Salmon Rice Bowl with Sriracha Mayo (Printable Version)

Marinated baked salmon over jasmine rice with fresh vegetables and creamy 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 - 2.5 cups water
10 - 0.5 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 - 0.33 cup mayonnaise
17 - 1 to 2 tablespoons sriracha sauce
18 - 1 teaspoon lime juice

# Steps to Follow:

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, garlic, and ginger. Add salmon cubes and marinate for 10 to 15 minutes.
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, and cook for 12 to 15 minutes until tender. Fluff with a fork.
04 - Arrange marinated salmon cubes on the prepared tray. Bake for 10 to 12 minutes until cooked through and slightly caramelized.
05 - In a small bowl, mix mayonnaise, sriracha, and lime juice until smooth.
06 - 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.

# Additional Tips::

01 -
  • It comes together faster than takeout, and honestly tastes better because it's yours.
  • Every element stays fresh and distinct, so you get different textures and tastes in every spoonful.
  • The sriracha mayo is secretly the best part, adding heat and richness without overwhelming the delicate salmon.
02 -
  • Don't oversalt your rice water if you're using soy sauce in the marinade; the sodium adds up fast and you'll end up with a salty bowl.
  • The difference between slightly underbaked and perfectly baked salmon is about two minutes, so set a timer and don't walk away—dry salmon ruins the whole experience.
03 -
  • Cook your rice the morning of and reheat it gently with a splash of water; it's fresher than letting it cool completely and tastes less dense.
  • Buy salmon from a fishmonger if you can and ask them to cut it into cubes; they'll do it more evenly than you will, and the marinade will penetrate uniformly.
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