.

# Expert Advice:

01 -
  • It looks restaurant-worthy but takes less time than ordering takeout and waiting for delivery.
  • The marinade transforms simple salmon into something deeply flavorful without fussy techniques.
  • You can prep components in advance and assemble when hunger strikes, making it perfect for meal prep.
02 -
  • Don't skip marinating the salmon, even for the minimum time—it's the difference between bland and complex flavor that tastes like you spent hours cooking.
  • Overcooked salmon becomes dry and mealy; err on the side of slightly underdone in the center, since the residual heat continues cooking it as it rests.
03 -
  • Make a double batch of sriracha mayo and keep it in the fridge for the rest of the week—it transforms other proteins, vegetables, and even sandwiches.
  • If you can't find shelled edamame, buy frozen and thaw them; they're just as good and save the labor of shelling.
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