Salmon Rice Bowl (Printable Version)

Tender baked salmon over fluffy jasmine rice with fresh vegetables and spicy mayo drizzle

# Ingredient List:

→ 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 - 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

# Directions:

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, minced garlic, and grated ginger until combined.
02 - Add salmon cubes to the marinade and toss gently to coat. Allow to marinate for 10 to 15 minutes while preparing other components.
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 with lid, and cook for 12 to 15 minutes until tender. Fluff gently with a fork.
04 - Arrange marinated salmon cubes on the prepared baking tray in a single layer. Bake for 10 to 12 minutes until cooked through with light caramelization on the edges.
05 - In a small bowl, combine mayonnaise, sriracha sauce to taste, and lime juice. Stir until smooth and well blended.
06 - Divide cooked jasmine rice evenly among four bowls. Distribute baked salmon, edamame, cucumber slices, and avocado slices over rice. Drizzle sriracha mayo over each bowl and garnish with toasted sesame seeds and green onions.

# Expert Advice:

01 -
  • It delivers restaurant quality flavor but uses one bowl, one pan, and barely dirties your kitchen.
  • The marinade does all the heavy lifting while you prep everything else, so nothing feels rushed.
  • Every bite has a different texture, crisp cucumber, creamy avocado, tender salmon, making it exciting from start to finish.
02 -
  • Don't skip rinsing the rice, the first time I forgot, it turned out gummy and clumped together instead of light and fluffy.
  • Marinate the salmon for at least 10 minutes but not much longer than 20, or the acid starts to cook the fish and change the texture.
  • Let the baked salmon rest on the tray for a minute before transferring, it finishes cooking gently and stays moist instead of drying out.
03 -
  • Use a sharp knife to cube the salmon while it's still slightly cold from the fridge, it cuts cleaner and holds its shape better during marinating and baking.
  • Toast your sesame seeds in a dry pan for 30 seconds before sprinkling, the aroma intensifies and they add so much more flavor.
  • If your avocado isn't quite ripe, leave it in a paper bag with a banana overnight, it'll soften up perfectly by morning.
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