Salmon Rice Bowl with Sriracha Mayo

My colleague brought salmon rice bowls to our office potluck one Tuesday, and I watched three people go back for seconds before I even got to try mine. That's when I knew I had to learn how to make this at home. The magic isn't in fancy techniques or obscure ingredients, it's in how the warm salmon mingles with cool avocado and that kick of sriracha mayo that makes everything sing together.

My partner was stressed about an important presentation and came home expecting leftovers, but instead I had these bowls waiting. The way their face lit up when they took that first bite, tasting the honey-soy salmon with the cool cucumber and creamy avocado, reminded me that sometimes the best meals are the ones that show someone you're thinking about them.

Ingredients

• Skinless salmon fillet, cut into 2 cm cubes: 500 g (1.1 lb) of salmon provides the protein backbone for this bowl, and cubing it instead of cooking a whole fillet means faster cooking and even flavor distribution throughout.
• Soy sauce: 2 tbsp brings that savory umami depth, but if you need gluten-free, swap it for tamari without hesitation.
• Sesame oil: 1 tbsp adds a nutty fragrance that transforms the marinade from basic to memorable.
• Honey: 1 tbsp creates a subtle glaze that caramelizes beautifully in the oven and balances the salty-savory flavors.
• Rice vinegar: 1 tsp brightens everything with gentle acidity, keeping the marinade from feeling heavy.
• Garlic, minced: 1 clove provides aromatic warmth without overpowering the delicate salmon.
• Fresh ginger, grated: 1 tsp adds a subtle spicy note that makes your palate wake up.
• Jasmine rice: 2 cups becomes the foundation for your bowl, fragrant and delicate enough to support everything on top without competing for attention.
• Water: 2½ cups mixed with salt creates the perfect cooking liquid for fluffy rice every time.
• Cooked edamame: 1 cup of shelled beans brings vegetable texture and protein that stretches the salmon further.
• Cucumber, medium: 1 sliced provides cool crunch that contrasts with warm rice and hot sriracha mayo.
• Avocado, large: 1 sliced gives creamy richness and makes the bowl feel more indulgent than it actually is.
• Toasted sesame seeds: 2 tsp scattered on top create tiny bursts of toasted flavor in every bite.
• Green onions: 2 sliced adds a fresh onion bite that brings the entire bowl into focus, though they're optional if you prefer milder flavor.
• Mayonnaise: ⅓ cup serves as the base for sriracha mayo, creamy and neutral.
• Sriracha sauce: 1 to 2 tbsp tailored to your heat preference, this is where you control the spice level and nobody's too uncomfortable at the table.
• Lime juice: 1 tsp cuts through the mayo richness and ties all the flavors together with brightness.

Instructions

Prepare your oven and workspace:

Preheat to 200°C (400°F) and line your baking tray with parchment paper so nothing sticks and cleanup is effortless. This five-minute setup prevents scrambling later when everything needs to happen at once.

Build the marinade and marinate salmon:

Whisk soy sauce, sesame oil, honey, rice vinegar, garlic, and ginger together until the honey dissolves completely, then nestle your salmon cubes into this amber liquid for 10 to 15 minutes. You'll see the salmon edges start to look slightly translucent and smell absolutely incredible.

Rinse and cook rice:

While salmon marinates, rinse jasmine rice under cold water with your fingers stirring gently until the water runs almost clear, which removes excess starch for fluffier grains. Combine the rice with water and salt in a saucepan, bring to a rolling boil, then immediately drop the heat to low, cover, and let it sit undisturbed for 12 to 15 minutes until all liquid is absorbed.

Bake the salmon:

Spread your marinated salmon cubes across the parchment paper in a single layer and slide them into the oven for 10 to 12 minutes until they're opaque inside with caramelized edges. The cubes should flake gently when you press them with a fork but still feel slightly moist inside.

Make sriracha mayo:

Combine mayonnaise, sriracha, and lime juice in a small bowl and whisk until the red and white blend into a uniform peachy-pink sauce. Taste and adjust sriracha up or down depending on your crowd.

Assemble bowls:

Fluff your cooked rice with a fork and divide equally among four bowls, creating a gentle mound in the center that becomes your canvas. Top each rice mound with warm salmon, a handful of edamame, cucumber slices fanned slightly, avocado slices arranged artfully, then drizzle generously with sriracha mayo and finish with sesame seeds and green onions if using.

Save

My teenager actually asked for this bowl instead of takeout pizza last week, which in our house is equivalent to winning an award. That's the moment I realized this recipe isn't just nutritious or convenient, it's genuinely delicious enough that people actually want to eat it.

Why This Bowl Became My Go-To

There's something about having all these different textures and temperatures on one plate that makes you slow down and actually taste each component. The warm salmon doesn't overwhelm the delicate rice, the cool cucumber and avocado aren't overshadowed by the spicy mayo, and somehow it all works because each element respects the others on that plate.

Flexibility Without Sacrifice

I've made this bowl with leftover roasted salmon when I'm short on time, and it worked beautifully. I've doubled the sriracha for friends who love heat, swapped edamame for snap peas when that's what I had, and even used coconut milk rice one day because I was experimenting. The structure is solid enough that variations don't feel wrong, they just feel like your version of the recipe.

Making It Your Own

The beauty of this recipe is that it reads like a guide rather than a strict instruction manual. Every component can be adjusted based on what's in your pantry, what your family tolerates, or what you're craving that day. Think of sriracha mayo as customizable, rice as swappable, and toppings as a suggestion rather than a requirement.

• Add pickled ginger or quick-pickled radishes for extra brightness and texture.
• Use tamari instead of soy sauce if you need to keep it gluten-free and everyone happy.
• Drizzle with a touch of rice vinegar instead of or alongside sriracha mayo if your crowd prefers tangy over spicy.

Save

This salmon rice bowl has become my answer to the question of what to make when I want something that tastes special but doesn't demand hours in the kitchen. Serve it warm or at room temperature, pair it with a crisp Sauvignon Blanc, and watch people ask for the recipe within minutes of their first bite.

Recipe FAQs

→ Can I use brown rice instead of jasmine rice?

Yes, brown rice works well but requires longer cooking time—about 40-45 minutes. Adjust water to 2 ½ cups per cup of rice and start cooking the rice before marinating the salmon.

→ How do I know when the salmon is done?

The salmon cubes are ready when they turn opaque throughout and flake easily with a fork, about 10-12 minutes at 200°C. Avoid overcooking to keep the fish moist and tender.

→ Can I grill the salmon instead of baking?

Absolutely. Thread marinated salmon cubes onto skewers and grill over medium-high heat for 2-3 minutes per side. The grill adds a smoky char that complements the Asian flavors beautifully.

→ What other vegetables work in this bowl?

Shredded carrots, sliced radishes, pickled ginger, steamed bok choy, or roasted sweet potato cubes all make excellent additions. Customize based on what's in season or your personal preferences.

→ How long will the sriracha mayo keep?

Store the spicy mayo in an airtight container in the refrigerator for up to one week. Give it a good stir before using, as the ingredients may separate slightly when chilled.

→ Is this bowl suitable for meal prep?

Yes, though store components separately. Cook rice and salmon in advance, keep toppings in separate containers, and add the sriracha mayo just before serving to prevent sogginess. Reheat salmon gently at 50% power.