Save My neighbor knocked on my door one Tuesday holding a bowl covered in foil, insisting I try what she called her weeknight miracle. Inside was this gorgeous salmon rice bowl, still warm, colors so bright it looked almost unreal. I took one bite standing in my doorway and immediately asked for the recipe. She laughed and said it only took her half an hour, which I didn't believe until I made it myself the next evening.
I started making this bowl on Sundays when friends would drop by unannounced. It became my secret weapon because it looked impressive but required almost no skill. One time I ran out of jasmine rice and used whatever I had in the pantry, and it still turned out beautifully. Now I keep the ingredients stocked because I never know when I'll need to pull together something that feels special without the stress.
Ingredients
- Skinless salmon fillet (500 g, cut into 2 cm cubes): Cubing the salmon helps it cook faster and soak up the marinade on all sides, plus it's easier to eat in a bowl without a knife.
- Soy sauce (2 tbsp): This is the salty backbone of the marinade, use tamari if you need it gluten free and the flavor stays just as rich.
- Sesame oil (1 tbsp): A little goes a long way, it adds a toasted nutty warmth that makes the whole bowl smell incredible.
- Honey (1 tbsp): Balances the salty soy and helps the salmon caramelize slightly in the oven, creating those golden edges.
- Rice vinegar (1 tsp): Brightens everything up and keeps the marinade from tasting too heavy.
- Garlic (1 clove, minced): Fresh garlic is worth the extra minute, it brings a sharpness that powdered just can't match.
- Fresh ginger (1 tsp grated): Grating it fine means it melts into the marinade, no fibrous bits, just clean spicy warmth.
- Jasmine rice (2 cups): Its subtle floral aroma complements the salmon beautifully, and it cooks up fluffy and slightly sticky, perfect for bowls.
- Water (2 ½ cups) and salt (½ tsp): The salt seasons the rice as it cooks so every grain has flavor, not just the toppings.
- Shelled edamame (1 cup, cooked): Adds a pop of color and a boost of protein, plus that little bit of chew keeps things interesting.
- Cucumber (1 medium, sliced): Provides cool crunch that contrasts with the warm salmon, refreshing and hydrating in every bite.
- Avocado (1 large, sliced): Creamy richness that ties everything together, I slice mine just before serving so it stays bright green.
- Toasted sesame seeds (2 tsp): They add a nutty crunch and make the bowl look finished, like you really thought about presentation.
- Green onions (2, thinly sliced, optional): A fresh, sharp bite that cuts through the richness, I always use them even though they're listed as optional.
- Mayonnaise (⅓ cup): The creamy base for the sauce, it clings to everything and makes each bite luscious.
- Sriracha sauce (1–2 tbsp, to taste): Heat and tang in one squeeze, start with less if you're cautious, you can always add more.
- Lime juice (1 tsp): Brightens the mayo and keeps the sauce from feeling too heavy, just a little zing.
Instructions
- Get the oven ready:
- Preheat your oven to 200°C (400°F) and line a baking tray with parchment paper. This keeps cleanup simple and prevents the salmon from sticking.
- Marinate the salmon:
- In a medium bowl, whisk together soy sauce, sesame oil, honey, rice vinegar, minced garlic, and grated ginger until smooth. Add the salmon cubes, toss gently to coat, and let them sit for 10 to 15 minutes while you handle the rice.
- Cook the jasmine rice:
- Rinse the rice under cold water until it runs clear, this removes excess starch and keeps it fluffy. Combine rice, water, and salt in a saucepan, bring to a boil, then reduce to low, cover, and simmer for 12 to 15 minutes until tender, then fluff with a fork.
- Bake the salmon:
- Arrange the marinated salmon cubes on your prepared tray in a single layer. Bake for 10 to 12 minutes until just cooked through with slightly caramelized edges, the marinade will glaze beautifully.
- Make the sriracha mayo:
- In a small bowl, mix mayonnaise, sriracha, and lime juice until smooth and creamy. Taste and adjust the heat to your liking.
- Build the bowls:
- Divide the fluffy jasmine rice among four bowls, then arrange baked salmon, edamame, cucumber slices, and avocado on top. Drizzle with sriracha mayo and finish with a sprinkle of sesame seeds and green onions.
Save The first time I served this to my mom, she asked if I ordered takeout because it looked too polished to be homemade. When I told her I baked the salmon myself, she made me write down every step right there at the table. Now she makes it for her book club and texts me photos every time, always with a little note saying it's her new signature dish.
Making It Your Own
This bowl is endlessly adaptable depending on what's in your fridge or what you're craving. I've swapped edamame for sugar snap peas, used mango instead of avocado when I wanted something sweeter, and even added pickled ginger for extra zing. The base, rice, salmon, and that spicy mayo, stays the same, but the toppings can shift with the season or your mood.
Storage and Meal Prep
If you're planning ahead, cook the rice and salmon separately and store them in airtight containers in the fridge for up to three days. Keep the toppings prepped but separate, especially the avocado, which I slice fresh each time. When you're ready to eat, warm the rice and salmon gently, assemble, and drizzle with freshly made sriracha mayo for the best texture and flavor.
Serving Suggestions
I love pairing this bowl with a crisp white wine like Sauvignon Blanc, the acidity cuts through the richness and complements the sesame and ginger beautifully. If you want to stretch the meal, serve it with a simple miso soup on the side or a handful of seaweed snacks for extra umami.
- Try adding a soft boiled egg on top for extra richness and protein.
- A handful of shredded nori or furikake seasoning adds another layer of savory depth.
- If you like heat, drizzle a little extra sriracha or add thinly sliced jalapeños.
Save This bowl has become my go to whenever I need something nourishing that doesn't drain my energy or my time. It's the kind of meal that feels like a gift to yourself, colorful, satisfying, and surprisingly easy to pull off on any night of the week.
Recipe Help & FAQs
- → Can I use brown rice instead of jasmine rice?
Yes, brown rice works well but will require longer cooking time—about 40-45 minutes instead of 12-15. Adjust water ratio to 1:2.5 for brown rice and start cooking before marinating the salmon.
- → How long should I marinate the salmon?
Marinate for 10-15 minutes at room temperature while the oven preheats and rice cooks. Longer marinating up to 30 minutes will intensify flavor, but avoid exceeding an hour as the acid can start breaking down the fish texture.
- → Can I make the sriracha mayo ahead of time?
Absolutely! Mix the mayonnaise, sriracha, and lime juice up to 3 days in advance. Store in an airtight container in the refrigerator. The flavors actually meld better after sitting for a few hours.
- → What other toppings work well in this bowl?
Pickled ginger, sliced radishes, shredded carrots, or seaweed salad add great flavor and color. For extra protein, try adding soft-boiled eggs or shredded nori sheets for a boost of umami.
- → Can I cook the salmon on the stovetop instead?
Yes! Heat a tablespoon of oil in a skillet over medium-high heat. Cook the marinated salmon cubes for 2-3 minutes per side until caramelized and cooked through. Pan-searing creates a nice crust on the fish.
- → Is this dish meal prep friendly?
Definitely. Store cooked rice, salmon, and toppings in separate airtight containers for up to 4 days. Reheat the salmon and rice gently, then assemble fresh toppings and add the sriracha mayo just before serving.