Salmon Rice Bowl with Sriracha Mayo (Printable Version)

Marinated salmon cubes baked to perfection over fluffy 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 1/2 cups water
10 - 1/2 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

# Method:

01 - Preheat oven to 400°F and line a baking tray with parchment paper. 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.
02 - 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.
03 - Arrange marinated salmon cubes on the prepared tray. Bake for 10 to 12 minutes until just cooked through and slightly caramelized.
04 - In a small bowl, mix mayonnaise, sriracha, and lime juice until smooth.
05 - 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 Suggestions:

01 -
  • Ready in under 40 minutes, which means weeknight dinners that feel restaurant-quality without the stress.
  • Customize every component to your mood, spice tolerance, or what's fresh in your fridge without ruining the whole dish.
  • Packed with omega-3s and protein, so you actually feel satisfied instead of hunting for snacks an hour later.
02 -
  • Don't skip rinsing the rice or you'll end up with gluey clumps instead of individual fluffy grains, a mistake I learned about the hard way.
  • Cut your salmon cubes uniform in size so they bake evenly, preventing dry edges while the center is still raw.
  • Make sriracha mayo just before serving because it can separate if it sits around, though if it does you can stir it back together.
03 -
  • Toast your sesame seeds yourself in a dry skillet for 2 minutes over medium heat, because the difference between raw and toasted is absolutely worth those 120 seconds.
  • Slice your avocado just before assembling to prevent browning, and if it starts to brown anyway, a squeeze of lime juice slows it down.
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