Salmon Rice Bowl with Sriracha Mayo (Printer View)

Marinated baked salmon over jasmine rice with fresh vegetables and spicy mayo

# Components:

→ 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 fresh ginger, grated

→ 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. Line a baking tray with parchment paper.
02 - In a medium bowl, whisk together soy sauce, sesame oil, honey, rice vinegar, minced garlic, and grated ginger until well combined.
03 - Add salmon cubes to the marinade and toss to coat evenly. Let sit for 10 to 15 minutes.
04 - 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.
05 - Transfer marinated salmon cubes to the prepared baking tray. Bake for 10 to 12 minutes until cooked through and lightly caramelized.
06 - In a small bowl, combine mayonnaise, sriracha sauce, and lime juice. Mix until smooth, adjusting sriracha to your preferred spice level.
07 - Divide cooked jasmine rice among four bowls. Top each bowl with baked salmon, edamame, cucumber slices, and avocado. Drizzle with sriracha mayo and garnish with sesame seeds and green onions.

# Expert Advice:

01 -
  • Everything comes together in about half an hour, making it perfect for weeknights when you want something satisfying without the fuss.
  • The sweet-salty marinade caramelizes beautifully in the oven, giving the salmon edges that are almost candy-like.
  • You can prep the rice and chop the vegetables ahead, then just bake the salmon when hunger hits.
  • Each bowl feels like a complete meal, with protein, greens, and that creamy sriracha drizzle tying it all together.
02 -
  • Don't skip rinsing the rice or you'll end up with gummy, sticky grains instead of fluffy, separate ones.
  • Cut the salmon into even cubes so they all bake at the same rate and nothing ends up overcooked or undercooked.
  • Let the salmon marinate for at least 10 minutes, any less and the flavor won't penetrate, any longer and the acid can start to cook the fish.
  • Check the salmon at 10 minutes, it should be just opaque in the center and still moist, another minute or two can dry it out.
03 -
  • Use a hot oven and don't overcrowd the tray so the salmon caramelizes instead of steaming.
  • Toast your sesame seeds in a dry pan for 30 seconds before sprinkling, it wakes up their flavor and adds a deeper nuttiness.
  • If your avocado isn't ripe, leave it out and add extra cucumber or edamame, the bowl still tastes complete.
  • For extra richness, brush the salmon with a little reserved marinade halfway through baking.
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