Save My neighbor handed me a takeout container one afternoon, still warm from the restaurant downtown. Inside was a salmon rice bowl, layered and colorful, and I ate it standing at the counter because I couldn't wait. The balance of creamy, spicy, and fresh stuck with me for days. I started recreating it at home, tweaking the marinade and playing with toppings until I had a version that felt like mine.
I made this for a small dinner party last spring, and everyone built their own bowls at the table. One friend loaded hers with extra avocado, another went heavy on the sriracha mayo, and we all hovered over the tray of salmon, sneaking bites before plating. It became less about following a recipe and more about passing ingredients around, laughing, and letting everyone customize their perfect bite.
Ingredients
- Skinless salmon fillet: I cut mine into cubes so every piece gets coated in marinade and bakes evenly, creating little caramelized edges that are irresistible.
- Soy sauce: This is the salty backbone of the marinade, but if you need gluten-free, swap in tamari without losing any depth.
- Sesame oil: Just a tablespoon adds a toasty, nutty warmth that makes the whole kitchen smell amazing while the salmon bakes.
- Honey: It balances the soy sauce and helps the salmon caramelize, turning sticky and golden at the edges.
- Rice vinegar: A hint of tang brightens everything and keeps the marinade from feeling too heavy.
- Garlic and ginger: Freshly minced, they bring a sharp, aromatic punch that soaks into the salmon beautifully.
- Jasmine rice: I love its subtle floral fragrance and fluffy texture, it's the perfect neutral base for all the bold toppings.
- Edamame: These add a pop of green and a slight bite, plus they're packed with protein to make the bowl even more filling.
- Cucumber: Sliced thin, it brings a refreshing crunch that cuts through the richness of the salmon and mayo.
- Avocado: Creamy and mild, it mellows out the spice from the sriracha and adds a luxurious texture.
- Toasted sesame seeds: A sprinkle on top adds a nutty crunch and makes the bowl look like it came from a restaurant.
- Green onions: Optional, but I always add them for a fresh, sharp bite that ties everything together.
- Mayonnaise: The base of the sriracha drizzle, it turns creamy and tangy when mixed with lime and heat.
- Sriracha sauce: Start with one tablespoon and taste, you can always add more but you can't take it back.
- Lime juice: Just a teaspoon brightens the mayo and keeps it from feeling too heavy.
Instructions
- Prep the oven and tray:
- Preheat your oven to 200 degrees Celsius and line a baking tray with parchment paper so the salmon doesn't stick. This also makes cleanup a breeze.
- Marinate the salmon:
- Whisk together soy sauce, sesame oil, honey, rice vinegar, garlic, and ginger in a medium bowl until smooth, then toss in the salmon cubes and let them sit for 10 to 15 minutes. The fish soaks up all that flavor and the honey helps it caramelize.
- Cook the rice:
- Rinse jasmine rice under cold water until it runs clear to remove excess starch, then combine it with water and salt in a saucepan, bring to a boil, cover, reduce heat to low, and cook for 12 to 15 minutes. Fluff it with a fork when done.
- Bake the salmon:
- Arrange the marinated salmon cubes on the prepared tray and bake for 10 to 12 minutes until just cooked through and slightly golden at the edges. Watch them closely so they stay tender.
- 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.
- Assemble the bowls:
- Divide the fluffy jasmine rice among four bowls, then top with baked salmon, edamame, cucumber slices, and avocado. Drizzle generously with sriracha mayo and finish with a sprinkle of sesame seeds and green onions.
Save I remember packing this for lunch one Monday, and a coworker asked if I'd ordered it from somewhere nearby. When I told her I made it at home, she looked genuinely surprised. That's the magic of this bowl, it looks and tastes like takeout but costs a fraction and you know exactly what's in it. Now I make it whenever I want to feel a little fancy without the effort.
Choosing Your Salmon
I always go for wild-caught salmon when I can find it, the flavor is deeper and the texture firmer. If you're using farmed, look for bright, moist fillets without any fishy smell. Skin-on is fine too, just remove it before cubing or ask the fishmonger to do it for you. Fresh is ideal, but good quality frozen salmon works perfectly as long as you thaw it gently in the fridge overnight.
Building Your Bowl
The fun part is making it your own. I sometimes add pickled ginger for a tangy bite or thinly sliced radishes for extra crunch. If you have leftover roasted vegetables, toss them in. A soft-boiled egg with a jammy yolk also takes this bowl to another level. The key is balancing creamy, crunchy, and rich elements so every forkful feels different.
Storing and Reheating
Leftovers keep well if you store the components separately. Rice and salmon stay fresh in the fridge for up to three days, and the toppings hold their crunch if kept apart. I reheat the salmon gently in the oven or microwave, just enough to take the chill off without drying it out. Assemble fresh bowls as you go, and the sriracha mayo always tastes best drizzled right before eating.
- Store rice and salmon in airtight containers to keep them from absorbing fridge odors.
- Slice avocado fresh each time to avoid browning, or toss it with a little lime juice if prepping ahead.
- If you're meal prepping, keep the sriracha mayo in a small jar and shake it before drizzling.
Save This bowl has become my go-to when I want something that feels nourishing and exciting at the same time. It's proof that a great meal doesn't need to be complicated, just thoughtful and full of flavor.
Recipe Guide
- → Can I use brown rice instead of jasmine?
Brown rice works well but requires longer cooking time—about 40-45 minutes. Adjust water ratio to 1:2.25 and plan accordingly. The nuttier flavor complements the salmon beautifully.
- → How do I store leftovers?
Store components separately in airtight containers. Rice keeps 4-5 days refrigerated, salmon stays fresh 2-3 days. Reheat salmon gently to avoid drying. Add toppings fresh before serving.
- → What can substitute for sriracha?
Sambal oelek, gochujang, or chili garlic sauce provide similar heat. Adjust quantities based on spice preference. For milder flavor, mix mayonnaise with sweet chili sauce instead.
- → Is this bowl freezer-friendly?
Freeze cooked salmon and rice separately for up to 3 months. Thaw overnight in refrigerator. Fresh vegetables like avocado and cucumber don't freeze well—add these after reheating.
- → Can I grill the salmon instead?
Grilling works perfectly for this dish. Thread marinated salmon cubes onto skewers and grill 2-3 minutes per side over medium-high heat. The smoky char adds delicious depth to the bowl.